Spring preserving workshops, 1st, 2nd & 3rd April 2011

| | Comments (0)
SmPreservingClass0603100005.JPGsmcarrotchutney0001.jpgIn association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the April workshops we hope to make (subject to produce availability):

Rivpreserving1202110010.jpgRed onion marmalade
A hearty seasonal chutney
Persian carrot & almond jam
Spiced mixed pickles
Lemon squash

Dates:  Friday 1st, repeated Saturday 2nd and Sunday 3rd April 2011

Time:  10am - 3pm on Friday and Saturday; 11am - 4pm on Sunday

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."

0 TrackBacks

Listed below are links to blogs that reference this entry: Spring preserving workshops, 1st, 2nd & 3rd April 2011.

TrackBack URL for this entry: http://www.culinaryanthropologist.org/mt/mt-tb.cgi/402

Leave a comment

Archives

Culinary Anthropologist