Late Autumn preserving workshops, 11th, 12th & 13th Nov 2011

| | Comments (0)
smpreserving2410100014.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 Late Autumn workshops we hope to make (subject to produce availability):

Quince cheese (membrillo)smjellymembrillo0001.JPG
Sage & garlic jelly
Balsamic pickled onions
Bottled pears in spiced red wine
Beetroot & ginger chutney

Dates:  Friday 11th November, repeated Saturday 12th and Sunday 13th November

Time:  10am - 3pm

SmPreservingClassesJune2011Kate2.jpgLocation:  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: Late Autumn preserving workshops, 11th, 12th & 13th Nov 2011.

TrackBack URL for this entry: http://www.culinaryanthropologist.org/mt/mt-tb.cgi/429

Leave a comment

Archives

Culinary Anthropologist