Winter Preserving workshops, 8th, 9th, 15th & 16th Feb 2014

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smPreservingFeb20130101t.jpgIn partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

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

smPreservingFeb20130124.jpgThe February Winter Preserving workshops will be a citrus extravaganza and include:

Seville orange marmalade
Moroccan preserved lemons

Spiced pickled oranges
Tangerine jam
Blood orange & port jelly

smpreservedlemonmaking0001.jpg"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."

smPreservingFeb20130055t.jpgDates: Saturday 8th, repeated Sunday 9th, Saturday 15th and Sunday 16th February 2013

Time: 10am - 3pm

Location: London N5

Price: £80, or two places for £144 (includes lunch with wine)

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

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Culinary Anthropologist