Culinary Anthropologist

Autumn Preserving, Fri 3rd, Sat 4th, Sun 5th Oct 2014

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smpreservingoct20120079.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 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 Autumn workshops we will make (subject to produce availability):

Bottled roasted tomato passatasmAutumnPreserving20130062.jpg

Hedgerow jelly

Chilli jam


Pear, squash & date chutney

smAutumnPreserving20130020.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!”
“Great fun!  My preserves are looking so pretty on my shelf I don’t want to eat them! Thank you again for a fabulous day.  Your relaxed but professional style of teaching was just perfect. Looking forward to visiting again.”“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.”

See photos from previous Autumn Preserving workshops here and here.



Event:Autumn Preserving
Date(s):Fri 3rd, Sat 4th, Sun 5th Oct 2014
Time:10am - 3pm
Location:London N5
Price:£80, or two for £144 (includes lunch with wine)
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