Culinary Anthropologist

Preserving workshops, 22nd, 23rd & 24th Oct 2010

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smquincejelly0001.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 four or 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.

smpreservingclassesjune0009t.jpgThe October workshops will include (subject to produce availability):

Herbed apple jelly
Squash & date chutney
Lemon curd
Bottled pears in red wine
Quince cheese (membrillo)

Dates:  Friday 22nd, repeated Saturday 23rd and Sunday 24th October 2010

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

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna