Culinary Anthropologist

Summer preserving workshops, 24th, 25th & 26th June 2011

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smcarrotchutney0001.jpgsmbottledcherries0001.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 June workshops we hope to make (subject to produce availability):

smstrawbrhubjam0001.JPGStrawberry & rhubarb jam
Spicy courgette chutney
Bread & butter pickles
Brandied bottled cherries
and more…

Dates:  Friday 24th, repeated Saturday 25th and Sunday 26th June 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.”