Preserving Basics

I have a number of friends who enjoy preserving fruit, vegetables and herbs but most needed some new ideas.  I try and preserve, in one way or another, enough fruit during the summer season to last through winter.  I also enjoy sharing recipes and making drinks (alcoholic and non-alcoholic).  Now seemed to be the ideal time to provide interested people with some ideas on getting started with the many different ways of preserving foods.  Five keen preservers came along to my first workshop to listen and learn (and eat of course!).

Discussing various preserves

Some of the things we discussed include, the origins and history of preserving, the different foods that can be preserved and the best methods to use, the equipment required and how to to get the best results.

Preserving is more than just jams and chutneys.  I introduced them to pickled garlic, preserved lemons, spiced whole cherries, bottled tomatoes and a whole lot more. I showed them how to make your own cassis and other alcoholic (and non-alcoholic) fruit drinks.

Listening intently

The cost of the workshop is $45 and includes recipes and a jar of preserves to take home.

Contact me if you would like to come along to one of the next workshops or to be added to our email list for workshop information and dates.

Pickled grape leaves

Spiced crabapples

Bottling the spiced crabapples