5.0

4

The Age Old Art of Preserving: The Summer Bounty



Description

Learn how to preserve fruit and vegies safely, using a variety of techniques. These techniques can be used on most fruit and vegies so that you learn to make your own preserves, with no artificial additives and nasty numbers.

No preserving background is assumed as we go through the science of how to prevent food spoilage using the age-old preserving methods of bottling, jam-making, pickling and making relishes. Dehydrating is also demonstrated. We cover the jars and lids to use, safe storage and use.

The workshop is fully hands-on, where you are involved from the processes from start to finish. All the preserves made on the day get taken home by everyone, as well as detailed recipes and a Preserving booklet, authored by Maria of My Green Garden.

THE WORKSHOP RUNS FROM 10am to 1.15pm

BOOKING CONDITIONS

Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop.

ABOUT THE PRESENTER 

Coming from an Italian background, Maria has grown up with preserves made ritually throughout the year. For generations past, this was one way of ensuring food throughout the leaner months. Nowadays, with mass-produced food available all year round the necessity has gone out of it but we continue to observe the practices of making preserves for delicious flavours, for better control of the ingredients in our food and also because when we grow food, we need to do something with a bumper harvest. This is Maria's story, which, combined with her science background, means that you will understand why preserving works as well as getting to enjoy the delicious preserves that you can say you made.

+ More
What you will learn
  • Select and re-use suitable jars and how to sterilise them
  • How to use standard kitchen equipment to make preserves, without needing to buy specialist items
  • How to bottle fruit, and make jams, pickles and relishes and the science behind the techniques
What you will get
  • Recipes all of the preserves made
  • Morning tea with real coffee and home-baked goodies
  • Preserving Basics booklet, authored by My Green Garden
  • Tastings of other preserves made by My Green Garden
  • Small jars of the 4 preserves made on the day: Berry Jam, Seasonal chutney or relish, Seasonal Vegie Pickles and Bottled Fruit

What to bring
  • Apron
  • Sturdy bag or small box in which to take home hot preserves
What to wear

Comfortable clothing and closed shoes; prize awarded to most kitschy apron!

Appropriate for

Suitable for anybody who can use a kitchen knife to chop ingredients


Logo

My Green Garden

Vendor since 2016

Getting back to basics is what My Green Garden is about.

This is done by providing an experienced resource for presentations, demonstrations and workshops on many aspects of sustainable gardening practices, especially in the area of growing and preserving food.

With many years working in the nursery industry, backed up with education training and experience, Maria from My Green Garden knows how to cater and adjust content for the various levels of expertise present in different groups.

Making it practical, achievable and fun is what we're about and having most classes and workshops run from a home setting in leafy Donvale, shows that you don't need specialist equipment to get great results. We focus on using tools and ingredients that most kitchens or gardens would already have. Above all, it is about giving participants the know-how and the confidence to do it themselves!



As seen in:  CLASSES ON SUSTAINABLE LIVING IN MELBOURNE

https://blog.weteachme.com/articles/54-classes-on-sustainable-living-in-melbourne

+ More

Cancellation & Refund Policy

BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop. In certain circumstances, a credit towards another workshop may be given, less a 25% administration fee.

+ More

4 Reviews
5.0
5 stars
4
4 stars
0
3 stars
0
2 stars
0
1 star
0
Maria

10 February 2018 • The Age Old Art of Preserving: The Summer Bounty

A very informative and a well planed class. The morning tea was excellent, tasting some of the different preserves that Maria makes.

Jen

07 February 2018 • The Age Old Art of Preserving: The Summer Bounty

I thoroughly enjoyed learning about preserving in Maria's kitchen in a small group. It was hands on and also provided the science behind preserving. So many tips to help me on my way to making great jams and pickles. The morning tea was fabulous too.

Margaret

07 February 2018 • The Age Old Art of Preserving: The Summer Bounty

Maria Ciavarella The Age Old Art of Preserving: The Summer Bounty Short course class. Excellent class, very entertaining, covering all aspects of Zucchini Pickles, Beetroot Relish, Mixed Frozen Berry Jam and Bottling of Summer Fruits. I really enjoyed the tea and sour dough bread, pickles, salami and jams afterwards and shared in great company. It was great.

+ View More Reviews