The Age Old Art of Preserving: Bottling, Jams, Pickles & Chutneys

What to Bring

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

What to Wear

  • Comfortable clothing and shoes

Appropriate For

  • Suitable for teenagers and older

The Age Old Art of Preserving: Bottling, Jams, Pickles & Chutneys

About This Class

Class Schedule

  • 10:00AM - 1:15PM

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 Get

  • Recipes all of the preserves made
  • Small (new) jars of the 4 preserves made on the day
  • 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

Description

Learn how to preserve the seasonal abundance of fruits 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 delicious 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 preserving methods of bottling, jam-making, pickling and making relishes or chutneys using beautiful seasonal produce. 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 flavour, for better control of the ingredients in our food and also because when we plant, 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.

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What a wonderful class. A warm and friendly environment making it easy to learn.

Great gathering and learnt good information on preserving. Maria was knowledgeable and had good and practical hands on instructions. Morning tea was delicious and getting to take home the different preserves we made, was an added bonus.

Best part was the hands on nature of the class. I was also delighted with the opportunity to discuss ways to minimize sugar, and the downsides of overdoing sugar reduction. Great recipes provided and very thorough for such a relatively short length.

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