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.
10:00AM - 1:15PM
- 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
- 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
- Sturdy bag or small box in which to take home hot preserves
Comfortable clothing and shoes
Suitable for teenagers and older
Vendor sincce 2016
My Green Garden
My Green Garden provides a local and experienced resource for talks, demonstrations and workshops on many aspects of sustainable gardening practices, especially in the area of growing food.
Presentations are to both children and adults, through schools, libraries, Probus and other community groups, neighbourhood houses, garden clubs, shopping centres, council-funded information sessions and holiday programs. Maria of My Green Garden is also a regular presenter for Bulleen Art & Garden and for the not-for-profit organisation Sustainable Gardening Australia (SGA).
My Green Garden also runs classes and workshops from Maria's home and garden in Donvale, in suburban Melbourne.
As seen in: CLASSES ON SUSTAINABLE LIVING IN MELBOURNE
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.