Summer Preserving Workshops

Cooking Classes | Preserving | Vegetarian

Rating: 9.0

hosted by Culinary Anthropologist

Event Photo

In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll 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 and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.

At the Summer workshops we plan to make:
Strawberry & rhubarb jam
Bread & butter pickles (cucumber)
Spicy courgette chutney
Bottled brandied summer fruits
Gooseberry curd

The exact menu may change slightly nearer the time when we know what produce the fields will be yielding.

"I thoroughly enjoyed the whole day. It was a really friendly atmosphere, and it was really hands on, and I felt that I have learnt a lot."

“Thank you for another lovely day of preserving. Once again learnt lots with lovely lunch, good company and goodies to take away - perfect!”

"What a fabulous teacher you are! So patient and calm! I learnt loads."

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Rating: 8

douglas smallwood attended in July 2015, reviewed on 6 July 2015

I attended the day as a 60th birthday present. I have limited experience, confined to jam making and chutneys from the produce of my allotment. I really enjoyed the day, learned a lot, in a lovely kitchen, and treated very well. An excellent birthday present.

Summer Preserving Workshops

Rating: 10

rebeccapaster attended in July 2014, reviewed on 7 July 2014

This is the second of the workshops I have done with Anna - they are wonderful days where you learn far more normally than just what is on the agenda while Anna imparts on you her huge knowledge of food a morning of preserve making is then followed by a gorgeous lunch - the kind you wish you could just throw together - sharing stories and discussion with your fellow "chefs" then finish off in the afternoon with more wonderful preserves and pickles - leaving with a bag full of wonderful goodies...... finding it hard to wait for the pickles to mature

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