In this course we will take seasonal products and create small batch jarred preserves that you will be able to take home and enjoy throughout the winter, This class will take you through the process of creating jams, pickled creations and sauces all able to be enjoyed months down the road.
DurationSmall-batch Canning And Preserving Has Gained Much Popularity And Offers The Home Cook A Chance To Seal The Season In A Way They May Have Thought Was Close To Impossible.
About Us
In this workshop we will discuss the science of safe canning, and how to make the best seasonal preserves (using less sugar and little or no pectin). Camilla will expertly demonstrate how to prepare one seasonal jam recipe and one marmalade recipe
It’s summer jam season, preserve the fresh summer flavors to enjoy all year long. Learn the step by step of making summer preserves, jams, marmalades, chutneys & jellies in 8 hours with Chef Marco Röpke
Join Chef Hendrik (Enrique) Varju in an interactive class making perogies. Chef Hendrik will demonstrate how to make perogy dough as well as two fillings: potato and cheese for a savoury perogy and prune jam for a dessert perogy.
We’d have to say the only downside to homemade bread is the time it takes to rise, rise again, bake and cool. But guess what. We’re eliminated all downsides to this class!
The classes are very hands-on, light hearted and fun and you leave with the basic understanding of how to preserve safely in your own home and more importantly you get to take home the recipe and a jar of what gets made in the class.
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