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
We will show you how to preserve the goodness of summer’s produce through various techniques. Techniques and Recipes Demonstrated: Blueberry and Lemon Jam- A classic combination of flavour
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
Do you want to learn how to make & preserve your own homemade Jams or Jellies? Making your own homemade jam is a great place to start your canning journey.
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.
What will I learn? We will teach 2 jam making processes – the traditional method as well as freezer jam. The traditional jam and jelly process is a cooked jam that is put in jars and then sealed in a hot-water bath.
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