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’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!
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.
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
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.
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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