Preserving Workshop Jam, Chutney, Pickle

Service Description

Summer and Autumn are seasons of abundance, making it the perfect time to learn how to preserve fresh, affordable produce so it can be enjoyed long after the harvest ends. In this hands-on preserving workshop, you’ll learn how to make a variety of traditional preserves including jams, chutneys and pickles. Together we’ll work through each method step by step, focusing on flavour, safety, and techniques that help your preserves last for years. You’ll also gain insight into common additives found in processed preserves, why they’re used, and the potential impacts on health - so you can make informed choices at home. A nourishing, seasonal platter will be provided to enjoy during the workshop, and you’ll take home a jar of every preserve we make. You’ll leave with practical skills, confidence in preserving, and a deeper appreciation for seasonal, homemade food. There must be a minimum of 8 people for this workshop to proceed. I taught myself how to make preserves in my 20s and this knowledge has been eternally beneficial. I love the taste of home made preserves and the knowledge that there are no nasty preservatives or additives in them. When people sit down to a platter of goodies and try my preserves, I delight in seeing the deep pleasure they bring. Preserves are also used as a common trade or swop for other services, and are a regular gift to my friends and family. I also consider preserves to be medicinal, because my chutneys, relishes and pickles are packed with herbs and spices which have medicinal qualities.