This is a once a year workshop I run during the heart of preserving season.

Each summer and autumn I preserve close to 100 jars of fruit from our backyard. I use low sugar with all my preserving, and where possible no sugar at all, following precise preserving techniques. In this demonstration-style workshop learn how to safely preserve a variety of seasonal fruit and vegetables. Including:

+ Demonstration and discussion on preserving fruit with little or no sugar.
+ Learn different preserving techniques to suit different kitchens and needs.
+ A basic slow-roasted summer vegetable sauce to use the garden harvest.
+ How to safely ferment summer produce into lacto-fermented brine pickles.
+ Delicious food samples on the evening & recipe folder to take home.