Get in touch for information about private classes or to express interest in another installment of workshops that have already happened: TOMATOES, PICKLING, JELLY, CANNED FRUIT, MARMALADE, SALSAS, JAMS, CANDIED FRUIT, LAYER CAKES, MARZIPAN FRUITS CONFECTIONS…
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The Preservation Society Guide to Pickling (ONLINE)
Thursday, May 9th, 7:30pm ET
Learn to make safe, crunchy, delicious pickles all year long and get creative using a streamlined method!
Having a cupboard full of vinegary, homemade pickles is better than almost anything. Just think of the zest they’ll bring you daily!
In this workshop you will learn how to make shelf-stable, crunchy pickles from all sorts of vegetables. You'll learn how to choose your produce, how to prepare it to avoid pitfalls, and how to get the elusive crunch. You'll learn the difference between hot packing and raw packing, including which situations they’re best suited for. You will learn to eliminate steps from the traditional canning process and how to avoid yeast and mold, as well as why you should regard your heirloom recipes with some suspicion. By the end of this 1.5 hour(-ish) class you'll be able to pickle just about anything your heart desires, with your own (safe!) personal twists, if desired.
This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.
This class will be held over Zoom as a webinar where you can ask questions in real time via the chat. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.
Get your tickets here.
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The Preservation Society Guide to Candying Fruit (ONLINE)
Thursday, May 30th, 7:30pm ET
Transform nature’s candy into actual candy to use in baking and confections or to enjoy straight up!
In this workshop you will learn how to make exquisite candied fruit and citrus peel. You'll learn different techniques for a variety of fruits and desired results, as well as how to store them, serve them, and bake with them.
Do you want a quick recipe for candied pineapple that you can use in fruitcake or dry for candy? Or would you prefer a to create an impressive whole candied baby pineapple to really knock someone socks off? What about ideas for transforming any associated waste? Pineapple skins don’t belong in the garbage!
By the end of this 1.5 hour(-ish) class you'll be able to candy any fruit you may happen to meet, vastly improving the quality of anything you bake that calls for candied fruit.
This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author, pastry chef and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.
This class will be held over Zoom where you can ask questions in real time. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.
Get your tickets here.