WORKSHOPS
Get in touch for information about private classes or to purchase recordings of previous workshops:
TOMATOES * PICKLING * JELLY * CANNED FRUIT * MARMALADE * JAMS * CANDIED FRUIT * LAYER CAKES * MARZIPAN FRUITS * CONFECTIONS
____________________________________________________________________________________________
Spring Pickles & Preserves (TORONTO)
Saturday, March 29th, 12pm (SOLD OUT) and Sunday, March 30 at 6:30pm @ The Depanneur (192 Spadina Ave, #501)
Having a cupboard full of zingy, homemade pickles is better than almost anything. Join award-winning cookbook author and master preserver Camilla Wynne for this fun, hands-on workshop where you’ll learn how to transform the first delights of spring — asparagus, rhubarb — into tangy pickles and delectable chutneys, perfect for bringing a big, bright flavour punch to your cheese plates, sandwiches and salads.
In addition to the pickle and chutney recipes, this class covers all the basics of canning, from selecting your produce to proper sterilization to basic microbiology, and we’ll sample some different styles and flavours. You will leave with a jar of each, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit your taste.
In this fun, hands-on workshop, participants will learn how to:
safely prepare flavourful, crunchy, shelf-stable pickles
safely prepare delicious chutney
modify ingredients in any recipe to satisfy your creative urges
eliminate steps from the traditional canning process
choose the best produce for canning
Copies of Camilla’s cookbooks will also be available for sale.
Get tickets here.
____________________________________________________________________________________________
The Preservation Society Guide to Jam-Making (ONLINE)
Sunday, April 6th, 1-2:30pm EST
Learn to make creative, lower sugar, commercial pectin-free jams that taste like FRUIT using a streamlined method that fits into your life!
Transforming fruit into jam and putting it in your cupboard to enjoy another day is a singular delight and an investment in your future, no matter the time of year.
In this workshop you will learn how to make exquisite lower sugar jams. You'll learn how to choose your fruit, how to get a good set even with low pectin fruits, and how to substitute sugar with alternative sweeteners. You'll learn to judge the setting point using your senses, what pot to cook your jam in, and how to break down jam-making into manageable steps so you can fit it into even the busiest schedule. You will learn to eliminate steps from the traditional canning process and how to avoid rude interlopers such as mold. By the end of this 1.5 hour(-ish) class you'll be able to concoct a delicious jam from any amount of fruit to your taste using only a minimal amount of math, bringing flavors to life limited only by your imagination.
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 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 tickets here.