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1216 Rue Gilford, Montréal, QC H2J 1R2
In this workshop we cover the basics of canning fruits, from selecting your produce to proper sterilization. We then move to the kitchen and prepare one jam recipe (such as raspberry with vanilla and cocoa nibs!) and one canned fruit (such as apricots in honey & chamomile syrup!). You will leave the class ready to tackle any project and able to safety modify recipes to your taste.
The cost is $65 (taxes included) and includes 1-2 jars of preserves and thematic refreshments.
Come spend a wonderful Sunday canning and fermenting in the company of food stylist & cookbook author Blake Mackay and preserving teacher & cookbook author Camilla Wynne.
The morning will be spent learning the fundamentals of safe water bath canning and putting up some pickles before taking a break to share a wholesome lunch. In the afternoon we will cover the more temporal preservation method of fermentation.
Each participant will leave with 2 jars of seasonal, shelf-stable pickles and 2-3 jars of fermented delights--kimchi, kraut and a fermented seasoning.
Bring an apron and a bottle of wine if inclined!
The cost is $125 (tax included).
PLEASE NOTE THIS WORKSHOP IS IN FRENCH!!!
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