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Preservation Society Newsletter #18 HOLDAY EDITION

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Dear Recipients of the Preservation Society Newsletter:

William Blake wrote, “In seed time learn, in harvest teach, in winter enjoy.” While he may have been making metaphors, as poets are wont to do, it does aptly describe our year. In the spring I was at the Institut Agroalimentaire learning ever more about canning low acid foods; in the autumn I taught many a canning class; and now, if I look at it the right way, it’s time to enjoy the fruits of our labor. The summer canning is over, marmalade season is not yet truly upon us, and it’s time to crack open some jars and delight in their contents. And we’ve got some really good things in jars (and boxes) for you and yours…

Our Fruitcake-in-a-Jar makes a comeback this holiday season. If you didn’t try it last year, it’s a revelation– full of dried and house candied fruits, marmalade, and dark rum. To get really English, this year we are also introducing a vegetarian mincemeat, made with Italian plums and Russet apples from MacMillan Orchard, packaged in a gift box with a mincemeat pie recipe card. Oh, and we have GIFT BOXES!! All four come packaged in kraft box tied with festive red ribbon.

Bon Matin! – Bleu Matin // vanilla sugar // Bleu Matin granola

Joyeux noel! – Fruitcake // Christmas Clementine Marmalade // Hot Buttered Rum Caramels

L’apero! – Caesar Celery // Hot Pepper Jam // blue cheese crackers

Bergamote – Bergamot Marmalade // Bergamot Syrup // bergamot & quince pannetone

Unfortunately, we still don’t have hours yet beyond Thursday and Friday 9-4, but get in touch to make an appointment or to check if we’re there! Or find as at one of five(!) upcoming holiday fairs! Here’s where we’ll be:

Nov 22 – Treats & Treasures (TOMORROW!)

Nov 27 to 30 – souk@SAT
Dec 12 to 14 – Puces Pop
Dec 20 – Christmas at the Stable
Dec 20 to 21- Super Bazar

Check our events page for all the details.

It shouldn’t come as a surprise that this schedule leaves little time for teaching, so as a general rule we don’t offer canning classes in November or December, but the dates for two Dark Art of Marmalade workshops have already been posted!  See our events page for more information. And if there’s someone on your gift list who you think might like to attend, don’t forget that we offer very attractive gift certificates.

PSA! If there are any beloved preserves that you have your heart set on getting, don’t wait until the last minute! You can reserve via email or using our handy order form– we would be happy to stash some jars for you. Flavours whose stocks are dwindling dwindling dangerously include Bombe Matin, Classic Seville Marmalade, Le Tigre, and Apricot Jam with Honey & Chamomile. There are also some pretty cool limited editions in store right now, including Raspberry & Elderberry Jam, Salsa Verde, and Blackberry & Mont-Royal Plum Jam. Snap ‘em up!
Sale! All of our syrups are currently on sale! They are all $7, and all make great stocking stuffers. Besides the ever-purple, ever-perfect Concord Grape Syrup, we’ve got Sour Cherry Syrup, Blackberry Shrub, Seville Orange Syrup, and Elderberry Rob. The latter is an age old cold remedy made with foraged QC elderberries. It is indispensable in these wintry times, as well as being delcious. In fact, I am as I write this drinking an elderberry toddy to combat a quite vicious cold! In a mug combine 1 1/2 oz. elderberry rob, 1 oz. Irish whiskey, and the juice of half a lemon. Top up with hot water and feel comforted.

And one last note before goodbye– did you know we’re on Instagram? For iPhone pictures of limited edition jars and fancy pastries, follow @prsrvtnsociety without delay!

Wishing you a very happy winter season,
with love,
Preservation Society
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Chers abonnés au bulletin Preservation Society,

William Blake a écrit «Dans le temps des semailles, apprends; dans le temps des moissons, enseigne; en hiver, jouis.» Même s’il faisait probablement des métaphores, comme c’est la coutume chez les poètes, cela décrit de manière fort juste notre année qui se termine. Au printemps, j’étais à l’Institut agroalimentaire, approfondissant mes connaissances sur la mise en conserve d’aliments faibles en acide. À l’automne, j’ai donné plusieurs cours de mise en conserve. Et maintenant c’est le temps de profiter du fruit de nos efforts. Les conserves d’été sont faites, la saison des marmelades n’est pas encore vraiment arrivée… C’est le moment de s’ouvrir quelques pots pour savourer leur contenu. Et nous avons, dans nos pots (et nos boîtes), des choses délicieuses pour vous et vos proches…

Notre gateau aux fruits en pot fait un retour à l’occasion des Fêtes. Si vous n’y avez pas goûté l’an dernier, vous allez connaître une révélation – toute pleine de marmelade, de fruits confits maison et de rhum brun. Pour nous donner une touche particulièrement british, nous offrons cette année un mincemeat végétarien, fait a base de prunes italiennes et de pommes Russet provenant des vergers MacMillan, emballé dans une boîte cadeau comprenant une fiche-recette de tarte au mincemeat. Oh! Et nous avons des boîtes cadeaux!! Toutes les quatre sont emballées dans une boite en carton et avec un joyeux ruban rouge.
Bon Matin! - Bleu Matin // sucre vanille // Granola Bleu Matin

Joyeux noel! – Gateau aux fruits //  Marmalade de noel aux clementines // Caramels <<hot buttered rum>>

L’apero! - Celeri cesar // Confiture de piments // craquelins fromage bleu & noix de Grenoble

Bergamote! – Marmalade a la bergamote // sirop a la bergamote // pannetone coings et bergamote

Malheureusement, nous ne pouvons pas encore vous offrir d’autres heures que de 9h à 16h les jeudis et vendredis. Mais prenez un rendez-vous avec nous pour nous visiter à d’autres moments, ou venez même jeter un coup d’œil pour voir si nous sommes là! Ou encore, venez nous rencontrer à l’une des cinq (!) foires des Fêtes où nous seront présents :

Nov 22 – Treats & Treasures (DEMAIN!)

Nov 27 to 30 – souk@SAT

Dec 12 to 14 – Puces Pop

Dec 20 – Christmas at the Stable

Dec 20 to 21- Super Bazar

Consultez notre page « Événements » pour tous les details.

Cela ne vous surprendra pas qu’un tel horaire nous laisse peu de temps pour l’enseignement, c’est pourquoi nous avons pris l’habitude de ne pas offrir de cours en novembre et en décembre. Mais les dates pour nos deux ateliers sur la marmelade sont déjà affichées! Allez sur notre page « Événements » pour plus d’information. Et si vous devez donner un un cadeau à quelqu’un de votre entourage qui pourrait être intéressé à participer à nos ateliers, n’oubliez pas que nous offrons de magnifiques certificats-cadeaux.

Message d’intérêt public! Si votre cœur bat déjà pour certaines de nos conserves, n’attendez pas la dernière minute! Vous pouvez faire des réservations par courriel ou en utilisant notre très pratique bon de commande. Nous serons enchantés de mettre quelques pots de côté pour vous. Les saveurs dont les stocks décroissent dangereusement sont Bombe Matin, Le Tigre, Marmelade d’orange de Séville, et Confiture d’abricot avec miel et camomille. Nous avons aussi en réserve quelques raretés comme Confiture de framboise et sureau, Salsa verde, et Confiture de prune Mont-Royal et mûre. Attrapez-les avant qu’il ne soit trop tard!

Vente spéciale! Tous nos sirops sont présentement en solde! Ils sont tous à 7$ et ils se glissent à la perfection dans un bas de Noël. Outre le toujours violet et toujours parfait Sirop de raisin Concord, nous avons le Sirop de griotte, le Buisson de mûres, le Sirop d’orange de Séville et le sirop de sureau sauvage. Ce dernier est un remède traditionnel contre le rhume. Le nôtre est fait de baies glanées au Québec. En ces temps hivernaux, il est tout aussi utile que délicieux. D’ailleurs, au moment même où j’écris ceci, je suis en train de boire un grog au sureau pour combattre un rhume particulièrement tenace! Dans une tasse, mélangez 1 ½ oz de sirop de sureau sauvage, 1 oz de whiskey irlandais et le jus d’un demi-citron. Ajoutez de l’eau chaude, et sentez le bien-être vous envahir…

Un dernier mot avant de vous quitter : savez-nous que nous sommes sur Instagram? Pour des photos iPhone de conserves à édition limitée et de pâtisseries raffinées, suivez @prsrvtnsociety sans attendre!

Nous vous souhaitons un très heureux hiver!

Affectueusement,

Preservation Society

Preservation Society Missive #17

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Dear Recipients of the Preservation Society Newsletter:

Our new space at 6252 St-Laurent is just the bee’s knees. We love sharing it with Tagada and Les Charlatans, we love teaching classes there, and we even love canning in there for twelve consecutive hours on hot summer days (as much as a person can love that, anyways). There’s a little boutique set up in the front with all of our products (and Les Charlatans syrups!), including limited editions (more about those later), Les conserves selon Camilla, totes and towels, and very good-looking canning jars. While we don’t have hours as such, we are always there Tuesdays, Thursdays and Fridays. Just call or email to check if we’re there otherwise…

Summer can feel stressful for Preservation Society. Everything seems to be in season all at once, and we struggle to get as much of it in jars as two people possibly can. It’s nice to get a break from the old grind by teaching a canning workshop. Teaching people how to make reasonable batches of crunchy pickles and perfect jam reminds us of how we got our start. There are still spots left in this Thursday’s Canning Vegetables Class, as well August’s other canning classes in both French and English. Come eat some delicious snacks, learn to can the Preservation Society way, and take home a jar of delight. All for a mere $60! Details here.

Almost all the summer favs– for which we’ve pined since they sold out at Christmas– are back in stock! Dilly Carottes, Bread & Butters, Strawberry Marmgarita… As well our mini-boutique is stocked with plenty of incredible limited editions that you will not find elsewhere. We’ve been getting Monsieur Legault’s amazing berries, which are so exquisite they need almost no embellishment. We currently have Black Raspberry Jam, Red Raspberry Jam with Anise Hyssop, Mara des Bois Jam, Green Fig and Mara des Bois Jam with Vanilla, Black Raspberries in Syrup, and Bourbon Sour Cherries. Stock is very limited, so shoot us an email if you’d like to put something aside! These jams are a little more costly at $12, but they are worth every penny.

While we’re working a little too hard in the kitchen to make it out to every market sale that we’d like to, we will be making a few appearances this summer (with some of those limited edition jams in tow!). This Friday, August 1st, find us at L’Autre Marche Angus. You can also find us at the Marche des Possibles in Mile End two weekends in August– the 8th to 10th and the 22nd to 24th. We will be debuting a new offering– pickle-on-a-stick! Come enjoy…

Last but not least, things are moving forward for our English cookbook! Over 30 new recipes have been submitted and are in the editing process, and photos start this week!! Get PUMPED for Spring 2015!!!!!!!
Til next time, we’ll keep canning our hearts out for you.
Love,
Preservation Society (TM)

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Chers récipiendaires du bulletin Preservation Society:

Notre nouveau local au 6252 St-Laurent est genial. On aime tellement le partager avec Tagada et Les Charlatans. Nous adorons enseigner des cours la-bas. Nous aimons même y faire la mise en conserve pendant douze heures consécutives les journées chaleureuses d’éte!! Il ya une petite boutique en avant avec l’ensemble de nos produits (et les sirops de Les Charlatans!), y compris les éditions limitées (voir en bas), Les conserves selon Camilla, les totes et les linges a vaiselle, et des bocaux chics. Alors que nous n’avons pas d’heures en tant que tels, nous sommes toujours là le mardis, jeudis et vendredis. Sinon il suffit d’appeler ou envoyer un courriel pour vérifier si nous sommes là…

L’été peut etre stressant pour Preservation Society. Tout semble être en saison tout à la fois, et nous essayons a deux de mettre autant que possible en conserve. C’est tres agréable de faire une pause pour ensigener un atelier de mise en conserve. Montrer aux gens comment faire des cornichons croquants et des confitures parfaites en lots raisonnables nous rappelle de comment nous avons eu notre départ. Il reste encore de places dans l’atelier de mise-en-conserve des legumes ce jeudi (en anglais), ainsi que dans d’autres cours de mise en conserve du mois d’août, en français et en anglais. Venez manger de délicieux collations, apprendre a mettre en conserve à la façon Preservation Society, et ramener à la maison un pot de plaisir. Le tout pour un simple $60! Détails ici.

Presque toutes les vedettes d’été – pour lequel nous avons langui depuis qu’elles se sont toutes vendus à Noël – sont de retour en stock! Dilly Carottes, Bread & Butters, Marmgarita aux Fraises… et en plus notre mini-boutique est rempli d’éditions limitées incroyables que vous ne trouverez pas ailleurs. Nous avons reçu des petits fruits extraordinaires de M. Legault, qui sont tellement bons qu’on en ajoute presque rien sauf du sucre et du jus de citron. Nous avons actuellement: la confiture de framboises noires, la confiture de framboises à l’agastache, la confiture des mara des bois, la confiture de figue verte et mara des bois à la vanille, des framboises noires au sirop, et des griottes au bourbon. Les quantites sont très limitées, donc nous envoyer un e-mail si vous souhaitez mettre quelque chose de côté! Ces confitures sont un peu plus coûteux à 12 $, mais ils le vaut.

Alors que nous travaillons un peu trop fort dans la cuisine pour participer à chaque vente de marché que nous aimerions, nous allons faire quelques apparitions cet été (avec certaines de ces confitures en édition limitée en remorque!). Ce vendredi le 1er août nous trouver à L’Autre Marché Angus. Vous pouvez aussi nous trouver à la Marche des Possibles dans le Mile End deux week-ends en août – du 8 au 10 et du 22 au 24. Nous debutons une nouvelle offre – cornichon-sur-batonnet! Venez profiter…

Et finalement les choses avancent pour notre livre de cuisine en anglais! Plus que 30 nouvelles recettes ont été soumis et sont en redaction, et on commence les photos cette semaine! Disponible en printemps 2015!!!

À la prochaine, avec amour,

(Les conserves) Preservation Society (TM)

Preservation Society Missive #16 (Sweet Sixteen Edition)

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Dear Recipients of the Preservation Society Newsletter:

Speaking, I presume, of how to attain success, LL Cool J once said, “Stay focused, go after your dreams and keep moving toward your goals.” While all of it seems like good advice, I seem to really have taken the last part to heart. That’s right– once again, WE’RE MOVING!! But don’t worry– we aren’t going very far. As of June 1st, find us at 6252 St-Laurent, right across the Canadian Tire. So you can come take a canning class and then run across the street to buy mason jars!

Our first workshops in the new space will take place on June 22nd and 26th– Canning Fruits in English and French, respectively. To sign up, visit our events page. Don’t miss this chance to hone your skills so you can take advantage of all the amazing local summer fruit. Rhubarb is already HAPPENING!

Last month when the dearth of produce got to be just too much we were VERY lucky to get our hands on some incredible frozen berries from the one and only M. Legault. Frozen berries can make great jam, especially when they’re of the very highest quality, and even more so when paired with exciting citrus varieties, like beautiful mandarin oranges from Cyprus as well as fragrant bergamots. We currently have, in very limited quantites– Raspberry Jam w/ Cyprian Mandarin, Black & Red Raspberry Jam, Blackberry Jam w/ Bergamot, and Rhubarb Jam w/ Cyprian Mandarin. All are exquisite and only available directly from our workshop…

ACTUALLY, we will probably have a lot of those flavours, along with the usual suspects, at the Spring edition of Puces Pop. It all happens May 30th to June 1st at Eglise St-Denis. Come check out all the truly amazing vendors, pick up some of the best preserves money can buy, and try an incredible handmade pop tart or a delicious & adventurous pickled-egg-on-a-stick. (If you think you’d like to take home a litre jar of pickled eggs, try to let us know in advance so we can be sure to have them on hand!)

For all you out of town fans we have some good news as well– Preservation Society products can now be found in Toronto, Bloomfield, and Cobourg, Ontario, as well as Quebec City, Sainte-Adèle, and Saint-Jean-sur-Richelieu, Quebec. And coming soon to Calgary!! Check out our stockists page for the details.

On we march, on we dance, happily we plunge into summer and its bounty!!
Thanks for joining in.
Love,
Preservation Society (TM)

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Chers récipiendaires du bulletin Preservation Society:

En parlant, je suppose, de comment atteindre le succès, LL Cool J a dit: “Stay focused, go after your dreams and keep moving toward your goals.” Bien que tout cela semble un bon conseil, il me semble avoir vraiment pris la dernière partie à cœur. C’est vrai– encore une fois, nous nous démenageons! Mais ne vous inquiétez pas– nous n’allons pas très loin. A partir du 1er Juin, nous trouver à la 6252 St- Laurent, juste en face du Canadian Tire. Ainsi, vous pouvez venir prendre un cours de mise en conserve et puis courir à travers la rue pour acheter des bocaux Mason!

Nos premiers ateliers dans le nouvel espace aura lieu le 22 et 26 juin– la mise-en-conserve des fruits en anglais et en français, respectivement. Pour vous inscrire svp visitez notre page d’événements. Ne manquez pas cette chance de parfaire vos compétences afin que vous puissiez profiter de tout les fruits incroyables de l’été. La rhubarbe est déjà une réalité!!!

Le mois dernier, quand la pénurie de produits en saison a ete juste trop nous avons été très chanceux pour mettre la main sur une quantite de petits fruits congelés incroyables du seul et unique M. Legault . De baies surgelées peuvent faire du superb confiture, surtout quand ils sont de la plus haute qualité, et encore plus quand elles sont associées avec des variétés d’agrumes intéressantes, comme de belles mandarines de Chypre ainsi que des bergamote parfumées. Nous avons actuellement, en quantites très limitées– Confiture de framboises avec mandarine de Chypre, confiture de framboises noires et rouges, confiture de mures a la bergamote, et confiture de rhubarbe avec mandarine de Chypre. Tous sont exquis et uniquement disponible directement à partir de notre atelier …

En fait, nous aurons probablement un grand nombre de ces saveurs, avec les suspects habituels, à l’édition de printemps de Puces Pop. Tout se passe le 30 mai jusqu’au 1er juin à l’eglise Saint- Denis. Venez voir tous les artisans incroyables, ramasser les meilleurs conserves l’argent peut acheter, et essayer nos pop tarts maison incroyables ou bien un délicieux et aventureux oeuf-mariné-sur-bâtonnet. (Si vous pensez que vous souhaitez emporter un pot d’ oeufs marinés , essayer de nous le faire savoir à l’avance afin que nous puissions être sûr de les avoir sous la main!)

Pour tous nos fans en dehors de Montreal, nous avons quelques bonnes nouvelles ainsi– les produits de Preservation Society peuvent maintenant être trouvés à Toronto, à Bloomfield, et à Cobourg, en Ontario, ainsi qu’à Québec, à Sainte- Adèle , et à Saint-Jean-sur- Richelieu, au Québec. Et bientôt à Calgary! Consultez notre page des points de vente pour les détails .

Sur nous marchons, nous dansons sur, et heureusement nous nous enfonçons dans l’été et sa générosité !
Merci de nous accompagner!
Avec amour,
(Les conserves) Preservation Society


i was lucky enough to hang out with two other jam makers this weekend in ottawa — the owners of michael’s dolce and top shelf preserves. we traded some jars, tasted some of michael’s jam on his amazing homemade bread, then went and talked shop over beers. i really don’t get treating fellow artisans like competition. i would lose so much support and inspiration if we saw each other that way. we all have really different styles, and i really benefit from talking to other people whose lives revolve around jars like mine does. the life of a preserver can be surprisingly isolating– long hours in the workshop alone, the scent of chutney or celery upon you at all times… so thanks michael and sarah, as well as all my other amazing colleagues from savoure, anarchy in a jar, blue chair fruit, saving the season… you guys are the best.

(also a few days later michael took this beautiful picture of my seville marmalade!)

cocktailyuzu

Cocktail Yuzu

Mis à part les conserves, les cocktails sont un de mes plus grands plaisirs, donc j’ai été heureux de constater que les conserves ont fait leur chemin dans les cocktails plus souvent ces derniers temps.

Je suis encore plus heureux que l’un de mes clients préférés a créé un drink utilisant une de nos marmelades édition limitée. En plus, elle a eu la gentillesse de partager la recette avec tout le monde.

Merci Sylvie! Santé!

Cocktail Yuzu
1 1/2 oz de gin Ungava
1 oz de Benedictine Dom 1510
1 1/2 oz de jus de yuzu
1 c à thé de marmelade de citron de Sicile Preservation Society
5 gouttes Bittered Sling citron de Marrakech (disponible chez Alambika)
Mélanger. Ajouter glace concassée et allonger de Tonic.
Garnir d’un zeste de citron bio et d’un morceau de cedrat ou citron confit.

Avez-vous d’autres recettes de cocktail qui incorporent des conserves??

Preservation Society Missive #14

Dear Recipients of the Preservation Society Newsletter:

As always this newsletter is being written quite late in the day, so we’ll make an attempt at brevity so as not to disrupt the beauty sleep…

The beginning of November marked the 2nd birthday of the Preservation Society, believe it or not. Like our first birthday, it came and went without hoopla. As Paris Hilton said, “You should live every day like its your birthday,” which is perhaps why we didn’t notice. But due to this oversight we will, for the coming month, attempt to celebrate as much as possible –

Tomorrow night at this time, we will be in Ottawa at the Spins & Needles Night Market at the Museum of Nature! We sincerely hope you’ll come try some jam and check out the cookbook if Ottawa is your town.

Over the weekend, come to the Salon du livre de Montreal during one of Camilla Wynne’s book signings — Saturday the 23rd from 3-5pm, and Sunday the 24th from 11am-1pm. Of course, she will be happy to sign your copy of Les conserves selon Camilla at other times as well, when time allows, but if you’re at the salon you must stop by!

Less than a week later the 10th installment of the souk@SAT kicks off! This is probably the chicest holiday fair around, and we’ll be there with all the usual wares PLUS some special holiday items. There will be many other amazing vendors, as well as food by our friends at the SAT Foodlab. Please swing by, but be advised that it is unfortunately an 18+ event.

Two weeks later, find us at the Puces Pop Holiday Fair, December 13th to 15th. This is the most fantastic place to find unique gifts, and this year it’s taking place at a new venue. As always, we will be offering PICKLED EGGS ON A STICK for your eating-while-shopping pleasure.

This year our special Christmas items include incredible rum-soaked fruitcakes made with our own candied fruits and packaged in 230mL jars; delectable pickled garlic scapes; a honeyed pineapple syrup (for champagne cocktails or virgin sodas!); scrumptious and seasonal pumpkin, gingerbread, and hot buttered rum caramels; and a new jam — 3 RED FRUITS, made of cranberries, raspberries, and sour cherries. And don’t forget to order some pickled eggs — to serve as hors d’oeuvres or just to keep in your purse for protein while you’re Christmas shopping. THIS IS IMPORTANT: the fact is we’re a very small company, and while we tried and tried and worked our fingers to the bone this year to produce as many jars as possible, there is a great possibility we will run out of certain products, so if there’s something you have your heart set on, please use our handy order form to order yours now so you can be sure to have as your favorites this holiday season.

Last but not least, for all you last minute shoppers, we will be hosting a studio sale with our space mate Savoure and others on Saturday, December 21st from 2 to 6pm. There will be plenty of treats to eat and jars on sale, including limited edition delights! Details to follow…

Don’t forget either that we ship across Canada via foodiepages.ca, and you can find our products in a number of inimitable establishments across Montreal. This week our jars return to Latina in Mile End for the holiday season, and we will soon release two exclusive products in collaboration with the beautiful Little Italy boutique Belanger & Martin(s). Check. It. Out.

Lots of love, always, and wishing you and all of yours an excellent holiday time and winter in general,
yours,
most sincerely,
(Les conserves) Preservation Society

Preservation Society Missive #13

Dear Recipients of the Preservation Society Newsletter:

Just a brief note to update you on all the exciting news here at the Society.
To quote Wordsworth, “The human mind is capable of excitement without the application of gross and violent stimulants; and he must have a very faint perception of its beauty and dignity who does not know this.” Yes, even news about preserves can be very exciting!

First of all, my first cookbook was released this week! Les conserves selon Camilla is available at quality French bookstores, online, or directly from the Preservation Society. It’s full of recipes for exciting preserves to make all year long, plus recipes for using up all those preserves once you’ve filled your pantry beyond capacity.

And tomorrow I’ll be signing books at Librairie Gourmande at the Jean Talon Market from 11am to 1pm! Please stop by and let me inscribe something profound in your copy.

Then, Sunday, September 15th, we’ll be offering one of the last Canning Fruits classes of the season. Don’t miss your chance to learn everything you need to know about making jams and canned fruits.

The next day, Monday, September 16th, I’ll be joining my former chef, Stelio Perombelon, for a Mixeur Master Class. It will be all the talking about preserving you could ever want, which is one of my top most excellent things to do.

And, coming up at the end of September, find Preservation Society at Puces Pop which runs Thursday thru Sunday this year! Currently in the process of dreaming up cool new fall stuff for the fair…

Hoping to see you soon,
to friends near and far,
all the best,
Preservation Society

Preservation Society Missive #12

Dear Recipients of the Preservation Society Newsletter:

Central heating, French rubber goods and cookbooks are three amazing proofs of man’s ingenuity
in transforming necessity into art, and, of these, cookbooks are perhaps most lastingly delightful.
-M.F.K. Fisher

To my mind, insofar there has no better Preservation Society news than this: in less than one month’s time our first cookbook will be released. Les conserves selon Camilla, published by Editions Caractere, is a primer on canning, with fantastic recipes for jams, marmalades, pickles and more that go beyond strawberry jam, icicle pickles and French rubber goods. Plus the photos are gorgeous and the design is classy. What more could you want in a canning cookbook?

Potentially, however, if you don’t read French, you might not think this news is so hot. Don’t fret! An English version will hopefully be released, and in the meantime you can take a fantastic canning workshop with Camilla herself! In fact, there are two coming up terribly soon!

- Canning Fruits August 1st, 7pm
- Canning Vegetables August 4th, 3pm

Don’t miss out on learning to put up the summer’s bounty safely and creatively. Last Sunday’s Canning Fruits workshop was an absolute dream. Eleven participants made a beautiful raspberry jam and created a peerless “fruit cocktail”– rainier cherries and Turkish apricots stuffed with candied grapefruit peel in a brandy and vanilla bean syrup. And we feasted on homemade poptarts (filled with homemade jam, of course) and red currant soda. And it all took place in our fantastic new workshop!

That’s right, folks, we’ve moved. We’ll miss our old neighbourhood, but we haven’t strayed too far. Preservation Society HQ can now be found in cool Mile End, sharing quarters with the amazing company savouré soda, jam and pickle. We are located at 5333 Casgrain, #311. As always, we don’t quite have regular hours, but just drop a line if you want to come visit workshop.

We’re hard at work in here transforming all the beautiful summer produce as fast as we can! Lots of summer favorites are back in stock, including Pur Cassis, Dilly Carottes, and Bread & Butter, which are now also available in an economical 500mL size ($8).

For the record, you can also find our products at a few new boutiques– Sophie Sucrée and Boucherie Lawrence here in Montreal, AND Likely General in Toronto, Ontario(!).

Slowly, but surely… world takeover.
Thanks for coming along for the ride.
Love,
Preservation Society

Preservation Society Missive #11

Dear Recipients of the Preservation Society Newsletter:

This will be brief, as I have been writing more than enough lately. I used to change up that Henry Miller quote, “I am a writing machine,” to “I am a canning machine.” Truth is, lately I’ve been both– writing and recipe testing for Preservation Society’s first recipe book! I won’t tell you any more for now, but it will be out in time for harvest season!
Other things you should know:

We are at the Salon J’ai Faim tomorrow and Sunday 11am-6pm! Come check out folks from all across the Montreal food world!

Following that, we’ll be at the spring edition of Puces Pop from May 31st to June 2nd– always a very good time, plus we’ll be in Ottawa for the first time at Urban Craft on June 9th!

What’s more– IT’S SPRING! Thank goodness. Expect to see the glorious reappearance of your favorites that have been out of season for too long– Rhubarb-Grapefruit Jam, Pure Blackcurrant, Dilly Carottes…

There are lots of good things to come in 2013. Canning classes will also start up again very soon! Stay tuned, or contact us to be put on the waiting list for Canning Fruits or Canning Vegetables (or both!).

Oh! And! Did you see May’s Elle Quebec? There’s a great article on Montreal pastry people, myself included! Don’t miss it…

Hastily, but not unlovingly,
yours,
Preservation Society
(small-batch preserves from Montreal!)

Preservation Society Seville Old Fashioned

In an old fashioned glass (or similar), combine 1 generous teaspoon raw blue agave nectar, a maraschino or brandied cherry (preferably homemade), and a wedge of seville orange. Muddle forcefully. Add 2 oz Bulleit Rye and ice cubes. Stir well.
Very excellent to enjoy while doing early spring garden preparation…