Preservation Society is a small batch preserving company. We lovingly produce fruit-forward jams, crystalline jellies, hand-cut marmalades, intoxicating chutneys, and addictive pickles. Ingredients are local whenever possible and sometimes even handpicked. People have been known to eat whole jars with a spoon, so watch out...
But this is not a secret society of carefully guarded recipes and techniques! Canning is a dying art that must be resurrected! We ♥ canning so much that we want everyone to be able to do it. To that end, we offer monthly workshops and are also available for private lessons. Please see the events page for more info.
Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society. She has been a pastry professional for over a decade and is one of Canada's only Master Preservers. After graduating from pastry school she cut her teeth in some of Montreal's best restaurants, including Les Chèvres and Laloux, all the while running the pastry half of Backroom Records & Pastries and touring and recording with rock band Sunset Rubdown. When the band broke up she decided to concentrate on producing her own line of preserves, which had already garnered a following.
Not content to produce garden-variety jams and pickles, Camilla instead favours products that tell a story or elicit a memory and are often, though not intentionally, inspired by cocktails.
Her first book, Les conserves selon Camilla, was released in 2013. An expanded English version followed in 2015, as well as an Italian translation. She has contributed recipes to numerous publications, including The Globe & Mail, Lost in the Supermarket: An Indie Rock Cookbook, and Le miel: l'art des abeilles, l'or de la ruche.
How long are classes? Workshops generally run for two hours.
Where are they held? Since leaving Montreal we currently have no permanent space, so the space will change! The event location is always listed.
How many people are in a workshop? Our maximum is 12 people, but if you have a larger group, contact us about private classes.
Is it hands-on? Recipes are demonstrated in each class, and everyone gets a chance to try their hand at important canning techniques.
Should I bring anything? Just a pen!
How can I pay my workshop deposit? You can pay by credit card online or over the phone.
Do you offer classes in French? Yes! We offer all our classes in both French and English.
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