EVENTS

Canning & Fruit Preserving Workshop
Monday, March 23rd, 2020, 5-7:30pm
Ecosource Community Hub, 5070 Fairwind Drive (2nd Floor), Mississauga, ON

THIS WORKSHOP IS BEING RESCHEDULED IN LIGHT OF COVID19-RELATED EVENT CANCELLATIONS AT THE VENUE– STAY TUNED FOR A NEW DATE

In this workshop we cover the basics of canning fruit, from selecting your produce to proper sterilization to the pectin question, and sampling some different styles and flavors. Next, we will head into the kitchen to get some hands-on experience cooking up a jam and a fruit compote. You will leave with a jar of each, ready to tackle any project and able to safely modify recipes to your taste.

In this workshop you’ll learn to:

  • safely prepare pectin-free jams that taste like fruit;
  • safely prepare delicious fruit compote;
  • modify the sugar or sweeteners in any recipe;
  • eliminate steps from the traditional canning process;
  • create recipes for jams according to your tastes, whims & imagination.

This class is FREE!

To sign up, visit: https://www.eventbrite.ca/e/canning-fruit-preservation-with-camilla-wynne-tickets-94650112033

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The Art of Marmalade Workshop
Wednesday, March 25th, 2020, 6:30-9pm
Dinette Nationale, 1216 rue Gilford, Montreal, QC

THIS WORKSHOP IS BEING RESCHEDULED IN LIGHT OF COVID19-RELATED EVENT CANCELLATIONS AT THE VENUE– STAY TUNED FOR A NEW DATE

Come spend a cozy Wednesday evening learning to everything there is to know about marmalade in the company of preserving teacher & cookbook author Camilla Wynne.

We will begin by covering the basics of microbiology, safe preserving and the history of marmalade. We will then move into the kitchen to make marmalade using two different methods. You will even learn how to create your own signature recipe.

Each participant will leave with a jar of each.

Bring an apron and a bottle of wine if inclined!

This workshops is bilingual!

$65 (tax included)

SOLD OUT! To add your name to the waiting list, email to camilla@preservationsociety.ca

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Pickles & Chutney Workshop

THIS WORKSHOP IS BEING RESCHEDULED IN LIGHT OF COVID19-RELATED EVENT CANCELLATIONS AT THE VENUE– STAY TUNED FOR A NEW DATE

Saturday, March 28th, 2020, 11am-1:30pm
Tandem, 26 Main St, Bristol, VT

Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring more zippy acidity into your life by transforming vegetables and fruits into gorgeous, shelf-stable preserves.

This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different pickles and chutney. Then you’ll dive into making a customizable pickled vegetable and chutney that will transform your cheese plates .

Participants will leave with a jar of each. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook, Preservation Society Home Preserves, will be available for sale.

In this fun, hands-on workshop, participants will learn how to:

– safely prepare pickled vegetables
– safely prepare chutney
– modify ingredients in any recipe to satisfy your creative urges
– eliminate steps from the traditional canning process

$50

To sign up send an email to camilla@preservationsociety.ca

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Pickle & Ferment! Workshop

THIS WORKSHOP IS BEING RESCHEDULED IN LIGHT OF COVID19-RELATED EVENT CANCELLATIONS AT THE VENUE– STAY TUNED FOR A NEW DATE

Sunday, March 29th, 2020, 11-4pm
Chez Blake, Montreal, QC

Come spend a cozy Sunday learning to pickle and ferment in the company of food stylist & cookbook author Blake Mackay and preserving teacher & cookbook author Camilla Wynne.

The morning will be spent learning the art of canning with vinegar. We’ll cover the basics of microbiology, water bath canning and how to be creative safely then move into the kitchen to make two different pickles. Next we take a break to share a delicious, wholesome lunch. In the afternoon we’ll study the wild technique of fermentation, preparing sauerkraut and kimchi.

Each participant will leave with a jar of each.

Bring an apron and a bottle of wine if inclined!

This workshops is bilingual!

$125 (tax included)

To sign up send an email to camilla@preservationsociety.ca

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Jellies & Fruit Butters Workshop
Monday, April 6th, 2020, 10am-1pm or 6:30-9pm
The Depanneur, 1033A College St, Toronto, ON

THIS WORKSHOP IS BEING RESCHEDULED IN LIGHT OF COVID19-RELATED EVENT CANCELLATIONS AT THE VENUE– STAY TUNED FOR A NEW DATE

Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll delve deeper into the art of fruit preserving, learning how to make perfect jellies and fruit butters.

This class covers all the basics of water bath canning, from selecting your produce to proper sterilization to basic microbiology. You will also get to sample some different jellies and butters. Then you’ll dive into making a crystalline jelly and a smooth, low sugar fruit butter.

Participants will leave with a jar of each preserve. You’ll also leave ready to tackle any canning project and able to safely modify recipes to suit your taste. Camilla’s preserving cookbook, Preservation Society Home Preserves, will be available for sale.

In this fun, hands-on workshop, participants will learn how to:

– safely prepare pectin-free, lower sugar jelly
– safely prepare lower sugar fruit butter
– modify ingredients in any recipe to satisfy your creative urges
– eliminate steps from the traditional canning process

For daytime tickets, visit: https://thedepanneur.ca/event/lunch-learn-jellies-and-fruit-butters-by-camilla-wynne/

For evening tickets, visit: https://thedepanneur.ca/event/cooking-class-jellies-and-fruit-butters-by-camilla-wynne-2/