EVENTS

Tomato Transformation Workshop
Saturday, September 14th, 11am-4pm
Chez Blake (Pointe-Saint-Charles), Montreal, QC

Come spend a wonderful Saturday transforming tomatoes 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 tomatoes and salsa before taking a break to share a delicious, wholesome lunch. In the afternoon we will craft ketchup and fermented tomato kimchi (which makes an insane bloody mary, FYI!).

Each participant will leave with 4 jars of delicious preserved tomatoes, 4 ways.

Bring an apron and a bottle of wine if inclined!

The cost is $125.

This workshop is bilingual!

To register send an email with your name and how many spots you would like to camilla@preservationsociety.ca

Pickle & Ferment! Workshop
Sunday, September 15th, 11am-4pm
Chez Blake (Pointe-Saint-Charles), Montreal, QC

Come spend a wonderful Saturday 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 delicious, 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 jars of fermented delights (most likely kimchi & kraut).

Bring an apron and a bottle of wine if inclined!

The cost is $125.

This workshop is bilingual!

To register send an email with your name and how many spots you would like to camilla@preservationsociety.ca

Fall Pickle & Chutney Workshop
Sunday, October 6th, 6:30pm-9pm
The Depanneur, 1033a College St, Toronto, ON

Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.

The class covers all the basics of canning pickles and chutney, 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. 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 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

$60 +HST

To sign up visit