TICKETS FOR THIS FALL’S ONLINE WORKSHOPS GO ON SALE AUGUST 24!
Get in touch for information about private online classes or to express interest in another installment of workshops that have already happened: JAM
Presenting The Preservation Society Guide to Intelligent Preserving:
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The Preservation Society Guide to Jelly-Making
Sunday, September 27th, 2020, 1pm EST
Learn to make creative, lower sugar, pectin-free jellies using a streamlined method that fits into your life!
Jelly is the jewel of the pantry. Its bright translucent hues and smooth texture make it a star, ready to do a meet and greet with anyone from toast to a cheese plate.
In this workshop you will learn how to make exquisite lower sugar jellies. You’ll learn how to choose your fruit, the best ways for extracting juice, and how to substitute sugar with alternative sweeteners. You’ll learn to judge the setting point using your senses, what pot to cook your jellies in, and how to break down jelly-making into manageable steps so you can fit it into even the busiest schedule. You will learn to eliminate steps from the traditional canning process and how to avoid rude interlopers such as mold, and even to make jelly using scraps. By the end of this 1.5 hour(-ish) class you’ll be able to concoct a delicious, prize-winning jelly in flavors limited only by your imagination and the availability of ingredients during a global pandemic.
This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.
This class will be held over Zoom as a webinar where you can ask questions in real time. If you can’t make it at that time, though, don’t fret– all ticket holders will be sent a link to download the full recording as well as a cheat sheet and recipes right after the class, so you can watch at your leisure.
$20 USD + fees
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The Preservation Society Guide to Marmalade
Wednesday, October 7th, 2020, 7pm EST
Learn to make creative, lower sugar, pectin-free marmalades that taste like FRUIT using a streamlined method that fits into your life!
Bright, bitter marmalade is one of life’s ultimate pleasures, a study in contrasts, a bottle of sunshine.
In this workshop you will learn how to make exquisite lower sugar marmalades. You’ll learn two simple methods for different styles of marmalade, as well as a little about the history of the preserve. You’ll learn how to choose your fruits as well as how to substitute sugar with alternative sweeteners. You’ll learn to judge the setting point using your senses, what pot to cook your marmalade in, and how to break down marmalade-making into manageable steps so you can fit it into even the busiest schedule. You will learn to eliminate steps from the traditional canning process and how to avoid rude interlopers such as mold. By the end of this 1.5 hour(-ish) class you’ll be able to concoct a delectable marmalade, thick cut or thin, from any amount of fruit to your specifications (using only a minimal amount of math), bringing flavors to life limited only by your imagination.
This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.
This class will be held over Zoom as a webinar where you can ask questions in real time. If you can’t make it at that time, though, don’t fret– all ticket holders will be sent a link to download the full recording as well as a cheat sheet and recipes right after the class, so you can watch at your leisure.