EVENTS

ALL EVENTS ARE ONLINE FOR THE TIME BEING!

Get in touch for information about private online classes or to express interest in another installment of workshops that have already happened: JAM, CANNED FRUIT & COMPOTES, TOMATOES, JELLY

Presenting The Preservation Society Guide to Intelligent Preserving:

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The Preservation Society Guide to Pickling
Sunday, March 14th, 2021, 1pm EST

Learn to make safe, crunchy, delicious pickles you can get creative with using a streamlined method!

Having a cupboard full of vinegary, homemade pickles made from local vegetables is better than almost anything. Just think of the zest they’ll bring to you daily!

In this workshop you will learn how to make shelf-stable, crunchy pickles from all sorts of vegetables. You’ll learn how to choose your produce, how to prepare it to avoid pitfalls, and how to get the elusive crunch. You’ll learn the difference between hot packing and raw packing, including which situations they’re best suited for. You will learn to eliminate steps from the traditional canning process and how to avoid yeast and mold, as well as why you should regard your heirloom recipes with some suspicion. By the end of this 1.5 hour(-ish) class you’ll be able to pickle just about anything your heart desires, with your own (safe!) personal twists, if desired.

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 via the chat. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.

Get tickets here!

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The Preservation Society Guide to Jam-Making
Sunday, March 28th, 2021, 1pm EST

Learn to make creative, lower sugar, pectin-free jams that tastes like FRUIT using a streamlined method that fits into your life!

Transforming fruit into jam and putting it in your cupboard to enjoy another day is a singular delight and an investment in your future. Spring is here– let’s get started!

In this workshop you will learn how to make exquisite lower sugar jams. You’ll learn how to choose your fruit, how to get a good set even with low pectin fruits, and how to substitute sugar with alternative sweeteners. You’ll learn to judge the setting point using your senses, what pot to cook your jam in, and how to break down jam-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 delicious jam from any amount of fruit to your taste 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 via the chat. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.

Get tickets here!