In this workshop master preserver Camilla Wynne will dive deep into marmalade, from its storied history to creative modern day recipes. We will sample different styles and flavours, and learn safe canning practices and the science of preserving. In the kitchen we will prepare two different marmalades using distinct methods and customizable flavours. You will leave with a jar of each, ready to tackle any canning project and able to safely modify recipes to your taste.

To register, visit: www.townofws.ca/museum

Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to bring a little sunshine into your life by transforming citrus 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 citrus preserves. Then you’ll dive into making a delicious marmalade and grapefruit supremes in customizable light syrup, as well as leaving with peels to candy at home.

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 whole fruit marmalade
– safely prepare canned fruits in syrup (or any other liquid!)
– modify ingredients in any recipe to satisfy your creative urges
– eliminate steps from the traditional canning process

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To register, visit: https://thedepanneur.ca/event/cooking-class-grapefruit-supremes-and-candy-peels-by-camilla-wynne/

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 2-3 jars of fermented delights--kimchi, kraut and a fermented seasoning.

Bring an apron and a bottle of wine if inclined!

The cost is $125.

This workshop is bilingual!