Learn to make your own jams, jellies, chutneys, salsas or sauces at home!  Classes highlight low-sugar recipes, include sugar alternatives and show you how to adapt recipes. The same basic water-bath technique may be used to safely preserve most fruit-based spreads or vegetable preserves using vinegar.

Each workshop covers all of the following:

  • Materials and equipment.
  • Canning steps involved, including sterilization, sealing and storage.
  • Local foraging tips.
  • Suggested books and resources
  • Testing seasonal recipes using low and no-sugar techniques.

New Class! Home-brined Pickles and Lacto-Fermented Vegetables. Learn to make your own delicious sour dill pickles, kimchi and sauerkraut at home. These mixed vegetable recipes encourage beneficial microorganisms using filtered water, sea salt, fresh herbs and spices. Enjoy these ancient food-preserving techniques- very simple, full of experimentation and no cooking involved!

Veggies for pickles




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