PSI’s preserving workshop was another great success with people coming from as far away as Dubbo, Bathurst, South Coast and Newcastle.

It was a busy and productive weekend bottling and preserving food to prepare us through the seasons. We bottled lots of fruits from new season locally grown organic peaches, nectarines, rhubarb and apple. The fruits were bottled with water only (no sugar) using the fowlers method. We dried strawberries, bananas and paw-paw and made the famous Kusundi, a spicy curry base of ginger, cardamom and chilies that can be used for dips, curries and sauces. The apple mint jellies and lime marmalade were particularly more-ish and delicious. Through the workshop we tasted a range of different jams, jellies and chutneys including a most scrumptious pumpkin and passion fruit (an unlikely combination) that turned out to be everyone’s favourite.  This workshop is very popular and if you missed out on this one, our next one is Sat and Sun March 14th and 15th 2015. Bookings are now open and it is already filling well.