Another fantastic preserving workshop by Kathleen Gannon went well. Quinces were the flavor of the month, along with pears and tomatoes. We made the most delicious quince jelly – you couldn’t possible buy in the shop – as well as bottled pears and made our own jam, tomato sauce and chutney. The dried persimmons were absolutely to die for along with the dried apples, bananas and plums. These workshops just keep getting better so if you haven’t done one yet why not consider a weekend of productivity and fun in one of our upcoming workshops towards the end of the year.

Bottling pears
Making Quince Jelly