A small but serious group of preservers attended our recent preserving workshop at Bandusia to improve their preserving and fermenting skills. It was a fun weekend making Kombucha, sauerkraut, pickles, jams, jellies, chutneys and bottling fruit and tomatoes.
Here’s what one of the participants had to say.
“Thank you to Kathleen Gannon for an amazing two day preserving and fermenting workshop. It was such a fun experience preparing, bottling, pickling, fermenting and dehydrating food while looking out at a beautiful forest backdrop with the occasional turkey, rooster and guinea fowl peering in at us. Kathleen made sure that we had the opportunity to sample a lot of the produce at the two lunches, morning teas and dinner at Bandusia, where the workshop was held. We even got to take home a sample of all our produce. I am very excited to trial my first batch of kombucha, sauerkraut and dill pickles. Can’t get over what a valuable experience it was! Thank you, Penny, for making this workshop available to us and for the inspirational setting that it was held in”. Deborah B C.
