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May 26, 2019 @ 9:00 am - 5:00 pm
An event every day that begins at 9:00 am, repeating indefinitely
For people interested in the art and science of preserving food – bottling, drying, salting, pickling and storing surplus produce from the garden and having “food for all seasons”.
About the workshop
Before fridges that guzzle up your power bills and harm the ozone layer, drying, salting and live storage were the ways to preserve produce. The fridge dependency has meant many have lost the skills of preserving and storing food to enable us to use today’s surplus against tomorrow’s shortages and ensure you have food throughout all the seasons.
This workshop will help you transform your harvest into tasty jams, pickles, bottles of fruit, dried produce, and vinegar and accompaniments that will get you right through the year across the seasons and those “hungry gaps” when there’s not much in the garden. It will enable you to have an impressive display of food at your fingertips, keep a well-stocked pantry to be proud of, use surplus harvests, prevent waste or even develop an income from your produce.
This will be a fun packed hands on weekend all about food – thinking, preparing, tasting and eating lots of it. Your home and hopefully your garden will never be empty again. Your pantry will be full and your shelves will be lined with a bountiful array of colorful preserves from the garden preserving these traditional skills and showing your skills in the kitchen.
About the Trainer
Kathleen trained as a chef at the Bennelong Restaurant and has worked for many years in catering. She now works as a teacher and enjoys passing on cooking and gardening skills to the younger generation. Kathleen was awarded a NSW Premier’s Environment Scholarship and has won a sustainable garden award for her own garden. She has sold many of her preserves at market stalls and has also won prizes at local shows for her preserves and honey. Kathleen enjoys transforming her home grown organic produce into food that can be enjoyed year long. Her larder is stocked with preserves that include green tomato sauce, dried figs, preserved lemons, pickled olives, passionfruit cordial, pumpkin soup and native raspberry jam all grown in her garden. Kathleen will share her recipes and tips with you in this practical workshop.
This workshop will include:
- Bottling of fruit – the Fowlers’ Vacola method and colorful art of storing fruit
- Storing of fruits and vegetables.
- Preparation of fruits and vegetables such as blanching and other methods.
- Jellying and Jam making
- Sauces and accompaniments – for example using surplus tomatoes from the garden
- Herbs and vinegars
- Salt curing and Pickling
- Drying and dehydration – Using dehydrators and by harvesting natural energy from the sun to preserve tasty easy and convenient to use food.
All course participants will get to take home a sample of each product prepared as well as workshop notes, information and recipes.