Yes You Can Can: Preserving the Bounty If you're tired of the same old pickled beets recipe and think every other jar of jam tastes like the last one, this is the workshop for you. And if you'd like to learn how to eat local but don't want to eat snowballs in February this is your opportunity to learn how we can all make use of the bounty of the garden in summer so that we can enjoy wonderful tasty food all year round.
Preserving food is an ancient skill known to every culture. Drying, pickling, smoking, canning. The chances are that your grandmother or great grandmother took for granted the need to spend time each summer and fall preparing food for the winter months. This workshop looks at different ways of preserving food with an overview of different techniques and hands-on time in the kitchen where we will go through the basics of canning and pickling safety concerns and demystify lactic acid preserving so that everyone will feel empowered to go home and start a few jars or become inspired to consider a new food business!
This workshop begins at 10:00am and includes a delicious gourmet lunch that features an abundance of items straight from our organic gardens that have been pickled or preserved in various ways. You will also be given a lovely booklet with information and tips on different preserving methods along with some gourmet recipes for a fresh twist on some old favourites.
For those interested in turning this one day workshop into a weekend experience on a working organic farm, please contact us by email for information about accommodation possibilities that range from elegant suites in our straw bale farm house to dormitory and camping options.