Using produce from the freezer, cook three long-cooked preserves - marmalade, sauce, and paste - and three short-cooked preserves - jam and relish. Additionally, can something using Fowler's Vacola method.
Help me clean out my freezer before the start of the summer harvest.
It is likely that in the freezer, we will find raspberries, strawberries, zucchini, broad beans, tomatoes, currants, pastry for pies, and maybe a surprise or two.
With all that produce, we will definitely be making jam, sauce, tomato paste, relish, chutney, and putting something into a Fowlers vacola jar.
Maybe we'll even bake a couple of tarts for afternoon tea.
In this class, we will be cooking three long-cooked preserves - marmalade, sauce, paste - three short-cooked preserves - jam and relish - and canning something using the Fowlers vacola method.
Each guest's preserves will be cooked and bottled as if it were a product to be sold, including labelling.
This class is hands-on, and guests will be up and about on their feet cooking for the four hours of the class.
This class includes a take-home recipe booklet, all preserves made in the class, and afternoon tea featuring Jacican preserves.
This class accommodates up to six guests at a price per guest.
If the date doesn't suit you, you'd like to bring a larger group, or if there's something Jaci can help you with, please get in touch with Jaci at jacican.
Private bookings are welcome.
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