Master the Art of Preserving Class
March 27 @ 10:00 am - 2:00 pm
If you’ve ever thought preserving was too hard, too many steps and you needed fancy equipment, then you’re going to love the simple methods that we learn in this class.
There’s no previous experience necessary for this class. The preserves we make aren’t just jams and sauces. They are the show stoppers of the preserves and the secret ingredients!
We’re going to learn simple methods for preserving that doesn’t need fancy equipment, long prep time and a degree in science to get started.
The best part is how adaptable every recipe and method is. You can start or continue your preserving journey straight away.
We make Champagne Figs in Vanilla Syrup, Dill Pickled Seasonal Veg, Capsicum & Chilli Jam, Worcestershire Sauce from scratch, Pineapple and Ginger Squash and Apple & Champagne Paste.
You get to take home the things we make on the day and I email you all the recipes so you can recreate these delicious preserves again.
Book your spot via the Post and Rail website.