Preserving Stone fruits

Are you interested in learning the basics of preserving stone fruits, but it all seems a bit daunting? Are you lucky enough to have fruit trees at home, but can never manage to eat or give away all your fruit each season? Or you may buy stone fruits from local growers and would like the option to continue to enjoy these fruits during the winter months for desserts and savoury cooking. Whatever your situation, come and join our introduction to persevering basics workshop!

The introduction to preserving basics workshop will be held at the KIN Space, Kingston Beach on Sat 27 January, using the Fowlers Vacola bottling method to preserve some gorgeous seasonal stone fruits. The workshop is suitable for people who have never preserved before.

Preserving is a great way to store fruit long-term, to reduce food waste, limit canned fruit purchases, save money, and provide healthy options (or not so healthy if you’re making a decadent desert!). Preserving is very easy, a lot of fun, and the jars look beautiful when finished.

Each participant will be able to take home their preserved fruit (see note at bottom of this message for important collection details) and recipes to get you started at home.

The workshop will commence at 10:30am and run for 2 hours. All Fowlers jars, accessories, and fruit will be provided. Suitable for ages 15 years up.

The fruit this year will be locally sourced spray free Apricots.

* The preserves need to sit undisturbed for 24 hours after preserving, so participants will need to be available to collect preserves from the KIN Space at 2pm Sunday 28 January. You can nominate someone else to collect your preserves for you, but unfortunately preserves cannot be held after this date.

This course will be presented by Hayley Boyd (@itstartedwithakeepcup).