Is your garden a bountiful delight, not sure what to do with your excess produce? This hands on workshop will focus on the principles of making jams, preserves and marmalades for yourself and gifts. You will learn how to extend the value of your produce and experience the joy of learning cooking skills that will assist you in becoming more self sufficient in your kitchen. You will get to take home a bounty of handmade goodness.

This course is designed to teach you how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend our Seasonal produce year round.

You will use sustainably sourced, best quality ingredients – organic where possible and receive expert teaching and advice, using standard home kitchen equipment.

Trainer Bio:

Lauren Mueller's interest in fermentation and preserving began about four years ago when she started gaining an understanding of how much food goes to waste in Australia and elsewhere. Her explorations into food security lead her into learning more about the magic of fermentation and pickling and she became enthralled in the process and intrigued by it's amazing health benefits.

What you will learn

How to preserve surplus foods
Understand how to make jams
Improve your culinary skillset

What you will get

Jars of items you make
Recipes to take home

What to bring

Notepad and pen
Apron
Three jars up to 400ml size with well fitting lids

What to wear

Casual, long hair tied back and closed toe shoes

Appropriate for

Those wanting to know how to preserve surplus in season food.

Photos/Recordings of the event and attendees

During events, photographs or recordings may be taken and by attending, you consent to be photographed or recorded and having your photos or recordings used for CERES promotional purposes only. Please speak to the event presenter should you wish to be excluded.