Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform fresh rhubarb, that first lovely harbinger of spring, into a delicious rhubarb jam infused with blood oranges, as well as a tart rhubarb chutney that pairs beautifully with cheeses & meats.
The class covers all the basics of canning jams and chutneys, from selecting your produce to proper sterilization to the use of pectin, and sampling some different styles and flavours. You will leave with a jar of each preserve, ready to tackle any fruit canning project and able to safely modify recipes to your taste. Camilla’s preserving cookbook, Preservation Society Home Preserves, will be available for sale.
In this fun, hands-on workshop, participants will learn how to:
-safely prepare pectin-free jams that taste like fruit
-safely prepare delicious chutney
-modify the sugar or sweeteners in any recipe
-eliminate steps from the traditional canning process
-create recipes for jams according to your tastes, whims & imagination
Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles, Camilla instead favours products that tell a story or elicit a memory and are often, though not intentionally, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves.
Every Sunday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.