The trees are bursting with fall fruits. It’s time to capture their flavours and what better way than in delicious jams and jellies.
In this workshop master preserver Camilla Wynne will cover the basics of canning fruits, from selecting your produce to proper sterilization, the pectin question, and sampling some different styles and flavours. In the kitchen we’ll transform local crabapples into a jewel-like jelly, and pears into a gorgeous, customizable jam. You will leave with a jar of each preserve, ready to tackle any canning project and able to safely modify recipes to your taste.
You’ll learn to:
-safely prepare pectin-free jams that taste like real fruit
-safely prepare canned fruits to save the bounty of fall for winter
-modify the sugar or sweeteners in any recipe
-eliminate steps from the traditional canning process
-create recipes for jams & canned fruits 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 Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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