Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking.
The class covers all the basics of canning pickles and chutney, from selecting your produce to proper sterilization to basic microbiology, and we’ll sample some different styles and flavours. You will leave with a jar of each, ready to tackle any acidified vegetable canning project and able to safely modify recipes to suit 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 flavourful, crunchy, shelf-stable pickles
safely prepare delicious chutney
modify ingredients in any recipe to satisfy your creative urges
eliminate steps from the traditional canning process
choose the best produce for canning
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 Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.