Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform Ontario strawberries, one of the highlights of summer, into a delicious strawberry lemonade jam, as well as a canned in syrup with rhubarb, a secret weapon pantry staple that will transform pancakes, ice cream, yogurt or pound cake.
The class covers all the basics of canning jams and fruits in syrup, 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 (and low- or no-sugar) fruits in syrup
• 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 Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.