Introduction to Preserving Produce with 4 local preservers

Would you like to dip your toes in the ancient art and practice of food preservation?

Preserving food at times of plenty can be crucial for making the most of the abundance when it is available, and can be a good way of extending the availability of food over the seasons. This practical session will cover:

• An introduction to processing produce into chutneys and jams, lacto ferments and canning.
• Tips on how to do this in a community setting.
• Basic recipes and a chance to make preserves.
• A chance to taste some home made produce

Food preservation is one of the essential skills that have allowed humanity to ensure food security and prosperity in conditions that did not allow food growing. Besides, it can make your food taste delicious! There are many different techniques of food preservation including: dehydrating, canning, pickling, fermenting, pasteurising and making alcohol. A lot of these can be done safely at home and are ideal methods to reduce food waste. In this workshop you will get an excellent introduction to this from four experienced preservers: Choon Key, Moyna, Caroline from Claver Hill community food project and Anne, an experienced back-garden grower and preserver based in Caton.

This event is part of the wider Growing Food and Community training programme.