Preservation course - 6 September 2025

Service Description

6 September 10AM Preservation course, one more step to self-sufficiency. This exclusive workshop, happening on 6 September, will equip you with the knowledge and skills to preserve your summer veggies for the winter months. Learn the best ways to store your produce to maximize freshness and flavour throughout the winter. We’ll discuss about the following preservation methods and we’ll make a few recipes using our seasonal veggies: Drying is the oldest method of food preservation. It is a great way to preserve vegetables for long-term storage. Dried vegetables can be rehydrated and used in soups, stews, and casseroles. Fermentation is the second oldest form of preserving food after drying and the healthiest preservation method for our guts. It is a process that uses beneficial bacteria to break down sugars in vegetables, creating lactic acid. Lactic acid preserves the vegetables and gives them a tangy flavour. Sauerkraut and kimchi are two popular examples of fermented vegetables. Canning is a great way to preserve a wide variety of vegetable. In the canning process, vegetables are packed into jars, sterilized with heat, and sealed to create a vacuum that prevents spoilage. Pickling is a method of preserving vegetables in a brine or vinegar solution. Pickled vegetables can be enjoyed on their own or used as condiments. Freezing is a quick and easy way to preserve vegetables. Course time: 10am till 3pm. (tour of the growing area, tips how we preserve our veggies, light lunch plus lots of preserve tastings. Please bring 3-4 jars (a mix of small and large sizes) to take home filled with your favourite veggie creations during the workshop! Please let us know if you have any dietary requirements.