Pickling & Canning

930am start - 3pm approx finish in Glenview, Sunshine Coast.

PLEASE SELECT WORKSHOP DATE FROM THE DROP DOWN MENU.

Great Granny used to do it and you can too!

I welcome you to my home kitchen. With a group of people chopping, brining and laughing together - that's always when the tastiest pickles and jams are made!

Nothing will ever go to waste in your fridge once you know these old time skills. 

On this day we will cover how to pickle and ferment, as well as water ba1th canning to make shelf stable your homemade jams and sauces. 

Knowing the difference between making an instant ready to eat 24hrs pickle, to a bench rested pickle for 2 weeks, to ferments for 4 weeks. 

Water bath canning means you can have your jars sit on a shelf for 12months so you always have your favourite jams and sauces on hand even if the produce is out of season. And the best part is no refrigeration needed!

On the day we will cover:

Dill pickles

Spicy pickled carrots

Pickled chilli pineapple

British pub pickled onions

Cumin pickled cauliflower

Preserved lemons and garlic

Homemade jam

Tomato sauces and soup

Bonus - Let's make confit! I love confit so much (a french thing) I am going to throw that in as an added bonus because knowing how to confit adds a delicious amount of food staples to your kitchen for pizza, sandwich and cracker toppings. 

Prior to the day you will be emailed more info and a list of what to bring.

The price includes ALL organic veggies, fruit, oils and spices so that you get to take home a jar of each pickle. In your list of what to bring will just be basics like jars and an apron.

Come hungry! We will have a pickle party and fresh made sourdough. All organic and delish.

I look forward to packing jars and brining with you soon! Love G*