Small-batch preserving offers a way for anyone to make the most of summer’s bounty, and the techniques that will be taught during an Edmonton workshop may be used with an assortment of small fruits.
Jams, jellies, pickles and preserves can all be prepared using small-batch methods, and as the finished products do not take up much storage space, it can be a suitable choice for those who do not have a lot of room. They may be made any time of the year when the ingredients are available, and freezing and dehydrating are also on the agenda for discussion.
The one-and-a-half-hour-long activity will include hands-on participation for the registrants, as homemade pesto making will take place. The attendees can ask Cindy Suelzle, who will be the facilitator, any questions they may have. Raspberries, peas, corn and other produce will all be in season, and everyone will go home with recipes they can try for themselves.
Reserving food at home can be a lot of fun, and it is also a way for households to become a bit more sustainable. Recipe cards for such an activity can be obtained by contacting area Stationery printers, which will be able to laminate them so they will last for a long time to come.
The Small Patch Preserving workshop will be on offer on August 9th. It will begin at 7:00 pm at the Millhurst Community Hall.
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