residential weekend course food preserving & smoking

venue: Redfield Community, Bucks

This is an enjoyable way to spend a weekend on this practical hands-on course, which covers lots of interesting ways to preserve food - including food that you've grown, raised or caught yourself. You'll learn lots of traditional techniques that people have used to preserve their harvest, or their catch, for many, many generations before freezers.

On Saturday we will be looking at various ways of preserving, including jams, pickles and chutneys, with Erin of Woodruff's Organic Cafe in Stroud.

Learn how to utilise the bounty of fresh fruits and vegetables by preserving the harvest. We will infuse oils and vinegars, capture the sweetness of summer fruits with homemade jams, pickle a few things, create tasty chutneys, spicy salsas and touch on the basics of preserving tomatoes.  On the course we will cover basic techniques such as jarring, dehydrating, freezing and infusing.  Tutor Erin grew up making jam with her mum and has developed her skills over the years to include an array of preserving methods. 

On Sunday, we'll be cold smoking fish, meat, cheese and vegetables with Turan, our food smoking tutor in London and Birmingham.

You will be smoking several types of food in the smoker you construct on the day. Feel free to bring along some food to smoke. Don’t worry if you can’t bring any food for smoking as this will be provided on the day. At the end of the weekend candidates will have the opportunity to sample their delights from the coldsmoker. Your tutor, Turan has been smoking his own food for many years and is known locally for his wonderful smoked salmon.

Here's a review and video of Turan's course in London.

dates: see 'book online' below

more on food smoking           more on preserving