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residential
weekend course
preserving food |
Would
you like to recreate the smells of granny’s kitchen? Make
unique gifts for your friends and family? Or just explore new methods
of prolonging the bountiful harvests of autumn’s hedgerows
and allotments?
This
course is useful for anyone wishing to learn more about the various
age-old methods of food preservation; techniques that helped our
predecessors utilise the natural resources around them and feed
their families all year round. These skills are coming more into
vogue as people wake up to the inherent problems with a food chain
that imports a vast amount of produce, instead of taking advantage
of the wonderful food that is produced much closer to home. Preservation
techniques can add value and nutritional diversity to food, and
offer an alternative to bland supermarket produce.
The course
is run by Tammi Dallaston-Wood, who runs the 'Pesto Manifesto' in the Forest of Dean, growing basil in two
polytunnels, making pesto and selling it at local shops and markets.
The course
includes:
- an introduction
to food throughout the ages
- the importance of
food hygiene and sterilisation
- an insight into
a myriad of food preservation techniques, including canning
and bottling; preserving using sugar, honey, vinegar and alcohol;
making vegetable clamps; using nature as a fridge-freezer; drying;
dehydration; salting; pasteurisation; fermentation; freeze-drying
and fermentation
- an opportunity to
collect wild produce and discuss the various methods of preservation
- practical sessions
using home-grown produce
- the opportunity
to take home a variety of preserved products
Participants
will need to come equipped with aprons, 6 clean jam jars, and favourite
recipes or techniques to share.
more
on preserving food
| how
to book: |
|
if you can't open
the booking form, you need Acrobat
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|
| arrive: |
|
Friday
evening at 6.30 for dinner at 7.30 |
| depart: |
|
Sunday
after lunch (served at 1.00) |
| directions: |
|
click
here for
directions by bicycle, public transport and car |
| what
to bring: |
|
pen
and notebook; towel; wellies (for tour if wet); money for
possible trip to pub (meals and bedding are provided)
NO DOGS PLEASE,
as we have sheep |
| let
us know: |
|
if
you are vegan or have any food allergies |
| accommodation: |
|
3-4
people sharing single-sex rooms |
| sat
evening: |
|
either
a trip to the pub in Winslow, or (depending on the weather)
a barbecue and bonfire. You'll be able to meet and chat with
other Redfield members |
| prices: |
|
£190
high-waged; £160 waged;
£130 student / unwaged
Refundable up to two weeks prior to course (minus £30
admin fee)
No refunds for cancellations within two weeks of course
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| discounts:
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| car
sharing: |
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you can harvest your carrots and keep them buried in damp sand in a cool place to last the whole winter
a Women's Institute canning machine from the second world war - 'eat what you can; can what you can't'
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