Canning seasonal fruit-- whole, halved or in a compote-- will fill your pantry with breakfasts-in-a-pinch, easy desserts, and healthy snacks.
In this workshop you will learn how to safely can fruit and compotes . You'll learn how to choose your fruit and prepare your fruit and how to substitute sugar syrup with flavorful alternatives. You'll learn the difference between hot packing and raw packing and which to use for which fruit. You will learn to eliminate steps from the traditional canning process and how to avoid rude interlopers such as mold and yeast. By the end of this 1.5 hour(-ish) class you'll be able to can just about any fruit in just about any liquid, bringing flavors to life limited only by your imagination.
This is part of the online series, The Preservation Society Guide to Intelligent Preserving. Cookbook author and preserving teacher Camilla Wynne wants you to understand the science behind preserving procedures, liberating you to employ a little judicious creativity while also streamlining the process so you can make preserving a regular part of your life.
This class will be held over Zoom where you can ask questions in real time. That said, if you can’t be there at the scheduled time, you can watch online or download the class later. I’m happy to answer any questions that may remain via email.
