Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!
Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. Pickle 2 ways, preserve/jar and confit under fat. The menu: Confit of Rabbit, Confit of Lemons, Tomato Passata, Jarred Tomatoes in Pieces, Quick Pickled Veggies, Pickled Greenbeans... it all depends on what's coming out of the garden!
Includes: 3 Nights Accommodations, Workshop, Welcome Dinner, Breakfast Daily and 2 Meals with Wine and Snacks during course, hand-made apron.