Home preserving is all about building resilience and is a most essential and cost beneficial extension of growing your own food. All traditional and modern methods will be introduced with their advantages and dis-advantages discussed. We will then focus on our favourite methods drying/dehydrating, fermenting, freezing and hot-fill-ins with practical sessions, demonstrations and lots of tastings. All equipment needed will be shown, and you will be making your own ferment (sauerkraut or kimchi) and also vegetable stock to take home. We will also demonstrate preserving without sugar.

You will also receive a comprehensive handout with lots of recipes.