Home Preserves: Making the Most of your Produce
This course will offer a comprehensive overview of the different preserving methods available to the home grower.
The theory part will cover the important aspects of food hygiene and introduce a huge variety of different preserving methods, including jam and chutney making, pickling and bottling, preparing your produce for home freezing, juicing, cordials and country wines, dehydration and lactic fermentation.
You will also get to make a jam, jelly or chutney to take home with you. For this you will need to bring approximately 1kg of produce of your choice and 4 jam jars.
Booking is essential. 10am-4pm. £32.50 (£29.50 Concessions & National Botanic Garden Members). To book, please call 01558 667150 or visit the Garden’s Eventbrite page.
This project has received funding through the Welsh Government Rural Communities – Rural Development Programme 2014-2020, which is funded by the European Agricultural Fund for Rural Development and the Welsh Government.