Course Fee: £80.00
One of the issues that comes up in forest gardening is how to deal with a glut of produce in late summer and early autumn. Preserving food is an ancient art that our ancestors were familiar with and indeed relied upon to get themselves through the winter and early spring months. Since the introduction of the deep freezer and canning processes, we have left food production and its preservation to big business and have forgotten what to do and how to do it on a small scale for ourselves.
On this course we will cover various techniques to preserve our food including:
To help keep the fees down I ask you to bring a packed lunch with you, although tea and coffee will be available on the day.
Booking is on a first come first served basis as there are limited spaces available.