Autumn Preserving workshops

Cooking Classes | Preserving

Rating: 9.7

hosted by Culinary Anthropologist

Event Photo

In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.

At the Autumn workshops we hope to make (subject to produce availability):

Bottled roasted tomato passata

Hedgerow jelly


Chilli jam

Pear, squash & date chutney

...and maybe raspberry or blackberry vinegar too.


"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."

Have a query about this event? Contact Culinary Anthropologist


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Rating: 10

xorla attended in October 2016, reviewed on 14 October 2016

This was the second time I attended one of Anna's workshops - I was so chuffed with the first class that my enthusiasm persuaded two friends to join me this time. There were 8 of us in the group, some coming alone,others in pairs- but all obviously sharing an interest in cooking. I think I can safely say we all had a great time AND learned an awful lot in an easy relaxed way from our expert host- ready with answers to all our questions; with delicious lunch in the middle, and then going home with our bag of precious preserves! I will be back! Thank you so much, Anna and Emma

Such an Enjoyable day!

Rating: 10 attended in October 2016, reviewed on 13 October 2016

My daughter and I attended the autumn preserving workshop and thoroughly enjoyed ourselves. We learned so much about making jelly/jam and pickles and will hopefully put this experience to use at home. Anna and Emma make everyone feel welcome and the camaraderie of the group was very much enhanced by preparing the food together and sharing the delicious lunch which we had. I highly recommend Anna's cooking classes.

Fantastic introduction to preserving

Rating: 9

Emma Bunce attended in October 2013, reviewed on 15 October 2013

What an absolute pleasure to spend a day in the kitchen with the Culinary Anthropologist! The course gives an excellent, hands-on, overview of different preserving methods. The small class size (6 of us) and relaxed environment allowed plenty of opportunity to ask questions, share experiences, and really get the most out of the day. Just what was required to give me the confidence to go forth and preserve!

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