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Preserving in the Seasons |
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Conserves
a hands-on class |
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© Ricca Fukuda |
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An intimate, one day, hands-on class that concentrates on the principles and
processes of making conserves and the experiential nature of preserving fruit.
Topics include
- Evaluation and selection of fruit.
- Stages of preparation.
- Working without commercial pectin.
- Cooking and jarring of the conserve.
The class will include a tasting and evaluation of a variety of seasonal fruits, including heirloom varieties, as well as a comparative tasting of international, commercial, and local artisan conserves.
Students will take home a jar of the conserve they make in class.
June Taylor products are offered at 10% off on the day of the class.
Light refreshments, including June Taylor products, will be served. |
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 Mitch Tobias
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Saturday, May 30, 2009
$175 |
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Sunday, June 21, 2009
$175 |
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Sunday, July 26, 2009
$175 |
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Saturday, August 15, 2009
$175 |
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Class Information
- Limited to 12 students.
- Class hours are 9:30 AM - 2:00 PM
- Please bring a paring knife, 8" chef's knife, an apron, and your registration receipt to the class.
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Classes will be held at the Still-Room, 2207 4th Street, Berkeley. |
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Please read the cancellation policy. |
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Directions Cancellation Policy |
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No photography, video or sound recording will be permitted. |
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