Canning & Fruit Preservation
August 19 @ 5:00 pm - 7:00 pm
In this webinar we cover the basics of canning fruit, from selecting your produce to proper sterilization to the pectin question, and exploring different styles and flavours.
In this workshop you’ll learn to:
- safely prepare pectin-free jams that taste like fruit;
- safely prepare delicious fruit compote;
- modify the sugar or sweeteners in any recipe;
- eliminate steps from the traditional canning process;
- create recipes for jams according to your tastes, whims & imagination.
Camilla Wynne is a pastry chef, writer, preserving teacher, and the founder of Preservation Society. She has been a pastry professional for nearly two decades and am one of Canada’s only Master Preservers.
Camilla launched her own line of preserves and founded the preservation Society in 2011. In 2018, Camilla decided to focus on teaching preserving workshops and writing. Her first cookbook, Les conserves selon Camilla, was released in 2013. An expanded English version followed in 2015, as well as an Italian translation. She has contributed recipes to numerous publications, including The Globe & Mail, Duchess at Home, Lost in the Supermarket: An Indie Rock Cookbook, and Le miel: l’art des abeilles, l’or de la ruche, and Montreal Cooks.
She is currently working on her second cookbook, Jam Bake, to be released by Appetite by Random House in 2021.
Click here to register.
To find out more about Camilla or the Preservation Society visit preservationsociety.ca.