Description
In this class, we will make three short-cook preserves—jam, relish cordial—and three long-cook preserves—sauce, chutney, and marmalade—and pack and cook a seasonal fruit or vegetable using the Fowlers Vacola method.
The more people in the class, the more we will preserve together
Preserves made in the class will be set seasonally and will change from class to class.
Each guest's preserve will be cooked and bottled as if they were a product to be sold.
The preserves will be labeled with the guest's name, who made the preserve and all ingredients and nutritional panel information.
This class includes a take-home recipe booklet, all preserves made in the class, and afternoon tea featuring Jacican preserves.
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This class will take up to six guests, with the price per guest.
If the date doesn't suit you, like to bring a larger group or if there is something Jaci can help you with, contact jaci @ jacican.
Private bookings are welcome.
Event Details
Acknowledgment of country
Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.
I would like to acknowledge all of us here today to cook together and share a meal.
I love sharing my dream of growing the food this country has to offer and share it with you.
The traditional place that we come together today is on the lands Gunaikurnai people
And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.