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Time: 10.00am - 12.30pm
Date: Wednesdays, 1 February to 5 April
Where: Castlemaine Community House
Instructor: Thea Lang

Preserving Plenty will equip students with the necessary know-how to preserve produce in a delicious (and safe) way. Preserving fruit and vegetables is a wonderful way to reduce food waste, provide your pantry with a stock of tasty and healthy goodies to last over the winter months, and share food with loved ones. Over the nine weeks, topics and skills covered will include:

• Sterilisation methods

• Selection of produce

• Preserving in small quantities

• Recipes for various preserves, including jams, chutneys, pickles, bottled fruit, passata, dried fruits and more.

• An introduction to fermentation.

Students will be invited to bring produce from their own gardens to preserve. However, produce will be provided for classes.

Preserving Plenty will be focused on provided a hands-on and collaborative learning environment. All skill levels and abilities are welcome.

Bookings close Friday 27 January

Date: Wednesdays, 1 February to 5 April
Time: 10.00am – 12.30pm
Cost: $80 (Full) / $70 (Early Bird Discount available until 24 January) / $50 (Concession)

Facilitator: Thea Lang

Thea is the Community Kitchen Garden Coordinator at Castlemaine Community House and an avid home preserver. She believes in the power of skill, knowledge and resource sharing in developing individual and community-level food security, and is always keen to learn and share more about all things plant related, from seed to table.

Thea organised and facilitated preserving workshops with members of the Harcourt Organic Farming Co-Op and Chewton Phoenix CWA at CCH through the Food Links Project in the first half of 2022, and is excited to be putting together this longer-form course for the beginning of 2023.