Preserving know-how: savoury ways with tomatoes

What you will learn:

• How to preserve the seasonal bounty of tomatoes in a variety of different methods, including bottling, drying, sauces and savoury condiments.
• How to select and re-use suitable jars and how to sterilise them.
• The basic science behind different preserving techniques so that your preserves remain safe to eat.

What you will get:

• Recipes all of the preserves made.
• Preserving Basics booklet, authored by My Green Garden.
• Small jars of the preserves made on the day: passata, peeled tomatoes, ketchup, chutney and pickles.
• Tastings of other tomato preserves.
• Morning tea.

Growing tomatoes can be incredibly rewarding and their productivity can leave you with a glut that demands to be turned into delicious sauces and preserves. And even if you don’t grow them, you can always make the most of the seasonal varieties available over this period to make your own bottles and jars to last you through the winter. In this workshop, you will cover different preserving techniques, including bottling, dehydrating, making sauces, passata, pickles and chutneys, as well as some traditional Italian techniques with tomatoes. You will get to taste and then take home all of the preserves made on the day.