Is preserving totally your ‘jam’?

Join us for a free  lunch-hour workshop in Te Ngaki o Waiutuutu (Waiutuutu Community Garden) on the 27 April to learn the magic of preserving fruit and veggies for the winter months ahead.
 
Our guest speakers Dee and Steve will be be guiding you through the preserving process, from sterilising jars right through to eating the finished (delicious) product. Spoiler alert: we’ll be making an organic beetroot chutney!
 
There will be time for Q&A and sharing and sampling of other recipes and ideas for chutneys, jams and relishes to try at home.
 
What: Autumn Sustainable Living Series Workshop #1: Preserving
When: Tuesday 27 April, 12pm – 1pm
Where: Te Ngaki o Waiutuutu (Waiutuutu Community Garden)
More details and updates: Can be found on the Facebook event here.
 
Spots are limited to 20 people. Please RSVP to chloe.wium@canterbury.ac.nz to reserve your place.
 
We are asking for donations of small (jam – sized) jars for this workshop series. If you have jars to donate, please drop these to Waiutuutu Community Garden or the Sustainability Office ahead of the workshop.
 
Keep an eye out on the UC Sustainability Community Facebook page for the next two workshops to be announced in the series (hint, fermenting and brewing!).
 
This message was bought to you by the UC Sustainability Office. Stay connected, and be in touch with us! Follow us on Facebook or Instagram, sign up to our Sustainability Newsletter or check out our website for more information about what we do, and upcoming events.

 

Leave a Reply

Your email address will not be published. Required fields are marked *