Nov. 13: Preserving Vegetables


Approximate programme:
18:00 (we start boiling vegetables)
19:00 (we start jarring and preserving)

Home Canning!

A technique thought to us by Darja, at her home in Gabrk, Slovenia. (Population +/- 30)
With this process the vegetables can last up to 2 years.

Many people in Slovenia spend their free time growing and harvesting food, preserving and sharing with each other.
Their willingness to do as much as they can themselves, to be productive and generous, is an inspiration. So we would like to share that with you.

If you can, bring:
x Vegetables (for example beets, mushrooms, courgette…)
x Fruits (for example apples, plums, peers, cherries…)
x Clean Jars (You can even boil them.)

You can also boil your vegetables at home and bring them to the workshop ready for jarring.

Please don’t waste food! And share knowledge as much as you can!


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