With our baskets full of our wild autumn harvest, we will return to basecamp. Here we will take you through a range of methods to preserve the wild fruits and berries. This will include making chutney, jelly making, making fruit butters, fruit leather making as well as making cordials and syrups. The ancient art of preserving allows us to make use of fruits well after they would have gone rotten naturally. We look at a range of preserving options, adding vinegars or sugars, boiling and drying. These all disrupt the pathogens that would otherwise cause the fruit to rot. Jellies and butters both use heating and sugar to halt the pathogens progress. They are also strained, which removes seeds and skins. This significantly reduces the processing time required before the cooking can take place, which is especially helpful with smaller wild varieties of fruit. Throughout the weekend, we will be cooking up our foraged delights as part of our group meals, alongside the preserving of the wild foods for a later date. You’ll sleep in the woods, in your own sleep system, or we can provide you a tarpaulin. You’ll go home with a share of everything you’ve made and full stomachs from making use of the fresh autumnal produce you’ve foraged. As well as heads bursting with ideas and inspiration for recipes to try out with different fruits and various combinations. No previous experience is required for this course, just a desire to learn. However, this does not mean it is an introductory course. We impart a huge depth of knowledge over the duration of this weekend foraging course and promise that you will never walk through the woods in the same way again.
What's included in the price
Your food form Saturday evening, please inform us of dietary requirements when booking. Your share of the preserves we make over the weekend, overnight camping in our private woodland.