What would it take to convince you to preserve your produce? For me, it has to be straightforward, fit into a busy life and taste so good that you’re already looking forward to next year’s crop.
That’s why I wrote my book, Fall in Love with Preserving. Over decades of growing and preserving, I’ve discovered methods that don’t take up all your time and recipes that make you want to open another jar. These are the preserves you look forward to eating and sharing.
Whether you’re a complete beginner or have been preserving for years, join me for a hands-on day learning practical methods and making some of my favourite recipes.
We’ll cover four main ways to preserve: bottling fruit, preserving vegetables in vinegar, making jam and cooking chutney. I’ll explain how each method works, how to prepare your jars and how to process and store your preserves correctly.
We’ll bottle seasonal fruit and make pickles in a jar, learning how to turn a generous harvest into something you can enjoy long after the season has finished.
Then we’ll make a beautiful strawberry or apricot jam, depending on what’s ripe and ready. I’ll share what to look for as it cooks and how to recognise when it’s ready to jar.
We’ll also make bread and butter cucumber pickles and my very popular beetroot and balsamic chutney—two favourites that earn their place on the lunch table.
Because we should enjoy some of our work straight away, we’ll bake a loaf of bread and sit down together for a generous ploughman’s lunch, accompanied by some of the preserves we’ve made.
Come with your questions, whether you’re opening your first box of jars or have a cupboard full of them already. I’ll share the little things I’ve learnt over the years that make preserving easier, more rewarding and very delicious.
Seasonal fruit bottled in a jar
Seasonal vegetables bottled in jar
Bread and butter cucumber pickles
Strawberry or apricot jam, depending on the timing
Beetroot and balsamic chutney
A freshly baked loaf of bread to share with our ploughman’s lunch
Four main preserving methods: bottled fruit, vinegar pickles, jam and chutney
How to choose and prepare produce for preserving
The easy sterilization methods for jars.
How to achieve a good jam set
How to balance flavours in pickles and chutneys
How to store your preserves and understand their shelf life
Practical ways to make preserving fit into everyday life
When: Saturday 23 January 2027
Time: 10am–2pm, South Australian time
Where: The Post & Rail, 58 Riddoch Street, Penola
Book your place and discover the pleasure of a pantry filled with preserves you can’t wait to eat. You might just find yourself planting a little extra for next year.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
What would it take to convince you to preserve your produce? For me, it has to be straightforward, fit into a busy life and taste so good that you’re already looking forward to next year’s crop.
That’s why I wrote my book, Fall in Love with Preserving. Over decades of growing and preserving, I’ve discovered methods that don’t take up all your time and recipes that make you want to open another jar. These are the preserves you look forward to eating and sharing.
Whether you’re a complete beginner or have been preserving for years, join me for a hands-on day learning practical methods and making some of my favourite recipes.
We’ll cover four main ways to preserve: bottling fruit, preserving vegetables in vinegar, making jam and cooking chutney. I’ll explain how each method works, how to prepare your jars and how to process and store your preserves correctly.
We’ll bottle seasonal fruit and make pickles in a jar, learning how to turn a generous harvest into something you can enjoy long after the season has finished.
Then we’ll make a beautiful strawberry or apricot jam, depending on what’s ripe and ready. I’ll share what to look for as it cooks and how to recognise when it’s ready to jar.
We’ll also make bread and butter cucumber pickles and my very popular beetroot and balsamic chutney—two favourites that earn their place on the lunch table.
Because we should enjoy some of our work straight away, we’ll bake a loaf of bread and sit down together for a generous ploughman’s lunch, accompanied by some of the preserves we’ve made.
Come with your questions, whether you’re opening your first box of jars or have a cupboard full of them already. I’ll share the little things I’ve learnt over the years that make preserving easier, more rewarding and very delicious.
Seasonal fruit bottled in a jar
Seasonal vegetables bottled in jar
Bread and butter cucumber pickles
Strawberry or apricot jam, depending on the timing
Beetroot and balsamic chutney
A freshly baked loaf of bread to share with our ploughman’s lunch
Four main preserving methods: bottled fruit, vinegar pickles, jam and chutney
How to choose and prepare produce for preserving
The easy sterilization methods for jars.
How to achieve a good jam set
How to balance flavours in pickles and chutneys
How to store your preserves and understand their shelf life
Practical ways to make preserving fit into everyday life
When: Saturday 23 January 2027
Time: 10am–2pm, South Australian time
Where: The Post & Rail, 58 Riddoch Street, Penola
Book your place and discover the pleasure of a pantry filled with preserves you can’t wait to eat. You might just find yourself planting a little extra for next year.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
