Cooking in the monastery – Preserving - Preserving food in October | Culinarium Alpinum, Stans
The price includes:
Water, coffee and tea Lunch featuring the preserves Recipes to take home Jars and bottles
Description
From the garden to the jar – preserving and fermenting
When nature is at its most bountiful, it’s the perfect time to stock up:
Together, we’ll prepare seasonal treasures such as pumpkins, grapes, pears, apples, beetroot, cabbage and herbs – supplemented by other regional ingredients depending on the weather and harvest. This results in special delicacies such as jams with that certain something, sauerkraut, compote, chutney, herb salt or flavoured vinegars.
In the course, you’ll learn the key basics and tips for successful preserving, process fresh ingredients step by step and discover new worlds of flavour – including tasting, of course.
To round off the session, we’ll enjoy a delicious lunch together in the restaurant, featuring the preserves we’ve made.
Language: German