Autumn Preserves, Pickles & Chutneys

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Discover how to preserve your favourite seasonal ingredients with this hands-on course. Celebrated best-selling author Lindy Wildsmith will instruct you on how to preserve autumn's harvest. You will discover the science behind preserving and pickling and marvel at the almost magical preserving properties of salt, sugar, vinegar and alcohol.

Using seasonal ingredients learn how simple it is to create, safely, delicious preserves that can be stored in the larder and then enjoyed throughout the winter.

On this course you will make a range of autumnal preserves, pickles and chutneys such as:

  • Classic Apple Chutney
  • Balsamic Pickled Onions
  • Rosemary and Apple Jelly
  • Mushroom Ketchup
  • Tomato and Chilli Jam

Everything you make during the day will be made available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home. Learn more here ...

Refreshments will be available throughout the day, as well as lunch prepared by our in-house hospitality team. All ingredients, equipment and recipes will be provided.


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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