Gaby and Hans strongly believe that storing and preserving is a most essential and cost beneficial extension of growing your own food. They will show and demonstrate the best traditional and modern methods to deal with your surplus of garden produce. Learn about storing, drying, lactic fermentation and sterilising to freezing and the “funky” hot fill-ins. All equipment needed will be shown, and you will be making your own sauerkraut to take home. Practical sessions include making jam without sugar and making vegetable stock.