Preserve Workshops!

Wondering what to do with all those apples and crab apples? Have no fear, the Preserve Workshops are here!

The first one will be Aug 10th from 11-2pm at the Magnus Elison Recreational Centre (430 Langside St). The topics will be crab apple jelly and dehydrated apples. $15 per person and everyone will take product home with them.

The next one will be Friday August 23 from 11-2pm, place TBA. Topic will be Apple butter and freezing apples. Again, $15 per person and everyone will take product home.

Participants can preregister for the workshop by emailing fruitshareworkshops@gmail.com.

Don’t delay, space is limited!!

Apple Ginger Chutney

Chutney with a kick! This recipe make seven half-pint (250 ml) jars.

3 cups prepared Granny Smith apples, (5 large or 1 lb)*

1 red bell pepper seeded & chopped

2 cups chopped onion

2 cups dark brown sugar

1 ½ cups cider vinegar

1 cup golden raisins

¼ cup peeled, minced ginger root

¾ teaspoon dry mustard

¾ teaspoon salt

½ teaspoon dried red pepper flakes

homemade chutney

  • Peel, core and coarsely chop apples.  Measure 3 cups
  • Combine apples, pepper, onion, sugar, vinegar, raisins, ginger root, mustard, salt and red pepper flakes in a large stainless steel or enamel saucepan.  Bring to a boil, stirring constantly.  Boil gently, stirring occasionally, 40 minutes.

Recap of the baking workshop

We were delighted to have Katie Anderson, Fruit Share neighbourhood team leader, facilitate a baking workshop earlier this week. As an experienced pastry chef, she taught us how to make all kinds of delicious baked goods!

homemade dessert

Delicious apple pie

We were having such a good time and enjoying the fruits of our labours so much, in fact, that we missed out on a number of photographic opportunities (apart from the above apple pie). Oops!

However, we do have a number of recipes, which we will share with you over the next few weeks (such as the recipe for apple pie, below).