Canning

Preserving Basics

Cooking with SBA’s Kitchen

The next session is scheduled for:

Date:  Saturday 10 January 2026
Time:  10:00 am to 2:00 pm
Venue:  Segue – Stratford’s Neighborhood House & Arts Café
Cost: $55.00 per person plus Eventbrite Fee (Cost includes recipes and all ingredients, plus a light lunch on the day.)
Bookings:  via Eventbrite click here
Max Participants:  4 participants

Sample Menu

Preserved Seasonal Fruit
Pickled Fruit
Preserved Tomatoes
Tomato Relish
A variety of crostini
Bean Salad
Fruit Dessert
(All food will be gluten free)

An Introduction to Preserving:  Water Bathing, Fowlers, Pickling and More

Preserving is a great foundation for a sustainable lifestyle, allowing you to use produce from your own (or family and friends’) gardens, process it, store it, and use it later on.
This is how I grew up.  Produce was preserved when it was in season, it was not only my mother in the kitchen, but often times my sisters and I, and our father also joined in the process when he arrived home from work.  The fruit, pickles, relishes, sauces etc were used throughout the year, and generally when the next season rolled around, there was very little left.

I love that I have fruit ready to serve simply on its own, or with yoghurt for breakfast or, custard or ice cream for a simple dessert and more.  My preserves are used on a daily basis, not only in sweet but in savour – you can never have too many jars of tomato passata or bottles of sauce!  Even better, gift giving could not be more simple – just package up some favourites and the recipient will be asking for more!

In this session we will discuss various methods of preserving, including, water bathing, pickling and pressure canning. We will talk about the the do’s and don’ts of preserving, you will prepare fresh produce, fill jars to be processed for you to take home, and learn how to incorporate this homemade gold into everyday life! . You will be amazed at how rewarding the process is, and also, how simple it is.

 

This slideshow requires JavaScript.

A little more detail…

On the day:
※  Participants will be provided with advice, ingredients, instructions and guidance as they prepare the various s preserves and dishes on the day.
※  We will finish the session with a light meal prepared on the day, showcasing some of the ingredients that will make up your hamper.
※  Questions are encouraged and welcome.
※  All food will be gluten free.

What you will take home:
※  A jar of each of the preserves prepared on the day.
※  Notes and recipes for the dishes made on the day.
※  A share of any leftovers from the lunch (containers provided).
※  Maybe a new friendship with other’s who attend on the day.

Session Duration:
The session will run for approximately 4 hours.

More Information:
I prefer not to call this a cooking class, but more of a hands-on cooking and knowledge sharing session, where those attending learn and share from my experience. I am not a trained chef, just taught and guided by my experiences, and driven by my love of cooking, sharing, and celebrating with food.

Health and Safety
※  If you have any dietary restrictions, please contact me prior to booking as I like to make sure that everyone can enjoy the food prepared on the day.
※  Closed shoes must be worn on the day.

Learn ||| Cook ||| Eat ||| Chat

If you have any questions, please don’t hesitate to contact me using the form below.

← Back

Thank you for your response. ✨

 

 

 

A little knowledge sharing…

/ sbaskitchen / 9 Comments

After years of wanting to do this, but not having the confidence to venture forward with the idea, now, after receiving much encouragement from those around me, in less than two weeks time I will be running my first Knowledge Sharing Session at a local Neighbourhood House.  Yes, I am a little nervous, but I am also a little excited!  So I thought I would share what we will be doing in the first session.  It will be all about sauerkraut, or as they call it in France, choucroute, and we may even touch on growing your own cabbages at home.

Sauerkraut or choucroute, has become increasingly popular in recent times.  It’s seen as a way to improve gut health, easing digestive symptoms and supporting your immune system by adding probiotics and enzymes to your diet.

I just love toasted sourdough with a little Dijon mustard and melted cheese, topped with sauerkraut for breakfast each day.

Toast with Dijon mustard, melted, cheese and sauerkraut.

The other great benefit of making sauerkraut, and one that I think sometimes gets ignored in these times, is that it is a fabulous way of preserving cabbage when it’s in season.  I love to use this sauerkraut to make delicious, warming, comfort food during the colder months of the year Continue reading →

Majestic Magenta

/ sbaskitchen / Leave a comment

Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!

But really I think Majestic Magenta describes the colour at the end…

A while ago we were in Melbourne for a few days to spend time with our son and his family.  This meant that I was able to visit my sister, Sonnie.  Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.

Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different.  With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.

What’s inside the Farm Box?
Fresh produce from the Farm Box Co.
Beautiful fresh red cabbage

After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage.  I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading →