PRESERVING THE SEASON
Traditional food preservation skills to nourish your busy, modern life.
Our Grannies and Nanna's knew preserving to be one of the best investments of time and money into their future.
Now, more than ever, it's time to restore the forgotten skill of preserving. Everything old is new again.
Become more self sufficient, know what's in the food you eat, transform your leftovers, windfall, seconds, and surplus of the seasons into brilliant food you'll have on hand all year round.
Preserving is not only a keystone of food security and self sufficiency, it not only enables you to put nutrient-dense, whole and real food on the table year-round and reduce your food costs, it is essentially, about making a home.
It's also your tried and true strategy for making the year ahead easier and less stressful. You put the bother in now, to reap the benefits later on. However, it's not as daunting as it sounds and I'll show you how to easily fit it into a super busy life.
Now is the time to set yourself up for an easier, less stressful, more nourishing 2023...
In this class, you'll learn all the in's and out's of preserving wholesome, nourishing and delicious food healthfully and safely...
Fill your pantry with low sugar jams, pickles, relish, chutneys, bottled fruits and tomatoes, tomato sauce, passata and more using whole and semi refined sweeteners, whole and natural ingredients.
You'll always have a well stocked pantry on hand for every occasion (especially the last minute ones!)
Learn small batch and step preserving so you still have lots of time to enjoy your weekend!
Preserving in steps and small batches removes the stress – it's perfect for small kitchens or busy lives.
Allergies or intolerances? Know what's in the food you eat...
Safely and confidently preserve without the need for additives such as the msg mimic, citric acid (which is in 99.9% of all preserves on supermarket shelves).
Create unique flavour combinations of chutneys, jams, relish and pickles your family will love, from your home kitchen.
No complex and expensive equipment is needed to preserve and transform your leftovers, bargains and harvest into brilliant food you'll have on hand all year round, minus the waste and plastic!
Thanks, Jude! So, did my first Jamming yesterday, Strawberry, Peach, and Davidson Plum Jam. My 4 and 6-year-old girls helped me. I made 1 kg lots of each. The peach had a little left over which was eaten very quickly. My girls and hubby already want some for breakfast today, will have to make more! Kinda can't believe I did it and it worked. So excited to start some pickles soon. Have a dream of a pantry of beautiful jars and sharing yummies with friends and family...
Kathryn Fischer
Whether you're just a wholefood beginner, home cook, backyard gardener, urban dweller or homesteader, or an experienced foodie who wants to become more self-sufficient and learn how to transform your seasonal favourites into a plentiful, game-changing pantry, then this class is perfect for you!
I invite you to feed your own best interests with food preservation skills to last a lifetime, and pass down to the next generation. It's the investment of a lifetime.
TELL ME MORE ABOUT THE CLASS?
UNIT ONE
Preserving 101
The why and how of preserving. We look at preserving agents salt, sugar and vinegar in depth, preserving techniques, choosing ingredients and the all important issue of acidity. We also address the issue of time and small batch preserving.
UNIT TWO
Jars and Lids, Hot and Boiling Water Baths
Along with the issue of acidity, the jars and lids you use are one of the most important issues in preserving. We'll also cover when and when not to sterilise and demystify the hot and boiling water bath technique.
UNIT THREE
Pickles
The easiest of all preserving, bringing a wonderful acidic bite to a ploughman's plate, cheese and paté, or just damn fine in a sandwich.
UNIT FOUR
Relish & Chutney
Just like the jewellery we use to accessorise an outfit, relishes and chutneys can add the finishing touch to a dish, sandwich or meal.
UNIT FIVE
Low Sugar Jam
An in-depth guide at what it takes to make low sugar jam, where technique is just as important as the ingredients. This is jam you'll love and feel good about eating. ❤️
UNIT SIX
Bottled Fruit in the Hot or Boiling Water Bath
Bottled fruits are your secret superpower, so that you have a quick snack or the makings of cake, dessert or pie at your fingertips.
UNIT SEVEN
Tomatoes, Passata and Ketchup
Tomatoes of all descriptions preserved in glass, not plastic lined cans!!! Now, that's a win in anyones book. Plus the best tomato 'sauce' ever....
UNIT EIGHT
Late Summer Preserving
What to make with late season offerings such as plums, early windfall apples and pears...
Preserving the Season
ON DEMAND
INVEST NOW AND REAP THE REWARDS FOR YEARS TO COME.
297.00
AUSTRALIAN DOLLARS.
Inclusive of GST for Australian Residents.
You have access to all class materials upon purchase. Work at your own pace or get a head start on the class, then jump on board for the next interactive, live round in November 2023. *
* In an interactive live round of Preserving the Season, I'm fully available to troubleshoot your efforts and you can run your concerns, questions about anything past me in four live and interactive Zoom Get Togethers (with replay), email, comment section and members-only Preserving Community Group within the Kajabi platform. We will also use our Preserving Community Group to explore topics more deeply. I'll let you know when a live round is coming (scheduled for November 2023), with the option of purchasing an upgrade along with access to any special offers.
"Just thought I'd report back with SUCCESS PEOPLE! And just in time for Christmas. Wahooooooo!!!!! BTW Jude, DAMN if that Mango Chutney isn't the best thing I've ever tasted... I've already eaten half a jar and it's only been a day! Yummm and thanks so much!"
Dani Allica
Preserving the Season 2020
"Hi Jude, I just made my first jam and it looks delicious! I'm so excited about it! It was much easier than I thought. The main reason I hadn't tried making jam before was because I thought it was quite difficult! Now I know it isn't, I think I'll be making a whole lot of different jams this summer! "
Maree Makelainen
Preserving the Season 2020
"Very excited to grab a tray of organic mangoes for only $20 yesterday!! Today I made Mango Chutney. Still over half a tray left might make another batch tomorrow if we don't eat them first. Thanks, Jude for the great videos. Being able to reference the mango chutney video throughout the process was so valuable."
Cathy Stevens
Preserving the Season 2019
Ready to Get Preserving?
As soon as you purchase the class, you will have immediate access to all class materials.
PRESERVING THE SEASON CLASS COMES WITH ...
– An interactive online class platform 24/7
– Comprehensive notes, workbook and recipes
– Updates
– Resources guide
– In-depth preserving video tutorials
– lifetime access
(Value if you were to come to a 7 day face to face class $1,800)
You're in safe and experienced hands.
I'm Jude Blereau. As a pioneer, leader and respected authority in the wholefoods industry, I've been teaching naturopaths, nutritionists, doctors, food coaches and the general public for over 30 years now. I've also written five bestselling and award winning cookbooks on the subject, along with several online programs.
My preserving journey started some 40 or so years ago. I remember so well the day I bought my first Vacola Preserving Kit some 35 years ago. I had gone through the classifieds, rung and made an appointment, truly it's hard these days to imagine how excited I was to find it was one of the 'new electric ones' (I had the older version where it had to go on the stove) with a high and low switch!!!
This wonderful older woman sold me all her jars and the kit that she had used for years to preserve, feed and nourish her family with such love. To me, it felt as if she was now passing that baton on to me.
Nessie my daughter would be in charge of checking the glass jars had no chips and putting the rubber rings on. In being involved, another piece of the overall picture in how we go about nourishing ourselves and building a home was passed on to her.
We used the laundry cupboard to store all these glorious jars of bottled fruit that were a godsend for a single mum's budget, in winter and with a hungry growing child.
Since then, my repertoire has vastly expanded to include jams, fruit butters, pie fillings, chutneys, relishes, and sauces. I particularly love that preserving your own enables you to use wholesome ingredients, including unrefined and semi-refined sweeteners, and less of them!
No matter how old you are or wherever in the world you are, I'd love to join you in your kitchen via this online class as mother, aunt or friend, passing onto you the forgotten skill of preserving – one thing you can always rely on and never goes out of fashion.
x Jude
FAQs
Do I have to outlay a lot of money of equipment?
You will need to build up a stock of jars and lids. You don't have to do it all at once however, and it's well worth remembering that preserving equipment is the real deal and represents true food security.
There have been disruptions to global shipping and delays, but there are still plenty of great options. I'll go through all the available jar, lid, and water bath options with you.
Upon purchase, you will have access to the workbook and can get a head start on jars, lids and waterbaths. If you need help with these, I'm there for you, just hit the 'contact' below.
How long do I have access to the program?
You have lifetime access to the materials and the class can be accessed across any and all devices.
Can I raid my Nanna's, Grannie's, Aunts cupboards or second hand stores for old preserving jars?
How fabulous! Yes, but I will need to see what you end up with and will talk you through if they are usable.
Will we be covering fermentation?
No, this is not a class on fermentation but I will refer to it when we talk about acid. I will be focusing on the preserving mechanisms of sugar, replacing refined sugars with unrefined and semi-refined sugars, vinegar, salt and especially the hot and boiling water bath.
I don't have a lot of time. Is this workable for me?
Once you understand the process, preserving is remarkably efficient and much quicker than you may think. I'm a big fan of small-batch and step processing and I'll show you how to fit it into your schedule.
I’m vegan or vegetarian, or have allergies and intolerances. Is this class right for me?
Yes, preserving is the original real deal –vegan, vegetarian, gluten, dairy and or nut free!
Do you have any other questions or you're still not 100% sure that this class is right for you?
Let's chat! I'm really happy to answer them for you. Simply click here and I will respond asap!
Traditional food preservation skills to nourish your busy, modern life.
