Cooking in the monastery – Preserving - Preserving food in June | Culinarium Alpinum, Stans

Preserving in June

Preserving, Fermenting & More: Fruits, Vegetables and Herbs

We process seasonal produce such as rhubarb, strawberries, herbs, early vegetables and, depending on the weather, other produce too. This results in jams with that special something, kimchi, compote, blossom sugar, herb salt, flavoured vinegar, etc.

During the course, you will learn important tips for successful preserving, process seasonal produce into delicious ‘preserves’ and have the chance to sample a few of the results.

Afterwards, you will enjoy lunch together in the restaurant, featuring the preserves you have made.

Language: German