Artisan Conserves: Fruits and vegetables
Course Description
Artisan Conserves: Fruits and vegetables is an intensive, full-immersion, hands-on culinary course that focuses on the ancient craft of fruit and vegetable conservation. Being an introductory food transformation and preservation study program designed for professionals and non-professionals, Artisan Conserves: Fruits and vegetables goes deep into the subject and covers all aspects of food conserving. The course's objectives are understanding basic science principles of food preservation, ranging through the whole food conserve making process in detail, and enjoying some of the final products.
We spend a total of five days in our laboratory, intensively working and learning together for over 35+ hours. ACS provides a study method allowing innovation and evolution based on tradition, solid technical principles, and scientific knowledge. Along with the theory lessons and during the hands-on sessions, the school pledges to enhance your learning process by adding raw product tastings and cooking demos.
This course happens twice per year, and although every edition covers the same subjects, the available fruits and vegetables change substantially. The first edition opens at the end of the winter and the beginning of the spring and captures a moment during the year when the availability of citrus fruits and winter vegetables is at a maximum. The second edition happens at the climax of summer, when tomatoes and peppers are abundant, and stone fruits are at the peak of the season.
Our facilities provide an ideal environment for learning traditional formulas, practicing fundamental techniques, and developing conserves.
While we focus on food-preserving techniques and formulas, our chefs cater lunches and dinners inspired by fruit and vegetable conserves. Using some of the products made during the lessons, you can learn how to integrate them into menus.
The menu for this course is focused on vegetables, animal proteins and products will also be served during meals.
Course available dates
September
2024
From September 1st to September 7th
Course objectives
- 5Learn basic science concepts for fruits and vegetable conservation.
- 5Learn how to select top quality products for conserving.
- 5Learn about seasonality.
- 5Learn how to process fruits and vegetables for artisan conserve making.
- 5Learn how to make conserves using salt, sugar, acid, and oil.
- 5Learn concepts and techniques for fermented conserves.
- 5Learn how to choose and use ingredients, additives, spices, and flavorings for food conserves.
- 5Understand the principles and learn about alcoholic fermentation.
- 5Learn how to select the proper containers for each food conserve.
- During the course, you will also:
- 5Receive a complete course manual, printed and in pdf
- 5Receive ACS Notepad and pens, along with a Custom ACS work shirt, apron, and a hat
- 5Taste several conserves made by local artisan producers
During this course we will make:
- FRUITS
- 5Marmalades, jams, jellies, preserves, and fruit butters
- 5Dehydrated fruit
- 5Natural fruit juice concentrates
- 5Calibrated fruit syrups
- 5Fruits in syrup
- 5Candied citrus peels
- 5Candied fruits
- 5Fruit powders
- 5Mostarda
- 5Fruit vinegars
- 5Mosto cotto (cooked grape must) (Summer edition)
- VEGETABLES
- 5Sauerkraut
- 5Lacto-fermented veggies
- 5Kimchi
- 5Italian vegetable conserves: giardiniera, bomba calabra, grilled eggplants, etc
- 5Preserving olives
- 5Tapenade
- 5Tomatoes: jam, canned peeled tomatoes, passata, sun dried, tomato paste, etc (Summer edition)
- 5Peppers: grilled, roasted, smoked, etc.
- 5Sauces
- 5Picked veggies: cucumbers, cornichons, onions, broccoli, potato, etc.
- 5Mushrooms
- HERBS AND SPICES
- 5Preserving herbs
- 5Essential oil extraction
- 5Herb drying
- 5Alcohol infusions
- 5Tea and infusion mixes
We will also learn how to make:
- 5Oil infusions: hot and cold
- 5Easy beer and hard cider
- 5Yogurt, creme fraiche & buttermilk
- 5Mayonnaise
- 5Mustard: whole grain, Dijon style, etc.
- 5Four breads, including a sprouted grain bread
- 5Granola and oat bars
Course duration & itinerary
Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alicant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 08:00 h to 16:00 h, with a short pause for lunch starting at 12:30 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.
Day 1
Sunday
Arrival day.
Day 2
Monday
Introduction lesson to the course. Science of food conservation. Fermented conserves. Vinegars.
Day 3
Tuesday
Fruit conserves I. Marmalades. Jams. Jellies. Preserves. Fruit butters. Dehydrated fruits.
Day 4
Wednesday
Fruit conserves II. Natural fruit juice concentrates. Fruit syrups. Candied fruits. Vegetable conserves I.
Day 5
Thursday
Vegetable conserves II. Vegetable sauces. Vegetable condiments. Seeds and grains.
Day 6
Friday
Morning visit to local farmers market. Herbs and spices conservation. Oil infusions. Essential oil extraction.
Day 7
Saturday
Departure day.
Arrival Day
Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alicant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30 minutes orientation session, after which we will share a welcome dinner prepared by our chefs.
Night at the hotel.
Introduction lesson. Science of food conservation. Fermented conserves. Vinegars.
On the morning of Introduction day, we will start with a theory lesson that goes on to explain basic food conserving concepts, then get deeply immersed in the science of food conservation. Food science is a subject we examine every day of the program as we produce different types of conserves. We will then stop for a quick lunch, during which we will taste some conserves. After the lunch break, we will resume activities by making our first fermented conserves. Today’s lesson ends with vinegar, as we start a fresh batch of artisan-made vinegar. After the lesson, we will have a short break, followed by dinner prepared by our chefs.
Science lesson.
Vinegars.
Night at the hotel.
Fruit conserves I.
On the morning of our second hands-on day, we start by processing fruits and making our first fruit conserves. Depending on the season the course happens on, produce will vary. We will produce marmalades, jams, jellies, preserves, and fruit butter and start dehydrating different fruits. We will pause for lunch, after which we will resume activities by finishing production. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.
Night at the hotel.
Fruit conserves II. Vegetable conserves I.
On the morning of the third hands-on day, we start by processing fruits and continue making fruit conserves. Depending on the season the course happens on, produce will vary. We will produce natural juice concentrates, fruit syrups, and candied fruits. We will pause for lunch, after which we will resume activities by making our first vegetable conserves. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.
Night at the hotel.
Vegetable conserves II.
On the morning of the fourth hands-on day, we start by processing vegetables, and continue by producing vegetable sauces and condiments. We will pause for lunch, after which we will resume activities by making some preparations with seeds and grains. After the lesson ends, we will have a short break, followed by dinner prepared by our chefs.
Night at the hotel.
Market visit. Herbs and spices. Oil infusions. Essential oil extraction.
Oil infusions.
Essential oil extraction.
Final Q&A with the instructor chef.
Certificates and awards are given to participants.
Night at the hotel.
Departure day
After having breakfast at the hotel, you can relax and enjoy the local amenities until our transport takes you to the Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station). For those with late departures, we offer a complimentary light lunch.
Course price
€2,750.00
All the following are included in the price:
- NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private motor-coach.
- NFull room and board for the duration of the course. All meals are included, with water and wine .*
- NAll lessons, theory and practical, as described in the itinerary.
- NCourse booklet/manual, note pad and pens.
- NCustom ACS work shirt, apron and a hat.
- NAll course work materials.
- NAccess to School’s online community.
- NOne dinner out at a local restaurant.
- NCertificate of course completion.
* All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs.
What is not included in the price?
- MTravel insurance.
- MAirfare and any travel expenses not stated in the itinerary.
- MPersonal expenses and shopping during the course, excursions, visits, outside dinning.
The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.