Let's prepare a rich winter stock

In the past, our mothers and grandmothers prepared winter provisions, as they were accustomed to buying seasonal produce when it was abundant and inexpensive. They processed it in such a way that it would last well into the winter, thus ensuring the nutrition of their families. Today, when we can buy strawberries in December, apricots in February, and tomatoes practically all year round, we have almost forgotten these habits.

If we want to offer a more wholesome diet and save some money in the process, it makes sense to revive these old practices. Let's buy food in season and turn it into products that will nourish and delight us even in the cold months of the year, when fresh seasonal vegetables are not so plentiful.

In the workshop, we will learn how to properly preserve fruits and vegetables, cook jam and compote, prepare pesto and vegetables for fermentation, and how to make herbal salt to our own preference. We will learn how to cook fruits for compote and jam, and how to prepare pesto with the right proportions of salt, oil, and other ingredients. We will also get to know the proper techniques for sterilizing containers, optimal temperatures for canning, ingredient ratios, and canning techniques that ensure the long-term quality of preserved foods.

The workshop will be led by culinary lab mentor mag. Iva Verbnik, who has been researching and educating in the field of nutrition for 35 years. She is particularly interested in how to eat in a way that keeps us as vital as possible.

Her belief is that everything we need grows in our local environment and that instead of using food from distant lands, we should revive the knowledge of our ancestors, who knew how to make use of local produce. She says that functional foods grow right before our eyes; we just need to recognize them, which is why she gladly shares her knowledge with everyone who is interested.

Participants are required to bring with them:

3 x 700 ml jars
3 x 100 ml jars
3 x 300 ml jars
3 x 100 ml jars
1 x 200 ml jar
2 x 250 ml jars

The lids should be new or completely undamaged.

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Participants should gather 15 minutes before the scheduled start time in the entrance hall of the Rog Center. Please store personal belongings in the lockers before the program starts. Do not be late for the program. In case of tardiness, entry is not guaranteed—once the creative process begins, it is no longer possible to join!

Programme is held in Slovene language unless stated otherwise.

If the workshop is canceled, you will be notified no later than two days before the start of the program.

In case of non-attendance, fees are non-refundable, and rescheduling is not possible. You can transfer your participation to another person. Please inform us by email at least 24 hours before the start at: kuhanje@center-rog.si.