Canning School

Just learning how to make jams jellies and home preserves? Maybe you've been away for a while and need a refresher and some tips. We are here to help with this series of videos from the pro's at Bernardin!

Sterilise your Jars

Start clean!

Sterilising your jars is a very important first step. If you are using your oven, then watch this because you're doing it wrong.
Hot Water Bath

Last step and very important

Don't skip over this step if you want quality results that are shelf stable, and safe to eat.
Pectin

All natural thickener

There are several different kinds of pectin that will help you get great results when making jams and jellies.
Prepare your lids

Don't boil them

Emerie lets you know why you shouldn't boil your lids, just heat them gently.
Strawberry Freezer Jam

So Simple

3 ingredients and some stirring... that's all it takes to make freezer jam.
Floating Fruit

Here's what you did wrong

If your fruit floats to the top when you make jams, you probably didn't crush the fruit enough.
Crushing Fruit

One layer at a time

Crushing your fruit makes sure that your jam turns out great.

What’s Hot

Grilled Sambol Shrimp

Such incredible flavour!

The Indonesian Sambol marinade gives just enough heat and a ton of flavour to these succulent grilled shrimp.
Make Vanilla Extract

Make at home for deeper flavour

I know you can buy this stuff in the grocery store... But if you make it at home you can get better control of the flavour.
Bread Pudding

With Glenfiddich Whisky

Not an average bread pudding, this one has Glenfiddich single malt in it... and don't forget the Glenfiddich whisky sauce!
Short Bread

Melt in your mouth

Gran always said that it was the Rice flour that made the difference.
Microwave Peanut Brittle

So Easy!

This stuff almost makes itself...
Chef School

George Brown College

Learn from the pros!