Two copper pans behind a panelbeater
We work out of a hired kitchen behind a panelbeater on Albert Road, Woodstock. There are two copper pans, a six-plate stove, a steam kettle bought second-hand off a bakery that closed in Salt River, and a bench long enough for four people to top and tail fruit at the same time. Nothing here is automated. Everything is stirred by somebody who has to stand there and keep stirring. The fruit comes up from Elgin by the crate, bought the day it is picked and in a pan within two of them. That is the whole method and it is also the whole limit: when the apricots finish in February they are finished, and we do not go looking for imported pulp to keep a label on the shelf. Two of us cook, one seals and labels, and the jars leave the same week they are made.
