Food & Fermentation
Canning & Preserving
Preserve the Harvest with Confidence
12 lessons4 modules9h 0m durationbeginner level
About this course
This course teaches the science and practice of home canning from the ground up, covering the critical difference between water bath and pressure canning, the role of pH in food safety, and how pectin works in jams and jellies. You will work through headspace, sealing, and processing times using tested recipes from the NCHFP and Ball Blue Book, then build a year-round seasonal preserving calendar. Every lesson is grounded in USDA guidelines and food microbiology so you preserve with confidence, not guesswork.
Curriculum
Module 1: Foundations of Safe Canning
- The Science of Preservation: pH, Water Activity, and SpoilagePreview
- Equipment Selection and Sanitation🔒
- Reading Tested Recipes and Why You Must Not Modify Them🔒
Module 2: Water Bath Canning in Practice
- Step-by-Step Water Bath Processing🔒
- Pickling: Vinegar Brine Chemistry and Safe Ratios🔒
- Fruit Canning: Syrups, Hot Pack vs Raw Pack, and Troubleshooting🔒
Module 3: Pressure Canning and Low-Acid Foods
- Operating a Pressure Canner Safely🔒
- Canning Green Beans, Vegetables, and Meats🔒
- Recognising Spoilage, Seal Failure, and What To Do🔒
Module 4: Jams, Jellies, and the Seasonal Preserving Calendar
- Pectin Science: How Jams and Jellies Set🔒
- Making Jam, Jelly, and Marmalade from Start to Finish🔒
- Seasonal Preserving Calendar and Building Your Pantry🔒
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