Introduction to Canning and Preserving
Have you always wanted to “put food up” but never knew where to start? Or wanted to can stuff, but worried about killing your family with botulism? This is the course for you!!
Over the course of 3 Lessons, we will cover the basics of canning food using traditional methods. We will look at making jams, pressure canning, hot water baths, lacto-fermenting vegetables, freezing and dehydrating seasonal abundance so you can enjoy the harvest well into the winter months.
Taught in the usual clear and easy to understand style, we will simplify the complexities that put people off canning and preserving and always focus on how you can fit the recipes into normal life.
Sample Course Content:
Lesson 1: Equipment, ingredients and making jam while the sun shines
Lesson 2: Canning veg: lacto fermentation, pressure canning and how not to kill people
Lesson 3: Alternative preservation techniques
The lessons will be hosted on a password protected site and include a mix of written, photographed and video step by steps. Each lesson will also include a printable PDF. Each lesson takes about an hour to work through, not including fermentation or cooking time.
When you order, you will receive a PDF with the course joining instructions. Upon purchase, you will get instant, full access to the course to work through at your own pace. Please be sure to save the login details somewhere safe.