Introduction to Canning and Preserving - Standalone Course
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 weeks, 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:
Week 1: Equipment, ingredients and making jam while the sun shines
Week 2: Canning veg: lacto fermentation, pressure canning and how not to kill people
Week 3: Alternative preservation techniques