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
This course is hosted on Mighty Networks - a comprehensive platform that allows us to host the community, live sessions and online courses all in one space.
Once your purchase is completed, you will receive an email with the details you need to join the network, or add this course to your profile if you are already a member.
The course is available to work through at any time.