Online Class: How to Can, Freeze, Dry and Preserve Food
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| | Course Cost: 6 Month Subscription Course (no Certificate) = $30.00 Course with CEU Certificate* = $55.00 | * Instantly download, print, and share your CEU Certificate at course completion (additional shipping/handling charges apply for hard copy delivery).
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 Course Description This course is filled with everything you need to know to get started in canning and preserving your own foods. By the time you finish this course you will be well on your way to making and storing foods like you have thought about for so long! In this course you will learn about the tradition of canning and preserving, how to get started, deciding what to can and preserve, the various methods of canning and preserving (such as freezing, canning, drying, smoking, etc.), water bath and pressure canning, tools of the trade, as well as how to make jams and jellies, condiments, and even your own beverages. You will learn how to can your own juices, water and more! In addition to all this, you will learn how to preserve herbs, meats, seafood, and can and preserve for special diets, such as those following low salt, low or no sugar, and sulfite-free. You will also learn all about the importance of reducing safety risks, making baby food, and about all the benefits of taking part in this age-old tradition! Once you finish this course you will be well on your way to getting started in canning and preserving. The information has all been laid out in an easy to follow manner that will inform you, excite you, and inspire you to succeed at canning and preserving! Course Lessons |  | Lesson 1: Introduction to Canning and PreservingIn this lesson you will be introduced to the basics of what canning and preserving is and why people do it.
| Lesson 2: Getting Started in Canning and PreservingIn this lesson you will learn more about how to get started, what to can and preserve, and tools of the trade.
| Lesson 3: Freezing Your FoodsIn this lesson we will go over the basics of freezing as a way to preserve foods.
| Lesson 4: Canning FoodsIn this lesson will look at the basics of canning, including what it is, tips for success, and how to can.
| Lesson 5: Jams and JelliesIn this lesson will look at the popularity of preserving jams and jellies and the basics of how it is done.
| Lesson 6: Pickles, Chutney, Ketchup, and RelishIn this lesson will look making your own condiments, ranging from pickles and relish to chutney and ketchup.
| Lesson 7: Fruits, Veggies and BerriesIn this lesson will look at some tips for getting the best results when it comes to canning and preserving fruits, veggies, and berries.
| Lesson 8: Preserving Beverages: Juice, Cider, and MoreIn this lesson will look at the process of preserving beverages.
| Lesson 9: Canning and Preserving Other FoodsIn this lesson will look at some of the other types of foods that you may can and preserve, such as herbs, meats, and more.
| Lesson 10: Canning and Preserving for Special DietsThis lesson focuses on canning for special diets, such as low sodium, reduced sugar, etc.
| Lesson 11: The Secrets to Success and Getting StartedThis lesson focuses on tips that will help you be successful and how to get started.
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Additional Information | Course Title | : | How to Can, Freeze, Dry and Preserve Food | | CEU Value | : | | | Standard | : | Course Adheres to the ANSI/IACET 1-2007 Standard | | Accreditation | : | | | Languages | : | English - United States, Canada, United Kingdom, Australia, New Zealand, and other English speaking countries | | Course Number | : | 7550465 | | Course Type | : | How To | | Course URL | : | | | Course Rating | : |  | | Instructor | : | | | Syllabus | : | | | Grading Policy | : | Earn a final grade of 70% or higher to receive a CEU Certificate documenting CEUs earned | | Assessment Method | : | Lesson assignments and review exams | | Duration | : | Continuous: Enroll anytime! | | Requirements | : | View Technical Requirements | | Course Fee | : | Basic Course: $30.00 (no CEU Certificate) | | | | | NOT FOR COLLEGE CREDIT This is a non-credit course, and is provided for your personal enrichment.
This course is not intended to be a substitute for any state, government, licensing, certification or educational requirements.
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