Class Syllabus: How to Can, Freeze, Dry and Preserve Food
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Office Hours: |
Continuous
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Course Meeting Times: |
Continuous
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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 Requirements
Anyone who's interested in learning about canning and preserving is welcome to enroll in this class. You won't need a background in any particular area but you should have a high school reading level. No books are required. Course Topics
Lesson 1: Introduction to Canning and Preserving
Lesson 2: Getting Started in Canning and Preserving
Lesson 3: Freezing Your Foods
Lesson 4: Canning Foods
Lesson 5: Jams and Jellies
Lesson 6: Pickles, Chutney, Ketchup, and Relish
Lesson 7: Fruits, Veggies and Berries
Lesson 8: Preserving Beverages: Juice, Cider, and More
Lesson 9: Canning and Preserving Other Foods
Lesson 10: Canning and Preserving for Special Diets
Lesson 11: The Secrets to Success and Getting Started
Course Materials
All course material will be provided in the lessons and netlinks. There are no required materials to purchase before taking the class
Grading Policy
You'll be graded on short assignments and tests, 70% is considered passing. You can also take the class just for the information.
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