How to Can, Freeze, Dry and Preserve Food

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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.

Learning Outcomes

By successfully completing this course, students will be able to:
  • Describe what canning and preserving and why it's beneficial to do it.
  • Describe how to get started in canning and preserving.
  • Describe freezing your foods.
  • Describe canning foods.
  • Know preserving jams and jellies, pickles, chutney, ketchup, and relish
  • Know preserving fruits, veggies and berries.
  • Know preserving beverages.
  • Know canning and preserving for special diets, and
  • Demonstrate mastery of lesson content at levels of 70% or higher.

Assessment Guide

Assessment Points
An Introduction5
Lesson 1 Assignment25
Lesson 1 Exam12
Lesson 2 Assignment25
Lesson 2 Exam12
Lesson 3 Assignment25
Lesson 3 Exam12
Lesson 4 Assignment25
Lesson 4 Exam12
Making Your Own Jelly or Jam100
Lesson 5 Assignment25
Lesson 5 Exam12
Lesson 6 Assignment25
Lesson 6 Exam12
Lesson 7 Assignment25
Lesson 7 Exam12
Lesson 8 Assignment25
Lesson 8 Exam12
Lesson 9 Assignment25
Lesson 9 Exam12
Lesson 10 Assignment25
Lesson 10 Exam12
Lesson 11 Assignment25
Lesson 11 Exam13
The Final Exam53
Total Points:666

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