Pressure Canning Course + Recipe Booklet
 
This digital course is yours to keep indefinitely: you can use it as often as you like and return to it whenever you have questions. Each season, the course offers a handy refresher if you've forgotten how pressure canning works.
 
 
 
What you get
 
 
 
Interactive PDF course with text, images, and clear tables
 
 
2-hour video lessons clearly demonstrating all the steps
 
 
Printable PDF includes:
 
 
Step-by-step guide to pressure canning
 
 
Processing times for vegetables, meat, and fish
 
 
Recipe book with 23 step-by-step explanations for vegetables, meat, and fish, and 4 tomato sauce recipes.
 
 
 
 
These are all the chapters and topics covered in the course:
 
Chapter 1: What is pressure canning?
 
Chapter 2: Why pressure canning?
 
Chapter 3: Preservation: Different preservation methods and their differences
 
Chapter 4: Botulism: What you need to know
 
Chapter 5: What can and cannot be pressure canned?
 
Chapter 6: What You Need for Pressure Canning
 
Chapter 7: How to Proceed + Additional Tips and Tricks
 
Chapter 8: First Aid: Troubleshooting Common Problems
 
PDF: Pressure Can Times + Step-by-Step Plan
 
Recipe Bundle
 
 
 
This recipe bundle is a translation of the USDA Complete Guide to Home Canning. These are all recipes based on the USDA's step-by-step guidelines for pressure canning these products.
 
 
 
Contents:
 
Asparagus
 
Dried beans/chickpeas
 
Green beans/leafy beans
 
Beets, whole, cubed, or sliced
 
Carrots, cubed and sliced
 
Corn kernels
 
Mushrooms
 
Okra
 
Garden peas
 
Peppers/bell peppers
 
Sweet potato
 
Potato
 
Pumpkin
 
Spinach and other green leaves
 
Chicken, rabbit
 
Meat pieces
 
Bone broth
 
Fish
 
Smoked fish
 
Spaghetti sauce without meat
 
Spaghetti sauce with meat
 
Spicy tomato sauce
 
Chile con carne