Pressure Canning Course + Recipe Booklet
Learn to Safely Preserve Food at Home
 
Whether you're completely new to pressure canning or looking to build confidence, this complete digital course gives you everything you need to get started safely. You'll learn how to use a pressure canner correctly, how to avoid botulism, and how to preserve low-acid foods like vegetables, meat and fish for up to a year or more.
 
The course is yours to keep forever — revisit it whenever you need a refresher.
 
What Is Pressure Canning?
Pressure canning is the only safe method for preserving low-acid foods such as vegetables, meat, poultry and fish. Unlike water-bath canning, a pressure canner reaches temperatures of 115°C (240°F) or higher — the only way to eliminate the risk of botulism.
 
This course explains exactly how it works, what equipment you need, and how to follow each step correctly from start to finish.
 
What's Inside the Course
Interactive PDF with clear explanations, images and processing time tables
2 hours of video lessons walking you through every step of the pressure canning process
Printable PDF including:
Complete step-by-step pressure canning instructions
Processing times for vegetables, meat and fish
Recipe booklet with 23 USDA-based step-by-step recipes and 4 tomato sauce recipes
 
Who Is This Course For?
This course is designed for complete beginners — no prior experience needed. It's also a reliable reference for anyone who wants to pressure can more confidently and safely.
 
You will learn:
What pressure canning is and why it works
How to avoid botulism and other food safety risks
What can and cannot be pressure canned
Which equipment you need and how to use it
How to follow a pressure canning recipe correctly
What to do when something goes wrong
 
Course Chapters
Chapter 1 — What Is Pressure Canning? A clear introduction to the method, the equipment, and why pressure canning is required for low-acid foods.
 
Chapter 2 — Why Pressure Canning? The science behind pressure canning, food safety basics, and how it compares to other preservation methods.
 
Chapter 3 — Preservation Methods Compared Water-bath canning vs. pressure canning vs. freezing vs. dehydrating — differences, pros and cons explained.
 
Chapter 4 — Botulism: What You Need to Know How botulism forms, why low-acid foods are at risk, and exactly how pressure canning eliminates that risk.
 
Chapter 5 — What Can and Cannot Be Pressure Canned A practical, beginner-friendly overview of suitable and unsuitable foods.
 
Chapter 6 — Equipment You Need Pressure canners, jars, lids, jar lifters, and everything else required to get started safely.
 
Chapter 7 — How to Pressure Can: Step-by-Step The complete workflow from filling jars to storing finished product — including tips and tricks.
 
Chapter 8 — Troubleshooting Guide How to handle siphoning, failed seals, cloudy liquid, underprocessing and other common problems.
 
Bonus PDFs
Pressure canning processing times for vegetables, meat and fish
Printable step-by-step guide
USDA-based recipe booklet
 
Recipe Booklet — Based on USDA Guidelines
All 23 recipes are based on the USDA Complete Guide to Home Canning — the internationally recognized standard for safe home food preservation. Every recipe includes step-by-step instructions and tested processing times.
 
Vegetables
Asparagus · Dried beans & chickpeas · Green beans · Beets · Carrots · Corn · Mushrooms · Okra · Garden peas · Peppers & bell peppers · Sweet potato · White potato · Pumpkin · Spinach & leafy greens
 
Meat & Fish
Chicken · Rabbit · Meat pieces · Bone broth · Fish · Smoked fish
 
Sauces & Meals
Spaghetti sauce without meat · Spaghetti sauce with meat · Spicy tomato sauce · Chili con carne
 
Frequently Asked Questions
 
Is pressure canning safe for beginners? Yes — this course was specifically designed for beginners. As long as you follow tested recipes and the correct processing times, pressure canning is a safe and reliable preservation method.
 
Do I need a specific pressure canner for this course? The course covers the general principles of pressure canning and applies to most weighted-gauge pressure canners, including the CanMate.
 
How long do pressure-canned foods last? Properly pressure-canned foods stored in a cool, dark place typically last at least one year — often longer.
 
What's the difference between pressure canning and water-bath canning? Water-bath canning reaches a maximum temperature of 100°C and is only safe for high-acid foods like fruit and tomatoes. Pressure canning reaches 115°C or higher, making it the only safe method for vegetables, meat and fish.
 
Is this course available in other languages? Yes — the course is also available in Dutch, French and German.