the Courses

You've watched the videos. You've saved the pins. But when it comes to actually canning, you freeze—because what if you mess it up? What if your family gets sick? What if you waste all that food?
This lab cuts through the confusion. You'll learn exactly when to use water bath versus pressure canning, how to know if a recipe is actually safe (or if you're about to make a costly mistake), and what all those lids, rings, and headspace measurements actually mean.

By the end of this course, you'll understand how to start canning safely, know which method to use for what foods, and have the confidence to fill your shelves with food you preserved yourself.