Welcome to the Principles of Pressure Canning Course
Are you ready to overcome your fear of operating pressure canners and become a pro at preserving shelf-stable meat, vegetables, soups and broths?
Look no further! The Canning Diva® is here to empower you with the knowledge and skills you need to safely and confidently pressure can your own food.
in this course, you will learn:
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The basics of pressure canning, including the importance of time, temperature, and acidic value -
How to operate the different types of pressure canners, including a digital canner, and how your stovetop plays a vital role -
The science behind home canning, including the role of bacteria and how to prevent foodborne illnesses -
Create two recipes and explore three jar packing methods from start to finish -
How to discern between fact and fiction and expel misinformation when pressure canning
$500 value
What you get when you enroll in The Canning Diva’s online course...
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A learn at your own pace online course broken into 8 different modules for simplicity and ease -
Over 4 hours of training and coursework including video training with Diane Devereaux, The Canning Diva® -
Downloadable and printable PDFs to use as guides during class and after its completion -
Quizzes throughout the course to ensure students are retaining the information covered in the modules -
A final test and certification of comprehension with a passing score of 80% or more
cOURSE cURRICULUM
Module 1: Welcome & Course Introduction
Welcome & Course Introduction
What You Will Learn and Gain from This Course
Benefits of Learning to Pressure Can Low Acid Foods
Module 2: Understanding Foodborne Pathogens & Microorganisms
What Prevents Food from Being Shelf Stable (intro)
Botulism: What is it and how to prevent it when canning
Foodborne Pathogens
Demonstration of Spoiled Food
Quiz 1
Module 3 : Understanding The 3 Pillars of Home Canning Food
Understanding Time, Temperature, Acidic Value & Density
The testing, cumulative science and math used
Using and calibrating a food grade pH Tester
List of Foods and their pH Value
Quiz 2
Module 4: The Pressure Canner
Breakdown of Dial & weighted gauge pressure canner
Digital Pressure Canners for Home Canning
How Your Stovetop Plays a role and Work-arounds
Altitude Chart
Pressure Canning Essentials
Quiz 3
Module 1 : Welcome and Course Introduction
What You Will Learn and Gain from This Course
Benefits of Learning to Pressure Can Low Acid Foods
Module 2 : Understanding Foodborne Pathogens & Micro Orginisms
What Prevents Food from Being Shelf Stable (intro)
Botulism: What is it and how to prevent it when canning
Foodborne Pathogens
Demonstration of Spoiled Food
Quiz 1
Module 3 Understanding The 3 Pillars of Home Canning Food
Module 3 Understanding The 3 Pillars of Home Canning Food
Understanding Time, Temperature, Acidic Value & Denisty
The testing, cumulative science and math used
Using and calibrating a food grade pH Tester
Quiz 2
Module 4: The Pressure Canner
Module 4: The Pressure Canner
Breakdown of Dial & weighted gauge pressure canner
Digital Pressure Canners for Home Canning
How Your Stovetop Plays a role and Work-arounds
Altitude Chart
Pressure Canning Essentials
Quiz 3
Module 5: Hot Packing Canning Recipe from Start to Finish
Basil Diced Tomatoes Recipe and Step-by-step Instructions
Hot Packing Canning Recipe from Start to Finish
Learn every step to hot pack and preserve Basil Diced Tomatoes
Basil Diced Tomatoes Recipe and Step-by-step Instructions
Quiz 4
Module 6: Raw Packing Canning Recipe from Start to Finish
Learn every step to raw pack and preserve raw Chicken Breasts
Raw Stack Chicken Fajata Recipe and Step-by-Step Instructions
Chicken Spice Blend Recipes for Homemade Spices
Quiz 5
Module 8: Recap & Review
Top 10 Take Aways
The 10 Rules of Pressure Canning
Principles of Pressure Canning 201 Certification
Module 7: Expelling Misinformation & Canner Problem Solving
Learn Fact from Fiction
List of Truths
Review Common Problem Solving Tips
Review Common Problem Solving Tips
Quiz 6
Module 5: Hot Packing Canning Recipe from Start to Finish
Basil Diced Tomatoes Recipe and Step-by-step Instructions
Hot Packing Canning Recipe from Start to Finish
Learn every step to hot pack and preserve Basil Diced Tomatoes
Basil Diced Tomatoes Recipe and Step-by-step Instructions
Module 6: Raw Packing Canning Recipe from Start to Finish
Learn every step to raw pack and preserve raw Chicken Breasts
Raw Stack Chicken Fajata Recipe and Step-by-Step Instructions
Chicken Spice Blend Recipes for Homemade Spices
Module 7: Expelling Misinformation & Canner Problem Solving
Learn Fact from Fiction
Pressure Canning Problem Solver Chart
Quiz 6
Module 8: Recap & Review
Top 10 Take Aways
The 10 Rules of Pressure Canning
Principles of Pressure Canning 201 Certification
meet your instructor
Diane Devereaux, The Canning Diva®, is an internationally known food preservation expert with over 30 years experience in home canning and food preservation. She has successfully educated individuals in a variety of food preservation methods for over 10 years.
Educated in culinary math, foodborne pathogens and food safety from the SECCHIA Institute of Culinary Education, Diane has successfully taught the art and craft of home canning across the globe, empowering individuals and removing fear. She regularly creates new canning recipes and techniques which are tested by an independent US-based laboratory.
A well-known recipe creator and best-selling author, Diane Devereaux, The Canning Diva®, has published four cookbooks with a combined sales of over 300,000. Her fifth works, The Canning Diva Presents Meals in a Jar, will launch August 6, 2024. Her podcast, Canning with The Diva!™ is ranked Top 100 on Buzzsprout with over 87,000 downloads and growing.
