Pressure Canning Course + Recipe Bundle
 This digital course remains yours indefinitely: you can use it as often as you like and refer back 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 hours of video lessons in which all steps are clearly demonstrated
 Printable PDF including:
 Step-by-step guide to pressure canning
 Processing times for vegetables, meat and fish
 Recipe bundle with 23 step-by-step explanations for vegetables, meat and fish and 4 tomato sauce recipes.

 These are all the chapters and topics we cover in the course:

 H1 What is pressure canning?
 H2 Why pressure canning?
 H3 Preservation: different preservation methods and their differences
 H4 Botulism: What You Need to Know
 H5 What can and cannot you pressure can?
 H6 Pressure Canning Supplies
 H7 How do you proceed? + Additional tips and tricks
 H8 First Aid: solving common problems

 PDF: Pressure Can Times + Step-by-Step Plan


 Recipe bundle
 This recipe collection 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, cubes or slices
 Carrots, cubes and slices
 Corn grains
 Mushrooms
 Okra
 Garden peas
 Peppers / paprika
 Sweet potato
 Potato
 Pumpkin
 Spinach and other green leaves
 Chicken, rabbit
 Pieces of meat
 Bone broth
 Fish
 Smoked fish
 Spaghetti sauce without meat
 Spaghetti sauce with meat
 Spicy tomato sauce
 Chile con carne