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