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Preserving the Harvest
Curriculum
7 Sections
38 Lessons
10 Weeks
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Chapter 1: Canning Basics
3
1.1
Starting Successful Canning
10 mins
1.2
Gathering Your Canning Gear
10 mins
1.3
Putting Safety First
10 mins
Chapter 2: Water-Bath Canning
7
2.1
Water-Bath Canning in a Nutshell
10 mins
2.2
Gearing Up for Water-Bath Canning
10 mins
2.3
Water-Bath Canning Step-by-Step
10 mins
2.4
Adjusting Your Processing Times at High Altitudes
10 mins
2.5
Canning Fresh Fruit (Yes, That Includes Tomatoes)
10 mins
2.6
Fresh Fruit Canning Recipes
10 mins
2.7
Jam, Chutney, Relish, and Salsa Recipes
10 mins
Chapter 3: Pressure Canning
6
3.1
Understanding the Fuss about Low-Acid Foods
10 mins
3.2
Choosing a Pressure Canner
10 mins
3.3
Pressure Canning Step-by-Step
10 mins
3.4
Pressure Canning at Higher Altitudes
10 mins
3.5
Canning Vegetables
10 mins
3.6
Vegetable Canning Recipes
10 mins
Chapter 4: Pickling
5
4.1
Perusing Pickling Ingredients
10 mins
4.2
Brining Education
10 mins
4.3
Adding Crunch to Your Food
10 mins
4.4
Pickling Equipment and Utensils
10 mins
4.5
Pickled Vegetable Recipes
10 mins
Chapter 5: Freezing
6
5.1
Focusing on Freezing
10 mins
5.2
Giving Fruit the Freeze
10 mins
5.3
Frozen Fruit Recipes
10 mins
5.4
Blanching Perfect Vegetables
10 mins
5.5
Frozen Vegetable Recipes
10 mins
5.6
Freezing Fresh Herbs
10 mins
Chapter 6: Drying
8
6.1
Opening the Door to Successful Food Drying
10 mins
6.2
Choosing a Drying Method
10 mins
6.3
Protecting the Life of Your Dried Food
10 mins
6.4
Snacking on the Run: Drying Fruit
10 mins
6.5
Dried Fruit Recipes
10 mins
6.6
Drying Vegetables for Snacks and Storage
10 mins
6.7
Dried Vegetable Recipes
10 mins
6.8
DIYing the Drying of Herbs
10 mins
Chapter 7: Root Cellaring and Storage
3
7.1
Finding the Perfect Place for Cold Storage
10 mins
7.2
Following Simple Storage Rules
10 mins
7.3
Preparing Foods for Cold Storage
10 mins
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