Basics of Food Preservation
( 24 Modules )

Module #1
Introduction to Food Preservation
Overview of food preservation, importance, and benefits

Module #2
Understanding Food Spoilage
Causes of food spoilage, types of microorganisms, and their effects

Module #3
Principles of Food Preservation
Physical, chemical, and biological methods of food preservation

Module #4
Canning Fundamentals
History, principles, and safety guidelines for canning

Module #5
High-Acid Canning
Canning fruits, jams, and jellies

Module #6
Low-Acid Canning
Canning vegetables, meats, and soups

Module #7
Freezing and Refrigeration
Freezing and refrigeration methods, equipment, and safety guidelines

Module #8
Drying and Dehydrating
Methods, equipment, and safety guidelines for drying fruits, vegetables, and meats

Module #9
Fermenting and Pickling
Fermentation and pickling methods, equipment, and safety guidelines

Module #10
Smoking and Curing
Smoking and curing methods, equipment, and safety guidelines for meats and fish

Module #11
Vacuum Sealing and Packaging
Using vacuum sealing and packaging to preserve food

Module #12
Food Safety and Sanitation
Importance of sanitation, cleaning, and sanitation practices

Module #13
Foodborne Illnesses and Prevention
Types of foodborne illnesses, causes, and prevention strategies

Module #14
Preserving Fruits
Methods and techniques for preserving fruits, including canning, freezing, and dehydrating

Module #15
Preserving Vegetables
Methods and techniques for preserving vegetables, including canning, freezing, and dehydrating

Module #16
Preserving Meats and Poultry
Methods and techniques for preserving meats and poultry, including canning, smoking, and curing

Module #17
Preserving Dairy and Eggs
Methods and techniques for preserving dairy products and eggs, including cheese making and yogurt production

Module #18
Preserving Seafood
Methods and techniques for preserving seafood, including canning, smoking, and freezing

Module #19
Special Dietary Needs and Preserving
Preserving food for special diets, including gluten-free, vegan, and low-sodium

Module #20
Troubleshooting Common Preserving Problems
Identifying and solving common problems in food preservation

Module #21
Labeling and Storing Preserved Food
Labeling, storing, and tracking preserved food

Module #22
Equipment and Supplies for Food Preservation
Overview of equipment and supplies needed for different preservation methods

Module #23
Preserving Food for Emergency Preparedness
Preserving food for emergency preparedness and long-term storage

Module #24
Course Wrap-Up & Conclusion
Planning next steps in Basics of Food Preservation career

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Basics of Food Preservation ( 24 Modules )

Basics of Food Preservation
( 24 Modules )