Course curriculum

  • 1
    Part 1 Introduction
  • 2
    Part 2 PRESERVESafe™ Training Presentations
  • 3
    Part 3 Planning Your Own Workshops - use these resources to help you organize your own workshops
  • 4
    Part 4 Resources: Pressure Canning
  • 5
    Part 5 Resources: Food Safety
  • 6
    Part 6 Frequently Asked Questions
  • Hello from Debra FREE PREVIEW Welcome to Pressure Canning FREE PREVIEW PRESERVESafe™Train-the-Trainer Program Overview
  • 1. PRESERVESafe™ Training Presentation - Intro and Food Safety Food Safety 2. PRESERVESafe™ Training Presentation - Theory & Equipment Theory & Equipment 3. PRESERVESafe™ Training Presentation - Methods Methods 4. PRESERVESafe™ Training Presentation - Setting Up Your Own Workshops 5. PRESERVESafe™ Training Presentation - FAQ's & Resources
  • Setting Up Your Own Food Preservation Workshop Workshop Checklist Template Workshop Planning Guide - Pressure Canning Photo Consent Form Template Food Preservation Workshop Evaluation Form Template
  • Books Using and Caring for Your Pressure Canner, PNW421 Add Acid to Tomatoes When Canning Here's Why Botulism: "Home Canning Hobby Leads to Near Fatal Medical Mystery" Canning Low Acid Foods, Lesson 4, P@H Canning Meat Poultry & Game, PNW361 Canning Seafood, PNW194 Canning Smoked Fish at Home, PNW450 Canning Tomatoes and Tomato Products, PNW300 Canning Vegetables, PNW172 Online Resources Video - Hot Pack for Vegetables Video - Raw Pack for Vegetables Food Preservation in General Equipment Supplier
  • Online Resources Caring About Food Safety (Video) Causes and Prevention of Foodborne Illness, Lesson 1, P@H Clean Fact Sheet, Partnership for Food Safety Education Food Acidity and Safety, FNFood Safety2008-01 You Can Prevent Foodborne Illness, PNW0250
  • FAQs