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Food Security 101

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  1. WELCOME

    Lesson 1: Introduction
  2. Lesson 2: The Why
  3. Lesson 3: The What
  4. Lesson 4: The How
  5. Lesson 5: Summary
  6. SECTION 1: Cold Storage Systems
    Lesson 1: Introduction
  7. Lesson 2-A: Outdoor Cold Storage: Root Cellar
  8. Lesson 2-B: Outdoor Cold Storage: In-Ground
  9. Lesson 2-C: Outdoor Cold Storage: Trench
  10. Lesson 3-A: Indoor Cold Storage: Cold Room
  11. Lesson 3-B: Indoor Cold Storage: Refrigeration
  12. Lesson 4: Storing Food Separately
  13. Lesson 5: Summary
  14. SECTION 2: Preservation Methods
    Lesson 1: Introduction
  15. Lesson 2: Types of Decay
  16. Lesson 3: Water Bath Canning
  17. Lesson 4: Pressure Canning
  18. Lesson 5: Dry Goods Canning
  19. Lesson 6: Dehydration
  20. Lesson 7: Freezing
  21. Lesson 8: Fermentation
  22. Lesson 9: Under Oil
  23. Lesson 10: Summary
  24. SECTION 3: Food Specific - Top Ten
    Lesson 1: Introduction
  25. Lesson 2: Potatoes
  26. Lesson 3: Squash - Winter and Summer
  27. Lesson 4: Apples and Winter Pears
  28. Lesson 5: Stone Fruit
  29. Lesson 6: Tomatoes, Peppers and Eggplant
  30. Lesson 7: Cucumbers
  31. Lesson 8: Beans - Green and Dried
  32. Lesson 9: Onions and Garlic
  33. Lesson 10: Root Vegetables - Carrots and Beets
  34. Lesson 11: Brassicas - Cabbage and Kale
  35. Lesson 12: Summary
  36. SECTION 4: CONCLUSION
    Lesson 1: Course Review
  37. Lesson 2: Congratulations
Food Security 101 Lesson 3: Water Bath Canning
Lesson 16 of 37
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Lesson 3: Water Bath Canning

Freedom Farmers

Make sure to click here and download your Water Bath Canning cheatsheet. This cheatsheet will help you with:

  1. Equipment
  2. Directions
  3. Troubleshooting
  4. Storage
  5. Food Stored Best With This Method

Water Bath Canning

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