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Food Security 101
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WELCOME
Lesson 1: Introduction -
Lesson 2: The Why
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Lesson 3: The What
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Lesson 4: The How
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Lesson 5: Summary
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SECTION 1: Cold Storage SystemsLesson 1: Introduction
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Lesson 2-A: Outdoor Cold Storage: Root Cellar
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Lesson 2-B: Outdoor Cold Storage: In-Ground
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Lesson 2-C: Outdoor Cold Storage: Trench
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Lesson 3-A: Indoor Cold Storage: Cold Room
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Lesson 3-B: Indoor Cold Storage: Refrigeration
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Lesson 4: Storing Food Separately
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Lesson 5: Summary
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SECTION 2: Preservation MethodsLesson 1: Introduction
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Lesson 2: Types of Decay
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Lesson 3: Water Bath Canning
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Lesson 4: Pressure Canning
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Lesson 5: Dry Goods Canning
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Lesson 6: Dehydration
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Lesson 7: Freezing
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Lesson 8: Fermentation
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Lesson 9: Under Oil
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Lesson 10: Summary
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SECTION 3: Food Specific - Top TenLesson 1: Introduction
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Lesson 2: Potatoes
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Lesson 3: Squash - Winter and Summer
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Lesson 4: Apples and Winter Pears
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Lesson 5: Stone Fruit
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Lesson 6: Tomatoes, Peppers and Eggplant
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Lesson 7: Cucumbers
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Lesson 8: Beans - Green and Dried
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Lesson 9: Onions and Garlic
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Lesson 10: Root Vegetables - Carrots and Beets
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Lesson 11: Brassicas - Cabbage and Kale
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Lesson 12: Summary
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SECTION 4: CONCLUSIONLesson 1: Course Review
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Lesson 2: Congratulations
Lesson 18 of 37
In Progress
Lesson 5: Dry Goods Canning
Make sure to click here and download your Dry Goods Canning cheatsheet. This cheatsheet will help you with:
- Equipment
- Directions
- Storage
- Food Stored Best With This Method