Canning is a science, not just cooking! This online course covers tested resources for safe canning, including boiling water bath, pressure, and steam canning. Participants learn which methods suit different foods, which ingredients can be adjusted, and which should never be altered. They also learn about shelf life and storage to maintain quality.
Program Information
Courses & Classes
Counties Served
- Salt Lake County
- Statewide (online)
Contact Melanie Jewkes for materials to teach in your county
Program Leadership
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If you have updates to this page, please contact Jocelin Gibson at jocelin.gibson@usu.edu.