Course curriculum

    1. Food Preservation Overview

    1. Water Activity - the important concept you see every day but never knew!

    2. Water, Acid, Temperature and Microorganisms

    3. Shelf Life Considerations

    4. Food Safety

    1. Dehydration

    2. Freezing

    3. Meat "Curing" - what does it mean, how is it done, and what does it do to meat?

    4. Fermentation Basics - it's not just for Beer!

    5. Thermal Processing (steam/water bath and pressure canning)

    6. Microorganism Control Through Additives, plus

    1. Bloopers

About this course

  • $64.99
  • 12 lessons
  • 1.5 hours of video content

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