Artisan Canning Course
The Artisan Canning Course teaches safe small-batch production of jarred goods. Participants learn proven recipes, water-bath and pressure canning techniques, pH and sugar management, plus operational procedures for labelling and storage, enabling confident sales of shelf-stable sauces, pickles, and jams in a farm shop setting.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course provides practical guidance on producing safe, shelf-stable jarred products. Key topics include tested recipes, managing pH and acidity, water-bath and pressure canning, plus techniques for sauces, pickles, and preserves. It also covers developing standard operating procedures, staff training protocols, labelling requirements, and storage systems to ensure quality and regulatory compliance.
Elevify advantages
Develop skills
- Design safe canning recipes using USDA-tested standards confidently.
- Master water-bath and pressure canning methods for different foods.
- Control pH, sugar, and water activity for shelf-stable jarred products.
- Establish farm shop SOPs for sanitation, labelling, lot codes, and FIFO storage.
- Train staff on canning safety to identify bad jars and prevent hazards.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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