Fruit & Vegetable Preservation Course
Master professional fruit and vegetable preservation techniques for gastronomy. Learn canning, fermentation, brines, jams, pH control, shelf-life management, sanitation protocols, labelling, and production planning to produce safe, stable, high-value artisanal jarred products like preserves, pickles, chutneys, and sauces.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course teaches safe, professional preservation of fruits and vegetables into shelf-stable jarred products. Gain skills in selecting and preparing produce, managing pH, sugar, salt, and heat processes, creating sanitation routines, testing shelf life, and standardising recipes. Also learn costing, labelling, packaging, and presentation to market premium preserves, pickles, chutneys, and sauces successfully.
Elevify advantages
Develop skills
- Safe jar preservation: apply pH, heat, and salt controls confidently.
- Craft fermented, pickled, and jammed goods with stable, tasty recipes.
- Design hygienic production with sanitation, checks, and traceability.
- Formulate recipes balancing sugar, acid, and salt for safe small batches.
- Brand artisanal products: label, package, and present jars for premium sales.
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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