Fruit & Vegetable Preservation Course
Master safe fruit and vegetable preservation for gastronomy: learn canning, fermentation, brines, jams, pH and shelf-life control, sanitation, labeling, and production planning to create stable, high-value artisanal jarred products like preserves, pickles, chutneys, and sauces.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches creating safe, shelf-stable jarred products to professional standards. Learn to select and prepare produce, control pH, sugar, salt, and heat, design sanitation routines, validate shelf life, standardize recipes, and handle costing, labeling, packaging, and presentation for selling high-quality preserves, pickles, chutneys, and sauces.
Elevify advantages
Develop skills
- Safe jar preservation: apply pH, heat, and salt controls with confidence.
- Fermented, pickled, and jammed goods: craft stable, flavorful jarred recipes.
- Hygienic production: design sanitation, CCP checks, and batch traceability.
- Recipe formulation: balance sugar, acid, and salt for safety in small batches.
- Artisanal branding: label, package, and present gourmet jars for sales.
Suggested summary
Before starting, you can change the chapters and 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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