Fruit & Vegetable Preservation Course
This course teaches safe professional preservation of fruits and vegetables. Learners master canning, fermentation, brines, jams, pH control, shelf-life validation, sanitation protocols, labelling, and production planning to produce stable high-value artisanal jarred products like preserves, pickles, chutneys, and sauces for market sales.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain skills in creating safe shelf-stable jarred fruits and vegetables to professional standards. Cover produce selection, preparation, pH and heat control, sanitation routines, shelf-life testing, recipe standardisation, costing, labelling, packaging, and presentation for selling quality preserves, pickles, chutneys, and sauces.
Elevify advantages
Develop skills
- Safe jar preservation: apply pH, heat, and salt controls confidently.
- Craft fermented, pickled, and jammed goods with stable recipes.
- Design hygienic production with sanitation and traceability checks.
- Formulate recipes balancing sugar, acid, and salt for safety.
- Brand artisanal products through labelling, packaging, and presentation.
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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