Ready to Take the One Step You Need to Cook Less, Eat More Healthfully, and Create Better Tasting Food?
It's not as difficult as you think!
If you are struggling with how to cook food that not only tastes delicious but that simplifies your life, check out this free course!
Rather than stressing at dinner time, learn how to start preserving your food so you can enjoy it later.
If you are tired of worrying about feeding your kids frozen dinners or fast food, it may be time to learn a new skill that will help:
Canning is COOKING IN ADVANCE. Foods like homemade tomato sauce can be ready in minutes when they are canned.
Does the idea of canning seem impossible?
Are you totally overwhelmed by the idea of canning?
Worried about what do to when, what pots to put where, and how it all works?
In this free course I explain all the equipment that you need, where you can get it, and which items you can skip.
So you don't fill up your kitchen with pots and pans you DON'T need.
I share a lesson on canning safety, including the role of acid in canning.
I'll teach you why that's even important to understand, so you KNOW your jars will be safely sealed.
You also can download several helpful PDFs that will help you get ready to can.
So you can have a paper guide right by the stove to help you know what pots to put where!
So you can know your ingredient substitutions are SAFE, and so you can keep track of canning from year to year!
Enroll in the free course that will have you inspired to fill jars with love in no time!
"We love homemade applesauce!"
~S & C, ages 5 and 3
Here's what it looks like inside an online course (there's no homework!).
What the heck is canning anyway?
Canning is preserving food in glass jars so it is shelf stable for months.
Canning is putting an acidic food into a jar, putting the lid on, and processing it in a boiling water bath for a specified amount of time and the result makes the inside of the jar a little bit like another planet: no oxygen, too hot for germs to live, and inhospitable to life.
Water bath canning preserves fresh product be enjoyed later.
I started canning when I was pregnant with my first child (some gals paint baby rooms, I made 100 jars of applesauce). I poured over cookbooks, stood sweating in the kitchen, certain that I'd give me, my husband, and my unborn baby food poisoning.
I sorted through pots, pans, ladles, funnels, lids, rings and so many jars.
I scorched jam, under sugared, over spiced, broke jars, and learned the hard way why you need a specific set of tools.
I want you to skip all that worry, uncertainty, and time wasting and jump right to the good part where you get to enjoy nourishing foods months after harvest and know what is in every mouthful.
You need to eat every. Single. Day. Right? Start learning about THE thing that will make your dinnertimes easier & less stressful and eliminate the worry about what is inside your food.