Free Christian Curriculum Kindergarten through twelfth grade · free to download

4 years · 400 lessons · 4,000 questions

Food Preservation & Canning

Canning, drying, fermenting, and cold storage, taught to tested USDA safety standards — nothing in it is guessed at.

Food Preservation & Canning is taught in grade 9 through grade 12. Each year below is a complete course in its own right, with its own units, its own quizzes, and its own downloads.

This is a self-paced elective. It sits outside the daily schedule, so a family can take it over a summer, stretch it across a year, or skip it without unsettling anything else.

Year by year

YearUnitsLessonsQuestions
Grade 9101001,000Open the course →
Grade 10101001,000Open the course →
Grade 11101001,000Open the course →
Grade 12101001,000Open the course →

What each year covers

Open a year to see its units. Unit headings come straight from the lessons; where a course does not name its units, the first lesson of the unit is shown instead.

Grade 9 10 units · 100 lessons
  1. 1Starts with “Why Preserve Food? Stewardship and Self-Sufficiency”
  2. 2Starts with “What Is Water Bath Canning?”
  3. 3Starts with “Why Low-Acid Foods Need a Pressure Canner”
  4. 4Starts with “Selecting Fruit for Canning”
  5. 5Starts with “Which Vegetables Can Be Safely Canned”
  6. 6Starts with “The Difference Between Pickling and Fermenting”
  7. 7Starts with “How Dehydration Preserves Food”
  8. 8Starts with “What Is a Root Cellar?”
  9. 9Starts with “Freezing Basics: Blanching and Packaging”
  10. 10Starts with “Preventing Foodborne Illness at Home”
Grade 10 10 units · 100 lessons
  1. 1Starts with “Why Preserve Food? Stewardship and Self-Sufficiency”
  2. 2Starts with “What Is Water Bath Canning?”
  3. 3Starts with “Why Low-Acid Foods Need a Pressure Canner”
  4. 4Starts with “Selecting Fruit for Canning”
  5. 5Starts with “Which Vegetables Can Be Safely Canned”
  6. 6Starts with “The Difference Between Pickling and Fermenting”
  7. 7Starts with “How Dehydration Preserves Food”
  8. 8Starts with “What Is a Root Cellar?”
  9. 9Starts with “Freezing Basics: Blanching and Packaging”
  10. 10Starts with “Preventing Foodborne Illness at Home”
Grade 11 10 units · 100 lessons
  1. 1Starts with “Why Preserve Food? Stewardship and Self-Sufficiency”
  2. 2Starts with “What Is Water Bath Canning?”
  3. 3Starts with “Why Low-Acid Foods Need a Pressure Canner”
  4. 4Starts with “Selecting Fruit for Canning”
  5. 5Starts with “Which Vegetables Can Be Safely Canned”
  6. 6Starts with “The Difference Between Pickling and Fermenting”
  7. 7Starts with “How Dehydration Preserves Food”
  8. 8Starts with “What Is a Root Cellar?”
  9. 9Starts with “Freezing Basics: Blanching and Packaging”
  10. 10Starts with “Preventing Foodborne Illness at Home”
Grade 12 10 units · 100 lessons
  1. 1Starts with “Why Preserve Food? Stewardship and Self-Sufficiency”
  2. 2Starts with “What Is Water Bath Canning?”
  3. 3Starts with “Why Low-Acid Foods Need a Pressure Canner”
  4. 4Starts with “Selecting Fruit for Canning”
  5. 5Starts with “Which Vegetables Can Be Safely Canned”
  6. 6Starts with “The Difference Between Pickling and Fermenting”
  7. 7Starts with “How Dehydration Preserves Food”
  8. 8Starts with “What Is a Root Cellar?”
  9. 9Starts with “Freezing Basics: Blanching and Packaging”
  10. 10Starts with “Preventing Foodborne Illness at Home”

Nearby

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