Course curriculum

  • 1

    Welcome!

    • Welcome to Preserving: Canning and Fermentation

    • Course Manual

  • 2

    Safety Resources

    • Safety Links

    • Food Safety

    • Sanitation & Safety: Food Hazards

    • Biological Hazards

    • Chemical Hazards

    • Physical Hazards
  • 3

    Online Shopping Resources

    • Mason Jars Online Sources

    • Korean Ingredients Sources
  • 4

    Lesson 1 - Canning Methods and Jams

    • Canning Dos and Don'ts

    • Lesson 1 Video

    • A Little History of Canning

    • Canning and Preserving Foundations

    • Understanding Canning

    • Unsafe Processing Methods

    • Beware of Botulism

    • Canning Tools List

    • Canning Step-by-Step

    • Other Methods of Preserving

    • Jam Making Basics

    • Preserving in Syrup

    • Strawberry Freezer Jam

    • Plum Jam

    • Live Session, Tuesdays, 6:15pm

    • Lesson 1 Quiz

    • Lesson 1 Assignment

  • 5

    Lesson 2 - Pickles

    • Lesson 2 Video

    • Pickling with Vinegar

    • Quick Pickles and Processed Pickles

    • Bread and Butter Pickles

    • Spicy Beans

    • Lesson 2 Quiz

    • Live Session, Tuesdays, 6:15pm

    • Lesson 2 Assignment

  • 6

    Bonus Material - Preserving Tomatoes and Other Recipes

    • Preserving Tomatoes

    • Ayesha Seville Orange  Marmalade

    • Giardiniera

    • Hot Sauce

    • Fermented Hot Sauce

    • Limoncello and Ratafià

    • Liqueurs How To

    • Tepache

    • Muffuletta on Baguette

    • Marinated Whole Mushrooms

    • Garlic Dill Pickles (vinegar pickles)
  • 7

    Lesson 3 - Condiments and Relishes

    • Lesson 3 Video

    • Chutney

    • Pantry Chutney

    • Crunchy Mustard

    • Chutney Basic Ratio

    • Live Session, Tuesdays, 6:15pm

    • Lesson 3 Assignment

    • Mid-Course Feedback
  • 8

    Lesson 4 - Fermentation Basics - Sauerkraut and Kimchi

    • Lesson 4 Video

    • Fermentation

    • Fermentation Procedures

    • Fermentation Ready

    • SuSu's Kimchi

    • Kimchi Progress

    • Sauerkraut

    • Sauerkraut Progress

    • Guanciale and Kimchi Tartine

    • Not a Rueben Sandwich

    • Live Session, Tuesdays, 6:15pm

    • Lesson 4 Quiz

    • Lesson 4 Assignment

  • 9

    Lesson 5 - Fermented Pickles

    • Lesson 5 Video

    • Dill Pickles

    • Troubleshooting Fermentation

    • Fermented Carrots

    • Garlic Dill Pickles

    • Live Session, Tuesdays, 6:15pm

    • Lesson 5 Quiz

    • How to Grow a SCOBY Video

    • Lesson 5 Assignment

  • 10

    Lesson 6 - Fermented Drinks and Dairy

    • How to Grow a SCOBY Video

    • Lesson 6 Video

    • Kombucha

    • Brewing Kombucha

    • Fruit Kvass

    • Yogurt

    • Growing a SCOBY

    • Brewing Kombucha

    • Second Fermentation Flavouring Kombucha

    • Fruit Kvass

    • Homemade Yogurt

    • Super Salad

    • Live Session, Tuesdays, 6:15pm

    • Lesson 6 Quiz

    • Lesson 6 Assignment

  • 11

    Feedback Form

    • Course Feedback Form
  • 12

    Bibliography and References

    • Bibliography and References

    • Academic Integrity
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Instructor(s)

Emanuela Costantini

Trained in Italy to be a lawyer, Emanuela, initially came to Canada to learn English. After seven years in the luxury car business, she finally decided to turn her fixation and obsession with food into her profession. She worked the line, graduated from the Chef School at George Brown College, founded Seven Cooks Inc., her catering business dedicated to making lunches for food photographers, and became a Culinary Instructor with contagious passion for food and cooking. Some call her chef, some call her the lunch fairy. She is always a true nonna at heart. Find her at George Brown College CHCA, making pasta, pizza and all the preserved goods, in between healthy eats and decadent Italian feasts.