This course is designed to increase knowledge and confidence in water bath and pressure canning, freezing, pickling and dehydrating techniques.

Michigan State University Extension food preservation workshops cover a variety of topics custom to each workshops target audience. Food preservation topics include freezing, boiling water bath canning, pressure canning and dehydrating. MSU Extension food safety educators teach food preservation skills and techniques that will provide participants with safe, high-quality canned products. Using up to date research methods, participants learn how to successfully and safely preserve food.

To take this program go to and type “Food Preservation Online" in the search box. You will be asked to create an account with

Instructions for registering and completing the Food Preservation Online training are available for download.

There is a one-time fee of $10 to complete this course.

I found this class very informational and interesting. It helped with the understanding of why we follow the steps of processing as directed instead of doing what we would like to do.” - Flint Farmers Market Canning Basics participant

This blanching and freezing class has helped me learn to save money by preserving fruits and vegetables I may otherwise have wasted if I had not been able to consume them before they began to go bad.” - Gladwin County Blanching and Freezing participant

Have a question about food safety?

Ask an Expert is a site where you can get expert answers and help from Cooperative Extension/University staff and volunteers from across Michigan and the United States.

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