You’ll learn how to prepare a variety of preserves—from purées and jams to marinades and brined vegetables—using precise cooking and preservation techniques. You’ll master handling twist-off jars, sterilization by boiling and autoclave, blanching fruits and vegetables, and pasteurization according to each preparation. You’ll also discover how to adjust sugars, acidity, and cooking times for each fruit or vegetable, plus apply smart use practices to reduce waste and achieve stable, safe results.

Apple and ginger purée: A versatile preparation to pair with your snacks or serve as a side for meats.

Papaya jam: A simple yet effective recipe that highlights the fruit’s natural sweetness.

Lemon marmalade: A technical recipe where you’ll learn how to blanch citrus peels to control bitterness, achieving a glossy marmalade with the ideal sweet-and-tart balance.

Zero-waste fruit jelly: A zero-waste preparation that lets you extract flavors and valuable pectin. You’ll learn how to strain the liquid and cook until reaching the jelly set point.

Chipotle chiles in adobo: You’ll see how to hydrate dried chiles, creating a long-lasting adobo (marinade) you can use on any occasion.

Brined vegetables: A savory preserve that uses a brine instead of sugar or vinegar. These vegetables can be used as a side dish, salad, or purée, making them readily available all year round.

In this course, beyond the recipes themselves, you’ll also learn different cooking techniques you’ll use time and again.

The techniques you’ll learn are:

• Container sterilization
• Using twist-off jars
• Water-bath pasteurization
• Autoclave pasteurization
• Vegetable blanching
• Citrus blanching
• Using peels (zero waste)
• Cooking dried chiles
• Making jams with sweet fruits