Prepare for winter. Preserve the harvest!

Decades ago, knowing how to preserve your own food wasn't just a hobby, it was a necessity to survive the winter and hard times when food wasn't as readily available from grocery stores.

Nowadays we're used to being able to buy apples in January, eat "fresh" strawberries during a snowstorm and generally do very little of the actual work when it comes to preparing our meals.

While this may be convenient, it's less than sustainable and FAR from healthy.

Not to mention, we're putting our food security in the hands of grocery stores, corporations and big agriculture instead of in our home pantries and basement larders.

Stock your pantry with homemade food

We've already seen what happens to grocery store shelves when an unexpected crisis hits....

Learning how to can and stock your pantry with your own home-canned food means that you don't have to rely solely on the grocery store to provide for you.

It means that no matter what happens in this crazy world, whether it be a global pandemic, a natural disaster, a job loss or some other unforeseen event, putting food on the table for your family won't be something you need to worry about.

Still, if you're new to canning, it can feel a little intimidating, especially if you have no one to show you how it's done.

I started out just like you!

When I started canning just a few years ago, I had no idea what I was doing. I'd never touched a canner in my life!

I also didn't know anyone who could teach me in person, so I turned to the Internet to learn how to get started.

At first it was so confusing trying to sort through all of the conflicting advice and I was deathly afraid I would do something wrong and poison my family.

But once I found reliable sources of information and learned the science behind canning, all of my fear around it disappeared and nowadays I can hundreds of jars of food each year with total confidence.

I know that the number of people like me is growing; People who didn't grow up homesteading or canning food, but who really want to learn.

And it just so happens I really want to teach them -you!- how to safely and confidently preserve the harvest and stock your pantry with your own homemade food!

What you'll learn

The course is broken down into 4 parts...

Part 1: Canning Basics

We’ll start off by going over the most important thing of all: canning safety.

Canning is a science, not an art. There is a right way and many dangerous ways to can food at home. But once you understand the science behind it, you'll be able to start canning a wide variety of foods at home with confidence and ease, and you'll have peace of mind knowing that you've got a pantry full of home-canned food that's 100% shelf-stable and safe to eat.

We'll also cover canning equipment and tools so that you know exactly what you do and don't need to get started canning at home.

Part 2: Water bath Canning

I'll show you step-by-step how to get started water bath canning all sorts of high acid foods, including fruits, jams, pickles, pie filling and applesauce.

I'll also walk you through exactly what you need to do every time you begin and end a canning session to ensure your food stays safe and shelf-stable for a long time!

Part 3: Pressure Canning

Learning how to pressure can opens up a whole new world of possibilities when it comes to preserving food at home.

In this section of the course, I'll show you how to safely operate a pressure canner, and I'll teach you how to can low acid foods like vegetables and chicken stock so you always have jars full of healthy, versatile homemade staples to build meals with throughout the winter months.

Part 4: Storing and using your home-canned food

Finally, I'll teach you how to properly store your home-canned food to prevent food spoilage, and I'll give you some tips to help you use all of that canned food in a variety of ways so that those jars actually get eaten and don't just end up sitting on your shelves!


You’ll get access to some awesome bonuses too! 

✓ Bonus Jam & Jelly-Making Series --> bonus video series on how to make fruit jams and jellies at home, including pectin-free and low-sugar options.

✓ Bonus charts, guides and cheat sheets --> for quick reference when you're canning

 Private Facebook Group --> a place to ask questions, connect with other students, share your progress and get support and encouragement as you go!

Meet your teacher...

Hi there!

I’m Anna, creator of this course and founder of The House & Homestead.

I’m a wife, mother and modern homesteader whose greatest joys in life are digging in the dirt and filling her pantry with jars of homemade food.

But this wasn’t always the case. In fact, just five years ago I still lived in a city condo and had never touched a canner in my life!

Fast forward to today, and I now put up hundreds of jars of home-canned food every year.
For the past three years, I've made it my mission to teach as many people as possible how to grow, cook and preserve their own food at home too.

The Yes, You CAN! Home Canning Course is the culmination of everything I’ve learned about canning that's helped me go from a pantry full of processed food and ramen noodles (at the best of times) to a pantry full of homemade, homegrown, home-canned food.

Whether brand new to canning or you’ve done a little canning in the past and are ready to take it to the next level, this course was designed for you!

I hope to see you in class:)