Youth learn how to safely preserve fruits, tomatoes, fruit spreads, and pickles, and how to use these home-canned foods in healthy recipes. The manual includes nutrition information, kitchen basics, the basics of the preservation procedure, and activities for the youth to conduct to learn the techniques. Activities include canning fruit, making syrup, jams and jellies, and making pickles.
- Authored by University of Idaho
- Grades 3-12; Beginner Skill Level; manual is written for the youth participant
- Written using USDA food preservation guidelines
- Copyright 2013
- 40 pages
Are you interested in learning more about the curriculum, straight from the author and a 4-H educator? Watch a webinar all about the curriculum, available here.