Set includes one each of the Freezing, Drying, Boiling Water Canning, and Pressure Canning Manuals. Each manual includes nutrition information, kitchen basics, the basics of the preservation procedure, and activities for the youth to conduct to learn the techniques.
- Authored by University of Idaho
- Grades 3-12; Beginner Skill Level; manuals are written for the youth participant
- Written using USDA food preservation guidelines
- Copyright 2013
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.