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4-H home food preservation series : drying project manual Item Info

For ages 8-18, the drying project manual covers the basics of healthy eating and food safety and specific instructions for drying fruits, vegetables, and herbs. Thirteen hands-on activities engage youth in drying a variety of foods and using dried foods in recipes, menus, and taste tests. Each activity concludes with questions for further learning. The manual follows USDA food-preservation guidelines. Other manuals in the series deal with freezing (ages 8-18), boiling water canning (ages 8-18), and pressure canning (ages 14-18).

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Title:
4-H home food preservation series : drying project manual
Creator:
Lanting, Rhea; Wittman, Grace; Gillespie, Donna R.
Date Created (ISO Standard):
2013-09
Extent:
40 pages.
Publication Series:
Pacific Northwest Extension
Series Number:
PNW 651
Subjects:
agricultural experiment stations agriculture bulletins 4-h clubs dehydration (processing) home food preservation
Source:
University of Idaho Extension Publications, UIEXTPUBS S 53, Special Collections and Archives, University of Idaho Library
Source Identifier:
uie_p651
Type:
Text
Format:
application/pdf
Language:
eng

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Attribution
Citation:
"4-H home food preservation series : drying project manual", Agricultural Experiment & UI Extension Publications, University of Idaho Library Digital Collections, https://www.lib.uidaho.edu/digital/uiext/items/uiext32185.html
Rights
Rights:
In Copyright - Educational Use Permitted. For more information, please contact University of Idaho Library Special Collections and Archives Department at libspec@uidaho.edu.
Standardized Rights:
http://rightsstatements.org/vocab/InC-EDU/1.0/
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