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4-H Home Food Preservation Series: Boiling Water Canning Project Manual Item Info
- Title:
- 4-H Home Food Preservation Series: Boiling Water Canning Project Manual
- Creator:
- Wittman, Grace; Lanting, Rhea; Gillespie, Donna R.
- Date Created (ISO Standard):
- 2013
- Description:
- For ages 8-18, the boiling water canning project manual covers the basics of healthy eating and food safety and specific instructions for canning fruits, tomatoes, tomato salsa, pickles, and jams and jellies with and without added pectin. Sixteen hands-on activities engage youth in canning a variety of foods and using canned foods in menu planning 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), drying (ages 8-18), and pressure canning (ages 14-18).
- Publication Type:
- Pacific Northwest Extension Publication
- Subjects:
- 4-H clubs canning home food preservation
- Source:
- Special Collections Idaho S 53 (Between E3 - E415)
- Source Identifier:
- uie_p652
- Type:
- Text
- Format:
- application/pdf
Source
- Preferred Citation:
- "4-H Home Food Preservation Series: Boiling Water Canning Project Manual", Agricultural Experiment & UI Extension Publications, University of Idaho Library Digital Collections, https://www.lib.uidaho.edu/digital/uiext/items/uiext32225.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/