4-H/Youth and Families > 4-H Youth - Information for Youth > PNW651

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4-H Home Food Preservation Series: Drying Project Manual

University of Idaho ,
FREE
Online Only
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).

Reviewed by WSU specialist Lizann Powers-Hammond.

Department(s): Youth and Families
Pages / Length: 40
Publication Date: 2013-09-01



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