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.
Youth and Families
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