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).
Reviewed by WSU specialist Lizann Powers-Hammond.
Youth and Families
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