For ages 14-18, the pressure canning project manual covers the basics of healthy eating and food safety and specific instructions for canning vegetables, dry beans, meats, poultry, fish, and prepared recipes such as spaghetti sauce and soups. Ten 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 boiling water canning (ages 8-18).
Reviewed by WSU specialist Lizann Powers-Hammond.
Youth and Families
Pages / Length: