Youth learn how to safely dry foods and maintain quality, and how to use the foods they dried in healthy recipes. The manual includes nutrition information, kitchen basics, the basics of the preservation procedure, and activities for the youth to conduct to learn the techniques. Activities include drying fruits and herbs, making fruit leathers, and making a menu plan.
– Authored by University of Idaho
– Grades 3-12; Beginner Skill Level; manual is written for the youth participant
– Written using USDA food preservation guidelines
– Copyright 2013
– 40 pages
Are you interested in learning more about the curriculum, straight from the author and a 4-H educator? Watch a webinar all about the curriculum, available here.
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