PNW0651

December 31, 2012

For ages eight to 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 eight to 18), boiling water canning (ages eight to 18) and pressure canning (ages 14-18).

Authors: Rhea Lanting, Grace Wittman, Donna R. Gillespie

41 pages