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UI Extension Publications and Multimedia

4-H Home Food Preservation Series: Boiling Water Canning Project Manual

Product Details
PNW 652
Pub. Date: 2013

Online Only

View it now (PDF) >

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).

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

39 pages

University of Idaho Extension


Physical Address:
E. J. Iddings Agricultural Science Laboratory, Room 10
606 S Rayburn St

Mailing Address:
875 Perimeter Drive MS 2332
Moscow, ID 83844-2332

Phone: 208-885-7982

Fax: 208-885-9046



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