4-H Food Preservation Leader Guide

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4-H Food Preservation Leader Guide

Oregon State University. Extension Service; Schrumpf, Elaine; Raab, Carolyn A.; Sawer, Barbara

Name: 4-h9331l.pdf

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URI: http://hdl.handle.net/1957/13858

Date: 2010-01

Abstract:

A guide for 4-H food preservation club leaders that includes tips on organizing content for club meetings, teaching techniques, food preservation experiments and standards for evaluating preserved food products, and a short history of food preservation.

Description:

Published January 2010. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Keyword: food preservation
pickling
making jam and jelly
drying fruit
drying vegetables
canning food

Description:

The role of parents. 1; Resource materials. 2; Club meetings. 2; Teaching techniques. 2; Ways to share . 3; Evaluation . 3; An overview. 4; Meeting outlines. 5; Beginning Level . 6; Expanding Level. 7; History of food preservation. . 8; Experiments. 8; Evaluating preserved foods. 10

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