PNW0650

December 31, 2012

For ages eight to 18, the freezing project manual covers the basics of healthy eating and food safety and specific instructions for freezing fruits; juices; vegetables; meat, fish and poultry; and convenience foods such as pizza. Sixteen hands-on activities engage youth in freezing a variety of foods and using frozen 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 food drying (ages eight to 18), boiling water canning (ages eight to 18) and pressure canning (ages 14-18).

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

37 pages