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).
- 4-H Home Food Preservation Series: Freezing Project Manual
- Donna GillespieGrace WittmanRhea Lanting
- Pacific Northwest Publications; PNW 650
- University of Idaho Extension, Oregon State University Extension, Washington State University Extension
- 996749648701851
- University of Idaho Extension; UI Extension, Cassia County
- English
- Report