The University of Georgia has a new children’s guide to canning, freezing, drying, pickling and preparing snacks with preserved foods.
The book teaches the basics of preserving with boiling water canning, freezing, refrigerating, quick pickling and drying. Step-by-step methods are illustrated and several child-friendly recipes are provided for using each of the preserved foods. Activities are intended to be carried out with adult supervision. Preserved foods include canned applesauce, canned strawberry jam, refrigerator or canned pickles, frozen berries, and dried fruit, tomato slices and applesauce rolled leather. The book is available for sale at the UGA Extension Publication Store.
