pnw-0651

For ages eight to 18, the drying project manual covers the basics of healthy eating and food safety and specific instructions for drying fruits, vegetables and herbs. Thirteen hands-on activities engage youth in drying a variety of foods and using dried 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 freezing (ages eight to 18), boiling water canning (ages eight to 18) and pressure canning (ages 14-18).