{"product_id":"pressure-canning-project-manual-curriculum","title":"Pressure Canning Curriculum For Kids","description":"\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0650\/2997\/files\/PNW653_LookInside.pdf\" target=\"_blank\" rel=\"noopener\"\u003eLook Inside\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eContents\u003cbr\u003eNotes to project helper.................................................................4\u003cbr\u003eMy plans ..............................................................................................5\u003cbr\u003eExploring MyPlate...........................................................................6\u003cbr\u003e10 tips for healthy eating...........................................................6\u003cbr\u003eFood groups...................................................................................6\u003cbr\u003eMyPlate worksheet ......................................................................7\u003cbr\u003eReading food labels.....................................................................9\u003cbr\u003eHow much should you eat?.................................................... 10\u003cbr\u003eLet's plan a menu.......................................................................11\u003cbr\u003eKitchen and food safety basics................................................12\u003cbr\u003eKitchen safety..............................................................................12\u003cbr\u003eFood safety...................................................................................12\u003cbr\u003eFood preservation safety.........................................................13\u003cbr\u003eTypes of food preservation.......................................................13\u003cbr\u003ePressure canning basics .............................................................14\u003cbr\u003eProject objectives.......................................................................14\u003cbr\u003eWhy can foods?...........................................................................14\u003cbr\u003eCanning low-acid vs. high-acid foods.................................14\u003cbr\u003eMaking altitude adjustments................................................15\u003cbr\u003eHot packing vs. raw (cold) packing......................................15\u003cbr\u003eGetting ready to pressure can.................................................15\u003cbr\u003eSelecting a pressure canner...................................................15\u003cbr\u003eSelecting produce......................................................................17\u003cbr\u003eSelecting meats, poultry, and fish........................................17\u003cbr\u003eWashing and peeling produce..............................................17\u003cbr\u003ePreparing jars...............................................................................17\u003cbr\u003ePreparing lids...............................................................................17\u003cbr\u003eHeadspace....................................................................................17\u003cbr\u003eFilling jars......................................................................................17\u003cbr\u003eTightening screw bands..........................................................17\u003cbr\u003eChecking for a seal in processed jars..................................17\u003cbr\u003eStoring canned food.................................................................18\u003cbr\u003eLabeling.........................................................................................18\u003cbr\u003eUsing your pressure canner......................................................18\u003cbr\u003eActivity 1: Let's can vegetables:\u003cbr\u003eRaw pack vs. hot pack.............................................................19\u003cbr\u003eActivity 2: Let's can vegetables:\u003cbr\u003eMixed vegetables .....................................................................22\u003cbr\u003eActivity 3: Let's can vegetables:\u003cbr\u003eSpaghetti sauce without meat............................................23\u003cbr\u003eActivity 4: Let's can dry beans .................................................24\u003cbr\u003eActivity 5: Let's can meats, poultry, and fish .....................26\u003cbr\u003eActivity 6: Let's can combinations .........................................29\u003cbr\u003eActivity 7: Conduct a taste test ...............................................32\u003cbr\u003eActivity 8: Label your product.................................................33\u003cbr\u003eActivity 9: Going further: Create your own activity .......34\u003cbr\u003eActivity 10: Make a menu plan................................................35\u003cbr\u003eShow what you have learned...................................................36\u003cbr\u003eReflections on pressure canning............................................36\u003c\/p\u003e","brand":"Shop 4-H","offers":[{"title":"Default Title","offer_id":42819440148557,"sku":null,"price":19.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0673\/4390\/8941\/files\/image_1774522212710.png?v=1774529453","url":"https:\/\/sunnysproutseducation.com\/products\/pressure-canning-project-manual-curriculum","provider":"Sunny Sprouts Education","version":"1.0","type":"link"}