Contents
Notes to project helper.................................................................4
My plans ..............................................................................................5
Exploring MyPlate...........................................................................6
10 tips for healthy eating...........................................................6
Food groups...................................................................................6
MyPlate worksheet ......................................................................7
Reading food labels.....................................................................9
How much should you eat?.................................................... 10
Let's plan a menu.......................................................................11
Kitchen and food safety basics................................................12
Kitchen safety..............................................................................12
Food safety...................................................................................12
Food preservation safety.........................................................13
Types of food preservation.......................................................13
Pressure canning basics .............................................................14
Project objectives.......................................................................14
Why can foods?...........................................................................14
Canning low-acid vs. high-acid foods.................................14
Making altitude adjustments................................................15
Hot packing vs. raw (cold) packing......................................15
Getting ready to pressure can.................................................15
Selecting a pressure canner...................................................15
Selecting produce......................................................................17
Selecting meats, poultry, and fish........................................17
Washing and peeling produce..............................................17
Preparing jars...............................................................................17
Preparing lids...............................................................................17
Headspace....................................................................................17
Filling jars......................................................................................17
Tightening screw bands..........................................................17
Checking for a seal in processed jars..................................17
Storing canned food.................................................................18
Labeling.........................................................................................18
Using your pressure canner......................................................18
Activity 1: Let's can vegetables:
Raw pack vs. hot pack.............................................................19
Activity 2: Let's can vegetables:
Mixed vegetables .....................................................................22
Activity 3: Let's can vegetables:
Spaghetti sauce without meat............................................23
Activity 4: Let's can dry beans .................................................24
Activity 5: Let's can meats, poultry, and fish .....................26
Activity 6: Let's can combinations .........................................29
Activity 7: Conduct a taste test ...............................................32
Activity 8: Label your product.................................................33
Activity 9: Going further: Create your own activity .......34
Activity 10: Make a menu plan................................................35
Show what you have learned...................................................36
Reflections on pressure canning............................................36