4-H Youth Development

 

Authors

Jessie Greene

Date of this Version

1948

Abstract

The first year of the 4-H food preservation project teaches approved methods of canning fruits and vegetables and stresses the foods needed for good health. The second year aims to continue this study of nutrition and takes up the canning of meats, relishes and fruit spreads. Some canning is also included in the cooking club projects. It may be practical to dry, brine, freeze or store some foods, and club members may substitute up to one-half of the canning requirement with dried, brined, frozen or stored foods.



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