http://worldcat.org/entity/work/id/2554531876

Food Preservation Manual: A Guide for School-Community Canneriesin Virginia

The manual was intended primarily for use by lay instructors and assistants involved in the daily operation of school-community canneries under the supervision of a high school agricultural education instructor. The first half deals in detail with the fundamentals of food preparation and cannery operation. Food preservation by canning, sanitation in the canning structure, cannery equipment, and general canning procedures are discussed and illustrated. Detailed procedures for canning specific food products (in glass jars or cans) are presented for 34 food products in the general categories of fruit; vegetables; and meat, meat products, and poultry. Information on the yields of food products and the use of sugar in canning fruit is included. Three sample lesson plans for planning instruction in various areas of nutrition and food preservation are also in the manual. These plans offer teacher objectives, an introduction, group objectives, problems and concerns of students, references, suggested visual aids, special activities, and ideas for application and evaluation. A content summary provides basic information needed for each lesson. Appended is a list of sources of instructional materials on food preservation. A 28-item bibliography contains sources of additional information on food preservation. (Ms).

Open All Close All