Youth learn how to safely dry foods and maintain quality, and how to use the foods they dried in healthy recipes. The manual includes nutrition information, kitchen basics, the basics of the preservation procedure, and activities for the youth to conduct to learn the techniques. Activities include drying fruits and herbs, making fruit leathers, and making a menu plan.

Audience: Grades 3-12; Beginner Skill Level

Note: This manual is written for the youth participant.