Production, Preservation, and Homestead Care

This unit develops hands-on skills for producing, preserving, and protecting homestead food and livestock resources. Students learn safe canning, freezing, drying, fermenting, basic brewing and candlecraft; construct and maintain garden and animal systems; and apply storage and food-safety practices to extend shelf life and quality.

Learning Objectives

• Analyze and compare water-bath, pressure canning, freezing, drying, and fermenting methods to select appropriate preservation techniques for specific foods based on safety, pH, and shelf-life criteria
• Apply food-safety and step-by-step canning, freezing, drying, fermenting, and brewing procedures to prepare at least three different preserved food products that meet time-temperature and sanitation standards
• Demonstrate construction and maintenance of essential homestead structures and husbandry tasks—including tomato cages, hive protection and placement, chicken brood care, and basic goat selection/management—following safety and welfare guidelines
• Evaluate soil preparation, seeding methods, fertilization, pest management, greenhouse use, and cold-storage strategies to develop a seasonal plan that improves vegetable yields and preserves post-harvest quality