Q4 W4 – Shall We Salsa??? 4th & 5th

TeacherSheri Potter
Subject AreaAgriculture
Grade Level4th & 5th
Week #Q4 W4
Unit of InstructionCanning
Standard(s) Taught

CTE-HOSP.68.RESBEV.11.03

Identify ways to preserve food (i.e. canning, frozen, dehydrated, etc.).

 

Learning Targets and Learning Criteria

Students will learn about how foods are prepared for canning, the process of pressurization, and how long their shelf life is once they are pressurized.  

Classroom Activities

Classroom preparation of salsa, some items grown from the garden (see recipe below).  Please note that the recipe below was done on a smaller scale to give students the idea of how to make salsa and the jalapenos were NOT used. 🙂

Demonstration of canning and pressurization.

Discussion of what shelf life is and how long salsa should last for once pressurized.

 

Recipe:

  1. 2 large beefsteak tomatoes (about 1 pound), diced (to yield 2 cups)
  2. 1/4 cup chopped white onion.
  3. 3 tablespoons chopped fresh cilantro.
  4. 2 teaspoons minced jalapeno (remove seeds for less heat) – WE DID NOT USE THIS IN CLASS
  5. 1 1/2 teaspoons fresh lime juice.
  6. 3/4 teaspoon coarse salt (or to taste)
  7. 1 small garlic clove, minced.
  8. 1/4 cup green bell pepper diced.
  9. 1 pinch of sugar to cut the acidity of the tomatoes
Assignments Due
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