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Agriculture, Food & Natural Resources
Homestead Production and Preservation
Curriculum
1 Section
32 Lessons
30 hours
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Unit 3 — Homestead Production and Preservation
32
1.1
Cleaning, Sanitizing, and Sterilizing
20 mins
1.2
Encouraging Bread to Rise
20 mins
1.3
Making Molded Candles
20 mins
1.4
Gearing Up for Beekeeping
20 mins
1.5
Harvesting Your Honey
20 mins
1.6
Analyzing the Anatomy of a Coop
20 mins
1.7
Pests and Predators
20 mins
1.8
Figuring Out Fowl: Ducks, Geese, and Turkeys
20 mins
1.9
Building Raised Garden Beds
20 mins
1.10
Building the Kenya Top Bar Hive
20 mins
1.11
Keeping Critters Out
20 mins
1.12
Planting Other Small-Scale Crops
20 mins
1.13
Looking Ahead at Watering Options
20 mins
1.14
Starting Seeds Indoors
20 mins
1.15
Keeping Your Plants Cozy and Weed Free with Mulch
20 mins
1.16
More Methods of Attack
20 mins
1.17
Getting Your Feet Wet with Hydroponics, Aquaponics, and Aeroponics
20 mins
1.18
Adjusting Your Processing Times at High Altitudes
20 mins
1.19
Pressure Canning at Higher Altitudes
20 mins
1.20
Pickling Equipment and Utensils
20 mins
1.21
Blanching Perfect Vegetables
20 mins
1.22
Snacking on the Run: Drying Fruit
20 mins
1.23
Taking Hydrometer Readings
20 mins
1.24
Fermenting Vegetables (including Sauerkraut and Kimchi)
20 mins
1.25
Shaping and Baking the Loaves
20 mins
1.26
Taking a Dip with Tapers
20 mins
1.27
Swarming and Absconding
20 mins
1.28
Expecting Eggs (for Eating)
20 mins
1.29
Goin’ Fishin’
20 mins
1.30
Constructing a Cold Frame
20 mins
1.31
Assembling Tools
20 mins
1.32
Growing Herbs for and in the Kitchen
20 mins
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