The Sower's Field • Fall Skills • Workbook

Unit 1: Preservation

"Consider the ant... she gathereth her food in the harvest." — Proverbs 6:6

"Lord, thank You for the abundance of the field. Grant me the wisdom to store it well, that my family may be fed through the winter."

Lesson 1.1: The Blanching Protocol

1. Sequencing the Shock: Number the steps of tomato blanching from 1 to 4.

ICE WATER (Shock)

➡

CUT "X" ON BOTTOM

➡

PEEL THE SKIN

➡

BOILING WATER

2. Preservation Science: Fill in the blank.

A. We dry herbs to remove ______________ so bacteria can't grow.
B. We freeze food to slow down the tiny ______________ that cause rot.
C. Labels must include the ______________ and the ______________.

Creation-CRP: The Repair Bench

The Broken Data: You found a bag of tomatoes in the freezer with no label. You don't know when they were picked or what kind they are.

The Fix: List the 3 things that MUST be on every label to maintain Kingdom Order:

1. __________________ 2. __________________ 3. __________________

Lesson 1.2: The Storage Audit

3. Micro-Climate Storage: Draw a line to the best storage location for each item.

Potatoes & Onions

FREEZER (-5°F)

Dried Basil

ROOT CELLAR (45°F)

Blanched Tomatoes

DARK PANTRY (70°F)

4. The Winter Projection: If your family eats 2 jars of sauce per week, how many jars do you need to store to last from October to April (24 weeks)?

2 jars x 24 weeks = ________ jars!

Signet Challenge: The Wise Provider

Task: Master the "Herb Bundle." Tie and hang 3 different herb varieties in your home's drying area. Label each one with the date.

Verified by Mentor: [ ] Approved