Learning and discovery—The Secret to making jams and jellies
What is like learning through discovery?
| module_5podcasting_learning_and_discovery4.mp3 |
Revised Inquiry Questions for 20 Percent Project—Making Wine Jam and Jelly:
1. What materials do I need to make the jam?
2. What type of canning jars do I need to in order to preserve the jam?
3. If I use my wine grapes, should I make jam, jelly, or both?
4. How difficult and painful will it be to remove the seeds?
5. How do I remove the seeds?
6. How much jam or jelly can be made using my 40 bunches of grapes? Do I need to source other varieties of grapes in order to have enough?
7. What temperature do I use to destroy the bacteria and make the jellied product safe to eat?
8. How do I do the canning?
9. How do I know if the canning worked?
10. What method or process should I use to can? My mother used to use a layer of wax? Is this still popular today?
1. What materials do I need to make the jam?
2. What type of canning jars do I need to in order to preserve the jam?
3. If I use my wine grapes, should I make jam, jelly, or both?
4. How difficult and painful will it be to remove the seeds?
5. How do I remove the seeds?
6. How much jam or jelly can be made using my 40 bunches of grapes? Do I need to source other varieties of grapes in order to have enough?
7. What temperature do I use to destroy the bacteria and make the jellied product safe to eat?
8. How do I do the canning?
9. How do I know if the canning worked?
10. What method or process should I use to can? My mother used to use a layer of wax? Is this still popular today?
