RULH Global Food students recently studied the process and techniques of food preservation. Students learned that food preservation increases shelf life, makes seasonal foods available year-round, increases variety in the diet, stabilizes prices and food shortages, decreases waste from spoilage, and improves nutrition. Home canning also reduces carbon footprints and creates a more sustainable environment. During the lesson, students made jerky through the drying and dehydration process and prepared strawberry Jam using the canning process.