By Olivia McClure
LSU AgCenter
In a kitchen normally used to prepare meals for hungry 4-H campers, participants in a different type of camp looked on with interest and anticipation as LSU AgCenter nutrition and community health agent Breanna Staab stirred a saucepan containing a bubbling blend of pureed bell and serrano peppers, sugar and vinegar.
Staab was guiding the adult campers through the process of making and canning pepper jelly as part of an April 30 food preservation camp at the Grant Walker 4-H Educational Center in Pollock.