• Berries (4–5 cups per group) • Pectin (4 – 1/2 Tbsp. per group) • Sugar (3 cups per group) • Half-pint (8 oz.) mason jars (6 per group) • Crackers and bread, if allowing students to taste • Canning set (1 per group) (NE40309) • Measuring cups (1 set per group) (WA31542) • Food labels (WA34954) • Ladle (WA35377) • Pressure cooker (depending on recipe) (WA25113) • 8-quart sauce pan (depending on recipe) (WA32172)