Preserve surplus breadfruit and coconut harvest at a Loiza community kitchen (2026-07-20)

Loiza's community harvests of breadfruit and coconut often exceed what can be eaten fresh, and without preservation that surplus goes to waste. A community kitchen preservation session turns it into food that lasts. Standard: Michelin sustainable-kitchen craft, food preservation practice Proof: Photos of preserved, labeled food with a written log of quantity Method (Michelin sustainable-kitchen craft, food preservation practice): 1. Wash and sort the harvested breadfruit and coconut 2. Prepare each item using an appropriate preservation method 3. Package preserved food in labeled, sealed containers 4. Record the date and quantity preserved 5. Store preserved food at the correct temperature Done when: Photos of preserved, labeled food with a written log of quantity

Where

Loiza, PR

Pay

$368 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

Photos of preserved, labeled food with a written log of quantity

This is exactly what gets it approved. Nothing settles without it.

Level

intermediate

Open until

2026-07-27

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 60–150 minutes. Method of record: USDA Complete Guide to Home Canning + National Center for Home Food Preservation methods; ServSafe food-handling basics. DIY-safe high-acid water-bath canning, drying, and fermentation; community meal prep in a permitted kitchen.

Bring

• camera
• food thermometer
• water-bath canner + jars, new lids, bands
• large pots, knives, cutting boards
• tested recipe with processing times
• labels + timer
• hair covering, apron, gloves, hand-wash station

Steps

1. 1. Photograph the source produce/ingredients and confirm they are sound (no spoilage) before starting.
2. 2. Wash hands and sanitize surfaces and equipment; put on hair covering and clean apron.
3. 3. Follow a tested recipe: wash, peel/cut, and prepare the food to the recipe's specification.
4. 4. For water-bath canning of high-acid foods, fill jars to the stated headspace, remove air bubbles, wipe rims, and apply lids finger-tight.
5. 5. Process for the full recipe time adjusted for altitude; for drying/fermenting, hold the specified temperature/time or brine ratio.
6. 6. Cool jars undisturbed, then check every lid for a complete seal; refrigerate or discard any unsealed jar.
7. 7. Label each item with contents and date; record quantity prepared and its destination (pantry/community meal).
8. 8. Enter photos, recipe used, processing time/altitude, seal checks, and quantities into the proof record; sign.

If it does not match the plan

• Low-acid food (vegetables, meats) requiring a pressure canner, or no pressure canner available -> STOP water-bath canning it: refrigerate/freeze instead and route to a trained pressure-canning operator (botulism risk).
• A jar fails to seal, or any preserved food shows off-odor, mold, or a bulging lid -> discard it safely; never taste or shelve a suspect product.
• Cooking for the public without the required permit/certified kitchen -> prep only under the venue's food-safety authority; flag rather than serve unpermitted.

What counts as done

• Hands, surfaces, and equipment sanitized before food contact, with hair covering/apron worn
• A tested recipe followed with the correct headspace and full altitude-adjusted processing time
• Every canned lid seal verified (unsealed jars refrigerated/discarded, not shelved)
• Each item labeled with contents and date, with quantity and destination recorded

Proof is measured against these, not judged by taste.