Content
4-H FOOD PRESERVATION Series Curriculum: https://shop4-h.org/pages/search-results-page?q=food+preser
GENERAL RULES
- PROCESSING METHODS: Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jam preserves and marmalades, fruit, tomatoes and pickled products must be processed in a boiling water bath. (Tomatoes may be processed in a pressure canner.) All non-acid vegetables and meats must be processed in a pressure canner. Improperly canned or potentially hazardous food items will be disqualified. Spoiled or unsealed container disqualifies entry.
- JARS AND LIDS: Jars do not need to be the same brand. Half pint jars may be used for jellies and preserves. The jars are not to be decorated by the exhibitor in any way. Canning jars must be used - others will be disqualified. No one-fourth pint jars allowed. Leave jar rings on for fair display, it helps protect the seal. Two-piece lids consisting of a flat metal disk and a ring should be used. No zinc lids or one-piece lids.
- CURRENT PROJECT: Exhibits must have been preserved since the member’s previous year’s county fair, and not been exhibited at the previous State Fair.
- CRITERIA FOR JUDGING: Exhibits will be judged according to score sheets available at your local Extension office or the State Fair book Food & Nutrition | Nebraska 4-H | Nebraska. Incomplete exhibits will be lowered a ribbon class. Canned food items not processed according to altitude in the county will be lowered one class ribbon. Check with your local extension office or this site https://food.unl.edu/elevation-and-food-preservation/ for your county's altitude and how that affects food processing times and pounds of pressure.
- LABELING: Jars should be labeled with the name of the food item, name of the 4-H’er, county, and date of processing on the bottom of each jar print labels from: https://go.unl.edu/canninglabel. Exhibits containing multiple jars such as a "3 jar exhibit" should be placed in a container to keep jars together. Each bag containing dried foods should also be labeled with the name of the food item, the name of the 4-H'er, county and drying date. Multiple dried food exhibits should be secured by a rubber band or "twisty" to keep exhibit containing the 3 self-sealing bags together. All exhibits must include the 4-H Food Preservation Card attached to the project as the required supporting information or include following information with exhibit:
- Name of product
- Date preserved.
- Method of preservation (pressure canner or water bath canner)
- Type of pack (raw pack or hot pack)
- Altitude (and altitude adjustment, if needed)
- Processing time
- Number of pounds of pressure (if pressure canner used)
- Drying method and drying time (for dried food exhibits).
- Recipe and source of recipe (if a publication, include name and date).
- RECIPE/SUPPORTING INFORMATION: Recipe must be included, and may be handwritten, photocopied or typed. Commercially prepared seasoning mixes are not allowed. Current USDA guidelines for food preservation methods MUST be followed. Suggested sources of recipes include:
- 4-H Food Preservation Manuals (Freezing, Drying, Boiling Water Bath Canning, Pressure Canning)
- · USDA Guide to Home Canning https://nchfp.uga.edu/
- Nebraska Extension's Food Website https://food.unl.edu/food-preservation or Extension publications from other states
- Ball Blue Book (published after 2009)
- ONLY ONE ENTRY PER CLASS for each 4-H’er at County Fair. If exhibiting at the State Fair, each 4-Her is limited to a total of two (2) exhibits (each in a different class) in food and nutrition and two (2) exhibits (each in a different class) in food preservation area.
CLASSES - UNIT 1 FREEZING PROJECT MANUAL
E406001 Baked Item Made with Frozen Produce - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or in a disposable pan. Recipe MUST include a food item preserved by the freezing method done by the 4-H’er. Ex. Peach pie, blueberry muffins, zucchini bread, etc. Supporting information must include both the recipe for the produce that was frozen as part of this project AND the baked food item.
CLASSES - UNIT 2 DRYING PROJECT MANUAL
E407001 Dried Fruit - Exhibit 3 different examples of dried fruits. Place each dried fruit (6-10 pieces of fruit, minimum of 1/4 cup) in a self-sealing bag. Use a rubber band or “twisty” to keep exhibit together.
E407002 Fruit Leather - Exhibit 3 different examples of 3 different fruit leathers. Place a 3”-4" sample of each fruit leather in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407003 Vegetable Leather - Exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3”- 4” sample of leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.
E407004 Dried Vegetables - Exhibit 3 different samples of dried vegetables. Place each food (1/4 cup of each vegetable) in a self-sealing bag. Use a “twisty” tie to keep exhibit together.
E407005 Dried Herbs - Exhibit 3 different samples of dried herbs. Place each food (1/4 cup of each vegetable) in a self-sealing bag. Use a “twisty” tie to keep exhibit together.
E407006 Baked Item Made with Dried Produce/Herbs - Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate. Maybe baked in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H’er. Ex. Granola bar made with dried fruits, dried cranberry cookies, Italian herb bread, lemon thyme cookies. Supporting information must include both the recipe for the dried produce/herb AND the baked food item.
UNIT 3 BOILING WATER CANNING MANUAL
All entries must be processed in the boiling water bath according to the current USDA recommendations.
CLASSES
E408001 1 Jar Fruit Exhibit - One jar of a canned fruit.
E408002 3 Jar Fruit Exhibit - Exhibit 3 jars of different canned fruit. May be three different techniques for same type of product, ex: applesauce, canned apples, apple pie filling, etc.
E408003 1 Jar Tomato Exhibit - One jar of a canned tomato product.
E408004 3 Jar Tomato Exhibit - Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.)
E408005 1 Jar Pickled Exhibit - One jar of a pickled and/or fermented product.
E408006 3 Jar Pickled Exhibit - Three jars of pickled and/or fermented products.
E408007 1 Jar Jelled Exhibit - One jar of a jam, jelly, or marmalade. See Rule C for special labeling instructions.
E408008 3 Jar Jelled Exhibit - Three different kinds of jellied fruit products. Entry may be made up of either pints or half pints (but all jars must be the same size). Entry must be processed in the boiling water bath according to current USDA recommendations.
UNIT 4 PRESSURE CANNING PROJECT MANUAL
All entries must be processed in the pressure canner according to the current USDA recommendations.
CLASSES
E414001 1 Jar Vegetable or Meat Exhibit - One jar of a canned vegetable or meat.
E414002 3 Jar Vegetable Exhibit - Three jars of different kinds of canned vegetables.
E414003 3 Jar Meat Exhibit – Three jars of different kinds of canned meats.
E414004 Quick Dinner - Exhibit a minimum of 3 jars to a maximum of 5 jars (all the same size) plus menu. Meal should include 3 canned foods that can be prepared within an hour. List a complete menu on 3 x 5 file card and attach to one of jars.
E414005 Jar Tomato Exhibit - One jar of canned tomato product.
E414006 3 Jar Tomato Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.).
FAVORITE FOODS – NOT STATE FAIR ELIGIBLE
AWARDS Purple Blue Red White
$5.00 $4.00 $3.00 $2.00
4-H’ers plan a meal for a special occasion, prepare one food item from the menu and decorate a table according to their chosen theme. Each contestant will be interviewed by the judge. Questions will be asked about the favorite food, menu, and nutritional value of the meal, centerpiece, and place setting. Information on nutrition requirements can be found in various 4-H food project manuals. The Fast Foods manual and many cookbooks have information on menu planning and place settings.
RULES
Select and prepare one food item at home prior to the contest (does not have to be from project manuals). A copy of the recipe must be included in the display. Remember: Food Safety. Participants must be able to maintain proper temperature of prepared foods as the judge will taste the product.
Display must include table covering, place setting for one individual, recipe, menu, prepared food item and a centerpiece pertaining to the theme.
Parents and leaders may assist in carrying articles for display, but 4-H’ers are to set up their own display. Depending on where the contest will be held, contestants may need to provide a card table for display.
The prepared food may be displayed as the whole product, or as one serving.
The contest is divided into Junior: 4-H age 8-12; and Senior: 4-H age 13 and older as of January 1 of current year.
Entries will be judged on food preparation, menu planning, meal management, nutrition, table setting, food, and creativity of the display. The score card will be available for review by contestants.
CLASSES
E425001L Favorite Foods - Junior (8-12 yrs.)
E425002L Favorite Foods - Senior (13 yrs. and up)
4-H CULINARY CHALLENGE CONTEST
AWARDS:
Purple - $5.00 Blue -$4.00
Red - $3.00 White - $2.00
PURPOSE OF THE CONTEST: A challenge ingredient will be selected each year, highlighting a Nebraska commodity food product. The 2026 challenge ingredient is Potatoes. The 4-H Culinary Challenge Contest will require youth to demonstrate healthy decision making through nutrition, food preparation, menu planning, and food safety. They will apply healthy living knowledge and skills by planning a nutritious menu, demonstrating their understanding of time management skills in the kitchen, and expressing their originality and creativity through an appropriately themed and properly set table. To showcase these skills, youth will create a menu, prepare a food item, and choose an appropriate theme for their occasion while expressing their food, nutrition, and food safety knowledge during a live interview with a judge at the contest. In order to highlight knowledge and skills acquired during pre-contest preparation, youth will utilize technology as part of their interview.
County Contest: Contact your local UNL Extension Office to determine if a county contest will be held. Participants are not required to participate in a county contest to participate in the state contest.
State Contest: Teams of two 4-H members will have the opportunity to participate in the 4-H Culinary Challenge Contest. Teams will be determined by the oldest 4-H’ers age and will be placed as follows:
CLASSES
F500010 - Junior: Ages 8-10
F500097 - Intermediate: Ages 11-13
F500098 - Senior: Ages 14-18