Food and Nutrition

This section of the Holt Boyd 4‑H Fair Regulation Book includes - Food and Nutrition

County Only Exhibits:

IMPORTANT - There is NOT a County Only Section in the Fair book. There will either be a CF or SF in front of Class Number.

  • CF: means that exhibit is ONLY eligible to be exhibited at the County Fair.
  • SF: means that exhibit if CHOSEN at County Fair is eligible to advance to State Fair.

All exhibits eligible for entry at county and state fair are identified by numerical class numbers. Those which are eligible only for the county fair are identified by 900 numbers. Exhibit must be one that fits into the project area. Use manual for ideas. Call the Extension Office if you have questions.

The purpose of Food and Nutrition exhibits is to encourage the knowledge about healthy eating and safe cooking practices. This category has multiple projects that allow 4-H members to progress over numerous years. In addition, 4-H members will learn different types of cooking methods to improve their knowledge of cuisine.

Rules

See the “General Rules and Regulations - Static Exhibits” section of this fair book for more information and additional resources.

  1. Supporting Information – Each exhibit must include the recipe. Recipe may be handwritten, copied, or typed. Place food on the appropriate sized disposable plate or container. Put exhibit in a self-sealing bag. Attach entry tag and recipe at the corner of the bag. For Non-Food Entries - attach the entry tag to the upper right hand corner of the entry. Additional information including recipes and supplemental information should be identified with 4-H member’s name and county.
  2. Criteria for Judging: Make sure to follow all entry instructions required for your exhibit. Incomplete exhibits will be lowered a ribbon placing. Commercially prepared mixes are ONLY allowed in Cooking 201 Creative Mix Class. Prepared baking mixes, biscuit mixes, commercially prepared seasoning mixes for food preservation and other pre-made mixes entered in other categories will be lowered a ribbon placing. See the 4-H Foods Judging Guide for more information.
  3. Food Projects: Exhibits should be entered in a disposable pan or plate and covered by a plastic self-sealing bag. The Extension office is not responsible for non-disposable containers, lost bread boards, china, or glassware. Plates and bags will not be provided.
  4.  Ingredients: Any ingredients that the 4-H member uses must be able to be purchased by the 4-H member. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or food exhibit. Exhibits that include alcohol in the recipe will be disqualified.
  5. Sourdough: Sourdough is categorized differently than standard yeast breads due to its unique leavening agent and fermentation process and may ONLY be entered in Cooking 201 Baking with Whole Grains, Cooking 401 Family Food Traditions, or Cooking 401 Ethnic Food Exhibit. 
  6. Food Safety: Exhibits are on display for several days. Please think FOOD SAFETY! Items that require refrigeration will NOT BE ACCEPTED, judged, or displayed as exhibits must be safe to eat when they are entered, whether tasted or not. 
    1. Glazes, frostings, and other sugar-based toppings ARE CONSIDERED SAFE due to their high sugar content. 
    2. Egg glazes on yeast breads and pie crusts BEFORE baking are acceptable.
    3. Eggs incorporated into baked goods and crusts are considered safe.

The following food ingredients are CONSIDERED UNSAFE for fair exhibits and will be disqualified:

  1. Egg or cream fillings and cream cheese frostings
  2. Any meat item including meat jerky, imitation meat bits (bacon bits, pepperoni, etc.)
  3. Melted cheese on top of food exhibit (cheese mixed into baked goods is considered safe and will be accepted)
  4. Uncooked fruit or vegetable toppings (i.e., fresh fruit tart)
  5. Bread Machine- Any bread item prepared or baked using a bread machine should be entered under the Cooking 201 Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item
  6. Exhibit Displayed: One item of each food exhibit (except the food preservation exhibits and the cake decorating exhibits) will be left on a plate with ribbon placing and information attached.

DIVISION 350 - GENERAL FOODS AND NUTRITION

GENERAL FOODS AND NUTRITION CLASSES

SF-E350001 - Food Science Exploration - (SF152) - Show the connection between food and science as it relates to food preparation, food safety, or food production. Exhibit may be a poster or foam core board (not to exceed 22” by 30”), computer based presentation printed off with notes pages, if needed, and displayed in binder, an exhibit display, or a written report in portfolio or notebook. Consider neatness and creativity. Sourdough is an acceptable exploration in this class.

SF-E350002 - Food and Nutrition Poster, Scrapbook, or Photo Display - (SF122) - The project should involve a nutrition or food preparation technique or explore a career related to the food industry (caterer, restaurant owner, food scientist, registered dietitian, etc.). This might contain pictures, captions, and/or reports to highlight the concept. Exhibit may be a poster or foam core board (not to exceed 22” X 30”), computer based presentation printed off with note pages, if needed, and displayed in binder, an exhibit display, or a written report in portfolio or notebook. Consider neatness and creativity.

SF-E350003 - Physical Activity and Health Poster, Scrapbook, or Photo Display - (SF122) - The project should involve a physical activity or explore a career-related to physical activity or health (personal trainer, sports coach, physical therapist, etc.). This might contain pictures, captions and/or a report to highlight the concept. Exhibit may be a poster or a foam core board (not to exceed 22” x 30”), a computer-based presentation printed off with notes pages, if needed, and displayed in a binder no larger than 8.5 inches x 11 inches, an exhibit display, or a written report in a portfolio. Consider neatness and creativity.

SF-E350004 - Cooking Basics Recipe File - (SF251) - A collection of 10 recipes from any source. Each recipe must accompany a complete menu in which the recipe is used. An additional 10 recipes may be added each year the 4-H member is in the project, with year clearly marked on recipes. Display in a recipe file or binder no larger than 8 ½ x 11”. Be sure to include the number of servings or yield of each recipe. This may be a continued recipe file project from the previously used 4-H curriculum before 2018. Exhibits that include recipes with alcohol (wine, beer, rum, etc.) will be disqualified.

CF-E350900 - General Foods - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.
 

DIVISION 400 - CAKE DECORATING

BEGINNING CAKE DECORATING CLASSES

Beginning Cake Decorating - Using the Wyoming “4-H Cake Decorating” Manual (4 levels in the one manual)

CF-E400900 - Beginning Set of 4 Different Buttercream Techniques Piped in Color - Such As Borders, Leaves, Writing, Star, Etc. Learned in The Beginning project piped on an 8” x 10” covered cardboard. Allow 1 inch space around outside for handling. 

CF-E400901 - Beginning Colorflow - Exhibit a colorflow that contains no more than 2 colors on a 9 x 9 inch square covered cardboard leaving at least 1 inch border for handling.

CF-E400902 - Beginning One Layer Cake - with techniques learned in the beginning project. The cake should be removed from the pan before it is decorated. The cake MUST be decorated with frosting only. No artificial decoration (plastic, candles, etc.) may be used. Cakes will be judged on neatness and techniques. Place cake on a foil covered cardboard. Allow cake board to extend 2 full inches larger than the cake. DO NOT cover cake.

CF-E400903 - Beginning Plate of 4 Homemade Cupcakes and/or Plate of 4 Homemade Cookies - all decorated identical using beginning skills and techniques. No purchased/artificial decorations allowed.

CF-E400904 - Beginning Three Page Folder - containing descriptions of 3 cakes, cookies and/or cupcakes that you have decorated during the current project year. Include a sketch or picture. One description and sketch per page.

CF-E400905 - Beginning Cake Decorating - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.

ADVANCED CAKE DECORATING CLASSES

Advanced Cake Decorating - Using the Wyoming “4-H Cake Decorating” Manual (4 levels in the one manual). DECORATED CAKE CAN BE STROFOAM. 

CF-E400906 - Advanced Set of 4 Different Buttercream Techniques Piped in Color - using advanced skills and techniques piped on an 8” x 10” covered cardboard. Allow 1 inch space around outside for handling.

CF-E400907 - Advanced Plate of 4 Homemade Cupcakes and/or Plate of 4 Homemade Cookies - all decorated identical using advanced skills and techniques. No purchased decorations allowed.

CF-E400908 - Advanced Decorated Cake Using Different Skills and Techniques - using advanced skills and techniques.

CF-E400909 - Advanced Decorated Cut-Up Cake - using advanced skills and techniques.

CF-E400910 - Advanced Cake or Exhibit Using Solid Sugar Molds - using advanced skills and techniques.

CF-E400911 - Advanced Cake Baked in Shaped Cake Pan - using advanced skills and techniques.

CF-E400912 - Advanced Decorated Stacked and/or Tiered Cake - using advanced skills and techniques.

CF-E415913 - Advanced Five Page Folder - containing descriptions of 5 cakes, cupcakes and/or cookies that you have decorated during the current project year. Include a sketch or picture. One description and sketch per page.

CF-E413914 - Advanced Confections - homemade candies, caramels, etc. - 4 on a plate. Remember food safety - no raw egg or cream cheese recipes.

CF-E400915 - Advanced Cake Decorating - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.

DIVISION 401 - COOKING 101

COOKING 101 CLASSES

Learn how to use MyPlate; Learn how to avoid spreading germs while cooking; Learn how to measure and mix ingredients; Learn how to test baked goods for doneness; Learn how to brown meat; Learn how to set the table for a family meal.

CF-E401901 - Cookies - (SF118) - Any recipe, 4 on a paper plate. 

CF-E401902 - Muffins - (SF127) - Any recipe, 4 on a paper plate.

CF-E401903 - No Bake Cookies - (SF121) - Any recipe, 4 on a paper plate.

CF-E401904 - Bars - (SF117, SF118, or SF120) - Any recipe made in pan and cut into bars or squares for serving, 4 on a paper plate. Examples: Granola Bars, Brownies, Cereal Bars, etc.

CF-E401905 - Snack Mix - (SF116) - Any recipe, at least 1 cup in self-sealing plastic bag.

CF-E401906 - Cooking 101 - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.

DIVISION 410 - COOKING 201

COOKING 201 CLASSES

Understand and prevent foodborne illnesses; Learn how to thaw foods; Learn proper knife techniques; Learn how to read Nutrition Fact labels; Learn how to make soups, rice, pasta, and other foods.

SF-E410001 - Loaf Quick Bread - (SF123) - Any recipe, at least ¾ of a standard loaf displayed on a paper plate. Quick bread is any bread that does not require kneading or rising time and does NOT include yeast. A standard quick bread loaf measures approximately 8½” x 4½” or 9” x 5”. If mini-loaf pans are used for the exhibit, two loaves must be presented for judging.

SF-E410002 - Creative Mixes - (SF142) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Baked item made from a mix (commercial or homemade mixes acceptable). Food product must have been modified to make a new or different baked item. Examples include poppy seed quick bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from ready-made bread dough, monkey bread from biscuit dough, streusel coffee cake from a cake mix, etc. Supplemental Information required for this class: Write what you learned about making this product using a mix instead of a homemade recipe or recipe "from scratch.” Does it make it better or easier to use a convenience product or mix? Why or why not?

SF-E410003 - Biscuits or Scones - (SF136) - Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone: rolled or dropped. Any recipe may be used, but it must be a non-yeast product baked from scratch.

SF-E410004 - Healthy Baked Product - (SF124) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe must contain a fruit or vegetable as part of the ingredients (Ex. banana bars, cantaloupe quick bread, zucchini muffins, etc.).

SF-E410005 - Coffee Cake - (SF129) - Any recipe or shape, non-yeast product - at least ¾ of baked product on a paper plate or in a disposable pan.

SF-E410006 - Baking with Whole Grains - (SF134) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. The recipe must contain whole grains as part of the ingredients. (Ex. whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.)

SF-E410007 - Non-Traditional Baked Product - (SF133) - Exhibit must include a food product prepared using a non-traditional method (i.e., bread machine, cake baked in air fryer, baked item made in microwave, etc.) Entry must be at least ¾ baked product, or 4 muffins/cookies on a paper plate or in a disposable pan. In addition to the recipe entry must include supporting information that discusses alternative preparation method and how it compares with the traditional method.

CF-E410900 - Cooking 201 - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.

DIVISION 411 - COOKING 301

COOKING 301 CLASSES

Understand and prevent foodborne illnesses; Learn how to thaw foods; Learn proper knife techniques; Learn how to read Nutrition Fact labels; Learn how to make soups, rice, pasta, and other foods

Rules

Any bread item prepared or baked using a bread machine should be entered under the Cooking 201, Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.

SF-E411001 - White Bread - (SF138) - Any yeast recipe, at least ¾ of a standard loaf displayed on a paper plate.

SF-E411002 - Whole Wheat or Mixed Grain Bread - (SF138) - Any yeast recipe, at least ¾ of a standard loaf displayed on a paper plate.

SF-E411003 - Specialty Rolls - (SF138) - Any yeast recipe, 4 rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels, or any other similar recipe that makes individual portions.

SF-E411004 - Dinner Rolls - (SF138) - Any yeast recipe, 4 rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.

SF-E411005 - Specialty Bread - (SF141) - Any yeast recipe, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least ¾ of a full sized baked product.

SF-E411006 - Shortened Cake - (SF137) - Must exhibit at least ¾ of the cake (recipe must not be from a cake mix). Shortened cakes use fat for flavor and texture, and recipes usually begin by beating fat with sugar by creaming and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed).

CF-E411900 - Cooking 301 - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.

DIVISION 412 - COOKING 401

COOKING 401 CLASSES

Learn about herbs and spices; Learn how to make ethnic foods; Practice making cakes, candy, pastries, and pies

Rules

Any bread item prepared or baked using a bread machine should be entered under Cooking 201. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.

SF-E412001 - Double Crust Fruit Pie - (SF144) - Made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or premade pie crusts. May be a double crust, crumb, cut-out, or lattice topping. Using an 8-or 9-inch disposable pie pan is recommended.

SF-E412002 - Family Food Traditions - (SF145) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Any baked item associated with family tradition and heritage. Entry must include (A) recipe, (B) tradition or heritage associated with preparing, serving the food, (C) where or who the traditional recipe came from. Sourdough is acceptable in this class.

SF-E412003 - Ethnic Food Exhibit - (SF146) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate. May be baked in a disposable pan. The name of the country, culture or region should be included as part of the supporting information with the recipe, as well as background information about the country or culture the food item is representing. Sourdough is acceptable in this class.

SF-E412004 - Candy - (SF147) - Any recipe, 4 pieces of candy on a paper plate or ½ cup. No items containing cream cheese will be accepted (Example: cream cheese mints). Candy may be cooked or no cook; dipped, molded, made in the microwave or other methods of candy preparation. Recipe must be included.

SF-E412005 - Foam Cake - (SF148) original recipe (no mixes) of at least ¾ of the cake. Foam cakes are cakes that have a high ratio of eggs to flour and fall into three categories: angel food cakes or meringues; sponge or jelly roll cakes; and chiffon cakes. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed).
 

SF-E412006 - Specialty Pastry - (SF143) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, biscotti, choux, croissants, Danish, strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg based fillings will be disqualified.

CF-E412900 - Cooking 401 - Other - Exhibit needs to relate to project area. You can add any additional information that you want the judge to know about your exhibit.

DIVISIONS 406, 407, 408, 414 - FOOD PRESERVATION

Rules

  1. Processing Methods:Current USDA processing methods and altitude adjustments must be followed for all food preservation. Jams, 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.
  2. Jars and Lids: 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 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.
  3. 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.
  4. Criteria for Judging: 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. Food and Nutrition Resources for our county's altitude and how that affects food processing times and pounds of pressure.
  5. Labeling: Jars should be labeled the Food Preservation Canning Label with the name of the food item, name of the 4-H’er, county, and date of processing on the bottom of each jar. 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.
  6. Recipe/Supporting Information: Recipe must be included, 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, Nebraska Extension's Food Website or Extension publications from other states; and Ball Blue Book (published after 2009).
  7. 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:
    1. Name of product.
    2. Date preserved.
    3. Method of preservation (pressure canner or water bath canner).
    4. Type of pack (raw pack or hot pack).
    5. Altitude (and altitude adjustment, if needed).
    6. Processing time.
    7. Number of pounds of pressure (if pressure canner used).
    8. Drying method and drying time (for dried food exhibits).
    9. Recipe and source of recipe (if a publication, include name and date). A prepared Food Preservation fill-in or printable card is available.

UNIT 1 FREEZING CLASSES

SF-E406001 - Baked Item Made with Frozen Produce - (SF155) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate. May be baked 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. 

CF-E406900 - Food Preservation - Freezing - Other - Exhibit needs to relate to project area. Suggested exhibits: educational poster showing different methods of freezing foods, freezer inventory, pros/cons of freezer packaging, your collection of favorite recipes that include your frozen food (s) as an ingredient, etc. You can add any additional information that you want the judge to know about your exhibit.

UNIT 2 DRYING CLASSES

SF-E407001 - Dried Fruits - (SF154) - Exhibit 3 different examples of 3 different dried fruits. Place each dried fruit food (6-10 pieces of fruit, minimum ¼ cup) in separate self-sealing bags. Use a rubber band or "twisty" to keep exhibit together.

SF-E407002 - Fruit Leather - (SF154) - Exhibit 3 different examples of 3 different fruit leathers. Place a 3-4” sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.

SF-E407003 - Vegetable Leather - (SF154) - Exhibit 3 different examples of 3 different vegetable or vegetable/fruit leather combo. Place a 3-4” sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep exhibit together.

SF-E407004 - Dried Vegetables - (SF149) - Exhibit 3 different samples of 3 different dried vegetables. Place each food (¼ cup of each vegetable) in a separate self-sealing bag. Use a rubber band or "twisty" to keep exhibit together.

SF-E407005 - Dried Herbs - (SF149) - Exhibit 3 different samples of 3 different dried herbs. Place each food (¼ cup of each herb) in a separate self-sealing bag. Use a rubber band or "twisty" to keep exhibit together.

SF-E407006 - Baked Item Made with Dried Produce/Herbs - (SF156) - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. Recipe MUST include a dried produce/herb item made by the 4-H member. 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.

CF-E407900 - Food Preservation - Drying - Other - Exhibit needs to relate to project area. Suggested exhibits: educational poster showing different methods of drying foods, pretreatment methods, pros/cons of storage containers, your collection of favorite recipes that include your dried food (s) as an ingredient, etc. You can add any additional information that you want the judge to know about your exhibit.

UNIT 3 BOILING WATER CANNING CLASSES

SF-E408001 - 1 Jar Fruit Exhibit - (SF150) - Exhibit one jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.

SF-E408002 - 3 Jar Fruit Exhibit - (SF150) - Exhibit 3 jars of different canned fruits. May be three different techniques for same type of product, ex. Applesauce, canned apples, apple pie filling, etc. Entry must be processed in the boiling water bath according to current USDA recommendations.

SF-E408003 - 1 Jar Tomato Exhibit - (SF150) - Exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.

SF-E408004 - 3 Jar Tomato Exhibit - (SF150) - Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a boiling water bath according to current USDA recommendations.

SF-E408005 - 1 Jar Pickled Exhibit - (SF150) - One jar of a pickled and/or fermented product. Entry must be processed in the boiling water bath according to current USDA recommendations.

SF-E408006 - 3 Jar Pickled Exhibit - (SF150) - Exhibit 3 jars of different kinds of canned pickles and/or fermented products. Entry must be processed in the boiling water bath according to current USDA recommendations.

SF-E408007 - 1 Jar Jelled Exhibit - (SF153) - Exhibit one jar of a jam, jelly, fruit butter or marmalade. Entry must be processed in the boiling water bath according to current USDA recommendations.

SF-E408008 - 3 Jar Jelled Exhibit - (SF153) - Exhibit 3 different kinds of jelled 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.

CF-E408900 - Food Preservation - Boiling Water Canning - Other - Exhibit needs to relate to project area. Suggested exhibits: educational poster showing proper equipment for boiling water canning, explain differences between raw and hot pack; with or without pectin, altitude and adjustments, your collection of favorite recipes that include your preserved food (s) as an ingredient, etc. You can add any additional information that you want the judge to know about your exhibit.

UNIT 4 PRESSURE CANNING CLASSES 

SF-E414001 - 1 Jar Vegetable or Meat Exhibit - (SF150) - Exhibit one jar of a canned vegetable or meat. Include only vegetables or meats canned in a pressure canner according to current USDA recommendations.

SF-E414002 - 3 Jar Vegetable Exhibit - (SF150) - Exhibit 3 jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.

SF-E414003 - 3 Jar Meat Exhibit - (SF150) - Exhibit 3 jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations.

SF-E414004 - Quick Dinner - (SF151) - Exhibit a minimum of 3 jars to a maximum of 5 jars plus menu. Meal should include 3 canned foods that can be prepared within an hour. List complete menu on a 3" X 5" file card and attach to one of the jars. Entry must be processed according to current USDA recommendations.

SF-E414005 - 1 Jar Tomato Exhibit - (SF150) - Exhibit one jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations.

SF-E414006 - 3 Jar Tomato Exhibit - (SF150) - Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.). Entry must be processed in a pressure canner according to current USDA recommendations.

CF-E414900 - Food Preservation - Pressure Canning - Other - Exhibit needs to relate to project area. Suggested exhibits: educational poster showing proper equipment for pressure canning, parts of pressure canner and proper process for using it, explain differences between raw and hot pack; altitude and adjustments, your collection of favorite recipes that include your preserved food (s) as an ingredient, etc. You can add any additional information that you want the judge to know about your exhibit.

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