Food Preservation
General Instructions: Food Preservation
Entries Per Individual: One entry per exhibitor per class. Limit of three entries per exhibitor in Food Preservation.
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: 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 at http://4h.unl.edu/county-fair/scoresheets . 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 https://food.unl.edu/canning#elevation 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. 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.
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, 2015 revision (https://nchfp.uga.edu/publications/publications_usda.html)
- Nebraska Extension’s Food Website: http://food.unl.edu/web/preservation/home or Extension publications from other states
- Ball Blue Book (published after 2009) or online: https://www.freshpreserving.com/recipes
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, water bath canner or dried)
- 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 trying time (for dried food exhibits).
- Recipe and source of recipe (if a publication, include name and date.)