Division 408 Recipe card & food preservation card required for ALL classes in this division
Recipe Card Template available at: UNL-Perkins - 4-H Foods Supporting Information - All Documents
Food Preservation Card Template available at: https://go.unl.edu/fillablepreservationcard
*Class E408001 1 Jar Fruit Exhibit Exhibit one jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.
*Class E408002 3 Jar Fruit Exhibit Exhibit three jars of different canned fruits. May be three different techniques for the 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.
*Class E408003 1 Jar Tomato Exhibit Exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.
*Class E408004 3 Jar Tomato Exhibit Exhibit three 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.
*Class E408005 1 Jar Pickled Exhibit One jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations.
*Class E408006 3 Jar Pickled Exhibit Exhibit three jars of different kinds of canned pickled and/or fermented products. Entry must be processed in a boiling water bath according to current USDA recommendations.
*Class E408007 1 Jar Jelled Exhibit Exhibit one jar of a jam, jelly, fruit butter or marmalade. Entry must be processed in a boiling water bath according to current USDA recommendations.
*Class E408008 3 Jar Jelled Exhibit Exhibit three different kinds of jelled products. Entry may be made up of either pints or half pints. Entry must be processed in a boiling water bath according to current USDA recommendations.