Healthy Lifestyles

GENERAL RULES

Southern Plains Extension Unit County Fairs

ALL DEADLINES WILL BE ENFORCED.

      The shows and events of the Nuckolls & Thayer County Fairs will be under the direction of the designated Extension staff and superintendents. The Extension staff and superintendents will make all on-the-spot decisions necessary for the operation of the shows. In case of a complaint or a disagreement with the show, the exhibitor should discuss it with the Extension staff and the superintendent within one hour after the show.  If an agreement cannot be reached, then the exhibitor and/or the Extension staff and superintendent should request a grievance committee meeting. Grievance must be submitted in writing. The grievance committee will consist of two 4‑H Council members, two Fairboard members and one neutral superintendent. The decision reached by this committee is final. 

Rules: 

1. Eligibility Requirements- Competition in the county 4‑H Fair is open to youth who are enrolled in Nuckolls or Thayer County 4‑H projects in which he/she is exhibiting. The youth must be 8 years old on January 1 of the current calendar year and under the age of 19 years of age on January 1 of the current calendar year. CloverKid members are 5-7 years old on January 1 of the current calendar year.

2.  Pre-Entry- Pre-entries are required for ALL fair exhibits.

PRE-ENTRY DEADLINES:

Nuckolls – Paper Entries Only – July 11^th - 4:00 PM

Thayer – Online Entries Only- July 17^{th –} Midnight 

        Absolutely NO late entries accepted!

*Subject to the 4‑H Council policy committee.

3. Number of Entries Allowed.

    Nuckolls County ONLY- Unlimited entries per class numbermay be made per exhibitor with the exception of a limit of two entries per class in Horticulture. 

    Thayer County ONLY- Limit of two entries per class.

    See General Animal Rules for livestock entries.

4. Entry Tags- Exhibits other than livestock contest must have entry tags attached to the exhibit at the time of entry. Tags are printed through your local Extension office.

5. Exhibits Released-See fair schedule. All fair exhibits are expected to be at the fair during scheduled times. Premium and support/booster payments will be forfeited for early removal of show animals with the exception of animals released for the animal’s welfare by written approval from a veterinarian or for legitimate reason with written approval from the species’ superintendent and a representative of the 4‑H council livestock committee. In case of emergencies, contact the office staff. The Extension staff is not responsible for items left at the fairgrounds after scheduled times.

6. Exhibit Space- Space will be assigned by the department superintendent(s). All possible care will be used to prevent loss or injury to articles or animals exhibited, but fair management will in no way be responsible should loss or injury occur. 

7. Disclaimer of Responsibility- All persons participating in the Thayer or Nuckolls County Fairs, either as exhibitors or as spectators, agree to make no claim against said Thayer or Nuckolls County Fair Association/Board, its officers, employees, volunteers, or any other exhibitors for any loss or damage to persons or property in connection with the activities of the Thayer or Nuckolls County Fair and said participants agree to hold said Association and persons harmless from any such claims. Individuals will be held personally responsible for his or her actions and the Fair Association will not be accountable or responsible for any injury. Exhibitors are responsible for the health of their animals.

8. Ribbons & Premiums Awarded- All exhibits will be divided into groups according to merit. 

Purple…………… Excellent             Blue……………………...…Good

Red……………….Fair                     White………Needs Improvement          Rainbow……..Non-Competition

Equal exhibits will be given ribbons of the same color in each class. Only worthy exhibits will be awarded ribbons and/or premium money. Trophies/banners/medals will only be awarded to purple & blue-ribbon exhibits. NO red or white ribbon entries will earn trophies. Unused trophies will be recycled.  In case there are insufficient funds to pay premiums in full, they will be prorated and paid accordingly. 

9. State Fair Eligibility-An exhibitor must be a 4‑H member enrolled in the county which she/he represents and must be 8 years old by January 1, with the exception of program specific age requirements for Shooting Sports and First Lego League. 

10. State Fair Exhibits- The Extension staff deliver many exhibits to the State Fair as a courtesy to exhibitors. However, exhibitors may be asked to arrange transportation of some articles that are large or heavy.

11.  State Fair Rules will apply when County Fair Rules are not adequate.  In case the general rules conflict with department rules, the department rules govern.                      

12. Interview Judging- Clothing Judging- See interview information involving Clothing and Fashion included with the Clothing & Fashion show rules. Static Exhibit-Interview judging is encouraged but not required for all other static exhibits. 4‑Hers can interview once per project for a total of 5 interviews. Sign up for interview judging will occur at exhibit check in, in each of the project areas. Interviews will be scheduled according to the project and class. If the 4‑Her can’t make a certain time, we will try to work with them, but we cannot guarantee that they will get to interview with all the projects they want.   

13. Exhibits entered by 4‑H members with special needs will be marked for the judge’s information only. Families will provide this information.

14. Identification- In addition to entry tag, a label with the exhibitor’s name, item’s department, division, and class should be attached to each separate piece of the exhibit.

15. Scoresheets- Scoresheets used for classes in divisions are listed by the corresponding division or class. PLEASE NOTE: County Fair scoresheets are denoted with CF numbers whereas State Fair scoresheets are denoted with SF numbers. Many county classes will use state fair scoresheets. For example: Heritage scoresheets begin with letters SF therefore will be found on the scoresheet website listed above. If any entire division uses the same scoresheet, the scoresheet number will be listed under the division title.

16.* Classes- All classes with a star (*) after the class number are not eligible for state fair competition.

HEALTHY LIFESTYLES

Foods, Nutrition, & Food Preservation

Premium Code: STATIC ITEMS

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

1. General- Members may exhibit only in the project in which they are enrolled (except for Food Flop). Products should be baked the day before entry day. Any 4-Her enrolled in a Foods & Nutrition Project may enter any project in General Foods-You Put What In It? Bake & Take, Decorated Foods & Miscellaneous Foods. 

2. Supporting Information- Each exhibit must include the recipe. Recipes may be handwritten, photocopied, or typed. Place the food on an appropriate size disposable plate or container and put the exhibit in a self-sealing bag. Attach entry tag and recipe at the corner of the bag. For non-food entries, please attach the entry tag to the upper right-hand corner of the entry. Additional information including recipes and supplemental information should be identified with the 4H members’ name and county.

3. Criteria for Judging- Exhibits will be judged according to score sheets available at your local extension office or at https://extension.unl.edu/statewide/southernplains-3/#tab-healthy-lifestyles.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. 

4. Food projects- should be entered using a disposable pan or plate and covered by a plastic self-sealing bag. The Fair Board or Extension staff is not responsible for lost bread boards, China, glassware, or ANY container. 

5. Ingredients- Any ingredient that the 4-H member uses must be able to be purchased by the 4-H’er. Ingredients such as beer, whiskey, rum, etc. may NOT be used in any recipe file or foods exhibit. Exhibits that include alcohol in the recipe will be disqualified. 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 about FOOD SAFETY! Items that require refrigeration will not be accepted, judged, or displayed as exhibits must be safe to eat when entered, whether they are tasted or not. Glazes, frostings, and other sugar-based toppings are considered safe due to their high sugar content. Egg glazes on yeast bread and pie crusts BEFORE baking are acceptable. 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 toppings (i.e., fresh fruit tart)

7.   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.

GENERAL FOODS AND NUTRITION

General information: Explore the science of food and exercise with the General Foods project. Using the skills learned in other Foods & Nutrition projects, connect the dots between science and maintaining health.

Dept. E Division 350

Classes

1     Food Science Explorations- Scoresheet SF152- Show the connection between food and science as it relates to food preparation, food safety, food preservation, or food production. The 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, a written report in a portfolio or notebook. Consider neatness and creativity. (Sourdough is acceptable exploration in this class.)

2    Foods and Nutrition Poster, Scrapbook, or Photo Display Scoresheet 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 a report 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 notes pages, if needed, and displayed in binder, an exhibit display, or a written report in a portfolio or notebook. Consider neatness/creativity. 

3    Physical Activity and Health Poster, Scrapbook, or Photo Display Scoresheet SF 122- The product 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. The exhibit may be a poster or 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” X 11”, an exhibit display, or a written report in portfolio. Consider neatness and creativity. 

4    Cooking Basics Recipe File- Scoresheet 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 8.5” 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.

5*   You Put What in It?- Scoresheet to be determined by item.

7*   Dry Mix- May be a prepared mix, seasoning, etc.

FOOD FLOP

Scoresheet  CF021 Food Flop

This entry is open to any 4-H member enrolled in a foods project.

The purpose of this entry is to write about and learn from creating a food entry that totally “failed.” Your entry needs to include:

• Name.
• A 1-page story on an 8 1/2" x 11" paper describing your experience, what you learned from it, and what you would do next time to get a better result. Include in your story what project you are taking, and what the original entry was.
• Sample of the “food flop” should be according to the original division requirements had it not “flopped.”

Dept E  Division 417

Classes

1*   Food Flop 

COOKING 101

Scoresheets   SF124, CF126, CF127, CF140

Multiple entries in same class MUST be different types/variety.

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.

Dept E  Division 401

Classes

1*   Cookies- Any recipe. 4 cookies on a plate

2*   Muffins- Any recipe. 4 muffins on a plate

3*   No Bake Cookie- Any recipe. 4 cookies on a plate

4*   Cereal Cookie Bar- Any cereal- based recipe made in pan and cut into bars or squares for serving. 4 bars on a plate

5*   Granola Bar- Any recipe.  4 bars on a plate

6*   Brownies- Any recipe. 4 brownies on a plate

7*   Snack Mix- Any recipe. 1 cup of mix in a baggie

8*`  Prepare Now/Make Later- Jar mixes

9*   Cupcake- Unfrosted- 4 cupcakes on a plate

COOKING 201

Multiple entries in same class MUST be different types/variety.

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

Dept E  Division 410

Classes

1    Loaf Quick Bread- Scoresheet SF123- any recipe, at least 3/4 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 load measures approximately 8 ½” x 4 ½” or 9” x 5”.  If mini-loaf pans are used for exhibit, two loaves must be presented for judging. 

2    Creative Mixes- Scoresheet SF142- Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or in a disposable pan. Baked items made from a mix (commercial or homemade mixes acceptable). Food products must have been modified to make a new or different baked item. Examples include poppyseed, quick bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from readymade 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?

3    Biscuits or Scones- Scoresheet 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. 

4    Healthy Baked Product- Scoresheet SF124- Any recipe or shape, non-yeast product - at least 3/4 of baked product or 4 muffins/cookies on a paper plate or in a disposable pan. The recipe must contain a fruit or vegetable as part of the ingredients. Examples: banana bars, cantaloupe quick bread, zucchini muffins, etc. 

5    Coffee Cake- Scoresheet SF129- Any recipe or shape, non-yeast product- at least 3/4 of baked product on a paper plate or in a disposable pan. 

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

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

8*   Cinnamon Rolls- Scoresheet SF-141- 4 rolls on a plate.

10* General Cake- Scoresheet SF129

COOKING 301

Multiple entries in same class MUST be different types/variety.

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. 

Dept E  Division 411

Classes

1    White Bread- Scoresheet SF138– any yeast recipe, at least ¾ of a standard loaf displayed on a paper plate.

2    Whole Wheat or Mixed Grain Bread- Scoresheet SF138- any yeast recipe, at least ¾ of a standard loaf displayed on a paper plate.

3    Specialty Rolls- Scoresheet SF138- any yeast recipe, four rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels, or any other similar recipe that makes individual portions.

4    Dinner Rolls- Scoresheet SF138- any yeast recipe, four rolls on a paper plate. May be clover leaf, crescent, knot, bun, bread sticks, or any other type of dinner roll. 

5    Specialty Bread- Scoresheet 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. 

6    Shortened Cake- Scoresheet SF137- At least ¾ of the cake (not 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 frosting allowed). 

COOKING 401

Multiple entries in same class MUST be different types/variety.

General Information: 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. 

Dept E  Division 412

Classes

1    Double Crust Fruit Pie- Scoresheet SF144- Made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or pre-made pie crusts. May be a double crust, crumb, cut out or lattice topping. Using an 8” or 9” disposable pie pan is recommended.

2    Family Food Traditions- Scoresheet SF145- Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate. May be baked 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.

3    Ethnic Food Exhibit- Scoresheet SF146- Any recipe, at least 3/4 of baked product or 4 muffins or cookies on a paper plate or 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 represents. Sourdough is acceptable in this class. 

4    Candy- Scoresheet SF147- Any recipe, four 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 microwave or other methods of candy preparation. Recipe must be included.

5    Foam Cake- Scoresheet 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).

6    Specialty Pastry- Scoresheet SF143- Any recipe, at least 3/4 of baked product or four muffins or 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. 

DECORATED FOODS

Scoresheet CF008 Decorated Foods

Dept E  Division 418

Classes

10* Decorated Mints- 6 on a plate.

11* Decorated Cake Top or Form- Not an actual cake. May be a cardboard or Styrofoam form, should be placed on a large cardboard to make handling easier.

12* Border Sampler- A 12" x 12" piece of cardboard with the following samples (each sample should be 5" in length) labeled as to tip and sample:

2 styles of borders-1 row each.

1 row script or lettering

1 row of exhibitor’s choice

3" x 4" rectangle filled with 1 color stars from star tip.

13* Decorated Cupcakes- 4 on a plate.

14* Decorated Cookies- 4 on a plate.

15* Display of Roses- Must include two roses and a rosebud. Do not include leaves. Must be exhibited using a disposable container.

20* Sample Board- 12" x 12" piece of cardboard with:

• Example of 4 types of flowers
• Examples of 4 types of leaves
• 3 styles of borders- 1 row each.
• 1 row of script or lettering
• 2 rows of exhibitor’s choice

21* Decorated Sugar Molding 

22* Decorated Cake- Actual cake. Will be displayed throughout the fair.

23* Scrapbook- of ideas for decorating foods (standard 8 1/2" x 11" notebook).

24* Decorated Gingerbread Item

FOOD PRESERVATION 

1. Processing Methods- Current USDA processing methods and altitude adjustments must be followed for all food preservation (Local altitude: 1000-2000 ft.) Jams, preserves and marmalades, fruit, tomatoes, and pickled products must be processed in a boiling water bath. Tomatoes may be processed in 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. A spoiled or unsealed container disqualifies entry. 

2.    Jars- 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. 

3.   Current Project: Exhibits must have been preserved since the member’s previous year’s county fair and have not been exhibited at the previous State Fair.

4.   Criteria for Judging: Exhibits will be judged according to score sheets available at your local Extension office or at  https://extension.unl.edu/statewide/southernplains-3/#tab-healthy-lifestyles  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://whatismyelevation.com/location/40.96742,-97.49631/Thayer--NE--United-States-  for your county’s altitude and how that affects food processing times and pounds of pressure.

5.   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 CanningLabels.pdf. 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: 

a)  4-H Food Preservation Manuals (Freezing, Drying, Boiling Water Bath Canning, Pressure Canning) 

b) USDA Guide to Home Canning 

( https://nchfp.uga.edu/publications/publications_usda.html ) 

c)  Nebraska Extension’s Food Website:  http://food.unl.edu/food-preservation or Extension publications from other states.

d)  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, 4-H Food Preservation Card Fillable Form.pdf, OR include the following information with exhibit:

A. Name of product

B. Date preserved.

C. Method of preservation (pressure canner, water bath canner or dried)

D. Type of pack (raw pack or hot pack)

E. Altitude (and altitude adjustment if needed)

F. Processing time

G. Number of pounds of pressure (if pressure canner used)

H. Drying method and drying time (for dried food exhibits) 

I.   Recipe and source of recipe (if a publication, include name and date).

      Recipes can come from any source but current USDA guidelines for food preservation methods MUST be followed.

4-H HOME FOOD PRESERVATION SERIES

Unit 1 Freezing 

Dept E  Division 406

Class

1. Baked Item Made with Frozen Produce- Scoresheet SF155- Any recipe, at least ¾ of baked product or four 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-Her.  Example: 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.

Unit 2 Drying 

Dept E  Division 407

Classes

1    Dried Fruit- Scoresheet SF154- Exhibit three different examples of three different dried fruits. Place each dried fruit food (6-10 pieces of fruit, minimum 1/4 cup) in separate self-sealing bags. Use a rubber band or “twisty” to keep the exhibit together. 

2    Fruit Leather- Scoresheet SF154- Exhibit three different examples of three different fruit leathers. Place a three or four inch sample of each fruit together in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together. 

3    Vegetable Leather- Scoresheet SF154- Exhibit three different examples of three different vegetable or vegetable/fruit leather combo. Place a three or four inch sample of each leather together in separate self-sealing bags. Use a rubber band or “twisty” to keep the bags together. 

4    Dried Vegetables- Scoresheet SF149- Exhibit three different samples of three dried vegetables. Place each food (1/4 cup of each vegetable) in a separate self-sealing bag. Use a rubber band or "twisty" to keep the bags together. 

5    Dried Herbs- Scoresheet SF149- Exhibit three different samples of three dried herbs. Place each food (1/4 cup of each herb) in a separate self-sealing bag. Use a rubber band or "twisty" to keep the bags together.

6    Baked Item Made with Dried Produce/Herbs- Scoresheet SF156- Any recipe, at least 3/4 of baked product or four muffins or 

cookies on a paper plate or 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 

Dept E  Division 408

Classes

1    1 Jar Fruit Exhibit- Scoresheet SF150- exhibit one jar of any canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations.

2    3 Jar Fruit Exhibit- Scoresheet SF150- exhibit three 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 a boiling water bath according to current USDA recommendations.

3   1 Jar Tomato Exhibit- Scoresheet SF150- exhibit one jar of a canned tomato product. Entry must be processed in a boiling water bath according to current USDA recommendations.

4    3 Jar Tomato Exhibit- Scoresheet SF150- 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.

5   1 Jar Pickled Exhibit- Scoresheet SF150- one jar of a 

pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations.

6    3 Jar Pickled Exhibit- Scoresheet SF150- 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.

7    1 Jar Jelled Exhibit- Scoresheet SF153- exhibit one jar of 

a jam, jelly or marmalade. Entry must be processed in a boiling water bath according to current USDA recommendations.

8    3 Jar Jelled Exhibit- Scoresheet SF153- 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.

Unit 4 Pressure Canning 

Dept E Division 414

Classes

1    1 Jar Vegetable or Meat Exhibit- Scoresheet 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.

2    3 Jar Vegetable Exhibit- Scoresheet SF150- exhibit three jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations.

3    3 Jar Meat Exhibit- Scoresheet SF150- exhibit three jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USDA recommendations.

4    Quick Dinner- Scoresheet SF151- exhibit a minimum of three jars to a maximum of five jars plus menu. The meal should include three canned foods that can be prepared within an hour. List the complete menu on a 3" X 5" file card and attach it to one of the jars. Entry must be processed according to current USDA recommendations.

5    1 Jar Tomato Exhibit- Scoresheet SF150- exhibit one jar of 

a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations.

6   3 Jar Tomato Exhibit- Scoresheet SF150- exhibit three 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.