Food Preservation

Six Canning Jars

The Food Preservation project provides opportunities for members to learn safe food preservation; practice techniques in canning, freezing, and drying of foods; and use preserved foods creatively in meals and snacks. The project has three divisions which build on the experiences of the previous level. Each division may be extended for more than one year to experience and master the skills which have been included. Members enroll according to their experience level not age or grade.


Member Materials

4-H Food Preservation Junior Level  (4-H 93310) (revised 2017)
4-H Food Preservation Intermediate/Senior Level  (4-H 93330) (revised 2017)
Labeling Preserved Foods  (4-H 93313)
4-H Food Preservation Record (512-00R) fillable pdf or printable pdf

Exhibit and Contest Materials
Go to State Fair Contest Materials page

For Leaders, in Addition to Member Materials

4-H Food Preservation Leader Guide  (4-H 9331L) (revised 2017)
You Can Prevent Foodborne Illness  (PNW 0250)

Related Materials

Always use the most current research based preparation and processing recommendations for preserved products. OSU pubs are available on the Family and Community Health website and in county Extension offices. USDA recommendations are available online. The Ball Blue Book of Preserving (copyright 2011) is available commercially.
USDA Complete Guide to Home Canning
National Center for Home Food Preservation website
Beginning Division - OSU publications from the Family and Community Health website
Using Preserved Foods Safely (SP 50-494, Revised February 2013)
Storing Food for Safety and Quality (PNW 612, September 2009)
Pressure Canner Use and Care (SP 50-649, Revised March 2013)
Where to Get Your Pressure Guage Tested in Oregon (May 2014)
Canning Fruits (PNW 199, September 2012)
Canned Fruits and Tomatoes: Problems and Solutions (SP 50-743, July 2009)
Making Jams, Jellies and Fruit Spreads  (SP 50-764, March 2013)
Jams & Jellies: Problems and Solutions  (SP 50-746, July 2009)
Low Sugar Fruit Spreads  (SP 50-765, May 2009)
Making Dried Fruit Leather (FS 232, May 2000)
Freezing Fruits and Vegetables (PNW 214, Sept. 2007)
Canning Tomatoes and Tomato Products (PNW 300, January 2010)
Expanding Division - OSU publications from the Family and Community Health website
Using and Caring for Your Pressure Canner (PNW 421, September 2008)
Fruit Pie Fillings  (SP 50-616, February 2013)
Preserving Fruit Juices and Apple Cider (SP 50-455, March 2009)
Making Berry Syrups at Home (SP 50-632, May 2009)
Canning Vegetables (PNW 172, November 2011)
Canned Vegetables: Problems & Solutions (SP 50-742, July 2009)
Pickling Vegetables  (PNW 355, June 2008)
Low Salt Pickles (SP 50-533, February 2013)
Fruit Pickles and Chutneys (SP 50-757, March 2013)
Pickles & Relishes: Problems & Solutions  (SP 50-744, July 2009)
Drying Fruits and Vegetables (PNW 397, Aug 2009)
Drying Herbs (SP 50-921, 2012)
Advanced Division - OSU publications from the Family and Community Health website
Salsa Recipes for Canning  (PNW 395, June 2014)
Canning Soups (SP 50-931, March 2013)
Canning Meat, Poultry and Game  (PNW 361, July 2010)
Canning Seafood  (PNW 194, November 2011)
Canning Smoked Fish at Home (PNW 450, February 2014)
Canned Meat, Poultry & Fish: Problems & Solutions (SP 50-741, July 2009)
Sauerkraut: Problems & Solutions (SP 50-745, July 2009)
Making Jerky at Home Safely (PNW 632, May 2012)
Flavored Vinegars (SP 50-736, March 2013)
Smoking Fish at Home  (PNW 238, November 2009)
Pickling Fish and Other Aquatic Foods for Home Use (PNW 183, April 2007)
Home Freezing of Seafood  (PNW 586, April 2006)
Freezing Convenience Foods  (PNW 296, September 2002)
If Your Home Freezer Stops (SP 50-470, 2013)

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