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 January 2014)
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 (SP 50-743, Revised January 2017)
Making Jams, Jellies and Fruit Spreads  (SP 50-764, Revised February 2017)
Jams & Jellies: Problems and Solutions  (SP 50-746, July 2009)
Low Sugar Jams & Jellies/Fruit Spreads  (SP 50-765, Revised February 2017)
Making Dried Fruit Leather (FS 232, May 2000)
Freezing Fruits and Vegetables (PNW 214, revised May 2012)
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, Revised February 2013)
Making Berry Syrups at Home (SP 50-632, Revised January 2014)
Canning Vegetables (PNW 172, November 2011)
Canned Vegetables: Problems & Solutions (SP 50-742, revised March 2013)
Pickling Vegetables  (PNW 355, Revised August 2015)
Low Salt Pickles (SP 50-533, February 2013)
Fruit Pickles and Chutneys (SP 50-757, Revised January 2017)
Pickles & Relishes: Problems & Solutions  (SP 50-744, Revised January 2017)
Drying Fruits and Vegetables (PNW 397, Aug 2009)
Drying Herbs (SP 50-921, Revised March 2013)
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, March 2018)
Canning Seafood  (PNW 194, November 2011)
Canning Smoked Fish at Home (PNW 450, February 2014)
Canned Meat, Poultry & Fish: Problems & Solutions (SP 50-741, Revised March 2013)
Sauerkraut: Problems & Solutions (SP 50-745, Revised March 2013)
Making Jerky at Home Safely (PNW 632, May 2012)
Flavored Vinegars (SP 50-736, Revised March 2018)
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, Revised May 2008)
Freezing Convenience Foods  (PNW 296, Revised March 2012)
If Your Home Freezer Stops (SP 50-470, 2013)

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