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Project Resources >> 4-H Family Consumer Science Projects >> Foods And Nutrition >> Food Preservation

Specialty Foods >> Food Preservation [ Units 41-44 ]

This unit is for member’s ages 8-18. In this project, you will learn how to freeze and dry foods, can foods, make jams, jellies, pickles and relishes and advanced food preservation. Food preservation is a fun way to reap the benefits of a bountiful garden and learn the art of preserving foods. If you are new to food preservation, you will probably want to start with the first unit and proceed forward. If you and your family are only interested or have equipment for only one phase of food preservation, you may want to pick and choose among the units. You may choose projects from one unit as often as you wish before proceeding to advanced food preservation. Members will accomplish the following learning experiences:

  • Learn to preserve foods by canning, freezing and drying
  • Use preserved food in meal planning and preparation
Step 4:

The items listed below are your project requirements. Select each in turn to access a Word Document. Once you have your document, please save it to your hard drive or other media before entering information.

  1. Colorado 4-H Foods and Nutrition Project Tip Sheet
  2. 4-H Project E-Record for Family/Consumer Science and General Projects

Colorado State Fair and Local County Fair Exhibit Requirements

General Exhibit Requirements:

Project Exhibit Rules for All Units

A. All foods must have been preserved since the last state fair by the 4-H member.
B. All canned products must include the following information on the label:

  1. Name of product.
  2. Method of preparation (type of syrup, type pack, any additional ingredients added) as applies to product canned.
  3. Method of processing (i.e. pressure canner, water bath) and pounds of pressure used if food was pressure canned.
  4. Elevation at which processing was done.
  5. Exact processing time.
  6. Date processed.

Examples:

Peaches
Green Beans
ascorbic acid dip hot pack, 1/2 tsp salt
hot pack-thin syrup pressure canned at
boiling water bath canned 12 1/2 pounds
35 minutes at 25 minutes at
5,000 feet 5,000 feet
September 2007 July 2008

Examples:

APRICOTS
ascorbic-acid-dipped
dehydrator-dried, 8 hours
July 2008

C. Standard canning jars must be used for all canned exhibits. (The brand name, such as Ball or Kerr, imprinted on the side of the jar identifies a standard jar.) Decorative storage containers which have a rubber seal are not acceptable for canning exhibits.

D. While it is best to have screw bands on during transit to and from state fair, they should be loosened or removed for judging.

E. Submit two jars each of jam or jelly. One jar will be opened and judged; the other will be exhibited.

F. All preserved foods must follow CSU or USDA recommendations. Jams and jellies should be processed in a boiling water bath.

G. Any jars showing leaks or spoilage will not be judged

Food Preservation Units 41-44

Unit 41-Freezing and Drying
Exhibit will consist of the following:

A. Completed e-Record with menus for two days, designating use of preserved foods, presented in a sturdy binder/notebook.

B. Record all food preservation in the activity log of the e-Record. Include the number of times, name of product, amount, preparation method and preservation or processing method used.

C. Two of the following:

  1. Packaging for freezing and explanation of use.
  2. Rotation plan for using foods in the freezer.
  3. Six rolls of fruit leather or six strips of jerky. Jerky recipes must use Colorado State University recommended procedures. Deer and elk meat are to include a copy of test results for Chronic Wasting Disease. (CWD test mandatory and a copy placed in binder/notebook.)
  4. One-half cup of dried fruit.
  5. One-half cup of dried vegetable.

Unit 42 Canning and Food Safety
Exhibit will consist of the following:

A. Completed e-Record with menus for two days, designating use of preserved foods, presented in a sturdy binder/notebook.

B. Record all food preservation in the activity log of the e-Record. Include the number of times, name of product, amount, preparation method and preservation or processing method used.

C. One of the following:

  1. Two jars of canned fruits (different kind of fruit in each jar).
  2. Two jars of canned vegetables (different kind of vegetable in each jar).
  3. One jar of canned fruit and one jar of canned vegetables.

Unit 43 –Pickles, Relishes, Jams and Jellies
Exhibit will consist of the following:

A. Completed e-Record with menus for two days, designating use of preserved foods, and presented in a sturdy binder/notebook.

B. Record all food preservation in the activity log of the e-Record. Include the number of times, name of product, amount, preparation method and preservation or processing method used.

C. Two of the following:

  1. One jar of pickled fruit or vegetable, including chutney.
  2. Two jars of jelly (both must be the same product).
  3. Two jars of jam, conserves, fruit butters, preserves, and marmalades (both must be the same product).
  4. One jar of pickled relish or salsa.

Unit 44—Advanced Food Preservation
Exhibit will consist of the following:

A. Completed e-Record with menus for three days, designating use of preserved foods, and presented in a sturdy binder/notebook.

B. Record all food preservation in the activity log of the e-Record. Include the number of times, name of product, amount, preparation method and preservation or processing method used.

C. Three of the following:

  1. One jar of canned vegetables.
  2. One jar of canned fruit.
  3. One jar of pickled product.
  4. Two jars of jam, jelly, conserves, fruit butters, preserves or marmalades (must be the same product).
  5. One-half cup each of two different dried products or one-half cup dried product and six strips of jerky. Jerky recipes must use Colorado State University recommended procedures. Deer and Elk meat are to include a copy of test results for Chronic Wasting Disease. (CWD test mandatory and a copy placed in binder/notebook.)
  6. Report on any phase of food preservation.

Additional Information:

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Updated Friday, February 08, 2008.