4-H Foods Preservation
In this project, 4-H'ers learn about food preservation, explore the heritage of many foods and understand consumer buying skills.
Exhibiting Food Preservation at the Edwards County Fair
- Exhibits must be processed in clean, clear standards canning jars, with matching brand two-piece lids. Do NOT use colored jars, fancy padded lids, fabric over wraps or cozies as they interfere with the judging process.
- No fancy packs unless the recipes state to do so.
- Jars must be sealed when entered.
- For safety reasons, the size of the jar used must not be larger than the jar size stated in the recipe (ex. salsa is canned in pint jars only, no quarts and jelly must be in 1/2 pint or pint jars). All other products must be in pint or quart jars.
- Each jar must be labeled with a canning label (available at the Extension Office or printable at home).
- Recipes and processing methods from a reputable source (listed below) are required.
- Each exhibit must have the complete recipe and instructions attached with the entry card or it will be disqualified.
NOTE: Containers may be opened at the discretion of the judge.
Canning Labels
Each jar must be labeled with a canning label (available at the Extension Office or printed on an adhesive label). The label must include:
- Class Number
- Product
- Canning Method
- Process Time
- Pressure
- Altitude
- Name
- Address
Recipes and Processing Methods
Recipes and processing methods must be from reputable sources. Recipes must be current, tested resources AND MUST BE ADJUSTED FOR ALTITUDE based on your processing location. Any neglect of these will cause the preservation entry to be disqualified. Tested recipe resources include:
- K-State Research and Extension Food Preservation Publications
- Other University Extension Food Preservation Publications
- USDA Complete Guide to Home Canning (current edition)
- So Easy to Preserve, 6th Edition, The University of Georgia Cooperative Extension Service
- Ball® Blue Book Guide to Preserving, Edition 37
- Ball® Complete Book of Home Preserving, circa 2015 and 2020
- Canning Mixes (i.e., Mrs. Wage's, Ball®)
- Pectin Manufacturers (i.e., SureJell, Ball®)
- KSRE Rapid Response Center Recipes
- National Center for Home Food Preservation
- Ball® and Kerr®
What about Great Grandma's Canned Apples Recipe or One from a Famous Blogger?
Untested recipes will be disqualified for food safety reasons. Each exhibit must have the complete recipe and instructions attached with the entry card or it will be disqualified. Recipe must include recipe source, date of publication, altitude discrepancies, if using mixes and indicate when mix was purchased.
Unacceptable Processing Methods
Processing methods that will be disqualified include:
- Open Kettle-CAnning
- Oven Canning
- Sun Canning
- Electric Multi-Cookers
WARNING: No Alcohol
Alcohol is not allowed as an ingredient in food preservation entries. Entries with alcohol will be disqualified and not judged.
Dried Foods
For dried foods, each exhibit will consist of 2 different dried foods according to the class entered.
Entering Dried Foods at the Edwards County Fair
- Dried foods may be entered in a small jar or clear plastic bag.
- Each food should be in a separate container.
- Suggested amounts: 1/3 to 1/2 cup or 3-4 pieces per exhibit.
- All meat jerkies must be cooked to 160 degrees F before or after drying.
- All entries must include recipe and preparation steps.
Dry Meat Safety Information
Heating information can be found in "Dry Meat Safely at Home" publication can be found here .