DIVISION 6036
4-H Food Preservation Exhibits

Premiums- $3 - $2 - $1

 

1. There are five classes in the Food Preservation Division (Classes 861—865). A county may submit one entry per class.  A member may enter one class in the Food Preservation division.  (This means: a member’s name should appear only one time on the county’s Food Preservation Division invoice sheet.)
2. See General Rules applying to all 4-H exhibitors and general rules applying to all 4-H exhibits except livestock previously listed in this catalog.
3. All food preservation entries must be prepared from raw produce. Re-canning of commercially processed foods is not permitted.
4. Use the recipe/instructions and appropriate canning method indicated in the 4-H project books and University of Kentucky “Principles of Home Canning” (http://www.ca.uky.edu/agc/pubs/fcs3/fcs3325/fcs3325.pdf and “Judging Preserved Foods” (http://www.ca.uky.edu/hes/fcs/factshts/FN-SSB.108.PDF). Jars not processed by the correct methods will not be judged.  Open kettle processing is not acceptable for any product. 
5. Food Preservation jars must be clear, clean STANDARD jars specifically designed for home canning. If mayonnaise or similar non-standard jars are used, the product will not be judged or awarded a premium.
6. Labeling:
a. Jars: Use the official UK canning label found at www.Kentucky4-H.org under “State Fair”. Fill out the label.  Indicate on label the date the product was canned. Attach a label to the front of each jar with tape.
b. Packaged Items: Use label 4LO-11SO.  Fill out the label and attach one securely to the outside of each container. Foods in the frozen food categories should be in moisture and vapor-resistant containers designed for freezing.  Include date the package was prepared for freezing.
7. Two-piece screw bands and lids specifically designed for home canning should be left on containers until entered at the fair.  Judges will remove screw bands and open the jar for judging purposes.  Do NOT eat contents of containers upon return.
8. The  decision of the judges is final.
9. One champion will be named in each class. One overall grand and one reserve champion will be named from among the class champions.
10. 4-H Food Preservation entries will be divided into the following levels and classes:

 

Level A:  Six Easy Bites Project Book
861 Package prepared for freezer--Prepare a package of baked Colossal Cookies, using appropriate freezing techniques (pg. 34-35 of Level A: Six Easy Bites project book)  Cookies may be made smaller (in 1/8 cup portions rather than ¼ cup portions) in order to fit containers readily available in stores.  Include enough cookies to appropriately fill the container. Judging is based on packaging techniques, not quality of cookies. Label package with kind of cookie, number of cookies, and date.  (Do not use canning label.)  Publication FCS3-334 may be helpful: http://www.ca.uky.edu/agc/pubs/fcs3/fcs3334/fcs3334.pdf

 

Level B:  Tasty Tidbits Project Book
862 Dried fruit (banana or apple) - Dry banana chips using appropriate drying technique on pg. 46 of Level B: Tasty Tidbits project book) or dry apples using instructions at www.kentucky4-H.org under “State Fair Recipes”. Place 12 pieces in a container which is an example of a container suitable for long term storage of dried fruit. Label package with kind of fruit and date.  Size of the container is not being judged.  Publication HE 3-501 may be helpful: http://www.ca.uky.edu/agc/pubs/FCS3/FCS3501/FCS3501.pdf

 

Level C: You’re the Chef Project Book
863 Pickle relish or zesty salsa: one pint or smaller jar of pickle relish (pg. 44) or zesty salsa (pg.40) canned according to the instructions in Level C: You’re the Chef project book.  Use the USDA recommended headspace for relish and salsa: ½ inch.  Canning label must be completed by member and affixed to the jar. Publications FCS3-327 (http://www.ca.uky.edu/agc/pubs/fcs3/fcs3327/fcs3327.pdf ), FCS3-330 (http://www.ca.uky.edu/agc/pubs/fcs3/fcs3330/fcs3330.pdf ), and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf may be helpful.

 

Level D: Foodworks Project Book
864 Jelly: One half-pint or smaller jar cooked jelly (any fruit) (pg. 41-43), canned according to the instructions in Level D: Foodworks project book. Use the USDA recommended headspace for jelly: ¼ inch. Canning label must be completed by member and affixed to the jar. (Jams and preserves are not appropriate entries.)  Write the type of fruit used on the canning label.  Publications FCS3-331 (http://www.ca.uky.edu/agc/pubs/fcs3/fcs3331/fcs3331.pdf), FN-SSB.110 (http://www.ca.uky.edu/hes/fcs/factshts/FN-SSB.110.pdf ), and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf may be helpful.
865 Green Beans: One pint or one quart jar of green beans, canned according to the instructions in Level D: Foodworks project book, pp. 38-40. Use the USDA recommended headspace for green beans: 1 inch, not ½”.  Canning label must be completed by member and affixed to the jar.  Publication FCS3-328 (http://www.ca.uky.edu/agc/pubs/fcs3/fcs3328/fcs3328.pdf ), and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf may be helpful.