Food Preservation
Members may enter three classes in their division.
Members must use current OSU approved or USDA
preparation and processing recommendations for p-
reserved foods. Current USDA recommendations
can be located on the internet at
http:www.uga.edu/nchfp/publications/publications
usda.html. Ball Blue Book, 2008, pectin package in-
serts or pectin product websites are approved
sources. All products, including all preserved
products in gift packs, must have 4-H Food
Preservation Explanation Card with complete infor-
mation and instructions/recipe. Explanation Card is
available at the Extension office or on the State 4-H
website. In addition, all containers must have label
or tape with member name, county, and class
number. Label should be placed on the bottom of
the container or location not to interfere with allow-
ing the judge to see contents.
Include jar rings "on all canned products.” Jars
may be opened during the judging process. For this
reason we suggest you use
smaller jars for your fair exhibits. Ex: Four ounce jars
for jams and jellies, half pints & pint jars for othe
products. Larger jars will be accepted. Make sure to
follow the approved processing times listed for your
product. Any opened jars may be emptied before re-
turning after fair. Dried foods should be exhibited in
jars or sturdy plastic bags, with labels securely at-
tached.
Judging criteria are outlined on the 4-H Canned Fruit
and Vegetable Check Sheet (512-04), 4-H Canned
Meat and Fish Check Sheet (512-05), 4-H Dried
Foods Check Sheet, 4-H Jam Check Sheet (512-01),
4-H Jelly Check Sheet (512-02) and 4-H Pickles and
Relishes Check Sheet (512-03) and a new 4-H Gift
Pack Check Sheet (512-08) available from the County
Extension office or the State 4-H website
http://oregon.4h.oregonstate.edu/resources/materials-
family-and-consumer-science
Note: Fill in last blank (_) in class number with
corresponding number for Associate/Junior,
Intermediate, or Senior:
1 Junior
2 Intermediate
3 Senior
Junior Division
Members in this division can choose to exhibit any
of the products listed below by placing a “1” in the
last digit of the class number. May enter three
classes, only one exhibit per class number. Starred
(*) items are suggested as beginning exhibits for
first year juniors.
512 110 010 Gift Pack. One gift package including
two different products from Junior Division of preser-
vation methods. Each preserved product must have a
4-H Food Preservation Explanation card included.
Indicate for whom the gift is intended and for what
occasion. (Example: A housewarming gift for new
neighbors.)
512 111 01 Canned fruit or berries. One jar of fruit
or berries processed in a boiling water canner.
512 111 02 Canned tomatoes. One jar of tomatoes
processed in a boiling water canner. Attach complete
processing label.
512 111 03 Canned tomato sauce, juice, or
ketchup. One jar of canned tomato sauce (plain or fla-
vored), tomato juice or tomato vegetable juice blend,
or ketchup processed in a boiling water canner.
512 111 04 Canned tomato-based salsa. One jar
of canned tomato-based salsa. Jars must be sealed
by processing in a boiling water canner.
512 111 05 Canned fruit-based salsa. One jar of
canned fruit-based salsa. Jars must be sealed by pro-
cessing in a boiling water canner.
512 111 06 Relish. One jar of cucumber relish.
processed in a boiling water canner.
512 111 07 Relish. One jar of relish, other than cu-
cumber. Jars must be sealed by processing in a boil-
ing water canner. Examples include zucchini relish,
corn relish and chutneys, other chopped fruit and
vegetable based products that include acidification.
512 111 08 Canned pie filling. One jar of canned
pie filling thickened with Clear-Jell®.
512 111 09 Fruit Sauce. One jar of fruit sauce with-
out a thickener. Examples include apple sauce.
512 111 10 Cooked jam. One jar of cooked jam
using commercial pectin. Jars must be sealed by pro-
cessing in a boiling water canner.
512 111 11 Cooked jelly. One jar of cooked jelly
using commercially available juice and pectin. Jars
must be sealed by processing in a boiling water
canner.
512 111 12 Quick cucumber pickles. One jar of cu-
cumber quick pickles. Jars must be sealed by pas-
teurization or processing in a boiling water canner.
512 111 13 Quick pickles other than cucumber.
One jar of canned fruit or vegetable quick pickles.
Examples include crab apple, watermelon, dilled green
beans, etc. Jars must be sealed by processing in a
boiling water canner.
512 111 14 Fruit Leather. Four rolled pieces (about
one inch wide) of one flavor of fruit leather.
512 111 15 Dried fruit. About one-half cup of dried
pieces of fruit (not leather).
512 111 16 Dried vegetable. About one-quarter
cup of dried pieces of vegetable.
512 111 17 Dried herbs. About 1/4 - 1/2 cup of
dried herbs.
512 111 18 Dried herb seasoning combination.
About 1 tablespoon of dried herb seasoning combina-
tion.
512 111 301 Gift Pack. One gift package including
two different products from Junior Division of preser-
vation methods. Each preserved product must have a
4-H Food Preservation Explanation card. The gift pack
may also include products made or purchased by ex-
hibitor to complete the theme. Indicate for whom the
fit is intended and for what occasion. (Example: A
housewarming gift for new neighbors.)
Intermediate and Senior Division
Members in this division can choose to exhibit any
of the products listed below by placing a “1” in the
last digit of the class number. May enter three
classes, only one exhibit per class number. Starred
(*) items are suggested as beginning exhibits for
first year juniors.
512 111 21_ Cooked jelly. One jar of cooked jelly
using juice the member has extracted and commercial
pectin. Jars must be sealed by processing in a boiling
water canner..
512 111 22_ Cooked jelly or jam. One jar of
cooked jelly or jam made without adding commercial
pectin. Jelly must use juice extracted by the member.
Jars must be sealed by processing in a boiling water
canner.
512 111 23_ Syrup or juice. One jar of juice or
syrup made from the juice that the member has ex-
tracted. Jars must be sealed by processing in a boil-
ing water canner.
512 1111 24 Fermented pickles or sauerkraut.
One jar of fermented (brined) pickles or sauerkraut.
Jars must be sealed by processing in a boiling water
canner.
512 111 25_ Canned vegetables or tomatoes.
One jar of canned vegetables or tomatoes processed
in a pressure canner
512 111 26_ Canned meat or poultry. One jar of
canned meat or poultry processed in a pressure
canner.
512 111 27_ Canned fish. One jar of canned fish
processed in a pressure canner. Fish products should
be exhibited in pint or half pint jars.
512 111 28_ Canned combination dish. One jar of
canned combination dish processed in a pressure
canner. Examples include chili, soup, baked beans,
etc.
512 111 29_ Dried meat or poultry. Four 1 inch by
3 inch pieces of one type of jerky. Meat jerky (beef,
venison or poultry) should follow the recommenda-
tions for preparation in Making Jerky at Home Safely.
PNW632, May 2012
512 111 302 Intermediate Gift Pack. One gift
package including three different preserved products.
Use two or more preservation methods. Methods
from the junior and intermediate/senior divisions may
be used. Each preserved prduct must have a 4-H
Food Preservation Explanation Card. The gift pack
may also include products made or purchased by ex-
hibitor to complete the theme. Indicate for whom the
gift is intended and for what occasion. (Example:
housewarming gift for new neighbors.)
512 111 303 Senior Gift Pack. One gift package in-
cluding three or more different preserved
products.Use two or more preservation methods.
Methods from the junior and intermediate/senior divi-
sions may be used. Each preserved product must
have a 4-H Food Preservation Explanation card. The
gift pack may also include products made or pur-
chased by exhibitor to complete the theme. Indicate
for whom the fit is intended and for what occasion.
(Example: A housewarming gift for new neighbors.)
512 131 010 Canned fish, meat, or poultry. One
jar of canned meat, fish, or poultry.
512 131 020 Canned Tomato sauce or ketchup.
One jar of canned tomato sauce (no meat), or ketchup
processed in boiling water canner.
512 131 030 Canned combination dish. One jar of
canned combination dish processed in a pressure
canner. Examples include chili, soup, etc.
512 131 040 Canned Salsa. One jar of canned
salsa. Jars must be sealed by processing in a boiling
water canner.
512 133 020 Fermented pickles or sauerkraut.
One jar of fermented (brined) pickles or sauerkraut.
512 130 010 Gift Pack. One gift package including
three or more different preserved products. Use two
or more processing methods. The gift pack may also
include products made or purchased by exhibitor to
complete the theme. Each preserved product must
have a 4-H Food Preservation Explanation card in-
cluded. (Example: A housewarming gift for new
neighbors.)
512 132 010 Dried meat or poultry jerky. Four 1
inch by 3 inch pieces of one type of jerky. Meat jerky
(beef, venison, or poultry)
2015 ★ GRANT COUNTY FAIR ★ PAGE 71