Food Preservation

4-H members capture nature's goodness from the garden by canning and drying luscious fruits, vegetables, and herbs.  
Some harvest their own home-grown produceand others purchase abundant produce and can these foods into a project to be proud of and that can be enjoyed year round.  
Pickles,relish, jams, jellies, fruits, vegetables, sauces, and marmalades must be sealed byprocessing.  
Preserves are judged for safety, product quality, labeling, and eye appeal.

Department Chair: Brenda Foss Couture