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4-H Food Preservation Project

Program Icon.

Program Contact

Amy Alder, 4-H Program Manager
Phone Number509-962-7565 Email Address • amy.alder@wsu.edu

Objectives

Youth will:

  • Learn how to handle food safely and how to prepare food for preservation
  • Use basic food preservation techniques
  • Choose foods suitable for different types of preservation, including canning, freezing, and drying–experienced youth may also choose more advanced methods of preservation
  • Choose appropriate packaging and storage techniques for food preserved with various methods
  • Please note that youth must be age 8 by October 1st of the current 4-H year to be eligible to enroll in the Food Preservation project

4-H Food Preservation Curriculum

Freezing Project Manual

Drying Project Manual

Boiling Water Canning Project Manual

Pressure Canning Project Manual

C0781E – Food Preservation Record

Title "Food Preservation" with canning jars lifted from pan on the left and asparagus in a freezer on the right.

Food Preservation – Canning

WSU Extension’s Consumer Food Safety page on canning, with PDF Fact Sheets for many different kinds of foods.  Some resources are also available in Spanish.

National Center for Home Food Preservation

Learn how to safely preserve food at home while canning, pickling, freezing, drying, and more. Get the latest news, updates and publications from the Center funded by USDA.

State 4-H Foods & Nutrition Project Resources
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