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4-H Food Preservation Project

Program Contact: Jenny W. Loyd, 4-H Program Coordinator
(509) 574-1600 •

Related imageThe Food Preservation project provides opportunities for members to learn safe food preservation; practice techniques in canning, freezing, and drying of foods; and use preserved foods creatively in meals and snacks. The project has three divisions which build on the experiences of the previous level. Each division may be extended for more than one year to experience and master the skills which have been included. Members enroll according to their experience level not age or grade


  • Learn how to handle food safely
  • Use basic food preservation techniques
  • Choose foods suitable for freezing, drying, and canning
  • Choose appropriate food packaging for preservation methods
  • Make fruit leather
  • Use the boiling water-bath method of canning

Member Publications

EM4920E – Getting Started in Food Preservation
C0781E – Food Preservation Record
PNW650 – Freezing Project Manual
PNW651 – Drying Project Manual
PNW652 – Boiling Water Canning Project Manual
PNW653 – Pressure Canning Project Manual

Leader Publications

EM4921E – Getting Started in Food Preservation, Leader Guide

Additional Publications

C0803 4-H Canned Foods Exhibit Labels
C0804 – 4-H Dried Foods Exhibit Labels
C0946E – Judging Preserved Foods
C1117E – Food Preservation Resources
EB1665 – Let’s Preserve Jellies, James, Spreads
PNW172 – Canning Vegetables
PNW194 – Canning Seafood
PNW199 – Canning Fruits
PNW214 – Freezing Fruits and Vegetables
PNW296 – Freezing Convenience Foods
PNW300 – Canning Tomatoes & Tomato Products
PNW355 – Pickling Vegetables
PNW361 – Canning Meat, Poultry, and Game
PNW395 – Salsa Recipes for Canning
PNW397 – Drying Fruits and Vegetables
PNW421 – Using and Caring for Your Pressure Canner
PNW450 – Home Canning Smoked Fish
PNW632 – Making Jerky at Home Safely


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