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Home Food Preservation 4-H Project Area

The 4-H Home Food Preservation series includes four project manuals. The manuals provide content  information, using USDA food preservation guidelines. Members complete a project manual's activities over the course of each level in three years.

Five 4-H Cooking Project Manuals from Shop4H
  • The Boiling Water canning project manual covers the basics of healthy eating and food safety and specific instructions for canning fruits, tomatoes, tomato salsa, pickles, and jams and jellies with and without added pectin. Sixteen hands-on activities engage youth in canning a variety of foods and using canned foods in menu planning and taste tests.
  • The Drying project manual covers the basics of healthy eating and food safety and specific instructions for drying fruits, vegetables, and herbs. Thirteen hands-on activities engage youth in drying a variety of foods and using dried foods in recipes, menus, and taste tests.
  • The Freezing project manual covers the basics of healthy eating and food safety and specific instructions for freezing fruits; juices; vegetables; meat, fish, and poultry; and convenience foods such as pizza. Sixteen hands-on activities engage youth in freezing a variety of foods and using frozen foods in recipes, menus, and taste tests.
  • The Pressure Canning project manual covers the basics of healthy eating and food safety and specific instructions for canning vegetables, dry beans, meats, poultry, fish, and prepared recipes such as spaghetti sauce and soups. Ten hands-on activities engage youth in canning a variety of foods and using canned foods in menu planning and taste tests.

If a member completes the project manuals, they can work with their county Extension professionals to determine their learning opportunities for their remaining 4-H years.

Scoresheets

For each year, youths will need to:

  • Complete My Plans on page 5
  • Complete MyPlate worksheet on pages 7-8
  • Complete a demonstration for the Show What You Have Learned section
  • Complete the Reflections page
  • Complete 4 activities. After 3 years in the project manual, you should have completed a total of the 12 activities.
  • Complete your project exhibit
  • Additional requirements are listed at the top of each scoresheet that are specific to the project manual.

Download a copy of the scoresheet to determine what is expected for project completion.

Exhibit Ideas

  • Boiling Water Canning Project - Display one of the activities you completed this year. A poster or display about the product and pictures of you completing that activity would be helpful as well.
  • Drying Project - Display one of the activities you completed this year. A poster or display about the product and pictures of you completing that activity would be helpful as well.
  • Freezing Project - Display one of the activities you completed this year. It may be hard to actually showcase the frozen product, so a poster or display about the product and pictures of you completing that activity would be helpful if the frozen product cannot be safely displayed or must be removed after a short period of time.
  • Pressure Canning Project - Display one of the activities you completed this year. A poster or display about the product and pictures of you completing that activity would be helpful as well.

How Do I Sign Up?

Screenshot of 4-H ZSuite enrollment page to select project
The first step is to create an enrollment in our ZSuite website.

Enroll in 4-H ZSuite

When you get to the CLUBS tab of the enrollment, you will want to ADD PROJECT.

For Food Preservation, you should search for:
  • FOOD PRESERVATION / BOILING WATER - YEAR 1
  • FOOD PRESERVATION / DRYING - YEAR 1
  • FOOD PRESERVATION / FREEZING - YEAR 1
  • FOOD PRESERVATION / PRESSURE CANNING - YEAR 1

Project Videos

Coming soon!

Related Events & Camps

No events available at this time.


4-H Home Food Preservation Project Resources

College & Career Pathways

Vegetables with a measuring tape

Human Nutrition & Foods

WVU Davis College of Agriculture, Natural Resources and Design

The Human Nutrition and Foods program focuses on dietetics, but it also provides a strong foundation for graduate work, professional school in several health-related fields, research and community involvement.

Careers

  • Dietitians and Nutritionists
  • Dietetic Technicians
  • Community Health Workers
  • Food Scientists and Technologists
  • Home Health Aides
  • Medical and Health Services Managers
  • Personal Care Aides
Human Nutrition & Foods major information
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Hospitality & Tourism Management

WVU John Chambers College of Business and Economics

Our major is designed to meet the needs of one of West Virginia's major economic drivers. You will gain real-world experience in restaurant and hotel management by spending time in learning labs, including Taziki's Mediterranean Cafe in the WVU Mountainlair and the restaurant in Waterfront Place Hotel.

Careers

  • Food Service Managers
  • General and Operations Managers
  • Meeting, Convention and Event Planners
  • Property, Real Estate and Community Association Managers
Hospitality & Tourism Management major information
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Food Service Production minor

WVU Davis College of Agriculture, Natural Resources and Design

The minor in food service production is designed to provide students educational opportunities in the areas of hospitality and/or food service management and/or food production management.

Emphasis is given to those courses that provide expanded knowledge on management, food production, and food safety. Students must obtain a 75% or higher on the ServSafe® Food Safety and Alcohol examinations offered in in order to obtain the minor.

Food Service Production minor information
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Food Science & Technology minor

WVU Davis College of Agriculture, Natural Resources and Design

This minor is for students interested in pursuing careers in the food industry. Students will gain knowledge of food processing, engineering, chemistry, microbiology and marketing.

The minor will broaden career opportunities in the areas of food safety and quality assurance, food science and technology, food engineering, sensory evaluation, new food marketing research, food development, technical sales and marketing, and state or federal food inspection.

Food Science & Technology minor information