Food Preservation

Resources for 4-H Members Enrolled in Food Preservation

(Submitted by Heidi Pennycook, 608-289-4022)

Youth Exhibitors with Foods Preservation projects should review the following links for food safety standards.  

These links are for the most recent guidelines available from the University of Wisconsin-Madison Division of Extension and the National Center for Home Food Preservation.  Please note, this information is free to download and individuals can independently print any information needed.

Pickles and Relishes

Canning Vegetables Safely

Canning Salsa Safely

Canning Meat, Wild Game, Poultry and Fish Safely

Tomatoes Tart and Tasty

Canning Fruits Safely

Making Jams, Jellies and Fruit Preserves

Freezing Fruits and Vegetables

Dehydration (National Center for Home Food Preservation)

Maple Syrup