Food Preservation

row of canned foods in glass jars

Did your garden produce more tomatoes than you know what to do with, or are you just looking for some healthier prepared food options?  In the food preservation project you will learn how to freeze and dry foods and make jams and jellies. You will also learn what to do with those tomatoes, cucumbers, and other advanced food preservation techniques.

Click here to learn more about the Food Preservation Project!

4-H Project & 4-H Activity Policies are available here.

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

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