The Junior age division of food preservation is for members ages 9 to 11 (as of September 1 of the 4-H year, which begins October 1). This division focuses on beginning food preservation skills. As a junior 4-H member, you learn basic procedures and try different methods.
Here are some of the things you can learn about in the 4-H Food Preservation project as a junior 4-H member:
You will learn how to do some of these things at your project meetings and some things you will learn about and practice at home. Choose from the following activities to do at home or develop your own activities. Your leader, parents, or another adult can help you with these activities. Choose at least two new activities each year.
Examples of activities might include:
You’ll also have a chance to share what you’ve learned with others. This might be at your club meetings or in some other way. Some ways to share include:
Your leader will have other ideas about how your club might share with others and be active in the county and state 4-H program. Plan to attend all your club meetings and participate fully.
At some of your club meetings, your leader will give you handouts (like this one) or bulletins for you to take home. These will tell you about some of the things you’ll need to know as you learn how to can, freeze, and dry foods.
Plan to keep them together in a notebook so you can find them when you need them. Exhibits for county and state fair are required to be made from recipes and instructions from approved sources located at http://extension.oregonstate.edu/fch/food-preservation.
The 4-H food preservation project is designed so that members will have opportunities for a variety of experiences. 4-H members enrolled in the 4-H food preservation project will:
Some of the specific skills to be learned are listed in the note to members. Your child will need special help from you or another family member or friend to learn some of these skills; safety will be an important consideration as members work with heavy jars, hot liquids, and a variety of equipment. For food safety, it is also important that members use the most current processing temperatures and times as recommended by Oregon State University or the United States Department of Agriculture. Leaders have information for locating the most current recommendations. Current recommendations can also be found at the National Center for Food Preservation at http://nchfp.uga.edu/ or the OSU Extension Service, food preservation web page http://extension.oregonstate.edu/fch/food-preservation.
Here are some other ways you can help:
The 4-H Food Preservation project offers your child a variety of experiences—we hope he or she finds the project interesting and fun.