4-H Foods Exhibits Division

 

There will be NO Foods Exhibits for the 2021 Lincoln County Fair.

 

Food Preservation

861    Dried Apples: Dry apples according to the instructions in the 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition. Place

12 pieces of dried fruit in a container suitable for long-term storage of dried fruit. Label package with kind of fruit and date processed. 

862    Salsa: (pint jar or smaller) canned using a boiling water canner.  Use the recipe in the 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content

/food-and-nutrition.  The USDA recommended headspace for salsa is ½ inch. 

863    Dill Pickles: (pint jar or smaller), canned using a boiling water canner: Use the recipe in the 4-H Fair Recipe Book at http://4-h.ca.uky.edu

/content/food-and-nutrition  The USDA recommended headspace for pickles: ½ inch   

864    Strawberry Jam: (half pint or smaller jar), canned using a boiling water canner.  Use the recipe in the 4-H Fair Recipe Book at http://4-

h.ca.uky.edu/content/food-and-nutrition.  The USDA recommended headspace for jam is ¼ inch. Refrigerator & freezer jams are not entered in this class.       

865    Green Beans: (One pint), canned using a pressure canner.  Use the recipe in the 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-

and-nutrition.  Beans may be ‘raw packed’ or ‘hot packed’ but the packing method used must be indicated on the label. The USDA recommended headspace for green beans is 1 inch.