Glossary of Food Terms

4-H Food Preservation Leader's Guide

A guide for 4-H food preservation club leaders that includes tips on organizing content for club meetings, teaching techniques, food preservation experiments and standards for evaluating preserved food products, and a short history of food preservation.

Jeanne Brandt, Lynette Black | Feb 2017 | Extension Catalog publication Peer reviewed (Orange level)

4-H Food Preservation: Intermediate/Senior Level

4-H members who have completed the beginning and expanding levels of the 4-H Food Preservation project are ready for the advanced level.

Nancy Kershaw, Lynette Black | Feb 2021 | Extension Catalog publication Peer reviewed (Orange level)

4-H Food Preservation: Junior Level

4-H member manual for food preservation for the Junior age division (9 to 11 years old).

Nancy Kershaw, Lynette Black | Feb 2017 | Extension Catalog publication Peer reviewed (Orange level)

Use, Care and Operation of Your Pressure Canner

Pressure canning is the only safe way to can meat, poultry, seafood, and vegetables. This booklet explains how to keep your pressure canner in top condition and use it safely.

Becky Hutchings, Lizann Powers-Hammond | Sep 2022 | Extension Catalog publication Peer reviewed (Orange level)