4-H Foods

All projects in this category require a 4-H Foods Record Book.

Food Exhibits

Food Preservation

Country Ham Project

 

4-H FOOD EXHIBITS

Division 6035

  • Follow Kenton County 4H Record Book Policy-New Rules in 2017

  • Entries are to be made using recipes specified in the class description.  All recipes can be found in the 2017 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition, in the 4-H Cooking 101-401 Series or contact your county Extension agent.  Recipes may also be specified within the class description.  No food or containers will be returned.

  • Place baked products on a disposable plate inside a re-closeable zip-type bag.  The plate can be place inside the bag or under the bag; the idea is to keep the product from being damaged.  Use of plastic film or aluminum foil to wrap product is discouraged, but will not cause the product to be disqualified.  Wrapped cakes should be transported in a sturdy container such as a cardboard box.

 

Muffins

841 Three Oatmeal Muffins: Use recipe in 4-H Cooking 101, p. 54.

842 Three Cheese Muffins: Use recipe in 4-H Cooking 201, p. 49.

 

Biscuits

843 Three Rolled Biscuits: Use recipe in 4-H Cooking 201, p. 50.

844 Three Scones: raisins may be substituted for cranberries.  Use the recipe in the 2016 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition.

 

Quick Breads

845 Three Cornmeal Muffins: Use the recipe in the 2016 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition.

846 Three pieces of Coffee Cake with Topping: Use recipe in 4-H Cooking 101, p. 59.  Nuts are optional.

 

Cookies

847 Three Chewy Granola Bars (gluten-free): Use recipe in 4-H Cooking 101, p. 35.

848 Three Brownies:  Use recipe in 4-H Cooking 101, p. 67.  Nuts are optional.

849 Three Oatmeal Drop Cookies: Use recipe in 4-H Cooking 101, p. 68.

 

Cakes

850 One 8” or 9” layer Rich Chocolate Cake (no icing):  Use recipe in 4-H Cooking 301, p. 116. 

851 One 8” or 9” layer Carrot or Zucchini Cake (no icing):  Use recipe in 4-H Cooking 301, p. 119. May use carrots or zucchini.

852 ¼ of a Basic Chiffon Cake:  Use recipe in 4-H Cooking 401, p. 118. Do not use variations.

 

Pies

853 One whole Double Crust Apple Pie: Use recipes in 4-H Cooking 401, p. 105 and 97. Leave pie in the disposable pie pan and place all in a zip-type plastic bag.  May use spice variation if desired.

 

Yeast Breads

854 Three Cinnamon Twists (no icing):  Use recipe in 4-H Cooking 301, p. 42 & 44.

855 Three Soft Pretzels:  Use recipe in 4-H Cooking 301, p. 48.  Use any one topping listed.

856 One loaf Oatmeal Bread: Use recipe in 4-H Cooking 401, p. 25. 

 

Bread Made in a Bread Machine

857 One loaf Honey Whole Wheat Bread made in a bread machine: Use the recipe in the 2016 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition.  May be a 1-pound or 1 ½ pound loaf.

 

Candy

858 Three pieces Classic Chocolate Fudge: Use recipe in 4-H Cooking 401, p. 89.  Nuts are optional.

 

 

 

 

4-H FOOD PRESERVATION

Division 6036

  • Follow Kenton County 4H Record Book Policy-New Rules in 2017  

  • Exhibitor may enter one level only.

  • The decision of the judges is final.

  • Work must be done by 4Her

  • Food Preservation jars must be clear, clean STANDARD jars specifically designed for home canning.  Mayonnaise jars and non-standard jars will be disqualified.

  • Two-piece screw bands and lids specifically designed for home canning should be left on containers until entered at the fair.  Judges will remove screw bands and open the jar for judging purposes.  Do NOT eat contents of containers upon return.

  • Recipes: Entries are to be made using recipes found in the 2017 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition or contact your county Extension agent for 4-H ID. 

  • Jars not processed by the correct methods will not be judged.  Open kettle processing is not acceptable for any product.

  • All food preservation entries must be prepared with raw products.  Re-canning of commercially processed foods will be disqualified.

  • Contact the 4H agent for labeling requirements

  • Helpful Information for the following classes can be found on the National Center for Home Food Preservation.

 

 

861 - Dried Apples:
Dry apples according to the instructions in the 2017 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 which is an example of a container suitable for long term storage of dried fruit. Label package with kind of fruit and date processed.  Size of the container is not being judged.  Publication HE 3-501 may be helpful: http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3501/FCS3501.pdf

 

862 Salsa:
(pint jar or smaller) canned using a boiling water canner.  Use the recipe in the 2017 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.  Canning label must be completed by member and affixed to the jar. Publications Home Canning Salsa (FCS3-581) at http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3581/FCS3581.pdf,  Home Canning Tomatoes and Tomato Products (FCS3-580) at http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3580/FCS3580.pdf  and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/publications_usda.html may be helpful.

 

863 Dill Pickles:
(pint jar or smaller), canned using a boiling water canner: Use the recipe in the 2017 4-H Fair Recipe Book at http://4-h.ca.uky.edu/content/food-and-nutrition.  The USDA recommended headspace for pickles: ½ inch.  Canning label must be completed by member and affixed to the jar.  Publications Home Canning Pickled and Fermented Foods (FCS3-582) at http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3582/FCS3582.pdf and USDA Complete Guide to Home Canning:  http://nchfp.uga.edu/publications/publications_usda.html may be helpful

 

864 Strawberry Jam:
(half pint or smaller jar), canned using a boiling water canner.  Use the recipe in the 2017 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. Canning label must be completed by member and affixed to the jar.  Write the type of fruit used on the canning label.  Publications FCS3-579 at http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3579/FCS3579.pdf and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/publications_usda.html may be helpful.  Refrigerator and freezer jams are not appropriate for this class.          

 

865 Green Beans:
(One pint), canned using a pressure canner.  Use the recipe in the 2017 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. Canning label must be completed by member and affixed to the jar.  Publication FCS3-583 Home Canning Vegetables (http://www2.ca.uky.edu/agc/pubs/FCS3/FCS3583/FCS3583.pdf and USDA Complete Guide to Home Canning: http://nchfp.uga.edu/publications/publications_usda.html may be helpful.

 

 

 

 

4-H COUNTRY HAM PROJECT

Division 6013.1

Requires Foods Record Books.

  • Follow Kenton County 4H Record Book Policy-New Rules in 2017

  • One Exhibit per 4H member

  • Must be a ham put in cure in January of current program year

  • Registration Sunday July 10, 2016 at Kenton County Fairgrounds 1:00 p.m.-3 p.m.

  • Hams to remain in and be judged at the Kenton County Extension Office Country Ham Building.

  • See General Rules applying to all 4H exhibitors and general rules applying to 4H demonstrations and judging events.  All Participants must be currently participating in the Kenton County 4H Country Ham project, having completed the required Livestock education program hours.

  • One ham will be judged per youth participating

  • Participants must meet other project requirements.  See state fair catalog (website) and/or 4H agent for other exhibit requirements.

 

545-549 JUNIOR COUNTRY HAM PROJECT (age 9-13)

550-552 SENIOR COUNTRY HAM PROJECT (age14-18)