Test PB Collection: FTE

THE 4-H RECORD BOOK 4-H record books serve a variety of purposes in the 4-H Youth Development Program. While society has changed, so have the goals of 4-H members to reflect on their yearly work completed as well as maintain records of project and club work.

4-H Club Planning Guide Bylaws - 4-H Unit Template Constitution - 4-H Unit Template Beef Cattle Resources Dixon Ridge 4-H Showmanship Study Guide Dixon Ridge 4-H Showmanship Steps(2) Youtube videos Daily Hair Care for Cattle Combing the right way Beef Cattle Showmanship Training...

Lectures and demos: Online via Zoom.

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See the "Current Training" link on the left to see what will be expected for 2025 training. Give us your name and we will contact you with details about our next training. It's a great way to contribute to our community.

There are many methods for safely preserving food. Please use the links on the left to find more information about the the process you want to use. Below are links to general information about preservation and food safety. They open in a new window.

Certified Farmers' Markets of Sacramento County. Map of Farmers' Markets and urban farm stands in Sacramento County.

UC Master Food Preservers of Sacramento County 4145 Branch Center Road (see map below) Sacramento, CA 95827-3823 Phone: (916) 875-6913 E-mail: sacmfp@ucanr.edu Facebook Send us your questions Public Office Hours: Monday - Friday: 8 a.m. - 12 noon and 1 - 5 p.m.

Jams and jellies are among the most popular items preserved at home. Because most fruits are acidic (pH of 4.6 or lower), jam or jelly made with them can be processed in a boiling water canner. Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.

Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner. Canning makes them shelf stable for long-term storage. Pickles may also be stored in the refrigerator.