4-H/FFA Fair Forms

Auction Business sign
Buyers Signature form
Certificate and Statement of Disclosure

Feed Record form
Feed Record form w/Formula's
Medicine Vaccination Records
4-H Project Record Form  (Y620)


MU offers online Food Preservation Course

This online course offers research based information on how to get started in canning and preserving your own foods.  You will learn the science behind canning and preserving, how to get started, and the various methods of canning and preserving. 
Learn the importance of reducing safety risks and about all the benefits of taking part in this age-old tradition. All skill levels of food preservation experience are welcome, including individuals with little or no food preservation experience.  You will learn the science behind the various methods of canning and preserving and how to get started.

Topic discussed:

  •  pressure canning
  •  water-bath canning
  •  steam canning
  •  freezing and dehydration
  •  how to make pickles, salsa and sweet spreads
  • Harvesting and storage of produce

Click on link to register | https://extension2.missouri.edu/courses?programs=Family%20Nutrition%20Education%20Programs&mpp=12 |Course ID: 227 - Food Preservation


Missouri Tomato Conference
Thursday and Friday, June 28 & 29

This conference will be held in Jackson, Missouri | Registration form and information can be found at https://www.facebook.com/MOStrikeForce/


Mineral Supplementation for Livestock

Randy Wiedmeier, Regional Livestock Specialist, complied a 4 part information series about mineral supplementation for livestock. 


Review of Principles of Crossbreeding by Randy Wiedmeier, Regional Livestock specialist

Review of Principles of Crossbreeding link



Grazing Livestock Nutrition Power Point 
by:  Randy Wiedmeier

This presentation was presented at the Intensive Grazing School |click here for presentation |


Missouri Century Farm

If your farm has been in your family since December 31, 2018, you can apply to have it recognized as a Missouri Century Farm.  Applications will be taken from February 1 through May 15. Click on the application link | http://extension.missouri.edu/centuryfarm/documents/2018.pdf |


Sign-up for 4-H 

The 2017-2018 season has started. Join 4-H today.  Click on the link | http://4h.missouri.edu/join-4h.aspx | to join.    If you have question, please contact Dr. Krista Tate at 417-256-2391 or by email tatekr@missouri.edu
This website is your source for additional information and contacts.  30 Things to Know About 4-H (PDF)


Make a difference in a Childs life.  Become a 4-H volunteer

Click on the link |http://4h.missouri.edu/volunteer.aspx | to sign-up today.  


Lucky Clover Valley 4-H October Club Newsletter

Click on the link to read the October Newsletter.


South Central Missouri AG News

Sarah Kenyon, Howell County agronomy specialist and Randy Wiedmeier, Ozark County livestock specialist,along with Ted Probert, Wright County Dairy Specialist and Bob Schultheis, Webster County Natural Resource Engineer will be publishing an online newsletter monthly. If there is a topic that you would like information on contact, Sarah at kenyons@missouri.edu. We hope you enjoy the current newsletter(PDF) South Central Missouri AG News. Past newsletters may be accessed through the livestock page.



2017 Howell County Annual Report

The 2017 Annual Report for Howell County Extension showcases the impact of extension programs and why it is important to residents of Howell County. Download a copy to read today  2017 Annual Report


Extension Expert Guides

To view the specialists that are located in the Southwest region use the link below.



Donate to Extension

http://DONATE TO YOUR COUNTY EXTENSION: at https://donatetomu.missouri.edu/Extension/


4-H Corner

For more information on Missouri 4-H, please visit 4h.missouri.edu. For all other local information, please visit the 4-H Page.







University of Missouri Extension provides equal opportunity to all participants in extension programs and activities, and for all employees and applicants for employment on the basis of their demonstrated ability and competence without discrimination on the basis of race, color,  national origin, ancestry, religion, sex, sexual orientation, gender identity, gender expression, age, genetic information, disability, or protected veteran status.