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Put it Up! New Food Preservation
Project Resources
Leia Kedem, MS, RDJenna Smith, MPH, RDMary Liz Wright, MA
Nutrition & Wellness Educators
Accessing Project Manual
UI Extension website (http://web.extension.illinois.edu)
Click on 4-H & Youth Illinois 4-HMembers 4-H Projects Food & Nutrition (under Healthy Living) Food Preservation
Boiling Water Canning: Tomatoes and Salsa
Boiling Water Canning:Jams, Jellies, Preserves
Pickling
Food Dehydration
Freezing
Pressure Canning
From Put it Up! to the Fair
How does the new curriculum relate to fair projects?
Meant as a way to teach proper food preservation skills
Fair projects must follow the basic procedures in Put it Up!
Projects NOT limited to those in Put it Up!
Exhibit RequirementsFood Preservation – Prepare an exhibit using ONE of the following food preservation methods: canning; freezing; drying; pickles/relishes; jams, jellies and preserves OR a combination of these (see Preservation Combination option below), excluding Freezing. No freezer jam exhibits will be allowed for Freezing; Jams, Jellies, and Preserves; or for the Preservation Combination options.
Canning – The exhibit should include two (2) different canned foods in appropriate jars for the products. Food may be fruit, vegetable, or tomato product (i.e. salsa, juice, etc.).
Freezing – Prepare a nutrition display that illustrates a freezing principle. There is NOT a food exhibit option for this preservation method.
Drying – Exhibit two (2) different dried foods packed in plastic food storage bags. Choose from fruit, vegetable, fruit leather or meat jerky.
Pickles and Relishes – Exhibit two (2) pint jars of different recipes of pickles and/or relishes.
Jams, Jellies, and Preserves – Exhibit half-pint jars of two (2) different jams, jellies, and/or preserves.
Preservation Combination – Exhibit two (2) different preserved food products, excluding Freezing, in appropriate jars/packaging (drying). For example, exhibit 1 jar of tomatoes (Canning) and 1 half-pint of jelly (Jams, Jellies, and Preserves).
Exhibit Requirements
All preserved products should be prepared and processed according to the current USDA/Extension information. USDA information on preserving food, including recipes, can be found at: www.homefoodpreservation.com. Note that exhibits will not be judged on taste.
All food exhibits must be labeled with:
The name of the food The date preserved Appropriate method(s) of food preservation
For canned projects: boiling water bath or pressure canner For drying projects: Specify equipment used (food dehydrator, oven, etc.)
Examples:
Strawberry jam, boiling water bath. July 13, 2014.Green beans, pressure canner, July 13, 2014.Beef jerky, food dehydrator and oven, July 13, 2014.
Exhibit Requirements
Canning Equipment Requirements:
All canned products must be canned in clear, standard jars in good condition (no chips or cracks).
Jars must be sealed using two-piece canning lids (flat lid and band). Must use a new, unused flat lid. Bands must not be rusty or severely worn.
Exhibit Requirements
All food exhibits must be accompanied with:
The recipe(s) – typed or written, with the source of the recipe(s) listed.
Only tested recipes should be used (those that have been tested to meet food safety guidelines).
Appropriate sources include: USDA, Extension (Illinois or other states), National Center for Home Food Preservation, or commercial manufacturers of food preservation products (e.g., Ball, Presto, Mrs. Wages, Sure-Jell, etc.).
Projects using family recipes, those published in magazines or blogs, or other sources will not be eligible to receive a blue ribbon. Note: A recipe from a blog, website, or magazine may be used if the publication specifies that the original recipe comes from one of the approved sources.
Why Tested Recipes?
Botulism food poisoning…
• Potentially deadly
• Food can contain the toxin without showing signs
• Symptoms usually appear within 12 to 72 hours and include:
* Blurred, double vision
* Difficulty swallowing, speaking and breathing
Why Tested Recipes?
• Acidity• Processing time
Yeasts, molds, and most bacteria are destroyed at boiling temperatures (212°F at sea level)
C. botulinum forms spores that require higher temperatures for destruction in a reasonable period of time (usually 240°F for above sea level)
Can I Customize a Recipe?
To some degree, yes!
• Herbs and spices
• Change varieties (but not the amounts)Example: Recipe calls for 9 cups diced onions and/or peppers of any kind
Where to Find Recipes
So Easy to Preserve, 6th Edition:http://setp.uga.edu/6thed_SETP_orderform_web.pdf
National Center for Home Food Preservationhttp://www.homefoodpreservation.com
USDA Guide to Home Canninghttp://nchfp.uga.edu/publications/usda/INTRO%20section%20Home%20Can.pdf
Ball Blue Book
Etc…Is a recipe acceptable? Ask us!
Wrapping Up
Contact Info:
Leia Kedem Unit 13 – Champaign, Ford, Iroquois, [email protected]
Jenna SmithUnit 12 – Livingston, McLean, [email protected]
Mary Liz WrightUnit 20 – Clark, Crawford, [email protected]