Put it Up! New Food Preservation Project Resources Leia Kedem, MS, RD Jenna Smith, MPH, RD Mary Liz Wright, MA Nutrition & Wellness Educators
Accessing Project Manual UI Extension website (http://web.extension.illinois.edu) Click on 4-H & Youth Illinois 4-H Members 4-H Projects Food & Nutrition (under Healthy Living) Preservation Food
Boiling Water Canning: Jams, Jellies, Preserves Freezing Boiling Water Canning: Tomatoes and Salsa Pickling Food Dehydration Pressure Canning
Boiling Water Canning
Jams and Jellies
Pickling
Freezing
Food Dehydration
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 Requirements Food 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, 6 th Edition: http://setp.uga.edu/6thed_setp_orderform_web.pdf National Center for Home Food Preservation http://www.homefoodpreservation.com USDA Guide to Home Canning http://nchfp.uga.edu/publications/usda/intro%20section%20home%20can.pdf Ball Blue Book Etc
Wrapping Up Contact Info: Leia Kedem Unit 13 Champaign, Ford, Iroquois, Vermilion lweston2@illinois.edu Jenna Smith Unit 12 Livingston, McLean, Woodford jesmith6@illinois.edu Mary Liz Wright Unit 20 Clark, Crawford, Edgar maryliz@illinois.edu