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Need Help with Today’s Program?

Need Help with Today’s Program?. Help Desk: 800-442-4614 Phone in to today’s program Toll:  630-424-2356 Toll Free:  855-947-8255 Passcode :  6774570# Program will be archived: http://fyi.uwex.edu/safepreserving/. Judging Home Preserved Foods. Lunch & Learn 12 noon to 1 pm

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Need Help with Today’s Program?

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  1. Need Help with Today’s Program? • Help Desk: 800-442-4614 • Phone in to today’s program • Toll:  630-424-2356 • Toll Free:  855-947-8255 • Passcode:  6774570# • Program will be archived: http://fyi.uwex.edu/safepreserving/

  2. Judging Home Preserved Foods Lunch & Learn 12 noon to 1 pm July 7, 2014

  3. Why Judging/Exhibiting? • Tell us something you have entered at a fair or event that was judged. • Is there something you would like to enter? • Why do people exhibit at fairs? Today’s objectives: Learn what makes a prize-winning food preservation exhibit Interest more people in exhibiting at fairs Encourage food preservation “experts” to become certified judges

  4. Resources for Today Judging Home Preserved Foods: National Center for Home Food Preservation • http://nchfp.uga.edu/publications/nchfp/tech_bull.html • Designed for judges as overview of judging criteria • Good review of suggested judging points for exhibitors

  5. Types of Judging • American-style: only one 1st place, 2nd place, etc; used in Open Class judging • Danish-style: all exhibitors receive a ribbon; used in youth competition • Conference styles: more opportunities for education; often used with youth • Individual—face-to-face judging • Group conference • Both these may or may not follow Danish guidelines

  6. Example of Wisconsin’s Danish System:

  7. Premium (prize) Money • Prizes for exhibitors consist of a ribbon and a monetary prize, called a premium. • Premium amounts are: • set by the local fair, • vary by open or junior divisions, • regulated by the WI Dept of Ag, Trade, and Consumer Protection (DATCP), and • DATCP “aids” local fairs with subsidy of premiums.

  8. Judging Home Preserved Foods • Safety is primary consideration: • Judging at fairs is anopportunityto teach about safe food preservation methods. • Unsafe methods should not be rewarded. • To taste or not to taste? Only jellies or jams with high sugar content, or flavored vinegars! • If any of these show signs of spoilage (mold, yeasty odors, crystals, etc) don’t taste.

  9. Basics of Acceptable Entries • Processing method and recipes: • Fair should require exhibitors to follow the latest USDA and UW-Extension publications—as a judge, I do! • Label should include the method (BWC or PC) time, pressure. • Low acid foods must be pressure canned. • High acid and acidified foods may be processed in a boiling water canner; many fruits have pressure canning alternatives. • Jams, jellies and fruit preserves must be canned—no paraffin.

  10. Basics of Acceptable Entries • Containers: • Clear, clean standard canning jars should be used: half-pint, pint or quart jars, depending on product and recipe. • Two piece lids (flat metal lid held in place by metal band): no signs of rusting, food or liquid dried on outside. • If you put bands back on to transport to fair, remove before entering; judge needs to be able to check head space. • “Ball Awards:” lid and jar need to be the same brand (Ball/Ball, Kerr/Kerr) • Quick quiz: • If your family likes to use 12-ounce jelly jars, what process time will the judge be looking for? • Your family eats a lot of salsa, and you can it in quarts. Can you enter these in the fair?

  11. Basics of Acceptable Entries • Pack: Head space is about safety and quality! • ¼ inch for jams and jellies • ½ inch for fruits, pickles, and tomatoes processed in a BWC • 1 inch for fruit pie fillings with Clear-Jel • 1 inch for vegetables, meats, or other products processed in a pressure canner • What about “fancy” packs? • Still need to meet specified preparation procedures • For hot pack items, may cool down too much for safe processing time. • Judge has discretion about practicality or safety of pack.

  12. Appearance, Attractiveness • Quality of food being canned Appearance of the finished product • Follow the description in fair book! • “Peaches” as an entry could be halves or slices—but not both in the same jar. • “Beets, red whole” should not be sliced or yellow beets. • Neat, clean labels, appropriateness of color of product, and shininess of lids & bands could all influence the judge’s decision.

  13. More tips for a blue ribbon exhibit: • Dried foods may be handled by the judge to assess dryness. • Frozen foods may be allowed at fairs with freezer space, but is rare. • As you preserve this summer, record the date, etc. You will need it when you make your labels. • Be sure to enter on time! Every fair’s deadline is different. Find your county fair: http://www.wifairs.com/wifairs.asp

  14. Next …Lunchtime Learning July 14, 2014 12 noon – 1 pm Canning Vegetables Safely Turn up the heat (and pressure) to safely can garden vegetables.Archives will be posted to: http://fyi.uwex.edu/safepreserving/ (Lunch & Learn tab)

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