FOOD PRESERVATION DIVISION

 

  • All canning exhibits must be labeled with the food product, date filled and method and the amount of time for processing.
  • Standard canning jars and lids must be used for all exhibits. Jams and jellies must be processed in a boiling water bath unless the exhibit is freezer jam.

 

CLASS 100           Educational display

CLASS 101           Exhibit related to importance of food preservation

CLASS 102           Display detailing pH in foods and appropriate food preservation methods

CLASS 103           Display of equipment for food preservation

CLASS 104           Chart of foods you plan to preserve and when they are in season

CLASS 105           Comparison of frozen apples or other fruit (treated and untreated)

CLASS 106           Comparison of frozen beans or other vegetable (blanched and unblanched)

CLASS 107           Applesauce made with boiling water canner

CLASS 108           Jam made in boiling water canner

CLASS 109           Any pickled vegetable in boiling water canner

CLASS 110           Any food preserved through freezing

CLASS 111           Any item made in boiling water canner

CLASS 112           Display of leadership or citizenship activity related to project

CLASS 113           Display of science related to food preservation

CLASS 114           Display related to history of food preservation

CLASS 115           Display of cost analysis of buying preserved food vs. preserving at home

CLASS 116           Display related to microorganisms destroyed in various food preservation techniques

CLASS 117          Other related item 1

CLASS 118          Other related item 2

CLASS 119          Other related item 3 

FOODS INDEPENDENT STUDY DIVISION

CLASS  500          Educational display

CLASS  501          Other related item 1

CLASS 502           Other related item 2

CLASS 503           Other related item 3