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4-H Food Preservation

February 26, 2019

SUPERINTENDENT: Michelle Hardy 812-360-0651 or mhardy@merrilltg.com

Monroe County Achievement Record Sheet required

Purdue Extension Food Safety Policy (effective 11/2013):
For food competitions - Filling, frosting, glazing, pie filling, and meringue, (whether uncooked or cooked) are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream as the nature of these products increases the moisture content and water activity of the food. Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160°F (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. Whenever possible, baked products should be transported and stored in chilled coolers (41°F).

Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a "potentially hazardous food" has been properly prepared or handled before, during or following the competition. Tasting of a food product is solely at the discretion of the judge. Judges are NOT to taste any low-acid or acidified preserved food, like green beans or tomato products, and are discouraged from tasting any other home preserved food.

Consumers of competitive food exhibits being sold at auction or used for hospitality purposes should be notified they could be at risk for foodborne illness since the established policy cannot guarantee that an entry which may be a potentially hazardous food has been properly prepared or handled before, during, or following the competition.

Rules/Instructions for preparing Food Preservation Exhibits for display:

  1. Labeling:
    1. Cover label with clear plastic wrap so that it will not become grease stained.
    2. Tape label to the paper plate or container before the product is wrapped.
  2. Recipe or index cards:
    1. A recipe card or index card (no larger than 5.5” x 8.5”) is required for all food exhibits. Please include your name as well as the recipe source and all the information requested in the exhibit description. It is recommended that you wrap the card in plastic wrap or in a plastic bag. Tape label to the paper plate or container before the product is wrapped. Recipe cards will not be returned.
    2. Since it is illegal in the State of Indiana for youth under the age of 21 to purchase or consume alcoholic beverages, 4-H members are to use recipes that do not include an alcoholic beverage as an ingredient. A suitable non-alcoholic or imitation product may be substituted.
  3. Food preservation jars/containers:
    1. All canned products must have the ring on the jar top to protect the seal.
    2. Frozen food exhibits (containers and food) will not be returned to the exhibitor. Please display in freezer bags or disposable freezer containers.

Note: Any exhibit that does not meet all the requirements will be lowered one ribbon placing.

LEVEL 1: Grades 3-4

Grade 3: A package of three baked, snack-sized (approximately 2”-3” individual size) frozen cookies. Display in freezer bag or freezer container. Include index card with recipe and instructions for defrosting. Label with name of product, quantity and date frozen.

Grade 4: A package of frozen berries. Display in freezer bag or freezer container. Include index card with instructions for cooking or defrosting. Label with name of product, quantity and date frozen.

 

LEVEL 2: Grade 5-6

Grade 5: One uncooked frozen mini pizza using whole-grain pita bread, English muffin, bagel or already prepared crust (less than 7” in diameter), with toppings of your choice. Include at least four (4) MyPlate food groups on your pizza. Meat toppings such as hamburger, sausage, bacon, etc. must be cooked. Display on covered cardboard inside freezer bag. Include index card with recipe and instructions for cooking. Label with name of product, quantity and date frozen.

Grade 6: One package of any frozen vegetable or combination vegetables. Display in freezer bag or freezer container. Include index card with instructions for defrosting and cooking. Label with name of product, quantity and date frozen.

LEVEL 3: Grades 7-9

Choose one preserved product from the following list. It is suggested the member choose a different option each year, but this is not a requirement.

LEVEL 4: Grades 10-12

Choose one preserved product from the following list. It is suggested the member choose a different option each year, but this is not a requirement.

State Fair Entry: One entry for each grade may be chosen

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