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Food/Food Preservation

November 29, 2018

Contact Project Leader: Jeanette Marter 219-992-9010 or catholiccrafter25@gmail.com if you have any questions about Foods/Food Preservation

 Foods Manual: Complete 3 different activities from the manual each year. Turn in completed manual, Record Sheet (included in manual), and recipe card with project. Manuals will be graded during judging.

Note: In the Notes section of your Foods Manual, please indicate the activities (page) and the month and year that each activity was completed.

STATE FAIR ENTRY: Two from each grade: one back and one food preservation.

 PROJECT RULES

  1. All divisions will be judged at pre-fair judging. No foods are to be re-baked for the County Fair. Samples of the food exhibits will be frozen after judging and later displayed at the County Fair. The whole product for Grand Champion and Reserve Grand Champion exhibit will be displayed at the Fair.
  2. Members may exhibit either one Foods product, or one Food Preservation product; or both Foods and Food Preservation. For example, in Grade 3, a member could exhibit 3 cookies in Foods and exhibit an additional 3 frozen cookies in Food Preservation. In grade 8, a member could exhibit a yeast bread in Foods and a second exhibit, a canned tomato product, in Food Preservation.
  3. No box mixes are allowed. All recipes must be made from scratch, and no canned pie filling.
  4. Baked exhibits must be non-perishable. NOTE: Custards, cream, sour cream, cream cheese frostings and fillings, and raw egg white frostings are not acceptable in any exhibit because they are highly perishable when left at room temperature.
  5. Most food products should be displayed on a paper or foam plate and wrapped with saran wrap or another disposable covering.
  6. For cakes-cut a piece of cardboard about 1/2 inch larger than the bottom of the cake. Cover this cardboard with wax paper, plastic wrap, or foil before putting the cake on it.
  7. Any other product that may be sticky on the bottom, such as some fancy breads, should be put on round, square, or rectangular cardboard. Cover this cardboard with wax paper, plastic wrap, or foil before putting the food product on it.
  8. Frozen food exhibits (containers and food) will not be returned to the exhibitor. Please display in freezer bags or disposable freezer containers.
  9. Pies should be exhibited in disposable pie tin.
  10. All canned products must have the ring on the jar top to protect the seal.
  11. Labeling Suggestions - A recipe card or index card (no larger than 5 ½” x 8 1/2 “) is required for all food exhibits. Be sure to include the recipe source and all the information requested in the exhibit description, as well as your name, county, and the grade level/exhibit option. It is recommended that you wrap the card in plastic wrap or in a plastic bag.  Recipe cards will NOT be returned.
  12. 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.
  13. Project manuals MUST be turned in with exhibit. Members must satisfactorily complete the manual requirements to have their exhibit considered for any award above a blue ribbon placing.
  14. Jarden Home Brands presents coupons towards the purchase of Ball or Kerr Home Canning Products for first and second place winners in: fruits, vegetables, pickled foods, and soft spreads that are canned in Ball or Kerr jars and sealed with Ball or Kerr 2-piece vacuum caps.

 

For 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.

 

Exhibit Requirements (Participants may exhibit one baked and/or one preserved item per grade)

Level A, Grade 3

 

Level A, Grade 4

 

Level B, Grade 5

 

Level B, Grade 6

 

Level C, Grade 7, 8, 9

Exhibitors may choose one baked and/or one preserved product from the following list. It is suggested a participant choose a different option each year, but this is not a requirement.

 

BAKED PRODUCT OPTIONS:

 

PRESERVED PRODUCT OPTIONS

 

Level D, Grade 10, 11, 12

Exhibitors may choose one baked and/or one preserved product from the following list. It is suggested a participant choose a different option each year, but this is not a requirement.

BAKED PRODUCT OPTIONS:

 

PRESERVED PRODUCT OPTIONS:

 

 

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