Food Preservation

Department 28 - Food Preservation

Food Preservation

FOOD PRESERVATION exhibits:

  1. Senior exhibitors must do 100% of the work.  Junior exhibitors may have help preparing exhibits, but must do at least 75% of the work.  Under 9 exhibitors are not encouraged to enter FOOD PRESERVATION because of kitchen safety considerations. 
    1. must be LABELED with the name of the food, date preserved, method of food processing and processing time.
    2. must be accompanied by the RECIPE.
  2. The Foods Department Head reserves the right to dispose of any exhibit that appears to be spoiled or unsafe for consumption. 

CANNED FOODS
Judging criteria:
 product (condition, shape, size, uniformity),  color, pack (liquids, fill) , container (labeling, size, cleanliness, seal), overall appearance

Junior Senior Class
28201 28301 Canned Fruits (WILL NOT be opened and sampled)
28202 28302 Canned Vegetables (WILL NOT be opened and sampled)

DEHYDRATED FOODS
Judging criteria:
product, color & texture, dryness, package, flavor

Junior Senior Class
28203 28303 Dehydrated foods (MAY be opened & sampled)

PICKLED FOODS
Judging criteria:
product, pack, flavor, container, overall appearance

Junior Senior Class
28204 28304 Pickles & Relish (WILL be opened and sampled)

JELLIES, JAMS & PRESERVES
Judging criteria: product (fresh, uniform color, free of scorching), pack (fill, free of bubbles, even distribution), container (clean, airtight seal, free of flaws, rust, properly labeled), flavor (not too tart or too sweet, characteristic of the fruit), overall appearance

Junior Senior Class
28205 28305 Jellies, Jams & Preserves (WILL be opened & sampled)