Put it Up! New Food Preservation Project Resources Leia Kedem, MS, RD Jenna Smith, MPH, RD Mary Liz Wright, MA Nutrition & Wellness Educators

Accessing Project Manual UI Extension website ( Click on 4-H & Youth Illinois 4-H Members 4-H Projects Food & Nutrition (under Healthy Living) Food Preservation

Boiling Water Canning: Tomatoes and Salsa Boiling Water Canning: Jams, Jellies, Preserves Pickling Food Dehydration Freezing Pressure Canning

Boiling Water Canning

Jams and Jellies

Pickling

Freezing

Food Dehydration

Pressure Canning

From Put it Up! to the Fair How does the new curriculum relate to fair projects?  Meant as a way to teach proper food preservation skills  Fair projects must follow the basic procedures in Put it Up!  Projects NOT limited to those in Put it Up!

Exhibit Requirements Food Preservation – Prepare an exhibit using ONE of the following food preservation methods: canning; freezing; drying; pickles/relishes; jams, jellies and preserves OR a combination of these (see Preservation Combination option below), excluding Freezing. No freezer jam exhibits will be allowed for Freezing; Jams, Jellies, and Preserves; or for the Preservation Combination options. Canning – The exhibit should include two (2) different canned foods in appropriate jars for the products. Food may be fruit, vegetable, or tomato product (i.e. salsa, juice, etc.). Freezing – Prepare a nutrition display that illustrates a freezing principle. There is NOT a food exhibit option for this preservation method. Drying – Exhibit two (2) different dried foods packed in plastic food storage bags. Choose from fruit, vegetable, fruit leather or meat jerky. Pickles and Relishes – Exhibit two (2) pint jars of different recipes of pickles and/or relishes. Jams, Jellies, and Preserves – Exhibit half-pint jars of two (2) different jams, jellies, and/or preserves. Preservation Combination – Exhibit two (2) different preserved food products, excluding Freezing, in appropriate jars/packaging (drying). For example, exhibit 1 jar of tomatoes (Canning) and 1 half-pint of jelly (Jams, Jellies, and Preserves).

Exhibit Requirements All preserved products should be prepared and processed according to the current USDA/Extension information. USDA information on preserving food, including recipes, can be found at: Note that exhibits will not be judged on taste. All food exhibits must be labeled with:  The name of the food  The date preserved  Appropriate method(s) of food preservation  For canned projects: boiling water bath or pressure canner  For drying projects: Specify equipment used (food dehydrator, oven, etc.) Examples: Strawberry jam, boiling water bath. July 13, Green beans, pressure canner, July 13, Beef jerky, food dehydrator and oven, July 13, 2014.

Exhibit Requirements Canning Equipment Requirements:  All canned products must be canned in clear, standard jars in good condition (no chips or cracks).  Jars must be sealed using two-piece canning lids (flat lid and band). Must use a new, unused flat lid. Bands must not be rusty or severely worn.

Exhibit Requirements All food exhibits must be accompanied with:  The recipe(s) – typed or written, with the source of the recipe(s) listed.  Only tested recipes should be used (those that have been tested to meet food safety guidelines).  Appropriate sources include: USDA, Extension (Illinois or other states), National Center for Home Food Preservation, or commercial manufacturers of food preservation products (e.g., Ball, Presto, Mrs. Wages, Sure-Jell, etc.).  Projects using family recipes, those published in magazines or blogs, or other sources will not be eligible to receive a blue ribbon. Note: A recipe from a blog, website, or magazine may be used if the publication specifies that the original recipe comes from one of the approved sources.

Why Tested Recipes? Botulism food poisoning… Potentially deadly Food can contain the toxin without showing signs Symptoms usually appear within 12 to 72 hours and include: * Blurred, double vision * Difficulty swallowing, speaking and breathing

Why Tested Recipes? Acidity Processing time Yeasts, molds, and most bacteria are destroyed at boiling temperatures (212°F at sea level) C. botulinum forms spores that require higher temperatures for destruction in a reasonable period of time (usually 240°F for above sea level)

Can I Customize a Recipe? To some degree, yes! Herbs and spices Change varieties (but not the amounts) Example: Recipe calls for 9 cups diced onions and/or peppers of any kind

Where to Find Recipes  So Easy to Preserve, 6 th Edition:  National Center for Home Food Preservation  USDA Guide to Home Canning  Ball Blue Book  Etc… Is a recipe acceptable? Ask us!

Wrapping Up Contact Info: Leia Kedem Unit 13 – Champaign, Ford, Iroquois, Vermilion Jenna Smith Unit 12 – Livingston, McLean, Woodford Mary Liz Wright Unit 20 – Clark, Crawford, Edgar