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Discover the Secrets of Judging Home Preserved Foods - Lunch & Learn Webinar

Join us on July 7, 2014, from noon to 1 PM for our Lunch & Learn session on Judging Home Preserved Foods. This webinar will cover key aspects of food preservation, judging criteria, and the importance of safe food practices. Engage with fellow participants and share your experiences at fairs. Learn valuable tips on what makes a prize-winning exhibit and how to enter your creations. For assistance with today’s program, call our Help Desk at 800-442-4614. Don’t miss this opportunity to elevate your food preservation skills!

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Discover the Secrets of Judging Home Preserved Foods - Lunch & Learn Webinar

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  1. Need Help with Today’s Program? • Help Desk: 800-442-4614 • Phone in to today’s program • Toll:  630-424-2356 • Toll Free:  855-947-8255 • Passcode:  6774570# • Program will be archived: http://fyi.uwex.edu/safepreserving/

  2. Judging Home Preserved Foods Lunch & Learn 12 noon to 1 pm July 7, 2014

  3. Why Judging/Exhibiting? • Tell us something you have entered at a fair or event that was judged. • Is there something you would like to enter? • Why do people exhibit at fairs? Today’s objectives: Learn what makes a prize-winning food preservation exhibit Interest more people in exhibiting at fairs Encourage food preservation “experts” to become certified judges

  4. Resources for Today Judging Home Preserved Foods: National Center for Home Food Preservation • http://nchfp.uga.edu/publications/nchfp/tech_bull.html • Designed for judges as overview of judging criteria • Good review of suggested judging points for exhibitors

  5. Types of Judging • American-style: only one 1st place, 2nd place, etc; used in Open Class judging • Danish-style: all exhibitors receive a ribbon; used in youth competition • Conference styles: more opportunities for education; often used with youth • Individual—face-to-face judging • Group conference • Both these may or may not follow Danish guidelines

  6. Example of Wisconsin’s Danish System:

  7. Premium (prize) Money • Prizes for exhibitors consist of a ribbon and a monetary prize, called a premium. • Premium amounts are: • set by the local fair, • vary by open or junior divisions, • regulated by the WI Dept of Ag, Trade, and Consumer Protection (DATCP), and • DATCP “aids” local fairs with subsidy of premiums.

  8. Judging Home Preserved Foods • Safety is primary consideration: • Judging at fairs is anopportunityto teach about safe food preservation methods. • Unsafe methods should not be rewarded. • To taste or not to taste? Only jellies or jams with high sugar content, or flavored vinegars! • If any of these show signs of spoilage (mold, yeasty odors, crystals, etc) don’t taste.

  9. Basics of Acceptable Entries • Processing method and recipes: • Fair should require exhibitors to follow the latest USDA and UW-Extension publications—as a judge, I do! • Label should include the method (BWC or PC) time, pressure. • Low acid foods must be pressure canned. • High acid and acidified foods may be processed in a boiling water canner; many fruits have pressure canning alternatives. • Jams, jellies and fruit preserves must be canned—no paraffin.

  10. Basics of Acceptable Entries • Containers: • Clear, clean standard canning jars should be used: half-pint, pint or quart jars, depending on product and recipe. • Two piece lids (flat metal lid held in place by metal band): no signs of rusting, food or liquid dried on outside. • If you put bands back on to transport to fair, remove before entering; judge needs to be able to check head space. • “Ball Awards:” lid and jar need to be the same brand (Ball/Ball, Kerr/Kerr) • Quick quiz: • If your family likes to use 12-ounce jelly jars, what process time will the judge be looking for? • Your family eats a lot of salsa, and you can it in quarts. Can you enter these in the fair?

  11. Basics of Acceptable Entries • Pack: Head space is about safety and quality! • ¼ inch for jams and jellies • ½ inch for fruits, pickles, and tomatoes processed in a BWC • 1 inch for fruit pie fillings with Clear-Jel • 1 inch for vegetables, meats, or other products processed in a pressure canner • What about “fancy” packs? • Still need to meet specified preparation procedures • For hot pack items, may cool down too much for safe processing time. • Judge has discretion about practicality or safety of pack.

  12. Appearance, Attractiveness • Quality of food being canned Appearance of the finished product • Follow the description in fair book! • “Peaches” as an entry could be halves or slices—but not both in the same jar. • “Beets, red whole” should not be sliced or yellow beets. • Neat, clean labels, appropriateness of color of product, and shininess of lids & bands could all influence the judge’s decision.

  13. More tips for a blue ribbon exhibit: • Dried foods may be handled by the judge to assess dryness. • Frozen foods may be allowed at fairs with freezer space, but is rare. • As you preserve this summer, record the date, etc. You will need it when you make your labels. • Be sure to enter on time! Every fair’s deadline is different. Find your county fair: http://www.wifairs.com/wifairs.asp

  14. Next …Lunchtime Learning July 14, 2014 12 noon – 1 pm Canning Vegetables Safely Turn up the heat (and pressure) to safely can garden vegetables.Archives will be posted to: http://fyi.uwex.edu/safepreserving/ (Lunch & Learn tab)

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