Food Preservation, & Independent Study Divisions
FOOD PRESERVATION DIVISION
- All canning exhibits must be labeled with the food product, date filled and method and the amount of time for processing.
- Standard canning jars and lids must be used for all exhibits. Jams and jellies must be processed in a boiling water bath unless the exhibit is freezer jam.
CLASS 100 Educational display
CLASS 101 Exhibit related to importance of food preservation
CLASS 102 Display detailing pH in foods and appropriate food preservation methods
CLASS 103 Display of equipment for food preservation
CLASS 104 Chart of foods you plan to preserve and when they are in season
CLASS 105 Comparison of frozen apples or other fruit (treated and untreated)
CLASS 106 Comparison of frozen beans or other vegetable (blanched and unblanched)
CLASS 107 Applesauce made with boiling water canner
CLASS 108 Jam made in boiling water canner
CLASS 109 Any pickled vegetable in boiling water canner
CLASS 110 Any food preserved through freezing
CLASS 111 Any item made in boiling water canner
CLASS 112 Display of leadership or citizenship activity related to project
CLASS 113 Display of science related to food preservation
CLASS 114 Display related to history of food preservation
CLASS 115 Display of cost analysis of buying preserved food vs. preserving at home
CLASS 116 Display related to microorganisms destroyed in various food preservation techniques
CLASS 117 Other related item 1
CLASS 118 Other related item 2
CLASS 119 Other related item 3
FOODS INDEPENDENT STUDY DIVISION
CLASS 500 Educational display
CLASS 501 Other related item 1
CLASS 502 Other related item 2
CLASS 503 Other related item 3