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• Program will be archived:http://fyi.uwex.edu/safepreserving/

Judging Home Preserved Foods

Lunch & Learn12 noon to 1 pm

July 7, 2014

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:1. Learn what makes a prize-winning food preservation exhibit2. Interest more people in exhibiting at fairs3. Encourage food preservation “experts” to become certified

judges

Resources for TodayJudging 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

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

Example of Wisconsin’s Danish System:

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.

Judging Home Preserved Foods

• Safety is primary consideration:– Judging at fairs is anopportunity to 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.

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.

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?

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.

Appearance, Attractiveness

• Quality of food being cannedAppearance 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.

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

Next …Lunchtime LearningJuly 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)