UNIT 3 BOILING WATER CANNING – Department E - DIVISION 408
Class:
1. *1 JAR FRUIT EXHIBIT – Exhibit 1 jar of a canned fruit. Entry must be processed in the boiling water bath according to current USDA recommendations. Attach Food Preservation Label.
2. *3 JAR FRUIT EXHIBIT - Exhibit 3 jars of different canned fruits. May be 3 different techniques for same type of product, ex. Applesauce, canned apples, apple pie filling, etc. Entry must be processed in a boiling water bath according to current USDA recommendations. Attach Food Preservation Label.
3. *1 JAR TOMATO EXHIBIT – Exhibit 1 jar of a canned tomato product. Entry must be processed in a boiling water bath or pressure canner according to current USDA recommendations. Attach Food Preservation label.
4. *3 JAR TOMATO EXHIBIT - Exhibit 3 jars of different canned tomato products (salsa, sauces without meats, juice, stewed, etc.) Entry must be processed in a boiling water bath or pressure canner according to current USDA recommendations. Attach Food Preservation Labels.
5. *1 JAR PICKLED EXHIBIT – Exhibit 1 jar of a pickled and/or fermented product. Entry must be processed in a boiling water bath according to current USDA recommendations. Attach Food Preservation Label.
6. *3 JAR PICKLED EXHIBIT – Exhibit 3 jars of different kinds of canned pickled and/or fermented products. Entry must be processed in the boiling water bath according to current USDA recommendations. Attach Food Preservation Labels.
7. *1 JAR JELLED EXHIBIT – Exhibit 1 jar of a jam, jelly, fruit butter or marmalade. Entry must be processed in the boiling water bath according to current USDA recommendations. Attach Food Preservation Label.
8. *3 JAR JELLED EXHIBIT – Exhibit 3 different kinds of jelled products. Entry may be made up of either pints or half pints. Entry must be processed in a boiling water bath according to current USDA recommendations. Attach Food Preservation Label.