UNIT 4 PRESSURE CANNING – Department E - DIVISION 414
Class:
1. *1 JAR VEGETABLE OR MEAT EXHIBIT – Exhibit 1 jar of a canned vegetable or meat. Include only vegetables and meat canned in a pressure canner according to current USDA recommendations. Attach Food Preservation Label.
2. *3 JAR VEGETABLE EXHIBIT – Exhibit 3 jars of different kinds of canned vegetables. Include only vegetables canned in a pressure canner according to current USDA recommendations. Attach Food Preservation Labels.
3. *3 JAR MEAT EXHIBIT – Exhibit 3 jars of different kinds of canned meats. Include only meats canned in a pressure canner according to current USD recommendations. Attach Food Preservation Labels.
4. *QUICK DINNER - Exhibit a minimum of 3 jars to a maximum of 5 jars plus menu. Meal should include 3 canned foods that can be prepared within an hour. List complete menu on a 3 inch x 5 inch file card and attach to one of the jars. Entry must be processed according to current USDA recommendations. Attach Food Preservation Labels.
5. * 1 JAR TOMATO EXHIBIT - Exhibit 1 jar of a canned tomato product. Entry must be processed in a pressure canner according to current USDA recommendations. Attach Food Preservation Label.
6. * 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 pressure canner according to current USDA recommendations. Attach Food Preservation Label.