Arkansas Food Preservation - Uaex.edu

2y ago
11 Views
3 Downloads
469.14 KB
5 Pages
Last View : 17d ago
Last Download : 2m ago
Upload by : Sabrina Baez
Transcription

Arkansas Food PreservationTable 1. 2014 Quick Guide to Recommended Canned Foods JudgingSpecifications*Canned Fruits, Vegetables, Tomatoes and mixed Tomato Products (except juice)plus BBQ sauceClearly written on label-water bath orpressure canner for canned fruits and sometomatoes, only pressure canner for vegetablesand mixed tomato products, check recipes forprocessing times and pressuresClear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for acceptable size of container– typically quart, pint or smaller½ inch canned fruit, BBQ sauce and tomatoesin water bath canner, 1 – 1 ½ inchesvegetables including tomatoes plus fruit inwater bath canner, liquid should coverproduce, color of liquid will vary depending onproduct, no floating piecesVaries but overall check for even size andshape of produce, no fancy pack except forcanned fruit, firm texture, fresh natural color,no bubbles, BBQ sauce should have smootheven consistency and colorLabel with processing method,pressure and timeContainerPack – headspace, liquidAppearance – texture,uniformity, produce qualityCanned Juices including TomatoClearly written on label, water bath for cannedfruit juices and water bath or pressure cannerfor tomato juice, check recipes for processingtimes and pressuresClear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for acceptable size of container– typically quart, pint or smaller, half-gallon isok for juices except tomato½ inch tomato juice, ¼ inch for fruit juices,color of liquid will vary depending on productVaries but bright with no crystals, naturalcolor, not concentrated, with no separation orlayeringLabel with processing method,pressure and timeContainerPack – headspaceAppearance – clarity,consistency, color1

Jellies**Label with processing method,pressure and timeClearly written on label, water bath method,check recipes for processing timesClear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for acceptable size of container– typically pint or smaller¼ inchVaries but overall check for natural anduniform color with no crystals, bubbles orforeign matter, should be firm enough to holdshape with no separation of layeringContainerPack – headspaceAppearance – clarity,consistency, colorJams and Conserves**Label with processing method,pressure and timeClearly written on label, water bath method,check recipes for processing timesClear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for acceptable size of container– typically pint or smaller¼ inchVaries but overall check for natural anduniform color with no crystals, bubbles, fruitpieces uniform in shape and evenly distributedthroughout jar, not runny or overly thickContainerPack – headspaceAppearance – clarity,consistency, colorPreserves and Marmalades**Label with processing method,pressure and timeClearly written on label, water bath method,check recipes for processing timesClear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for acceptable size of container– typically pint or smaller¼ inchVaries but overall check for natural anduniform color with no crystals, bubbles, fruitpieces uniform in shape and evenly distributedthroughout jar, syrup or jellied juice is clearand bright and looks thick like honeyContainerPack – headspaceAppearance – clarity,consistency, colorPickles and Fermented Foods including Relishes and ChutneysClearly written on label, water bath method,Label with processing method,check recipes for processing timespressure and time2

Clear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for correct size of container –typically quart, pint or smaller is acceptable½ inch, liquid covers all solids, no floatingpiecesVaries but overall check for even size andshape of produce, firm texture except forrelish and chutney, even natural color with afew exceptions where coloring is allowed, noseparation and bubblesContainerPack – headspace, liquidAppearance – texture,uniformity, produce qualityCanned Meats, Poultry and SeafoodClearly written on label, pressure cannermethod, check recipes for processing timesand pressuresClear, glass, Mason-type labeled on jar or onbox, clean, metal lid with ring, vacuum sealed,check recipes for correct size of container –typically quart, pint or smaller is acceptable1 inch meat and seafood and 1 ¼ inch poultry,ideally liquid should cover meat, color of liquidwill vary depending on product, liquid usedwill vary with product, and some fish do notneed liquid, check recipes for appropriateliquid specificationsVaries but overall check for even size andshape of meat pieces, free from fat or gristle,fresh natural color, no floured or fried meatsLabel with processing method,pressure and timeContainerPack – headspace, liquidAppearance – texture,uniformity, produce quality* Refer to the following references for recipes, recipes may also be provided from otherExtension publications (all recipes used must be updated or new post 1995 if not entry isdisqualified) and for additional detailed fair judging specifications:1. Fair Judging Manual Food Preservation Section 2014, update. University of ArkansasCooperative Extension Service.2. Judging Home Preserved Foods, 2003. National Center for Home Food Preservation andUniversity of Georgia Cooperative Extension Service.3. So Easy to Preserve, 1999 and 2004, 4th and 5th editions. University of GeorgiaCooperative Extension Service.4. USDA Complete Guide to Home Canning, 2009 revision. United States Department ofAgriculture and National Institute of Food and Agriculture.3

**Definitions1. Jelly is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to holdits shape.2. Jams are made from chopped, crushed or ground fruit with the shape of the fruit piecesnot retained during preparation.3. Conserves are a combination of fruits, usually citrus fruits and nuts, and sometimesraisins or coconut that has a consistency like jam.4. Fruit preserves consist of small, whole fruits or uniformly sized pieces of larger fruits in avery thick sugar syrup or slightly jellied juice.5. Marmalades consist of pieces of fruit cut in small pieces or slices, and usually includecitrus but a mixture of fruits may be used. The pieces of fruit or citrus peel aresuspended in a clear, translucent jelly.Prepared by Serena Fuller, Associate Professor of Nutrition and Food Safety, University of Arkansas Division ofAgriculture Cooperative Extension Service. Adapted from material originally prepared by Elizabeth Andress,Extension Foods Specialist, University of Georgia Cooperative Extension Service; and Allison Oesterle, EducationalProgram Specialist, University of Georgia Cooperative Extension Service.United States Department of Agriculture, University of Arkansas, and County Governments Cooperating. TheArkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, nationalorigin, religion, gender, age, disability, marital or veteran’s status or any other legally protected status, and is anEqual Opportunity Employer.4

Arkansas Food PreservationFood Preservation Recommend Script for County Fair Books1. All entries must have been preserved within the previous 12 months and can only beentered once.2. Exhibits must be labeled with the date of food preservation and method ofpreservation. Method must state whether canned in water bath, pressure canned orother, the process time and the pounds of pressure where appropriate. Entries withoutrequired labeling will not be judged. For labels contact County Extension Office.3. Judging will be done by comparison to recognized standards of quality and safety firstand then potentially when met by comparison to other exhibits to determine placingwithin a class (first, second, third).4. For judging and safety reasons jars must be clear glass with Mason-type labeled on jaror box with a clean metal lid and ring, vacuum sealed and of acceptable size per recipeinstructions – typically quart, pint or smaller.5. Due to safety reasons no canned squash including summer, zucchini or spaghetti,pureed or mashed pumpkin, sweet potatoes, or potatoes will be judged. Pickledsummer squash and zucchini are allowed.6. If recipe used is not from either: So Easy to Preserve, 1999 and 2004, 4th and 5th editions. University of GeorgiaCooperative Extension Service. USDA Complete Guide to Home Canning, 2009 revision. United States Department ofAgriculture and National Institute of Food and Agriculture. Then entry should also be accompanied by recipe from other Extension publicationsupdated or published after 1995.Prepared by Serena Fuller, Associate Professor of Nutrition and Food Safety, University of Arkansas Division ofAgriculture Cooperative Extension Service. Adapted from material originally prepared by Elizabeth Andress,Extension Foods Specialist, University of Georgia Cooperative Extension Service; and Allison Oesterle, EducationalProgram Specialist, University of Georgia Cooperative Extension Service.United States Department of Agriculture, University of Arkansas, and County Governments Cooperating. TheArkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, nationalorigin, religion, gender, age, disability, marital or veteran’s status or any other legally protected status, and is anEqual Opportunity Employer.5

2. Judging Home Preserved Foods, 2003. National Center for Home Food Preservation and University of Georgia Cooperative Extension Service. 3. So Easy to Preserve, 1999 and 2004, 4th and 5th editions. University of Georgia Cooperative Extension Service. 4. USDA Complete Guide to Home Canning, 2009 revision. United States Department of

Related Documents:

Microsoft Word - History - Preservation - Preservation Planning - Statewide Preservation Planning - Statewide Historic Preservation Plan 2013-2022 (PDF).doc Created Date 20151102152723Z

Phyllis Ragland Arkansas Richard Ramsey Arkansas Diana Ramsey Arkansas Rachel Rayl Arkansas Dustin Rhodes Arkansas Kaleem Sayyed Arkansas Beth Schooley Arkansas . Annie Buerhaus California Timothy Burg California Gregory Burns California

Buried in family cemetery near Searcy, White Co.; Chapter: Little Red River *Eno, Clara, Revolutionary Soldiers Buried in Arkansas, p 53-62. Arkansas History . Arkansas, DAR AR State Historian File. Cousott, Francois Buried Arkansas Co. at or near Arkansas Post; Chapters: Arkansas Post, Grand Prairie Plaque honoring 26 Rev.

A. C. A. means Arkansas Code Annotated. CHIEF means the Chief of the Arkansas Highway Police Division of the Arkansas Highway and Transportation Department. COMMANDER means the Arkansas Highway Police officer in charge of the Arkansas Highway Police Permit Section. COMMISSION means the Arkansas State Highway Commission (ASHC).

4 The Evans Graham Preservation Award Twent Years o Preservation mat Twenty Years of Preservation Impact Since its inception in 1998, The Evans Graham Preservation Award has sought to recognize and support non-profits and individuals dedicated to historic preservation in the State

Preservation as a Service for Trust (PaaST) Functional and Data Requirements for Digital Preservation Kenneth Thibodeau, Daryll Prescott, Richard Pearce-Moses, Adam Jansen, Katherine . Preservation Action Services 79 10.1.1. Submission Processing 79 10.1.2. Preservation Storage 86 10.1.3. Preservation Change 89 10.1.4. Access 93

Constant Dew Point, Change in Temperature Lower Dew Point Dew Point Calculator: www.dpcalc.org. Monitoring the Environment Compare T & %RH and its effect on preservation quality. Preservation Metrics PI - Preservation Index TWPI - Time Weighted Preservation Index. Preservation Metrics

ACCOUNTING 0452/22 Paper 2 October/November 2018 1 hour 45 minutes Candidates answer on the Question Paper. No Additional Materials are required. READ THESE INSTRUCTIONS FIRST Write your Centre number, candidate number and name on all the work you hand in. Write in dark blue or black pen. You may use an HB pencil for any diagrams or graphs. Do not use staples, paper clips, glue or correction .