FOOD PRESERVATION
FOOD PRESERVATION (Page 1 of 3)
Name:___________________________ Club:_____________________ Date Leader
Guidelines for Project Proficiency Award Initials
BEGINNING
CANNING
Learn:
1. Basic classification of foods – acid, low acid, etc. ______ ______
2. Kinds of canners and when to use which. ______ ______
3. About canning jars, lids, and other necessary equipment. ______ ______
4. About seasonal availability of food – when food is plentiful
and least expensive. ______ ______
5. The recommended canning method, time, and temperature for
fruits and tomatoes. ______ ______
Do:
1. Help select fruit or tomatoes for canning. ______ ______
2. Learn to use the water bath canner. ______ ______
3. Assemble equipment, wash jars. ______ ______
4. Learn how to wash and prepare fruit for canning (peeling,
quartering, etc.). ______ ______
5. Learn how to fill jars, remove air bubbles, etc. ______ ______
6. Help can three fruits or two fruits and tomatoes. ______ ______
7. Learn to check for a seal. ______ ______
8. Learn how to label and store canned foods. ______ ______
9. Judge product for taste, color, and for safe keeping qualities. ______ ______
Explore:
1. The cost of home canned product versus a like product
commercially canned. ______ ______
2. Ways to serve the canned foods to the family. List five. ______ ______
JAMS AND JELLIES
Learn:
1. Methods for making jams and jellies. ______ ______
2. When the best fruits for jam and jelly are available. ______ ______
Do:
1. Select and prepare fruit for jam. ______ ______
2. Make a freezer jam with commercial pectin. ______ ______
3. Select proper containers for freezer jam. ______ ______
4. Label and store jam. ______ ______
5. Judge jam for color, flavor, and texture. ______ ______
Explore:
1. Ways to serve jam to the family. List five ______ ______
2. The cost of a jar of jam and compare this with an equal weight
at the supermarket. ______ ______
3. The keeping quality of jam. After several months, check for
“freezer burn” or other changes. ______ ______
(continued next page)
(Page 2 of 3)
DRYING
Learn:
1. How drying preserves food. ______ ______
2. Different ways to dry food. ______ ______
Do:
1. Select fruit for making leather. ______ ______
2. To blanch vegetables before drying ______ ______
3. Different types of antioxidants (anti-darkening agents) and the
advantages and disadvantages of each. ______ ______
4. To package and store dried foods. ______ ______
5. About shade drying of herbs.
Do:
1. Sulfur and dry a light colored fruit. ______ ______
2. Blanch and dry a vegetable. ______ ______
3. Dry a vegetable that doesn’t require blanching. ______ ______
4. Dry herbs. ______ ______
5. Judge dried foods. ______ ______
Explore:
1. Two different ways of using dried vegetables. ______ ______
2. Time of re-hydration and quality of re-hydrated vegetables. ______ ______
3. The best way to dry vegetables; sun, oven, or dehydrator. ______ ______
4. Different ways of using dried fruits. ______ ______
FREEZING
Learn:
1. Which foods freeze and thaw well. ______ ______
2. How long different foods can be kept frozen without quality loss. ______ ______
3. How to thaw foods safely, and when it’s okay to refreeze. ______ ______
4. About blanching vegetables for the freezer. ______ ______
5. About air-cooling versus water-cooling of balanced vegetables. ______ ______
6. About freezing prepared foods. ______ ______
Do:
1. Blanch and freeze three or four different vegetables. ______ ______
2. Freeze cookies, baked and unbaked. ______ ______
3. Freeze a homemade TV dinner. ______ ______
4. Properly thaw and prepare frozen prepared food. Serve. ______ ______
5. Prepare and serve frozen vegetables. ______ ______
Explore:
1. Quality losses of frozen foods (texture, color, taste). ______ ______
2. Ways to keep records of food going in and coming out of the freezer._____ ______
3. The differences in blanched, unbalanced, and overbalanced
green beans. ______ ______
4. Energy costs of frozen foods compared with other methods of
Preserving and storing foods. ______ ______
(continued next page)
(Page 3 of 3)
STORAGE OF NUTS
Learn:
1. About the effects of time, temperature, and oxygen on the flavor
of nuts. ______ ______
2. Ways to prevent insect infestation. ______ ______
3. Ways to increase the shelf life of shelled nuts. ______ ______
Do:
1. Store shelled nut meats in proper containers at room temperature,
refrigerator temperature, and in the freezer. At 2 week intervals,
taste and record any signs of rancidity. ______ ______
2. From the same group of nuts, store some in the shell in a cool,
dry place, check these at 2 week intervals for signs of rancidity. ______ ______
3. Record any insect infestation in the four groups of nuts. ______ ______
4. Store nuts in a modified atmosphere (if available) using dry ice
(solid carbon dioxide). Record insect infestation and rancidity. ______ ______
Explore:
1. After completing this experiment, explain which is the best
method for storing nuts. Why? ______ ______
Leader’s Signature:__________________________________ Date:___________________
FOOD PRESERVATION
Name:___________________________ Club:_____________________ Date Leader
Guidelines for Project Proficiency Award Initials
ADVANCED
CANNING
Learn:
1. How to use the pressure canner. ______ ______
2. Methods for canning vegetables. ______ ______
3. To judge canned meats and vegetables for color, texture,
pack, and seal. ______ ______
Do:
1. Can two or three different vegetables. ______ ______
2. Can meat, poultry, or fish. ______ ______
Explore:
1. Methods to use in telling or showing others how to safely can
vegetables and meats. ______ ______
2. Needs for canned foods for one year for the family. Which of the
foods can be preserved more cheaply at home? ______ ______
3. The types of spoilage that occur in canned food. ______ ______
JAM AND JELLIES
Learn:
1. Which fruits have enough pectin and acid for the long boil method?______ ______
Do:
1. Make 3 or 4 jams and jellies by the long boil method. ______ ______
2. Compare taste, texture, and color to those make with commercial
pectin or by freezer method. ______ ______
Explore:
1. Jelling problems as they are related to acid, pectin, and sugar content._____ ______
2. One of the low sugar or artificial sweetener jams. Compare. ______ ______
FERMENTATIOM AND BRINING
Learn:
1. About lactic acid fermentation of cucumbers and cabbage. ______ ______
2. What causes spoilage problems in fermented foods? ______ ______
3. The salt brining process for vegetables. ______ ______
Do:
1. Make fermented dill pickles or green tomatoes. ______ ______
2. Make sauerkraut. ______ ______
3. Can the pickles and sauerkraut. ______ ______
4. Make brined vegetables. ______ ______
Explore:
1. The effect of temperature on fermentation. ______ ______
2. Pickle recipes using freshened, brined pickles. ______ ______
3. The effect of surface scum and mold on fermented pickles. ______ ______
Leader’s Signature:__________________________________ Date:___________________
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