Home > The Fair > PREMIUM BOOK > Exhibitors (Open Class) > Food Preservation

Food Preservation

FOOD PRESERVATION (Q)

Superintendent: Minnie Knych knych@rockisland.com

Location: Main Building


Premium Awards:

Best of Class:Rosette Ribbon

Best of Show:Rosette Ribbon

Blue: $4
Red: $3
White: Ribbon Only


OPEN JUDGING WILL BE HELD ON WEDNESDAY MORNING

  • Danish System of judging will be used
  • ENTRIES MUST NOT BE LARGER THAN A QUART FOR SAFETY REASONS*

Entry Rules:

  • Exhibitors are limited to 10 entries in this department.
  • Products entered must be processed within the 12 months prior to the Fair.
  • All entries must be prepared using WSU, Ball/Kerr, Pectin Box, and USDA recommendations. The book, So Easy To Preserve published by University of GA is an acceptable recipe book.
  • ANY PRODUCT SEALED BY INVERSION METHOD WILL NOT BE ACCEPTED.
  • Entry tag must be complete with all pertinent information.
  • Water bath processed canned goods must be in standard canning jars (such as Kerr, Ball, Ideal) and sealed with lids. The rings must be removed. Please check USDA recipes for requirements on size jars.
  • JAMS AND JELLIES SEALED WITH PARAFFIN WILL NOT BE ACCEPTED.
  • COLORED JARS WILL NOT BE ACCEPTED FOR JUDGING.
  • All jars must be clean.
  • Honey Entries:One single entry must be in glass jar.NO PLASTIC.
  • Vinegars must not be touching lid. Use glass containers with screw cap or cork.NO plastic. Indicate whether the vinegar is infused or fermented.
  • Dried foods are to be exhibited in small size canning clear glass jars.Plastic bags will be disqualified.
  • Judging will be done using current USDA recommended standards. Bulletins with this information are available from the County Extension office.
  • Superintendents retain the right to disqualify any entry not meeting these standards.
  • Fruit Pie Filling



Class I: Fruit


Lots:

  • Apples, varied
  • Applesauce
  • Apricots
  • Blackberries
  • Blueberries
  • Cherries
    • Sweet light
    • Sweet dark
    • Pie
  • Peaches
  • Pears
  • Plums
  • Whole
  • Sliced

10. Raspberries

11. Rhubarb

12. Strawberries

13. Spiced Fruit

14.Other

16.Fruit Juices

Class II: Vegetables

Lots:

  • Asparagus
  • Beets
  • Broccoli
  • Carrots
    • Sliced
    • Whole
  • Cauliflower
  • Chard
  • Corn
  • Green Beans
  • Yellow Wax Beans
  • Juice
  • Mushrooms
  • Onions
  • Peas
  • Pumpkin
  • Salad Vegetables
  • Sauerkraut
  • Squash

A. Cream Style

B. Whole Kernel

A. Carrot

B. Tomato

C.Other

18.Tomatoes

  • Whole
  • Crushed
  • Stew mix
  • Mixed Vegetables
  • Other Vegetables (specify)
  • Soup

Class III: Canned Meat and Seafood

Lots:

  • Beef
  • Chicken
  • Meat Sauce
  • Mincemeat
  • Pork
  • Lamb
  • Turkey
  • Rabbit
  • Venison
  • Other Meat (SPECIFY)
  • Clams
  • Crab
  • Oysters
  • Salmon
    A. Salmon, Smoked
  • Tuna
  • Other Fish

Class IV: Jellies, Jams, Preserves, Fruit Butters

Lot 1: JAMS

  • Apricot
  • Blackberry
  • Blueberry
  • Boysenberry
  • Cherry
  • Grape
  • Loganberry
  • Marion berry
  • Peach
  • Plum
  • Raspberry
  • Rhubarb
  • Strawberry
  • Combination
  • Sugar Free
  • Other (Specify)

Lot 2: JELLIES

  • Apple
  • Blackberry
  • Blueberry
  • Boysenberry
  • Crab Apple
  • Currant
  • Grape
  • Huckleberry
  • Loganberry
  • Mint
  • Plum
  • Pear
  • Quince
  • Raspberry
  • Rhubarb
  • Strawberry
  • Wine Jelly
  • Native wild berry
  • Blackberry
  • Pepper
  • Other(SPECIFY)

Lot 3:Conserves & Fruit Butters

  • Apple Butter
  • Apricot
  • Blackberry
  • Cherry
  • Peach
  • Pear Butter
  • Pineapple
  • Plum
  • Rhubarb
  • Strawberry
  • Combination
  • Other (specify)

Lot 4:Marmalades

  • Orange
  • Any Other

Lot 5:Preserves

  • Apple
  • Blackberry
  • Blueberry
  • Pear
  • Other (Specify)

Lot 6:Syrups

  • Apple
  • Blackberry
  • Blueberry
  • Other (Specify

Class V:Honey

Lots:
1. Comb

2. Honey

3. Pollen

4. Other

Class VI: Pickles and Relishes

Lots:
1. Asparagus

2. Beet

3. Bread and Butter

4. Dill

a. Beans
b. Cucumber
c. Green tomato

5. Fruit

6. Kelp
7. Red Cabbage

8. Relish
a. Beet
b. Corn
c. Cranberry
d. Cucumber
e. Zucchini
f. Pepper

  • Zucchini
  • Olives
  • Watermelon
  • Sweet Pickles
  • Other Pickles (Specify)
  • Chutney
    • Cranberry
    • Mango
    • Pear
    • Peach
    • Rhubarb
    • Other

Class VII: Sauces

Lots:

  • Barbecue Sauce
  • Catsup
  • Chili Sauce
  • Horseradish
  • Mustard
  • Salsa
  • Vegetable Salsa
  • Fruit Salsa

7. Other (SPECIFY)

Class VIII: Vinegars

Lots 1: Fermented Vinegar

  • Flower
  • Fruit
  • Herb
  • Wine
  • Other (specify)

Lot 2:Infused Vinegar

  • Flower
  • Fruit
  • Herb
  • Wine
  • Other (specify)

Class IX:Dehydrated Food

STANDARDS FOR JUDGING:

  • Date Processed
  • Method – Time and temperature used for processing (i.e. dehydrated 6 hours at what temperature)
  • Uniform Size and Shape
  • Must be in glass jars
  • Free from visible mold growth and moisture;
  • Color appropriate for product, not too dark.
  • Fruit – Leathery and pliable
  • Vegetables – Brittle, hard, leathery or pliable, as applies to each vegetable
  • Leathers – Cut in 3-inch wide rolls

    • Apples (135 degrees) stickiness
    • Apricots
    • Bananas
    • Peaches
    • Pineapple
    • Pears
    • Plums
    • Other (SPECIFY)
  • Date Processed
  • Uniform Size and Shape
  • Must be in glass jars
  • Free from visible mold growth and moisture;
  • Color appropriate for product, not too dark.
  • Fruit – Leathery and pliable
  • Vegetables – Brittle, hard, leathery or pliable, as applies to each vegetable
  • Leathers – Cut in 3-inch wide rolls

    • Apples (135 degrees) stickiness
    • Apricots
    • Bananas
    • Peaches
    • Pineapple
    • Pears
    • Plums
    • Other (SPECIFY)

Lots:
1. Fruit

  • Vegetables
  • Nuts
  • Fruit Leathers
  • Hops
  • Herbs
  • Vegetables
    • Corn
    • Carrots
    • Garlic
    • Onions
    • Mushrooms
    • Peas
    • Tomatoes
    • Others (SPECIFY)
  • Nuts
  • Fruit Leathers
  • Hops
  • Herbs
  • Corn
  • Carrots
  • Garlic
  • Onions
  • Mushrooms
  • Peas
  • Tomatoes
  • Others (SPECIFY)
  • Cilantro
  • Basil
  • Dill
  • Marjoram
  • Mint
  • Oregano
  • Parsley
  • Sage
  • Thyme
  • Other (Specify)

Class X:Freeze-Dried Food

STANDARDS FOR JUDGING:

Lots:
1. Fruit

  • Cilantro
  • Basil
  • Dill
  • Marjoram
  • Mint
  • Oregano
  • Parsley
  • Sage
  • Thyme
  • Other (Specify)

CLASS XI CURED AND SMOKED MEATS & SEAFOOD

RULES:Meat and Seafood Jerky must be dried according to instructions in CSU Safe Meats or from U of GA So Easy To Preserve

Must be displayed in a screw top glass jar.

Lots:

CLASS XII MIXES

Mixes should be in clear glass jars and must have contents and a recipe attached.

Lots:

  • Bread
  • Cereals
  • Dessert
  • Drinks
  • Side dishes
  • Snacks
  • Soups
  • Spreads & Dips
  • Other (SPECIFY)
of 0
Back to
Top
< Back
X