FOOD PRESERVATION (Q)
Superintendent:
Christine Minney
christineminney@hotmail.com
Location: Main Exhibit Hall
Premium Awards:
Blue: $5
Red: $4
White: Ribbon Only
The Danish System of judging will be used.
ENTRIES MUST NOT BE LARGER THAN A QUART FOR SAFETY REASONS*
RULES:
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.
1. Products entered must be processed within the 12 months prior to the Fair.
2. All entries must be prepared using WSU, Ball/Kerr, Pectin Box, and USDA or the book, "So Easy to Preserve" published by the University of GA, recommendations & recipes.
3. ANY PRODUCT SEALED BY INVERSION METHOD WILL NOT BE ACCEPTED.
4. Entry tag must be complete with all pertinent information.
5. Water bath processed canned goods must be in standard canning jars (such as Kerr, Ball, Ideal) and sealed with lids.
6. Please check USDA recipes for processing time requirements on size jars.
7. All jars must be clean.
8. Vinegar must not be touching the lid. Use glass containers with screw caps or cork. NO PLASTIC. Indicate whether the vinegar is infused or fermented.
9. Dried foods must be exhibited in clear glass jars. Plastic bags will be disqualified.
JAMS AND JELLIES SEALED WITH PARAFFIN WILL NOT BE ACCEPTED.
COLORED JARS WILL NOT BE ACCEPTED FOR JUDGING.
Class 1: Fruit
Class 2: Vegetables
Class 3: Canned Meat and Seafood
Class 4: Fruit Spreads Jams, Jellies, Preserves, Marmalades, & Butters
Lots:
a. Jams
b. Jellies
c. Conserves & Fruit Butters
d. Marmalades
e. Preserves
f. Syrups
Class 5: Pickles and Relishes
Class 6: Sauces
Lots:
a. Barbecue Sauce
b. Catsup
c. Chili Sauce
d. Horseradish
e. Mustard
f. Salsa
g. Other
Class 7: Vinegars
Lots:
a. Fermented Vinegar
b. Infused Vinegar
Class 8: Dehydrated Food
STANDARDS FOR JUDGING:
- Must be in clear glass jars
- Include Date
- Processed Method – Time and temperature used for processing (i.e. dehydrated 6 hours at what temperature)
- Uniform Size and Shape Free from visible mold growth and moisture; Color appropriate for the 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
Lots:
a. Fruit
b. Fruit Leathers
c. Vegetables
d. Nuts
e. Herbs
f. Cured & Smoked Meat & 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
FREEZE DRIED PRODUCTS – are welcome to be entered.
Class 9. MIXES
Mixes should be in clear glass jars and must have contents and a recipe attached.