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Home > The Fair > 2023 EXHIBITOR'S GUIDE > Food Preservation

Food Preservation

FOOD PRESERVATION (Q)

Superintendent:
Christine Minney
christineminney@hotmail.com

Location: Main Building

Premium Awards:
Blue: $5
Red: $4
White: Ribbon Only

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 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 times requirement on size jars.
7. All jars must be clean.
8. Honey Entries: Must be in glass jar. NO PLASTIC.
9. Vinegars must not be touching lid. Use glass containers with screw cap or cork. NO plastic. Indicate whether the vinegar is infused or fermented.
10. 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 l: Fruit

Class ll: Vegetables

Class lll: Canned Meat and Seafood

Class lV: Fruit Spreads Jams, Jellies, Preserves, Marmalades, & Butters
Lots:
a. Jams
b. Jellies
c. Conserves & Fruit Butters
d. Marmalades
e. Preserves
f. Syrups

Class V: Pickles and Relishes

Class Vl: Sauces
Lots:
a. Barbecue Sauce
b. Catsup
c. Chili Sauce
d. Horseradish
e. Mustard
f. Salsa
g. Other

Class Vll: Vinegars
Lots:
a. Fermented Vinegar
b. Infused Vinegar

Class Xlll: 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 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 lX. MIXES
Mixes should be in clear glass jars and must have contents and a recipe attached.


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