Department K - Food Preservation

Department K – Food Preservation

1. General Rules & Regulations

   1. The lids of all exhibit jars must be rust free.

   2. Exhibit may be opened for judging.

   3. Jars that become unsealed during the fair will be discarded and the premium forfeited.

   4. Label, placed on the jar lid must include as applicable to the specific exhibit:

      1. Product name

      2. Ingredients

      3. Preparation date

      4. Preparation method

      5. Processing time       

      6. Drying method (air, oven, dryer)

      7. Drying time
         
         

2. Canned Fruits & Vegetables

   1. Exhibit must be in a clear glass, standard pint or quart jar and sealed with a 2-piece vacuum cap.

   2. Exhibit jar must be clean and lid free of rust.

   3. Fruits and vegetables must be processed according to USDA guidelines or Ball Blue Book.

   4. Judging criteria:

      1. Uniformity and tightness of pack

      2. Color of food and clarity of liquid covering food

      3. Product quality

      4. Amount of head space and liquid covering food

      5. Correct processing method and time

      6. Presentation – clear jar, rust free lid.
         
         

3. Soft Spreads

1. Exhibit must be in a clear glass, standard ¹⁄4 pint, ¹⁄2 pint or pint jar and sealed with a 2-piece vacuum cap.  Cap must be free of rust.

2. Exhibit sealed with paraffin will be disqualified.

3. No freezer/refrigerator products will be accepted.

4. Judging criteria:

   1. Product quality

   2. General appearance

   3. Uniformity of fruit pieces where applicable

   4. Distribution of fruit and/or nut pieces in jell where applicable

   5. Clarity

   6. Flavor and texture

   7. Presentation – clear jar, rust free lid.

5. Soft spread definitions:

   1. Jelly – made from strained fruit juice and sugar cooked together.  Jelly is crystal clear and shimmering: firm enough to hold its shape outside the jar, yet soft enough to spread easily.

   2. Jam – Made by cooking crushed or chopped fruit with sugar.  Jams can be made from one fruit or a combination of fruits.  They should be firm but spread easily; jams do not hold the shape of the jar.

   3. Butter – made by cooking fruit pulp and sugar to a thick consistency that will spread easily. Spices may be added.

   4. Preserves – made by cooking fruit and sugar so that the fruit retains its shape, it's clear, shiny, tender, and plump.  The syrup is clear and varies from the thickness of honey to that of soft jelly.

   5. Conserves – jam-like products made by cooking two or more fruits with sugar.  A true conserve contains raisins and nuts.

   6. Marmalades – soft-fruit jellies containing small pieces of fruit and citrus peel evenly suspended in the transparent jelly.  They are similar in structure to jams.

6. Pickles, Relishes, Salsas

   1. Exhibit must be in a clear glass, standard ¹⁄2 pint, pint, or quart jar and sealed with a 2-piece vacuum cap.

   2. Exhibit must be clear and cap free of rust.

   3. Judging criteria:

      1. Product quality

      2. Uniformity of size

      3. Color

      4. Utilization of jar space

      5. Flavor, textures/crispness

   4. Exhibit may be opened for judging

7. Dried & Miscellaneous Foods

   1. Exhibit must be in a clean, clear glass jar with a tight fitting lid.  Lid must be free of rust.  Select a jar size appropriate to exhibit.

   2. Judging criteria:

      1. Product quality

      2. Material perfection

      3. Taste appropriate

      4. Uniformity of product color

      5. General appearance

 

 

Special Additional Premiums and Awards for Department K

The following special additional premiums and awards are compliments of the Washington County Agricultural Marketing Department

$50.00 will be awarded to the 1st place winners in the following classes.
          Section 0001, Class 0013 – Carrots
          Section 0001, Class 0017 – Whole Tomatoes in Juice
          Section 0002, Class 0011 – Strawberry Jam

In addition a 2010 Ball Canning Book will be awarded to the 1st thru 5th place winners in
           Section 0001, Class 0017 - Whole Tomatoes in Juice