PRESERVED FOODS

PRESERVED FOODS

Sammye Finley (949.3371) & Tina Newman, Chairpersons

Premiums Offered: $768.00

First Place $3.00, Second Place $2.00, Third Place $1.00

References: Ball Blue Book of Preserving (Copyright 2005 or later) & USDA Complete Guide to home Cooking

1. Pieces should be uniform in size & packaged snugly, but allow for circulation of liquids

2. Products should be free from defects of blemishes, strings, stems, seeds, pits, & peels. Some recipes may require these items and it is acceptable if the recipe is in keeping with approved guidelines.

3. Liquids should cover the product, keeping within the head space guidelines.

4. Liquids should be clear and free from cloudiness and small particles.

5. Product should retain its natural characteristic color, or as nearly that of standard cooked product. It should be free from undue color loss.

6. Texture should be tender, but not overcooked.

7. Product should maintain its shape and size appropriate for recipe and preparation method.

8. Air bubbles should be kept to a minimum.

9. Gas bubbles denote spoilage and are identified by movement to the surface of the product while the jar is stationary.

10. Any entry exhibiting spoilage of any type must be disqualified.

11. Bands must be in place for transporting home-canned products; however, bands may be removed when presented for judging. This will aid in determining head space. Head space must correspond to recommendations from the references listed above.

12. All entries must be heat-processed following current canning guidelines from one of the references listed above.

13. If product was not processed according to approved recommendations, it must be disqualified.

14. The product must be preserved in Mason-type, threaded, home canning jars with self-sealing 2-piece lids.

ANY ITEM NOT ENTERED IN STANDARD CANNING JARS WILL BE DISQUALIFIED

ADULT AND STUDENT DIVISIONS

FRUITS

Lot 1. Any other fruit        Lot 2. Apples        Lot 3. Applesauce

Lot 4. Blackberries        Lot 5. Blueberries         Lot 6. Mincemeat

Lot 7. Peaches        Lot 8. Pears

VEGETABLES

Lot 9. Any other vegetable        Lot 10. Field Peas

Lot 11. Green Beans (No Shellies)        Lot 12. Green Beans (With Shellies)

Lot 13. Kraut        Lot 14. Okra

Lot 15. Soup Mixture        Lot 16. Tomatoes

Excluding: Pumpkin Butter, mashed or pureed pumpkin, & Winter Squash, no Summer Squash

JAMS, JELLIES & SOFT SPREADS

Lot 17. Any other jam, jelly, or soft spread        Lot 18. Apple Butter

Lot 19. Apple Jelly        Lot 20. Blackberry Jam

Lot 21. Blackberry Jelly        Lot 22. Blueberry Jam

Lot 23. Blueberry Jelly        Lot 24. Cherry Jelly

Lot 25. Grape Jelly        Lot 26. Muscadine Jelly

Lot 27. Peach Jam        Lot 28. Pear Preserves

Lot 29. Strawberry Jam

PICKLES & RELISHES

Lot 30. Any other pickles         Lot 31. Beet Pickles

Lot 32. Bread & Butter Pickles        Lot 33. Chow Chow

Lot 34. Mixed Pickles        Lot 35. Pickle Slices (Dill)

Lot 36. Pickle Slices (Sweet)        Lot 37. Pickle Spears (Dill)

Lot 38. Pickle Spears (Sweet)        Lot 39. Pickles- Whole (Dill)

Lot 40. Pickles- Whole (Sweet)         Lot 41. Pickled Okra

Lot 42. Relish        Lot 43. Salsa

Lot 44. Sauce- Chili        Lot 45. Sauce- Pasta Lot

46. Sauce- Tomato        Lot 47. Squash Pickles

DEHYDRATED FOODS

Lot 48. Fruit

Lot 49. Vegetables

JUICE

Lot 50. Apple

Lot 51. Grape

Lot 52. Tomato

HOMEMADE WINE

Lot 53. Any Other

Lot 54. Blackberry

Lot 55. Grape

Lot 56. Peach

MEAL

Lot 57. 4 Jars = A Meal

THEME CATEGORY

Lot 58. Green Tomato Salsa

Lot 59. Green Tomato Pickles (Kosher Dill)

Lot 60. Green Tomato Relish

Lot 61. Spiced Green Tomatoes

Lot 62. Green Tomato Pie Filling

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