Exhibits
DEPARTMENT 5
FOOD PRESERVATION
DEPARTMENT 5
FOOD PRESERVATION
| CLASS 5A - CANNED FRUITS | 1ST | 2ND | HM |
| 1. Apples | 2.00 | 1.00 | HM |
| 2. Applesauce | 2.00 | 1.00 | HM |
| 3. Blackberries or Dewberries | 2.00 | 1.00 | HM |
| 4. Blueberries | 2.00 | 1.00 | HM |
| 5. Cherries | 2.00 | 1.00 | HM |
| 6. Figs | 2.00 | 1.00 | HM |
| 7. Peaches | 2.00 | 1.00 | HM |
| 8. Pears | 2.00 | 1.00 | HM |
| 9. Plums | 2.00 | 1.00 | HM |
| 10. Any Other Fruit (Identify) | 2.00 | 1.00 | HM |
| CLASS 5B - CANNED VEGETABLES | |||
| 1. Beans, Butter or Lima | 2.00 | 1.00 | HM |
| 2. Beans, Green Snap | 2.00 | 1.00 | HM |
| 3. Corn | 2.00 | 1.00 | HM |
| 4. Kraut (No green jars) | 2.00 | 1.00 | HM |
| 5. Okra | 2.00 | 1.00 | HM |
| 6. Peas | 2.00 | 1.00 | HM |
| 7. Peppers, Hot | 2.00 | 1.00 | HM |
| 8. Squash | 2.00 | 1.00 | HM |
| 9. Tomatoes | 2.00 | 1.00 | HM |
| 10. Tomato Sauce | 2.00 | 1.00 | HM |
| 11. Vegetable Soup | 2.00 | 1.00 | HM |
| 12. Any Other Vegetable (Identify) | 2.00 | 1.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING FRUITS AND VEGETABLES Fruits and tomatoes should be processed in boiling water bath and low acid vegetables processed in steam pressure canner. Color - that of natural fruit or vegetable Liquid - appropriate for product and method of processing Flavor* - natural flavor should be preserved as much as possible in canning. Don't overpower flavor with sugar Appearance - uniformly well-ripened products; no defective or over-ripe fruits or vegetables. Only young and tender vegetables should be canned. Appropriate Size - uniformity and shape and size appropriate for product as to jars, only pints or quarts Pack and Fill - containers should be standard quart pint or half pint canning jars. Attractiveness of packing, appropriate/standard sizing of containers for specific items. Filled to level specified by standard recommendations. *Flavor is very important, but cannot actually be judged since jars are not opened. All containers except Canned Fruits and Vegetables will be opened for judging. | |||
| CLASS 5C - CANNED MEATS | |||
| 1. Beef | 2.00 | 1.00 | HM |
| 2. Pork | 2.00 | 1.00 | HM |
| 3. Chicken | 2.00 | 1.00 | HM |
| 4. Fish | 2.00 | 1.00 | HM |
| 5. Veal | 2.00 | 1.00 | HM |
| 6. Lamb | 2.00 | 1.00 | HM |
| 7. Venison | 2.00 | 1.00 | HM |
| 8. Any Other Meat (Identify) | 2.00 | 1.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING MEATS All meats should be processed in a steam pressure canner. Appearance - No unusual cloudiness, normal color and appearance, spaces filled with liquid Pack - Uniform, economical, free of excess fat Size and Uniformity of Pieces -Uniform size Liquid or Fat - Proper proportion to meat Texture - Moist, firm, tender Container - Standard Jar, pint or quart | |||
| CLASS 5D - CANNED JUICES AND KETCHUPS | |||
| 1. Apple | 2.00 | 1.00 | HM |
| 2. Grape | 2.00 | 1.00 | HM |
| 3. Tomato | 2.00 | 1.00 | HM |
| 4. Any Other Juice | 2.00 | 1.00 | HM |
| 5. Tomato Ketchup | 2.00 | 1.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING JUICES AND KETCHUPS Color - typical color of well-ripened tomatoes or fruit Stability - Little or no tendency to separate after standing a few minutes Absence of defects - No particles of fiber, skin or seed Flavor - Typical ripe tomato or fruit juice. No objectionable or "off" flavor Container - Quart jar or bottle of suitable size; metal caps or regular canning tags. Should be processed in boiling water bath and have outright seal. | |||
| CLASS 5E - PICKLES | |||
| 1. Artichoke Pickles or Relish | 2.00 | 1.00 | HM |
| 2. Beet Pickles | 2.00 | 1.00 | HM |
| 3. Bread and Butter | 2.00 | 1.00 | HM |
| 4. Chow Chow | 2.00 | 1.00 | HM |
| 5. Cucumber Pickles | 2.00 | 1.00 | HM |
| 6. Okra Pickles | 2.00 | 1.00 | HM |
| 7. Onion Pickles | 2.00 | 1.00 | HM |
| 8. Peach Pickles | 2.00 | 1.00 | HM |
| 9. Pear Pickles | 2.00 | 1.00 | HM |
| 10. Pepper Pickles (Hot) | 2.00 | 1.00 | HM |
| 11. Pepper Relish | 2.00 | 1.00 | HM |
| 12. Squash Pickles | 2.00 | 1.00 | HM |
| 13. Tomato Pickles (Green) | 2.00 | 1.00 | HM |
| 14. Watermelon Rind Pickles | 2.00 | 1.00 | HM |
| 15. Any Other Pickle (Identify) | 2.00 | 1.00 | HM |
| 16. Any Other Relish (Identify) | 2.00 | 1.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING PICKLES Size and shape - Uniformity Flavor - Natural not overspiced Texture - Firm, not tough, soft or flabby Color - Natural Preparation of pickle to liquid - Jar filled with pickles; liquid to cover and fill spaces Container - Appropriate for pickles | |||
| CLASS 5F - JELLY | |||
| 1. Apple | 2.00 | 1.00 | HM |
| 2. Blackberry or Dewberry | 2.00 | 1.00 | HM |
| 3. Crab Apple | 2.00 | 1.00 | HM |
| 5. Pepper, Green | 2.00 | 1.00 | HM |
| 4. Grape | 2.00 | 1.00 | HM |
| 6. Pepper, Hot | 2.00 | 1.00 | HM |
| 7. Peach | 2.00 | 1.00 | HM |
| 8. Pear | 2.00 | 1.00 | HM |
| 9. Plum | 2.00 | 1.00 | HM |
| 10. Any Other Jelly (Identify) | 2.00 | 1.00 | HM |
Color - Pronounced yet natural color Clearness - Transparent and sparkling Lack of Crystals - Flavor - Natural fruit flavor Consistency - Tender, breaks with distinct cleavage; angles hold shape; should not be syrupy, sticky or tough Container - Standard jars, half pints, pints, or quarts. | |||
| CLASS 5G - *JAMS, CONSERVES, MARMALADES, BUTTERS AND PRESERVES | |||
| 1. Apple Butter | 2.00 | 1.50 | HM |
| 2. Apple Conserve | 2.00 | 1.50 | HM |
| 3. Blackberry or Dewberry Jam | 2.00 | 1.50 | HM |
| 4. Blueberry Preserve | 2.00 | 1.50 | HM |
| 5. Damson Preserve | 2.00 | 1.50 | HM |
| 6. Fig Preserve | 2.00 | 1.50 | HM |
| 7. Grape Marmalade | 2.00 | 1.50 | HM |
| 8. Grape Hull Preserve | 2.00 | 1.50 | HM |
| 9. Peach Jam | 2.00 | 1.50 | HM |
| 10. Peach Preserve | 2.00 | 1.50 | HM |
| 11. Pear Preserve | 2.00 | 1.50 | HM |
| 12. Plum Jam | 2.00 | 1.50 | HM |
| 13. Strawberry Jam | 2.00 | 1.50 | HM |
| 14. Strawberry Preserve | 2.00 | 1.50 | HM |
| 15. Any Other Butter | 2.00 | 1.50 | HM |
| 16. Any Other Conserve (Identify) | 2.00 | 1.50 | HM |
| 17. Any Other Jam (Identify) | 2.00 | 1.50 | HM |
| 18. Any Other Marmalade | 2.00 | 1.50 | HM |
| 19. Any Other Preserve (Identify) | 2.00 | 1.50 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING JAMS, CONSERVES, MARMALADES AND BUTTERS Smoothness - Flavor - Consistency and Texture - Color and Clearness - Container - | |||
THE FOLLOWING CRITERIA ARE USED FOR JUDGING PRESERVES Fruit and Syrup
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| CLASS 5H - MISCELLANEOUS HOME INDUSTRY | |||
| 1. Cane Syrup | 2.00 | 1.00 | HM |
| 2. Dried Apples (Tray) | 2.00 | 1.00 | HM |
| 3. Dried Peaches (Tray) | 2.00 | 1.00 | HM |
| 4. Dried, Any Other Fruit (Tray) | 2.00 | 1.00 | HM |
| 5. Dried, Any Vegetables (Tray) | 2.00 | 1.00 | HM |
| 6. Eggs (1 doz. in Carton) | 2.00 | 1.00 | HM |
| 7. Soaps (1 bar) | 2.00 | 1.00 | HM |
| CLASS 5I - HONEY | |||
| 1. Chuck Comb Honey jar w/ honey, comb and rock | 1.75 | 1.00 | HM |
| 2. Extracted Honey | 1.75 | 1.00 | HM |
| 3. Frame of Honey | 2.00 | 1.00 | HM |
| 4. Beeswax | 1.75 | 1.00 | HM |
| 5. Observation Hive | 5.00 | 3.00 | HM |
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