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Exhibits - Department 5 Food Preservation
Exhibits
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
  • Shape - Fruits should be whole and have original shape as nearly as possible.
  • Clearness and Color - Fruit should be translucent and not too dark; liquid should be clear.
  • Texture - Tender, but firm and plump.
  • Pack and Fill - Appropriate arrangement of the fruit as related to the container. Filled 1/4" of top, water bath processed.
  • Consistency - Juice should be of honey consistency or slightly jellied.
  • Proportion of Syrup- About one-third as much syrup as fruit.
 
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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