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. Strawberries | 2.00 | 1.00 | HM |
| 11. 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. Tomatoes | 2.00 | 1.00 | HM |
| 9. Tomato Sauce | 2.00 | 1.00 | HM |
| 10. Vegetable Soup | 2.00 | 1.00 | HM |
| 11. Any Other Vegetable (Identify) | 2.00 | 1.00 | HM |
SCORE CARD 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 - 25 points - that of natural fruit or vegetable Liquid - 15 points - 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 - 30 points - uniformly well-ripened products; no defective or over-ripe fruits or vegetables. Only young and tender vegetables should be canned. Appropriate Size - 15 points - uniformity and shape and size appropriate for product as to jars, only pints or quarts Pack and Fill 15 points - 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. TOTAL POINTS - 100 *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. | |||
| Note: The Fair no longer accepts CANNED MEATS | |||
| Note: the Fair no longer accepts CANNED JUICES AND KETCHUPS | |||
| CLASS 5C - 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. Tomato Pickles (Green) | 2.00 | 1.00 | HM |
| 13. Any Other Pickle (Identify) | 2.00 | 1.00 | HM |
| 14. Any Other Relish (Identify) | 2.00 | 1.00 | HM |
SCORE CARD FOR JUDGING PICKLES Size and shape - Size and shape - 10 points - Flavor - 30 points - Natural not over spiced Texture - 30 points - Firm, not tough, soft or flabby Color - 15 points - Natural Preparation of pickle to liquid 10 points - Jar filled with pickles; liquid to cover and fill spaces Container - 5 points - Appropriate for pickles TOTAL POINTS - 100 | |||
| CLASS 5D - 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 |
| 4. Grape | 2.00 | 1.00 | HM |
| 5. Pepper, Green | 2.00 | 1.00 | HM |
| 6. Peach | 2.00 | 1.00 | HM |
| 7. Pear | 2.00 | 1.00 | HM |
| 8. Plum | 2.00 | 1.00 | HM |
| 9. Any Other Jelly (Identify) | 2.00 | 1.00 | HM |
SCORE CARD USED FOR JUDGING JELLY Color - 10 points - Pronounced yet natural color Clearness - 10 points - Transparent and sparkling Lack of Crystals - 10 points - Flavor - 25 points - Natural fruit flavor Consistency - 35 points - Tender, breaks with distinct cleavage; angles hold shape; should not be syrupy, sticky or tough Container - 10 points - Standard jars, half pints, pints, or quarts. TOTAL POINTS - 100 | |||
| CLASS 5E - JAMS, CONSERVES, MARMALADES, BUTTERS AND PRESERVES | |||
| 1. Any Butter | 2.00 | 1.50 | HM |
| 2. Any Conserve (Identify) | 2.00 | 1.50 | HM |
| 3. Any Jam (Identify) | 2.00 | 1.50 | HM |
| 4. Any Marmalade | 2.00 | 1.50 | HM |
| 5. Any Preserve (Identify) | 2.00 | 1.50 | HM |
SCORE CARD USED FOR JUDGING JAMS, CONSERVES, MARMALADES AND BUTTERS Smoothness - 20 points - Flavor - 35 points - Consistency and Texture - 30 points - Color and Clearness - 10 points - Container - 5 points - TOTAL POINTS - 100 | |||
SCORE CARD USED FOR JUDGING PRESERVES Fruit and Syrup
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| CLASS 5F - MISCELLANEOUS HOME INDUSTRY | |||
| 1. Dried Apples (Tray) | 2.00 | 1.00 | HM |
| 2. Dried Peaches (Tray) | 2.00 | 1.00 | HM |
| 3. Dried, Any Other Fruit (Tray) | 2.00 | 1.00 | HM |
| 4. Dried, Any Vegetables (Tray) | 2.00 | 1.00 | HM |
| 5. Eggs (1 doz. in Carton) | 2.00 | 1.00 | HM |
| 6. Soaps (1 bar) | 2.00 | 1.00 | HM |
| CLASS 5G - 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. Beeswax | 1.75 | 1.00 | HM |
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