Exhibits
DEPARTMENT 5
FOOD CONSERVATION
DEPARTMENT 5
FOOD CONSERVATION
| 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. 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 |
SCORE CARD 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 pints - 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 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. | |||
| 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 |
SCORE CARD FOR JUDGING MEATS All meats should be processed in a steam pressure canner. Appearance - 25 points - No, unusual cloudiness, normal color and appearance, spaces filled with liquid Pack - 15 points - Uniform, economical, free of excess fat Size and Uniformity of Pieces - 15 points - Uniform size Liquid or Fat - 15 points - Proper proportion to meat Texture - 20 points - Moist, firm, tender Container - 10 points - Standard Jar TOTAL POINTS - 100 | |||
| 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 |
SCORE CARD FOR JUDGING JUICES AND KETCHUPS Color - 20 points - typical color of well-ripened tomatoes or fruit Stability - 15 points - Little or no tendency to separate after standing a few minutes Absence of defects - 15 points - No particles of fiber, skin or seed Flavor - 45 points - Typical ripe tomato or fruit juice. No objectionable or "off' flavor Container - 5 points - Quart jar or bottle of suitable size; metal caps or regular canning tags. Should be processed in boiling water bath and have outright seal. TOTAL POINTS - 100 | |||
| 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 |
SCORE CARD FOR JUDGING PICKLES Size and shape - 10 points - Uniformity Flavor - 30 points - Natural not overspiced 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 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. Strawberry | 2.00 | 1.00 | HM |
| 11. Any Other Jelly (Identify) | 2.00 | 1.00 | HM |
SCORE CARD 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, should be sealed with a thin layer of paraffin over jelly. TOTAL POINTS - 100 | |||
| 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 Jam | 2.00 | 1.50 | HM | 5. Blueberry Preserve | 2.00 | 1.50 | HM |
| 6. Damson Preserve | 2.00 | 1.50 | HM |
| 7. Fig Preserve | 2.00 | 1.50 | HM |
| 8. Grape Marmalade | 2.00 | 1.50 | HM |
| 9. Grape Hull Preserve | 2.00 | 1.50 | HM |
| 10. Orange Marmalade | 2.00 | 1.50 | HM |
| 11. Peach Jam | 2.00 | 1.50 | HM |
| 12. Peach Preserve | 2.00 | 1.50 | HM |
| 13. Pear Preserve | 2.00 | 1.50 | HM |
| 14. Plum Jam | 2.00 | 1.50 | HM |
| 15. Strawberry Jam | 2.00 | 1.50 | HM |
| 16. Strawberry Preserve | 2.00 | 1.50 | HM |
| 17. Any Other Butter | 2.00 | 1.50 | HM |
| 18. Any Other Conserve (Identify) | 2.00 | 1.50 | HM |
| 19. Any Other Jam (Identify) | 2.00 | 1.50 | HM |
| 20. Any Other Marmalade | 2.00 | 1.50 | HM |
| 21. Any Other Preserve (Identify) | 2.00 | 1.50 | HM |
SCORE CARD 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 | |||
SCORECARD FOR JUDGING PRESERVES Fruit and Syrup
| |||
| CLASS 5I - 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 5J - 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 |
Return to 61st Fair Main Page