PRESERVED FOODS. Adult Department. The Betsey McCluskey Award. Bette Mae Rossi, Napa Kaylynne Van Saun, Redwood Valley.
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1 Adult Department PRESERVED FOODS Coordinator: Kathie Woolard, Greenbrae Judges: Mary Garrison, Napa Bette Mae Rossi, Napa Kaylynne Van Saun, Redwood Valley Timeline & Rules Entry Forms Due On or before Thursday, May 14, 5 pm, Fair Office Read Rules #4 and #5 thoroughly! Entry Fee $2 per Entry. Fee must accompany Entry Form. Entry Limit One per Exhibitor per, unless otherwise indicated. Exhibits Received 2 Days Friday, June 12, 3 pm to 7 pm & Saturday, June 13, 10 am to 5 pm, Exhibit Hall Release of Opened Jar Tuesday, June 16, 9 am to 5 pm, Fair Office - Opened jars not picked up will be discarded. Exhibited Jars Released Monday, July 6, 12 Noon to 7 pm, Exhibit Hall The Betsey McCluskey Award Named in honor of a long-time award winning exhibitor. The Award is based on the number of exhibits and awards won. $100 & 2014 Winner Kathy Teree, 2015 Food Preservation Sweepstakes Point System 1 st Place 5 Points 2 nd Place 4 Points 3 rd Place 3 Points 4 th Place 2 Points 5 th Place 1 Point Each Best of Show 3 Additional Points Each Ball Award 3 Additional Points 1. Eligibility: Open to all California residents. a. All entries in these divisions must be home prepared and canned or packaged by the exhibitor within one (1) year of the opening date of the Fair. b. Items which have been shown at any previous Marin County Fair are not eligible. 2. Local and State Rules govern this Competition. 3. Entry Forms: Exhibitor may enter more than one class on one Entry Form. 4. Number of Jars: Each entry shall consist of two standard jars of the same product. It is required that each entry have identical containers: one container will be opened for judging and returned to the exhibitor (see timeline); the other to be placed on display during the Fair. All products being considered for cash awards, which have not otherwise been eliminated from consideration, will be opened.
2 5. Standard Jar: A container specifically or specially designed for canning purposes. Other types of jars are not accepted. Note - Ball Collection Elite Platinum Wide Mouth Half Pint (8 oz) Glass Preserving Jars are acceptable. No paraffin seals. All canning must be in sealed jars with rings. Exception Dried Products and Vinegars. See listings. 6. Jar Labels: Exhibitor s name, entry type, date and type of canning, Division and must be plainly and securely placed on the bottom of all containers. 7. Non-Acid Foods: All vegetables, meats, poultry and fish must be canned under pressure. Low-acid fruit, such as figs, should be made more acidic by adding lemon juice as directed in the University Agricultural Extension Service leaflet, Home Canning of Fruits. Tomatoes and fruits, not including their juices, must be processed in a boiling water bath Award Announcement BALL FRESH PRESERVING AWARD for Adult Food Preservation presented by: BALL & KERR Fresh Preserving PRODUCTS Jarden Home Brands, marketers of Ball and Kerr Fresh Preserving Products is proud to recognize today s fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best in designated categories. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball Jars sealed with Ball Lids and Bands, or Ball Collection Elite Jars sealed with Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands. In addition, soft spread entries must be prepared using Ball Pectin: ic, Low or No-Sugar Needed or Liquid. Entries designated First Place from each category will receive: Two (2) Five- Dollar ($5) Coupons for Ball or Kerr Fresh Preserving Products and one (1) Free (up to $5 value) Coupon for Ball Pectin. Entries designated Second Place from each category will receive: One (1) Five- Dollar ($5) Coupon for Ball or Kerr Fresh Preserving Products and one (1) Free (up to $5 value) Coupon for Ball Pectin Ball Fresh Preserving Award Winners Fruits 1st Kathy Teree, 2nd Kathy Teree, Pickles 1st Tianne Cook, 2nd Heike Dittrich-Kruljac, Corte Madera Soft Spreads 1st Kathy Teree, 2nd David Conrad, Stinson Beach
3 Score Card for Judging Canned Fruit, Vegetables & Meats Note: Judges do not taste non-acid fruit, vegetables and meats, but jars are opened by the judge for inspection. Container % Tightly sealed clean containers of specified size, neatly and properly labeled. Pack % Fullness - all space except proper headspace filled. Neatness and Uniformity Liquid - just covers product with no excess. Clear with little or no cloudiness or small particles, free from gas bubbles. Fruit Syrups have suitable proportions of sugar. Product % Absence of defects. Original food high quality, free from indicated spoilage; meat properly trimmed. Uniformity - pieces of food reasonably uniform in size (fancy pack not practical) Color - as nearly that of standard cooked product as possible, free from foreign matter and undue discoloration. Consistency - tender without overcooking. Total Score % Score Card for Judging Jellies, Jams, Preserves, Marmalades, & Butters Appearance % Color - characteristic of fruit % Clearness-jellied % Container - glass, practical, clean sealed lids (no paraffin seals) neatly labeled, specified size % Texture % Jelly - tender, should quiver, cut easily and retain shape, no crystals. Preserves - pieces firm and whole. Clear, thick syrup. Marmalades - small thin pieces. Clear, thick syrup. Butters - fruit that has been pressed through a sieve. No separation of fruit and juice. Jams - crushed fruit. No separation of fruit and juice. Flavor % Characteristic, without excessive sweetness or overcooked flavor. Total Score % Score Card for Judging Vinegar Flavor & Appearance % Aroma & Bouquet % Acid Balance % General Quality % Total Score %
4 Score Card for Judging Pickles & Relishes Container % Tightly sealed, clean clear jars designed for canning of specified size, neatly and properly labeled. Label: Name of produce, date of pack, method used. Appearance % Color - uniform, attractive, characteristic of kind with no darkening on top or discoloration of ingredients % Size - whole or pieces of suitable, uniform size % Liquid - clear with no scum on top % Texture % Pickled Fruits - tender, plump, unbroken skins or flesh. Firm, not shriveled or overcooked. Vegetable Pickles or Relishes - uniformly firm and crisp, not shriveled from excess salt, acid or sugar. Safety and Suitability % Choice of fruit and/or vegetable that is safe and suitable for home pickling. Total Score % Division 175 Apples! Featured Category 1 Apple Butter 2 Apple Jam 3 Apple Jam, Mixed Fruit 4 Apple Jelly 5 Apple Jelly, Mixed Fruit 6 Apple Jam or Jelly, Low Sugar 7 Apple Jam or Jelly, Sugar Free 8 Apple Juice 9 Apple Mincemeat 10 Apple Molasses 11 Apple Preserves 12 Apple Syrup 13 Apples, Canned 14 Apples, Canned Pie Filling 15 Apples, Dried 16 Apples, Pickled 17 Applesauce, Plain 18 Applesauce, Chunky 19 Applesauce, Cranberry 20 Applesauce, Spiced 21 Applesauce, Any other 22 Chutney, Apple based 23 Conserves, Apple based 24 Marmalade, Apple based 25 Vinegar, Apple Cider 26 Any other preserved apple product Best of Show $25 & Winner Apples! Richard H. Smith San Francisco Apples! Sweepstakes High Point Exhibitor (Division 175) $50 & Special Rosette 2014 Sweepstakes Winner Apples! Kathy Teree 1st Place $10 & Ribbon 2nd Place $8 & Ribbon 3rd Place $6 & Ribbon 4th Place & 5th Place $4 & Ribbon
5 Division 176 From My Cupboard Rules 1. Entry to consist of a basket of six or more different foods that you have preserved within the last year. 2. One jar of each type. Example One jar of applesauce, apricot pineapple jam, canned pears, dried apricots, tomato sauce, etc. 3. Judged on appearance and presentation only. 4. List the items on a small card attached to basket. 5. Note Two additional jars of each item in your basket must also be entered in their proper division and class for tasting. 1 Six or more preserved items in a basket 1st Place (Best of Show) ---- $50 & Ribbon 2nd Place $40 & Ribbon Winner 3rd Place $30 & Ribbon From My Cupboard 4th Place $20 & Ribbon Donna Rich Novato 5th Place $10 & Ribbon Division 177 Preserved Home Grown Products In this Division all preserved products (fruit, vegetables, meat, etc.) must have been grown or raised by the exhibitor. Please indicate if organically grown. Glass Container - Minimum ½ Pint Dried - Minimum 8 pieces in sealed plastic bag or in glass jar with lid. Please specify kind on entry form (Strawberry Jam, Dill Pickles, etc.) You may enter two entries per in this Division. 1 Butters 2 Conserves 3 Dried Fish 4 Dried Fruit 5 Dried Meat 6 Dried Nuts, minimum 24 pieces 7 Dried Vegetables 8 Fruit, Canned 9 Jams 10 Jellies 11 Marmalades 12 Pickles 13 Preserves 14 Relishes 15 Sauces 16 Vegetables, Canned 17 Sugar Free Preserved Home Grown Product 18 Any other Preserved Home Grown Product Danish System of Judging Awards Offered per 1st Place $5 & Ribbon 2nd Place $3 & Ribbon Winner Home Grown Products David Conrad Stinson Beach
6 Division 178 Butters 1 Butter, Apricot 2 Butter, Cherry 3 Butter, Peach 4 Butter, Pear Glass Container Minimum ½ Pint Apple Butter Refer to Division Butter, Plum 6 Butter, Pumpkin 7 Butter, Quince 8 Butter, Tomato 9 Butter, any other, please specify on entry form 1st Place $5 & Ribbon Winner Butters Kathy Teree Division 179 Marmalades Glass Container Minimum ½ Pint 1 Marmalade, Blueberry 2 Marmalade, Carrot 3 Marmalade, Grapefruit 4 Marmalade, Lemon Winner 5 Marmalade, Lime Marmalades 6 Marmalade, Mandarin/Tangerine 7 Marmalade, Mixed Fruit Richard H. Smith San Francisco 8 Marmalade, Onion 9 Marmalade, Orange 10 Marmalade, Spiced 11 Marmalade, any other, please specify on entry form 2nd Place $3 & Ribbon Division 180 Conserves & Preserves Glass Container Minimum ½ Pint Conserve A mixture of fruit and/or vegetables. May include dried fruit and/or nuts. Conserves, Apple Based Refer to Division Conserves, Blueberry 2 Conserves, Carrot 3 Conserves, Mixed Fruit 4 Conserves, any other, please specify on entry form 5 Preserves, Apricot 6 Preserves, Blueberry 7 Preserves, Strawberry 8 Preserves, Pear continued. Winner Conserves & Preserves Kathy Teree
7 9 Preserves, Pear with Ginger 10 Preserves, Plum 11 Preserves, Any Savory Recipe 12 Preserves, Zucchini 13 Preserves, any other, please specify on entry form Division 181 Dried Foods Minimum 8 pieces in sealed plastic bag or in a glass jar with lid. Dried Apples Refer to Division Fruit, Apricots 5 Fruit, Pears 2 Fruit, Bananas 6 Fruit, Persimmons 3 Fruit, Guava 7 Fruit, Plums 4 Fruit, Mixed Variety 8 Fruit, Strawberries 9 Fruit, any other, please specify on entry form 10 Fruit Leather 11 Granola, (Homemade) 12 Herbs and Spices, please specify on entry form 13 Fish, Smoked Winner Dried Foods 14 Jerky, Mild 15 Jerky, Spicy George Little 16 Salami Ross 17 Trail Mix 18 Dried Food, any other, please specify on entry form 1st Place $5 & Ribbon Division 182 Canned Fruit Glass Container Minimum 1 Pint Canned Apples Refer to Division 175 Winner 1 Apricots Canned Fruit 2 Cherries Kathy Teree 3 Grapes 4 Pears 5 Peaches, please specify kind on entry form 6 Any other Canned Fruit not listed, please specify on entry form. 1st Place $5 & Ribbon
8 Division 183 Jams Winner Jams Richard H. Smith San Francisco Glass Container Minimum ½ Pint Apple Jam Refer to Division Apricot 9 Fig 17 Rhubarb 2 Blackberry 10 Grape 18 Rhubarb with Fruit 3 Blueberry 11 Kiwi 19 Strawberry 4 Boysenberry 12 Peach 20 Tomato 5 Carrot 13 Pear 21 Mixed Berry 6 Cherry 14 Pineapple 22 Mixed Fruit 7 Chili 15 Plum 23 Mixed Fruit & Berry 8 Cranberry 16 Raspberry 24 Any other Jam not listed, please specify on entry form. 2nd Place $3 & Ribbon Division 184 Jellies 1 Blackberry 2 Blueberry 3 Boysenberry 4 Cranberry 5 Grape 6 Jalapeno Glass Container Minimum ½ Pint Apple Jelly Refer to Division Lemon 8 Mint 9 Peach 10 Pear 11 Pepper 12 Plum Winner Jellies Kathy Teree 13 Pomegranate 14 Rose Petal 15 Quince 16 Quince with additional Fruit 17 Wine 18 Mixed Fruit and/or Berry, any combination, please specify on entry form. 19 Any other Jelly not listed, please specify on entry form. 2nd Place $3 & Ribbon 2014 Betsey McCluskey Sweepstakes Award Results 1 st Place Kathy Teree 69 Points 2 nd Place Kathy Teree 45 Points 3 rd Place Barbara Adams 38 Points 4 th Place Edward Vorous 25 Points 5 th Place Kathy Siegel Petaluma 24 Points 5 th Place Louise Brown Corte Madera 24 Points 6 th Place Carol Hunt Woodacre 22 Points 6 th Place Sandy Fullerton 22 Points 7 th Place Rebecca Kraft 20 Points 7 th Place David Conrad Stinson Beach 20 Points
9 Division 185 Pickled Fruits & Vegetables Glass Container Minimum ½ Pint 1 Asparagus, Pickled 2 Beets, Pickled 3 Bread and Butter Pickles 4 Dilly Beans 5 Cucumber, Dill, whole Pickles 6 Cucumber, Kosher Pickles 7 Cucumber, Sweet Pickles 8 Onions, Pickled 9 Peppers, Pickled 10 Peaches, Pickled 11 Pears, Pickled 12 Tomatoes, Pickled 13 Watermelon Pickles 14 Zucchini Pickles 15 Any other Pickled Fruit, please specify on entry form. 16 Any other Pickled Vegetable, please specify on entry form. 2nd Place $3 & Ribbon Division 186 Sauces & Relishes Glass Container Minimum ½ Pint 1 Barbecue Sauce 2 Catsup 3 Chili Sauce 4 Chili/Tomato Sauce 5 Chili Sauce, any other 6 Chutney, Cranberry 7 Chutney, any other 8 Corn Relish 9 Cranberry 10 Cucumber Relish 11 Fruit Relish 12 Pepper Relish 13 Pesto 14 Salsa, Mild 15 Salsa, Hot 16 Salsa, Corn 17 Salsa, any other, Mango, etc. 18 Spaghetti Sauce 19 Tomato Sauce 20 Zucchini Relish 21 Any other Sauce or Relish not listed, please specify on entry form. Division 187 Canned Vegetables Winner Pickled Fruits & Vegetables Tianne Cook Winner Sauces & Relishes Janet Paz Hayward Glass Container Minimum One Pint 1 Asparagus 5 Tomatoes, Solid Pack 2 Beans 6 Tomato Soup 3 Corn, Whole Kernel 7 Tomatoes, Stewed 4 Corn, Cream-style 8 Any other Vegetable, please specify
10 1st Place $5 & Ribbon Division 188 Vinegars 1 Balsamic Vinegar 2 Cane Vinegar 3 Champagne Vinegar 4 Cider Vinegar 5 Herb Vinegar 6 Garlic Vinegar 7 Malt Vinegar 8 Rice Vinegar 9 Sherry Vinegar 10 Red Wine Vinegar 11 White Wine Vinegar 12 Any other vinegar, please specify on entry form. 1st Place $10 & Ribbon 2nd Place $8 & Ribbon Best of Show $25 & 3rd Place $5 & Ribbon 4th Place and 5th Place Ribbons Division 189 Other Preserved Foods Glass Container Minimum 1 Pint 1 Brandied Cherries 2 Dessert Toppings 3 Juices, Fruit Winner Other 4 Juices, Vegetable Preserved Foods 5 Kitchen Cordials (may use vinegar style bottle) Kathy Teree 6 Mustard, any type, minimum ½ pint 7 Olive Oil (may use vinegar style bottle) 8 Pie Fillings 9 Salad Dressings (may use vinegar style bottle) 10 Spiced Fruits 11 Syrups, Fruit 12 Any other preserved food, please specify on entry form. 3rd Place through 5th Place -- Ribbons Winner Vinegars Karen Grant Bring 2 Glass Containers -- 1 will be opened for judging, 1 for display during the Fair Minimum ½ Pint Each Exhibitor s Choice for style of Container.
11 If you are a person with a disability and require an accommodation to participate in a County program, service or activity, requests for accommodations may be made by calling (Voice), (TDD/TTY), at least four work days in advance of the event. Copies of documents are available in alternative formats, upon request.
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