CANNING DEPARTMENT I DIVISION I
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1 CANNING DEPARTMENT I DIVISION I SUPERINTENDENT: ASSISTANT SUPERINTENTDENT: JOLENE FARMER garyjolenefarmer@gmail.com JULIE NASH julie@nashelectrical.co AUGUST/SEPTEMBER 2018 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 26 th 27 th 28 th CANNING ENTRY 12:00 pm to 8:00 pm 29 th 30 TH 31 st FIRST DAY OF 2018 E.I.S.F. FAIR September 1 st E.I.S.F. PARADE 10:00 AM 2 nd 3 rd 9 th * Ribbons 10am 4pm CANNING RELEASE 10:00 am to 4:00 pm 10 th Ribbons 8:30am 7pm 4 th 11 th 5 th 6 th 7 th NEW FOR 2018 FREEZE-DRIED CATEGORY AND LOW SUGAR JELLY CATEGORY 8 th CLOSING DAY OF 2018 E.I.S.F. NOTE: ALL ENTRIES MUST BE PREPARED AND PROCESSED ACCORDING TO THE INSTRUCTIONS IN THE USDA CANNING BOOK. THIS CAN BE VIEWED OR DOWNLOADED AT: ENTRY FORMS: Forms available online at: and select the Exhibitors & Competitors button which is on the right side of the home page and scroll down to find your department. ADDITIONAL INSTRUCTIONS: See E.I.S.F. GENERAL INSTRUCTIONS ENTRY DATES: Agriculture Building Tuesday, August 28, 2018 from 12:00 p.m. to 8:00 p.m. No exhibits will be received after these hours FEES: $1.00 each for the first 4 entries or $5.00 per sheet. RELEASE DATE: Sunday, September 9, 2018, 10:00 a.m. 4:00 p.m. Canning Department 2018 Exhibitor Handbook 1 P age
2 CASH PREMIUMS: will be available on Park St. west of the main gate Monday - Saturday, September 3 8, 2018, from 10:00 a.m. to 8:00 p.m. Sunday, September 9, 2018 from 10:00 a.m. to 4:00 p.m. Monday, September 10, 2018 from 8:30 a.m. to 7:00 p.m. After September 11, 2018 awards will be given out only during regular office hours and may be picked up at the E.I.S.F. Main Office. Premiums not claimed by September 28, 2018 will be considered a donation and will revert back to the Fair s general fund. SPECIAL DEPARTMENT RULES: A. All entries shall consist of sealed metal lids on standard clear canning jars using either gold or silver lids. No novelty or decorator lids. No Quilted Jars. Bottles must be clean and have clean lid & ring. We are striving for uniformity for fairness in judging. B. Entries will not be opened and are judged on pack, uniformity, color and canning guidelines. C. ITEMS MUST BE CANNED WITHIN THE LAST 12 MONTHS. ARTICLES WINNING PRIZES IN PREVIOUS YEARS ARE NOT ELIGIBLE. D. Jars should be labeled on bottom, stating product name, canning method (water bath, pressure or drying, hot or raw pack), and length of processing time. E. One jar of food constitutes an entry. Only one article in a class will be accepted from any one person. F. Superintendent reserves the right to allow or disallow any entry. We change judges every year. If you don't place this year, please try again next year. Different judges like different things even though they follow the same judging criteria. G. Awards will be made according to the merits of the entry. If no competition exists or if an entry is not worthy of 1st premium, the judge may disqualify or award 2nd, 3rd or 4th premiums at his or her discretion. Only one of each placing in any one class will be awarded unless otherwise specified. Where no competition exists but the judge deems the entry worthy of a blue ribbon, a ribbon will be awarded and entry will be entered for Special Prizes. NO premium will be paid if no competition exists. Best of Class Ribbons and $10 will be awarded to: - Best Fruit - Best Vegetable - Best Canned Specialty - Best Dried Item - Best Jam, Jelly, Preserve, Marmalade - Best Pickle, Relish or Sauce - Best Jr. Canning - Best Men s Canning Canning Department 2018 Exhibitor Handbook 2 P age
3 AMATEUR ADULT DIVISION JUDGING CRITERIA FOR CANNED FRUIT, VEGETABLES AND MEAT Container: Tightly sealed containers of specified size, clean, neatly and properly labeled. Pack: Fullness-all space except proper head space 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. Uniform size pieces of food. Color: As nearly that of standard cooked product as possible; free from foreign matter and undue discoloration. Consistency: Tender without over cooking. Premium in Classes 1-199: 1 st place - $6.00; 2 nd place - $5.00; 3 rd place - $4.00 FRUIT Quart or Pint 1. Apples 9. Plums 2. Applesauce 10. Raspberries, Red 3. Apricots 11. Apple Pie Filling 4. Berries 12. Cherry Pie Filling 5. Cherries, Pie 13. Pie Filling, Any type 6. Cherries, Sweet 14. Any Other Fruit 7. Peaches 8. Pears VEGETABLES Quart or Pint 20. Asparagus 27. Squash or Pumpkin 21. Beans 28. Squash, Zucchini 22. Beets 29. Tomatoes, Diced 23. Carrots 30. Tomatoes, Juice 24. Corn 31. Tomatoes, Stewed 25. Peas 32. Tomatoes, Whole 26. Potatoes 33. Any Other Vegetable Canning Department 2018 Exhibitor Handbook 3 P age
4 CANNED SPECIALTIES Quart or Pint 35. Beans, Fancy Pack 42. Chili 36. Carrots, Fancy Pack 43. Soup 37. Mixed Vegetables 44. Tomato Salsa 38. Fruit Cocktail 45. Other Salsa 39. Fruit Juice 46. Chili Sauce 40. Fruit Syrup 47. Dried Beans 41. Spaghetti Sauce 48. Other DEHYDRATED FRUITS 1/2 cup Label jar with drying method. No unique or square jars or lids - use only regular half pint or pint jars. 50. Apples 51. Apricots 52. Berries 53. Cherries 54. Peaches 55. Pears 56. Prunes 57. Any Other Fruit DEHYDRATED VEGETABLES 1/2 cup Label jar with drying method. No unique or square jars or lids - use only regular half pint or pint jars. 60. Carrots 61. Corn 62. Peas 63. Onions 64. Tomatoes 65. Any Other Vegetable Canning Department 2018 Exhibitor Handbook 4 P age
5 DEHYDRATED HERBS 1/2 cup Label jar with drying method. No unique or square jars or lids - use only regular half pint or pint jars. 70. Basil 75. Rosemary 71. Chives 76. Sage 72. Dill 77. Thyme 73. Oregano 78. Any Other Herb 74. Parsley DEHYDRATED SPECIALTIES Fruit rolled in plastic wrap allowed in jars. 80. Fruit Leather, Apple 84. Fruit Leather, Peach 81. Fruit Leather, Apricot 85. Fruit Leather, Plum 82. Fruit Leather, Berry 86. Fruit Leather, Any Other Fruit 83. Fruit Leather, Cherry 87. Meat Jerky FREEZE DRIED VEGTABLES AND FRUITS No unique or square jars or lids use only regular half pint or pint jars. 90. Carrots 96. Apples 91. Corn 97. Bananas 92. Green Beans 98. Berries 93. Onions 99. Peaches 94. Potatoes 100. Any Other Fruit 95. Any Other Vegetable *************************************************** Canning Department 2018 Exhibitor Handbook 5 P age
6 JUDGING CRITERIA ALL SOFT SPREADS, JELLIES, JAMS, PRESERVES, MARMALADES, CONSERVES & FRUIT BUTTERS Appearance: Color-characteristic of fruit Clearness-jellies translucent Container-glass; practical; clean sealed lids (no paraffin seals or inversion method) Neatly & properly labeled. 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. Fruit Butters-fruit that has been pressed through a sieve; no separation of fruit and juice. Jams-crushed fruit; no separation of fruit and juice. Conserves-similar to jams but always contain a mixture of fruits & usually have nuts & sometime raisins added. JELLIES 101. Apple 102. Apricot 103. Berry 104. Blackberry 105. Cherry 106. Chokecherry 107. Currant 108. Grape 109. Huckleberry 110. Jalapeno Pepper 111. Mint 112. Peach 113. Plum 114. Raspberry 115. Strawberry 116. Low Sugar any kind 117. Any Other Jelly Canning Department 2018 Exhibitor Handbook 6 P age
7 JAMS No freezer jams Jam is any mashed fruit preserved in sugar Apricot 129. Plum 121. Cherry 130. Raspberry 122. Chokecherry 131. Rhubarb 123. Fruit Combination 132. Strawberry 124. Grape 133. Fruit Butter 125. Huckleberry 134. Low Sugar any kind 126. Mixed Berry 135. Any Other Jam 127. Peach 128. Pear PRESERVES Preserves are fruit in which the tissues of fruit have absorbed a heavy sugar syrup until they are filled with syrup instead of water, and are whole or large pieces Cherry 143. Strawberry 141. Peach 144. Other Berry 142. Pear 145. Any Other Preserve MARMALADES Marmalades are usually made from fruits which have some jelly making properties, though sliced oranges or lemons may be added Apricot 151. Cherry 152. Orange 153. Peach 154. Any Other Marmalades *************************************************** Canning Department 2018 Exhibitor Handbook 7 P age
8 JUDGING CRITERIA PICKLES & RELISHES Container: Tightly sealed; clear jars designed for canning of specific size; clean; neatly and properly labeled. Appearance: Color uniform; attractive; characteristic of kind with no darkening on the 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. Vegetables, 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. PICKLES & RELISHES Quart or Pint Jars 170. Pickled Beans (Dilly Beans) 177. Pickles, Sweet 171. Pickled Beets 178. Relish, Corn 172. Pickled Mixed Vegetables 179. Relish, Pickle 173. Pickled Peppers 180. Relish, Mixed Vegetable 174. Pickles, Bread & Butter 181. Relish, Tomato 175. Pickles, Dill 182. Relish, Zucchini 176. Pickles, Fruit 183. Any Other Pickle or Relish MEATS Quart or Pint 195. Beef 196. Chicken or Turkey 197. Fish 198. Pork 199. Wild Meat Canning Department 2018 Exhibitor Handbook 8 P age
9 200. **FOUR STAR CANNING AWARD** Open to ADULTS ONLY Exhibitors MUST enter in at least one other canning category. 1st Place Winner will not eligible to enter category for 2 consecutive years. Exhibitor must enter all four items as a single entry. Fruit - 1 pint Vegetable - 1 pint Pickle - 1 pint Jam or Jelly - 1 pint - must be cooked Special Awards 1st - $ nd - $ rd - $ th - $25.00 JUNIOR DIVISON BOYS & GIRLS (AGE 12-17) Premium Classes : 1 st place - $6.00; 2 nd place - $5.00; 3 rd place - $4.00 JUNIORS MAY ENTER ONLY IN THEIR AGE DIVISION Refer to Amateur Adult Division for specific rules and requirements 210. Beans 221. Fruit Dehydrated, Any Variety 211. Carrots 222. Fruit Leather, Any Variety 212. Corn 223. Jam 213. Other Vegetable 224. Jelly 214. Apples 225. Pickle 215. Peaches 226. Relish 216. Pears 227. Salsa 217. Other Fruit 228. Other 218. Juice, Fruit or Vegetable 219. Vegetable, Dehydrated Any Variety 220. Herbs, Dehydrated, Any Variety Canning Department 2018 Exhibitor Handbook 9 P age
10 MEN S DIVISION Premium Classes : 1 st place - $6.00; 2 nd place - $5.00; 3 rd place - $4.00 Quart or Pint If category available in Men s Division, entry MUST be entered in Men s Division, unless two entries of different types (i.e. carrots or beans: Any Vegetable) then one entry will be entered in Men s Division and one entry in General Canning Division. The same item cannot be entered in two different divisions. Refer to Amateur Adult Division for specific rules and requirements 230. Any Vegetable 231. Any Fruit 232. Any Jam or Jelly 233. Any Meat 234. Any Pickle 235. Any Dehydrated Item ½ cup in pint jar 236. Other Canning Department 2018 Exhibitor Handbook 10 P age
11 SUGAR SPECIAL AWARD To the exhibitor earning the most total points for PRESERVED FRUITS, JAMS AND JELLIES in the Senior and Junior Division of the CANNING DEPARTMENT. All entries must be made with C & H SUGAR and bear the official C & H Sugar Entry Labels, which must be visible throughout the fair. Labels may be obtained during entering and then attached to entry. Prizes will be in the form of store-redeemable certificates good for C & H Granulated Sugar, as follows: First Prize $25 in coupons Second Prize $20 in coupons Third Prize $15 in coupons BALL BRING OUT YOUR BEST FOOD PRESERVATION AWARDS 2018 Adult & Youth Premium Food Preservation Awards Adult 1st Place winners will receive Two (2) Six-Dollar ($6) Coupons for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) Coupon for Ball Pectin. Adult 2nd Place winners will receive One (1) Six-Dollar ($6) Coupons for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) Coupon for Ball Pectin. Youth 1st Place winners will receive One (1) Six-Dollar ($6) Coupons for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) Coupon for Ball Pectin. Canning Department 2018 Exhibitor Handbook 11 P age
CANNING DEPARTMENT I DIVISION I
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