CANNING DEPARTMENT I DIVISION I SUPERINTENDENT: ASSISTANT SUPERINTENTDENT: JOLENE FARMER garyjolenefarmer@gmail.com JULIE NASH julie@nashelectrical.co AUGUST/SEPTEMBER 2017 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 27 th 28 th 29 th **CANNING ENTRY 12:00 pm to 8:00 pm 30 th 31 st SEPTEMBER 1 st FIRST DAY OF 2017 E.I.S.F. FAIR 2 nd E.I.S.F. PARADE STARTS AT10:00 AM 3 rd 4 th 10 th * Ribbons 10am 4pm *CANNING RELEASE 10:00 am to 4:00 pm 11 th Ribbons 8:30am 7pm 5 th 12 th 6 th 7 th 8 th 9 th CLOSING DAY OF 2017 E.I.S. FAIR NEW FOR 2017 NEW STARTING DATE, FAIR OPENS ON FRIDAY, SEPTEMBER 1, 2017. ENTRY DATE HAS BEEN CHANGED TO TUESDAY, AUGUST 29, 2017 EXHIBITOR HANDBOOK WILL BE AVAILABLE ONLINE ONLY. NOTE: ALL ENTRIES MUST BE PREPARED AND PROCESSED ACCORDING TO THE INSTRUCTIONS IN THE USDA CANNING BOOK. THIS CAN BE VIEWED OR DOWNLOADED AT: www.nchfp.uga.edu ENTRY FORMS: Forms available online at www.funatthefair.com ADDITIONAL INSTRUCTIONS: See E.I.S.F. GENERAL INSTRUCTIONS ENTRY DATES: Agriculture Building Tuesday, August 29, 2017 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 will be charged to all exhibitor s. RELEASE DATE: Sunday, September 10, 2017, 10:00 a.m. 4:00 p.m.
CASH PREMIUMS: will be available on Park St. west of the main gate Monday - Saturday, September 4 9, 2017, from 10:00 a.m. to 8:00 p.m. Sunday, September 10, 2017 from 10:00 a.m. to 4:00 p.m. Monday, September 11, 2017 from 8:30 a.m. to 7:00 p.m. After September 12, 2017 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 29 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
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. Premiums in classes 1-199: 1st- $6.00; 2nd- $5.00; 3rd- $4.00 FRUIT Quart or Pint 1. Apples 9. Plums 2. Applesauce 10. Raspberries, Red 3. Apricots 11. Cherry Pie Filling 4. Berries 12. Apple Pie Filling 5. Pie Cherries 13. Pie Filling, Any 6. Cherries, Sweet 14. Other 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
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 DRIED FRUITS 1/2 cup Label jar with drying method. No unique or square jars or lids - use only regular half pint or pint jars. 55. Apples 59. Peaches 56. Apricots 60. Pears 57. Berries 61. Prunes 58. Cherries 62. Other DRIED VEGETABLES 1/2 cup No unique jars or lids - use only regular 1/2 pint or pint jars. 65. Carrots 68. Onions 66. Corn 69. Tomatoes 67. Peas 70. Other
DRIED HERBS 1/2 cup No unique jars or lids - use only regular 1/2 pint or pint jars. 75. Dill 80. Chives 76. Parsley 81. Rosemary 77. Sage 82. Basil 78. Thyme 83. Other 79. Oregano SPECIALTIES Entries in 1/2 Pint or Pint jars Fruit rolled in plastic wrap allowed in jars. 90. Fruit Leather, Apple 94. Fruit Leather, Peach 91. Fruit Leather, Apricot 95. Fruit Leather, Plum 92. Fruit Leather, Berry 96. Fruit Leather, Other 93. Fruit Leather, Cherry 97. Meat Jerky *********************************** 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 Entries in 1/2 Pint or Pint jars Paraffin seals are not recommended by the USDA. 100. Apple 108. Huckleberry 101. Apricot 109. Jalapeno Pepper 102. Berry 110. Mint 103. Blackberry 111. Peach 104. Cherry 112. Plum 105. Chokecherry 113. Raspberry 106. Currant 114. Strawberry 107. Grape 115. Other JAMS No freezer jams 1/2 Pint or Pint Jam is any mashed fruit preserved in sugar. 120. Apricot 127. Plum 121. Cherry 128. Raspberry 122. Chokecherry 129. Rhubarb 123. Grape 130. Strawberry 124. Huckleberry 131. Fruit Butter 125. Peach 132. Low Sugar 126. Pear 133. Other PRESERVES 1/2 Pint or Pint 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. 140. Cherry 143. Strawberry 141. Peach 144. Other Berry 142. Pear 145. Other
MARMALADES 1/2 Pint or Pint Marmalades are usually made from fruits which have some jelly making properties, though sliced oranges or lemons may be added. 150. Apricot 153. Peach 151. Cherry 154. Other 152. Orange ************************************ 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 AND SAUCES Quart or Pint Process in a boiling water bath for best results 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. Other
MEATS Quart or Pint 195. Beef 198. Pork 196. Chicken or Turkey 199. Wild Meat 197. Fish 200. **FOUR STAR CANNER AWARD** ADULTS ONLY Exhibitors MUST enter in at least one other category. 1st Place exhibitor not eligible to enter award 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 - $200.00 2nd - $100.00 3rd - $50.00 4th - $25.00
JUNIOR DIVISON BOYS & GIRLS (AGE 12-17) **JUNIORS MAY ENTER ONLY IN THEIR AGE DIVISION Premiums: 1st - $6.00; 2nd - $5.00; 3rd - $4.00 210. Beans 221. Fruit Dried, 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, Dried Any Variety 220. Herbs, Dried, Any Variety MEN S DIVISION Premiums: 1st- $6.00; 2nd- $5.00; 3rd- $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. 230. Any vegetable 231. Any fruit 232. Jam or Jelly 233. Meat 234. Pickle 235. Dried Item 236. Other
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; to the exhibitor earning the most total points for BAKED GOODS, and to the exhibitor earning the most total points for CANDIES in the Senior and Junior Divisions of the BAKING 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 2017 Adult & Youth Premium Food Preservation Awards Adult 1st Place winners will receive 2 (two) $5 product coupon (Ball or Kerr) and 1 (one) Free (up to $6 value) Coupon for Ball Pectin. *Adult 2nd Place winners will receive 1 (one) $5 product coupon and 1 (one) Free (up to $6 Value) Coupon for Ball Pectin. *Youth will receive 1 (one) $5.00 product coupon One (1) Free (up to $6 value) Coupon for Ball Pectin.