Adult Department PRESERVED

Coordinator: Kathie Woolard, Greenbrae

Judges: Mary Garrison, Napa Bette Mae Rossi, Napa

Timeline & Rules

Entry Forms Due  On or before Thursday, May 15, 5 pm, Fair Office

Read Rules #4 and #5 thoroughly!

Entry Fee  $1.50 per Entry. Fee must accompany Entry Form.

Entry Limit  One per Exhibitor per Class, unless otherwise indicated.

Exhibits Received  2 Days Friday, June 6, 3 pm to 7 pm & Saturday, June 7, 10 am to 5 pm, Exhibit Hall

Release of Opened Jar  Tuesday, June 10, 9 am to 5 pm, Fair Office - Opened jars not picked up will be discarded. Exhibited Jars Released  Monday, July 7, 11 am 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 & Special Rosette Ribbon

2013 Winner – Heike Dittrich-Kruljac, Corte Madera

2014 Preservation Sweepstakes Point System st nd rd 1 Place, 5 Points - 2 Place, 4 Points, 3 Place, 3 Points - 4th Place, 2 Points, 5th Place , 1 Point Each Best of Show – 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.

5. Standard Jar: A container specifically or specially designed for cann ing 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 jaa rs with rings. Exception – Dried Products and . See Class listings.

6. Jar Labels: Exhibitor’s name, entry type, date and type of canning, Division and Class 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 , such as figs, should be made more acidic by adding lemon juice as directed in the University Agricultural Extension Service leafle t, “Home Canning of ”. Tomatoes and fruits, not including their juices, must be processed in a boiling water bath.

2014 Award Announceme ntn BALL® FRESH PRESERVING AWARD for Adult presented by: BALL® & KERR® Fressh Preservingn 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: Classic, 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.

2013 Ball® Fresh Preserving Award Winners

Fruits  1st Heike Dittrich-Kruljac, Corte Madera  2nd Linda Jeng, Greenbrae Pickl es  1st Edward Vorous, San Rafael  2nd Katherine Teree, San Rafael Soft Spreads  1st Katherine Teree, San Rafael  2nd Katherine Teree, San Rafael

 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 ------10% Tightly sealed clean containers of specified size, neatly and properly labeled. Pack ------25% 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 have suitable proportions of sugar. Product ------65% 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 ------100%

 Score Card for Judging Jellies, Jams,  Preserves, Marmalades, & Butters

Appearance ------30% Color - characteristic of fruit------15% Clearness-jellied ------10% Container - glass, practical, clean sealed lids (no paraffin seals) neatly labeled, specified size ------5%

Texture ------35% Jelly - tender, should quiver, cut easily and retain shape, no crystals. Preserves - pieces firm and whole. Clear, thick . 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 ------35% Characteristic, without excessive sweetness or overcooked flavor. Total Score ------100%

 Score Card for Judging

Flavor & Appearance ------20% Aroma & Bouquet ------20% Acid Balance ------20% General Quality ------40% Total Score ------100%

 Score Card for Judging Pickles &  Container ------10% 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 ------65% Color - uniform, attractive, characteristic of kind with no darkening on top or discoloration of ingredients ------15% Size - whole or pieces of suitable, uniform size ------15% Liquid - clear with no scum on top ------15% Texture ------20% 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 ------25% Choice of fruit and/or vegetable that is safe and suitable for home . Total Score------100%

Division 175 New! Apples

Class 2014 Featured Category

1 Apple Butter 2 Apple Jam 2013 Best of 3 Apple Jam, Mixed Fruit Show Winner 4 Apple Jelly Blueberries 5 Apple Jelly, Mixed Fruit Katherine 6 Apple Jam or Jelly, Low Sugar Teree San Rafael 7 Apple Jam or Jelly, Sugar Free 8 Apple Juice 9 Apple Mincemeat 10 Apple Molasses 11 Apple Preserves 12 Apple Syrup Best of Show - $25 & 13 Apples, Canned Special Rosette Ribbon 14 Apples, Canned Pie Filling 15 Apples, Dried 16 Apples, Pickled Apple Sweepstakes - 17 Applesauce, Plain High Point Exhibitor 18 Applesauce, Chunky 19 Applesauce, Cranberry (Division 175) 20 Applesauce, Spiced $50 & Special Rosette 21 Applesauce, Any other 22 , Apple based 23 Conserves, Apple based 24 Marmalade, Apple based 25 Vinegar, Apple Cider 26 Any other preserved apple product American System of Judging – Awards Offered per Class 1st Place ------$10 & Ribbon 2nd Place ------$8 & Ribbon 3rd Place ------$6 & Ribbon 4th Place & 5th Place ------$4 & Ribbon

Division 176 New! “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, 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.

Class 1 Six or more preserved items in a basket

American System of Judging – Awards Offered per Class 1st Place (Best of Show) ------$50 & Ribbon 2nd Place ------$40 & Ribbon 3rd Place ------$30 & Ribbon 4th Place ------$20 & Ribbon 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 ( Jam, Dill Pickles, etc.)

You may enter two entries per Class in this Division.

Class Class

1 Butters 10 Jellies

2 Conserves 11 Marmalades 2013 Best of Show 3 Dried Fish 12 Pickles Winner Home Grown Products 4 Dried Fruit 13 Preserves 5 Dried Meat 14 Relishes Brenda Bergquist 6 Dried Nuts, 15 Sauces Novato minimum 24 pieces 16 Vegetables, 7 Dried Vegetables Canned 8 Fruit, Canned 17 Sugar Free Preserved Home Grown Product 9 Jams 18 Any other Preserved Home Grown Product Danish System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 178 Butters

2013 Best of Class Glass Container - Minimum ½ Pint Show Winner Butters Apple Butter – Refer to Division 175 1 Butter, Apricot 5 Butter, Katherine 2 Butter, Cherry 6 Butter, Pumpkin Teree 3 Butter, 7 Butter, Quince San Rafael

4 Butter, Pear 8 Butter, Tomato 9 Butter, any other, please specify on entry form American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 179 Marmalades

Class Glass Container - Minimum ½ Pint 1 Marmalade, Blueberry 2 Marmalade, Carrot 3 Marmalade, Grapefruit

4 Marmalade, Lemon 5 Marmalade, Lime 2013 Best of Show Winner Marmalades 6 Marmalade, Mandarin/Tangerine 7 Marmalade, Mixed Fruit Katherine Teree 8 Marmalade, Onion San Rafael 9 Marmalade, 10 Marmalade, Spiced 11 Marmalade, any other, please specify on entry form American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 180 Conserves & Preserves

Class 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 175 1 Conserves, Blueberry 2 Conserves, Carrot

3 Conserves, Mixed Fruit 2013 Best of Show 4 Conserves, any other, please specify on entry form Winner 5 Preserves, Apricot Conserves & Preserves 6 Preserves, Blueberry 7 Preserves, Strawberry Katherine Teree 8 Preserves, Pear San Rafael continued ….

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 American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 181 Dried Foods

Class Minimum 8 pieces in sealed plastic bag or in a glass jar with lid. Dried Apples – Refer to Division 175 1 Fruit, Apricots 5 Fruit, Pears 2 Fruit, Bananas 6 Fruit, Persimmons 3 Fruit, Guava 7 Fruit, 4 Fruit, Mixed Variety 8 Fruit, 9 Fruit, any other, please specify on entry form 10 Fruit Leather

11 Herbs and Spices, please specify on entry form 12 Fish, Smoked 2013 Best of Show Winner Dried Foods 13 Jerky, Mild 14 Jerky, Spicy Karen Boyle 15 Salami Greenbrae 16 Trail Mix 17 Dried Food, any other, please specify on entry form American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 182 Canned Fruit

Class Glass Container - Minimum 1 Pint Canned Apples – Refer to Division 175 2013 Best of Show Winner Canned Fruit 1 Apricots 2 Cherries Linda Jeng 3 Grapes Greenbrae 4 Pears 5 , please specify kind on entry form 6 Any other Canned Fruit not listed, please specify on entry form.

American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

2013 Best of Show Winner Division 183 Jams Jams

Barbara Adams Class Glass Container - Minimum ½ Pint San Rafael Apple Jam – Refer to Division 175 1 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.

American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon 2nd Place ------$3 & Ribbon Best of Show - $10 & 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

2013 Best of Show Winner Division Jellies 184 Jellies

Heike Dittrich-Kruljac Class Glass Container - Minimum ½ Pint Corte Madera Apple Jelly – Refer to Division 175

1 Blackberry 7 Lemon 13 Pomegranate 2 Blueberry 8 Mint 14 Rose Petal 3 Boysenberry 9 Peach 15 Quince 4 Cranberry 10 Pear 16 Quince with additional Fruit 5 Grape 11 Pepper 17 Wine 6 Jalapeno 12 Plum 18 Mixed Fruit and/or Berry, any combination, please specify on entry form. 19 Any other Jelly not listed, please specify on entry form.

American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon 2nd Place ------$3 & Ribbon Best of Show - $10 & 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

2013 Betsey McCluskey Sweepstakes Award Results 1st Place Heike Dittrich-Kruljac Corte Madera 69 Points 2nd Place Katherine Teree San Rafael 45 Points 3rd Place Barbara Adams San Rafael 38 Points 4th Place Edward Vorous San Rafael 25 Points 5th Place Kathy Siegel Petaluma 24 Points 5th Place Louise Brown Corte Madera 24 Points 6th Place Carol Hunt Woodacre 22 Points 6th Place Sandy Fullerton San Rafael 22 Points 7th Place Rebecca Kraft San Rafael 20 Points 7th Place David Conrad Stinson Beach 20 Points

Division 185 Pickled Fruits & Vegetables

Class Glass Container - Minimum ½ Pint 1 Asparagus, Pickled 7 Cucumber, Sweet Pickles 2 Beets, Pickled 8 Onions, Pickled

3 Bread and Butter Pickles 9 Peppers, Pickled 4 Dilly Beans 10 Peaches, Pickled 2013 Best of Show Winner Pickled 5 Cucumber, Dill, whole 11 Pears, Pickled Fruits & Vegetables Pickles 12 Tomatoes, Pickled 6 Cucumber, Kosher Pickles 13 Watermelon Pickles Katherine Teree 14 Zucchini Pickles San Rafael 15 Any other Pickled Fruit, please specify on entry form. 16 Any other Pickled Vegetable, please specify on entry form. American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 186 Sauces & Relishes

Class Glass Container - Minimum ½ Pint

1 12 Pepper 2013 Best of Show Winner Sauces & Relishes 2 Catsup 13 3 Chili Sauce 14 , Mild Tanya Carter 4 Chili/Tomato Sauce 15 Salsa, Hot Rohnert Park 5 Chili Sauce, any other 16 Salsa, Corn 6 Chutney, Cranberry 17 Salsa, any other, Mango, etc. 7 Chutney, any other 18 Spaghetti Sauce 8 Corn Relish 19 Tomato Sauce 9 Cranberry 20 Zucchini Relish 10 Cucumber Relish 21 Any other Sauce or Relish not listed, 11 Fruit Relish please specify on entry form. American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 187 Canned Vegetables

Class 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 American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place --- Ribbons Special Rosette Ribbon

Division 188 Vinegars

2013 Best of Show Winner 2014 Featured Category Vinegars

Class Katherine Teree 1 San Rafael 2 Cane Vinegar 3 Champagne Vinegar

4 Cider Vinegar 5 Herb Vinegar  Bring 2 Glass Containers -­ 1 will be opened for judging, 6 Garlic Vinegar 1 for display during the Fair 7 Malt Vinegar  Minimum ½ Pint Each 8 Rice Vinegar  Exhibitor’s Choice for style of Container. 9 Sherry Vinegar 10 Red Wine Vinegar 11 White Wine Vinegar 12 Any other vinegar, please specify on entry form.

American System of Judging – Awards Offered per Class 1st Place------$10 & Ribbon 2nd Place ------$8 & Ribbon Best of Show - $25 & 3rd Place ------$5 & Ribbon Special Rosette Ribbon 4th Place and 5th Place ----- Ribbons

Division 189 Other Preserved Foods

Class Glass Container - Minimum 1 Pint

1 Brandied Cherries

2 Dessert Toppings 2013 Best of Show 3 Juices, Fruit Winner Other 4 Juices, Vegetable Preserved Foods

5 Kitchen Cordials (may use vinegar style bottle) Edward Vorous 6 , any type, minimum ½ pint San Rafael 7 Oil (may use vinegar style bottle) 8 Pie Fillings 9 Dressings (may use vinegar style bottle) 10 Spiced Fruits 11 Syrups, Fruit 12 Any other preserved food, please specify on entry form.

American System of Judging – Awards Offered per Class 1st Place ------$5 & Ribbon Best of Show - $10 & 2nd Place ------$3 & Ribbon 3rd Place through 5th Place -- Ribbons Special Rosette Ribbon