Adult Department PRESERVED

FOODS

Coordinator: Kathie Woolard, Greenbrae

Judges: Welles Henderson, Davis Janet Henderson, Davis

Timeline & Rules

Entry Forms Due  On or before Thursday, May 16, 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 7, 3 pm to 7 pm & Saturday, June 8, 10 am to 5 pm, Exhibit Hall

Release of Opened Jar  Tuesday, June 11, 9 am to 5 pm, Fair Office - Opened jars not picked up will be discarded. Exhibited Jars Released  Monday, July 8, 11 am to 7 pm, Exhibit Hall

New! 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

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 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 jaars 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 : 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 leaflet, “Home Canning of ”. Tomatoes and fruits, not including their juices, must be processed in a boiling water bath.

2013 Award Announcementn BALL® FRESH PRESERVING AWARD for Adult Preservation 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.

2012 Ball® Fresh Preserving Award Winners

Fruits  1st Cynthia Brush, Santa Rosa  2nd Heike Dittrich-Kruljac, Corte Madera Vegetables  1st Donna Rich, Novato  2nd Brenda Bergquist, Novato Pickles  1st Darice Murray-McKay, Sausalito  2nd Shae Irving, Fairfax Soft Spreads  1st Sandy Fullerton, San Rafael  2nd Darice Murray-McKay, Sausalito

 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%

2012 Best of Division 176 Blueberries Show Winner

Class 2013 Featured Category Charles

1 Blueberry Preserves Garcia Richmond 2 Blueberry Jam 3 Blueberry Jelly 4 Blueberry Conserves, may include dried fruit and/or nuts 5 Blueberry Marmalade, may include fruit 6 Preserved Blueberries, sugar free 7 Any other Preserved Blueberry recipe – Blueberry Sauce, Dried Blueberries, Blueberry Vinegar, etc. American System of Judging – Awards Offered per Class 1st Place ------$15 & Ribbon 2nd Place ------$10 & Ribbon Best of Show - $10 & 3rd Place ------$8 & Ribbon 4th Place ------$5 & Ribbon Special Rosette Ribbon 5th Place ------$3 & Ribbon

2012 Best of Division 177 Butters Show Winner Butters

Class Glass Container - Minimum ½ Pint Elizabeth 1 Butter, Apple 5 Butter, Erskine 2 Butter, Apricot 6 Butter, Pumpkin Mill Valley

3 Butter, 7 Butter, Quince 4 Butter, Pear 8 Butter, 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 178 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 2012 Best of Show 1 Butters 10 Marmalades Winners 2 Conserves 11 Pickles Home Grown Products

3 Curds 12 Preserves David Conrad 4 Dried Fruit 13 Relishes Stinson Beach 5 Dried Meat 14 Sauces Donna Rich 6 Dried Vegetables 15 Vegetables, Novato 7 Fruit, Canned Canned 8 Jams 16 Sugar Free Preserved Home Grown Product 9 Jellies 17 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 179 Marmalades

Class Glass Container - Minimum ½ Pint 1 Marmalade, Carrot 2 Marmalade, Grapefruit 3 Marmalade, Lemon 4 Marmalade, Lime

5 Marmalade, Mandarin/Tangerine 2012 Best of Show Winner 6 Marmalade, Mixed Fruit Marmalades

7 Marmalade, Onion Shae Irving 8 Marmalade, Fairfax 9 Marmalade, Spiced 10 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. 1 Conserves, Apple Based 2 Conserves, Carrot 3 Conserves, Mixed Fruit 4 Conserves, any other, please specify on entry form 5 Preserves, Apricot

6 Preserves, Strawberry 2012 Best of Show Winner 7 Preserves, Pear Conserves & Preserves

8 Preserves, Pear with Ginger Carol Hunt 9 Preserves, Plum Woodacre 10 Preserves, Any Savory Recipe 11 Preserves, Zucchini 12 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 in a glass jar with lid. 1 Fruit, Apples 5 Fruit, Mixed Variety 2 Fruit, Apricots 6 Fruit, Pears 3 Fruit, Bananas 7 Fruit, Persimmons 4 Fruit, Guava 8 Fruit, 9 Fruit, Strawberries (Division 176) 10 Fruit, any other, please specify on entry form 11 Fruit Leather 12 Herbs and Spices, please specify on entry form 13 Fish, Smoked 14 Jerky, Mild 16 Salami 15 Jerky, Spicy 17 Trail Mix 18 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 1 Applesauce, Plain 4 Cherries 2 Applesauce, Spiced 5 Grapes 3 Apricots 6 Pears 7 , please specify kind on entry form 8 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

2012 Best of Show Winner Jams Division 183 Jams

Martha McNeil

Glass Container - Minimum ½ Pint NIcasio Class 1 Apricot 7 Grape 13 Raspberry 2 Blackberry 8 Kiwi 14 Rhubarb 3 Blueberry 9 Peach 15 Strawberry 4 Boysenberry 10 Pear 16 Tomato 5 Carrot 11 Pineapple 17 Mixed Berry 6 Fig 12 Plum 18 Mixed Fruit 19 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

2012 Best of Show Winner Jellies

Division 184 Jellies Heike Dittrich-Kruljac

Corte Madera Class Glass Container - Minimum ½ Pint 1 Apple 6 Grape 11 Pepper 2 Blackberry 7 Jalapeno 12 Plum 3 Blueberry 8 Mint 13 Rose Petal 4 Boysenberry 9 Peach 14 Quince 5 Cranberry 10 Pear 15 Wine 16 Mixed Fruit, any combination, please specify on entry form. 17 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

Division 185 Pickled Fruits & Vegetables

Glass Container - Minimum ½ Pint Class

1 Beets, Pickled 6 Cucumber, Sweet 2012 Best of Show 2 Bread and Butter Pickles 7 Onions Winner Pickled Fruits & Vegetables 3 Dilly Beans 8 Peppers 4 Cucumber, Dill, whole 9 Pickled Pears Darice 5 Cucumber, Kosher 10 Tomatoes Murray-McKay 11 Watermelon Pickles Sausalito 12 Zucchini Pickles 13 Any other Pickled Fruit, please specify on entry form. 14 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 2012 Best of Show 1 12 Pepper Winner Sauces & Relishes

2 Catsup 13 Charles Garcia 3 Chili Sauce 14 , Mild Richmond 4 Chili/Tomato Sauce 15 Salsa, Hot 5 Chili Sauce, any other 16 Salsa, Corn 6 , Apple Mix 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 Vegetables - Canned

Class Glass Container - Minimum One Pint 1 Asparagus 4 Tomatoes, Solid Pack 2 Beans 5 Tomatoes, Stewed 3 Corn 6 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

2012 Best of Show Winner Canned Vegetables

Donna Rich Novato

Division 188 Vinegars

2013 Featured Category

Class 1 2 Cane Vinegar 3 Champagne Vinegar

4 Cider Vinegar 5 Herb Vinegar  Bring 2 Glass Containers -- 6 Garlic Vinegar 1 will be opened for judging, 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 2012 Best of Show 3 Juices, Fruit Winner Other 4 Juices, Vegetable Preserved Foods

5 Kitchen Cordials (may use vinegar style bottle) Darice 6 , any type, minimum ½ pint Murray-McKay 7 Oil (may use vinegar style bottle) Sausalito 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