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Preserved Foods Adult Department PRESERVED FOODS Coordinator: Kathie Woolard, Greenbrae Judges: Welles Henderson, Davis , Davis Janet Henderson 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 Vinegars. 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 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. 2013 Award Announcementn BALL® FRESH PRESERVING AWARD for Adult Food 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 Syrups 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 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 ------------------------------------------------------------------------------------- 35% Characteristic, without excessive sweetness or overcooked flavor. Total Score --------------- 100% Score Card for Judging Vinegar Flavor & Appearance ------------------------------------------------------------- 20% Aroma & Bouquet ------------------------------------------------------------------- 20% Acid Balance -------------------------------------------------------------------------- 20% ---------------------------------------------------------------------- 40% General Quality Total Score ----------------- 100% Score Card for Judging Pickles & Relishes 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 pickling. Total Score-----------------100% 2012 Best of Division 176 Blueberries Show Winner Strawberries 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 citrus 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, Plum Erskine 2 Butter, Apricot 6 Butter, Pumpkin Mill Valley 3 Butter, Peach 7 Butter, Quince 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 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 (Strawberry 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
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