Department W - Section 111 - Canning PLEASE NOTE: USE BLACK FELT-TIP PEN TO MARK YEAR "2023" ON JAR LID. ENTRIES NOT MARKED MAY BE DISQUALIFIED.
RULES, REGULATIONS AND INFORMATION
1. All jars should be standard brand name with standard 2 piece lid; clean, new and sealed. PLEASE USE "NEW" RING WITH FLAT LID. (Make sure ring is on the jar with flat lid.) 2. Jars should be LABELED near the bottom of the front giving NAME OF PRODUCT, METHOD AND TIME OF PROCESSING. DO NOT INCLUDE NAME OF EXHIBITOR. 3. All entries must have been prepared by the exhibitors within year, October, 2021-2022. Exhibits that have been entered in a previous Fair will be disqualified. 4. Remove string from entry tag, replace with a rubber band and attach to neck of jar. 5. Judges may open jars for tasting. (Jams, Jellies & Pickles) ***ATTENTION*** All entries must be solely constructed by the individual entering the competition. Teen, Youth and Child competitors may be supervised, for safety precautions, by a parent, legal guardian, or classroom teacher. However, all entry design, construction, and decoration must be done solely by the individual(s) entering the competition. (Acceptable Supervision Example: When Teen, Youth, or Child competitors require assistance with operating the oven and/or stove top.)
IMPORTANT - PLEASE READ - SAMPLE LABEL: CONTENTS: Green Beans PROCESSING METHOD: Pressure Canner PROCESSING TIME: 25 Minutes
Butters, Jams, Jelly Container : Standard brand pints. Seal jar with a standard 2 piece lid. DO NOT USE PARAF - FIN. Mark on label if pectin used. Appearance : Butters are made from fruits which contain a large portion of the fleshy material without seeds and skins. Jams are made from crushed fruits, usually small ones, and cooked to a smooth jell-like consistency. Jelly has a natural fruit flavor and color, transparent and sparkling; no sign of crystallization, is tender, breaks with distinct cleavage, angles hold shape, should not be syrupy, sticky or tough. Pickles, Relishes, Juice Container : Standard brand quarts, 1 1/2 pints, 1 pint. Appearance : Uniform size and shape, natural color, enough liquid to cover. Flavor : Natural flavor, not over-spiced, firm texture, not tough or soft. Fruits, Vegetables FRUITS AND VEGETABLES MUST BE PROCESSED IN BOILING WATER BATH OR PRESSURE CANNER AND LOW-ACID VEGETABLES PROCESSED IN STEAM PRESSURE CANNER. Container: Standard brand quarts, 1 1/2 pints, 1 pint. Appearance: Color - natural fruit or vegetable; syrup or liquid clear, free from seeds; well- ripened, but not defective or over ripe; appropriate size - graded and sorted; pack arrange - ments - best use of space within the jar; attractive but not time-wasting fancy packs; as large a portion of solids to liquids as possible. Flavor: Natural flavor should be preserved as much as possible; tender, yet not overcooked.
205
Made with FlippingBook - Online catalogs