DEPARTMENT W - JUNIOR HOMEMAKING
CANNING • 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.) • Jars should be LABELED near the bottom of the front giving NAME OF PRODUCT, METHOD, and TIME OF PROCESSING. DO NOT include the name of the exhibitor. • All entries must have been prepared by the exhibitor within the years of October 2023-2024. Exhibits that have been entered in a previous Fair will be disqualified. • REMOVE the string from the entry tag, replace it with a rubber band and attach it to neck of jar. • Judges may open jar 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 op- erating the oven and/or stove top.) BUTTERS, JAMS AND JELLIES • Container: Standard brand pints. Seal jar with a standard 2-piece lid. DO NOT USE PARAFFIN. Mark on label if pectin used. • Appearance: Butters are made from fruits which contain a large portion of fleshy material without seed and skins. Jams are made from crushed fruit, 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 AND JUICE • Container: Standard brand quarts, 1 ½ 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 AND VEGETABLES Fruits are Vegetables must be processed in boiling water bath or pressure canner and low-acid vege- tables processed in steam pressure canner. • Container: Standard brand quarts, 1 ½ 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 arrangement-best use of space within the jar; attractive but not time-wasting fancy packs; as large a portion of solid to liquids as possible • Flavor: Natural flavor should be preserved as much as possible; tender, yet not overcooked.
332
Made with FlippingBook Digital Proposal Creator