Fair Registration Food Preservation
Groups 100, 200, 300, 400, 500, 600, 700 & 800 may enter in this Division.
Superintendents: Jean Chuchna & Ruth Grandbois
JARDEN HOME BRANDS
ALL® FRESH PRESERVING AWARD
FOR ADULT LEVEL
Presented by:
BALL® & KERR® FRESH PRESERVING PRODUCTS
Newell Brands Inc., marketers of Ball® and Kerr® Fresh Preserving Products, is proud to recognize today’s fresh preserving (canning) enthusiasts.
An award for 1st place and 2nd place will be presented to the individuals whose home canned entry is selected the best in the category.
Judges will select the best entry in Fruits, Vegetables, Pickles, and Soft Spreads categories. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands specially designed for home canning. In addition, entries in the soft spread category must be prepared using Ball® Pectin: Classic, Low or No-Sugar, or Liquid. Proof of pectin purchase in the form of a receipt or product UPC must be submitted with entry.
Entries from each category honored with the First Place award will receive:
- Two (2) Six-Dollar ($6) Coupons for Ball® or Kerr® Fresh Preserving Products and
- One (1) Free (up to $6 value) Coupon for Ball® Pectin
Entries from each category honored with the Second Place award will receive:
- One (1) six-dollar ($6) Coupon for Ball® and Kerr® Fresh Preserving Products and
- One (1) Free (up to $6 value) Coupon for Ball® Pectin
____________________________________________________
BALL® FRESH PRESERVING AWARD
FOR YOUTH LEVEL
Presented by:
BALL® & KERR® FRESH PRESERVING PRODUCTS
Newell Brands Inc., marketers of Ball® and Kerr® Fresh Preserving Products, is proud to recognize today’s fresh preserving (canning) enthusiasts.
An award for 1st place will be presented to the individual whose home canned entry is selected the best in the category.
Judges will select the best entry for Fruits, Vegetables, Pickles and Soft Spreads. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Band specially designed for home canning, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands specially designed for home canning. In addition, entries in the soft spread category must be prepared using Ball® Pectin: Classic, Low or No-Sugar, or Liquid. Proof of pectin purchase in the form of a receipt or product UPC must be submitted with entry.
Entries from each category honored with a First Place award will receive:
- One (1) Six-Dollar ($6) Coupon for Ball® or Kerr® Fresh Preserving Products and
- One (1) Free (up to $6 value) Coupon for Ball® Pectin
Thank you to NEWELL HOME BRANDS for these very special awards!
- All recipes, procedures & times for food preservation must be according to the current USDA standards and/or the U of MN home food preservation guidelines. This includes jellies and jams.
- Entries should be labeled with a card with information on method used, pounds of pressure used, time & amount pressurized and for tomatoes, time in a hot water bath.
- Use only heat tempered glass standard canning jars with rings on. (1/2 pint, pint or quart size)
- Irregular jars will not be accepted.
- Only one entry per exhibitor per lot.
- Exhibits may be opened and tasted by the judge for the final placing.
- Exhibits from prior years cannot be shown.
- No artificial food coloring should be added.
- Indicte the method of processing the exhibit.
- Jars must have a 1/2″ space between the lid and top of food product in the jar.
Score Card for Food Preservation
| Appearance, Sealing, Container, Packing | 50 points |
| Color | 25 points |
| Clearness | 25 points |
| TOTAL | 100 points |
Grace Rodgers Memorial Award
will be given to the top Youth exhibitor
from Groups 100 and 200
(Award will be given based on Sweepstakes points)
Class 1: Fruits
| Lot: | |
| 1. | Apples, pieces |
| 2. | Apples, sauce |
| 3. | Apricots |
| 4. | Blackberries |
| 5. | Raspberries, yellow |
| 6. | Raspberries, red |
| 7. | Blueberries |
| 8. | Cherries, bing |
| 9. | Cherries, pie |
| 10. | Ground cherries |
| 11. | Italian prunes |
| 12. | Peaches |
| 13. | Pears |
| 14. | Plums |
| 15. | Strawberries |
| 16. | Rhubarb black |
Class 2: Vegetables
| Lot: | |
| 17. | Asparagus |
| 18. | Beans, green |
| 19. | Beans, wax |
| 20. | Beets |
| 21. | Carrots |
| 22. | Cauliflower |
| 23. | Corn, cream style |
| 24. | Corn |
| 25. | Mixed vegetable |
| 26. | Mixed vegetables for soup |
| 27. | Peas |
| 28. | Sauerkraut |
| 29. | Tomatoes, crushed |
| 30. | Tomatoes, juice |
| 31. | Tomatoes, stewed |
| 32. | Tomatoes, whole |
| 33. | Tomatoes, sauce |
| 34. | Tomatoes, seasoned sauce |
| 35. | Mixed greens |
Class 3: Meat and Fish
| Lot: | |
| 36. | Beef |
| 37. | Chicken |
| 38. | Fish |
| 39. | Meatballs |
| 40. | Pork |
| 41. | Other |
Class 4: Jelly
| Lot: | |
| 42 | Apple |
| 43. | Blackberry |
| 44. | Strawberry |
| 45. | Cherry |
| 46. | Chokeberry |
| 47. | Currant |
| 48. | Elderberry |
| 49. | Grape |
| 50. | Plum |
| 51. | Red Raspberry |
| 52. | Black Raspberry |
| 53. | Crabapple |
| 54. | Chokecherry |
| 55. | Fruit blend |
| 56. | Other |
| 57. | Peach |
| 58. | Pear |
Class 5: Jam, Preserves & Marmalades
Due to lack of refrigeration, NO FREEZER JAMS will be accepted.
| Lot: | |
| 59. | Apple butter |
| 60. | Apricot |
| 61. | Blackberry |
| 62. | Black Cherry |
| 63. | Black Raspberry |
| 64. | Blueberry |
| 65. | Grape |
| 66. | Ground Cherry |
| 67. | Peach |
| 68. | Pear |
| 69. | Plum |
| 70. | Plum Butter |
| 71. | Red Raspberry |
| 72. | Rhubarb |
| 73. | Strawberry |
| 74. | Zucchini |
| 75. | Fruit Blend |
| 76. | Other |
Marmalades:
| Lot: | |
| 77. | Orange |
| 78. | Peach |
Preserves
| Lot: | |
| 79. | Rhubarb Preserves |
| 80. | Strawberry Preserves |
| 81. | Tomato Preserves |
Class 6: Pickle
| Lot: | |
| 82. | Apple |
| 83. | Bean |
| 84. | Beet |
| 85. | Bread & Butter |
| 86. | Cucumber, ripe |
| 87. | Cucumber, sweet |
| 88. | Dill |
| 89. | Mixed vegetables |
| 90. | Onions |
| 91. | Peach |
| 92. | Peppers |
| 93. | Watermelon |
| 94. | Other |
Class 7: Relishes
| Lot: | |
| 95. | Salsa (needs proportion of tomatoes and other products) |
| 96. | Catsup |
| 97. | Chili Sauce |
| 98. | Corn |
| 99. | Cucumber |
| 100. | Zucchini |
| 101. | Green Tomato |
| 102. | Green Pepper/Red Pepper |
| 103. | Vegetable in combination |
| 104. | Any other not listed, labeled |
Class 8: Soup
| Lot: | |
| 105 | Bean |
| 106. | Tomato |
| 107. | Meat |
| 108 | Vegetable |
Class 9: Miscellaneous
| Lot: | |
| 109 | Apple cider |
| 110. | Eggs, brown, 6 |
| 111. | Eggs, white, 6 |
| 112. | Eggs, other color |
| 113. | Homemade Noodles |
| 114. | Home-rendered Lard, 1 pint |
| 115. | Maple Syrup, 1 pint |
| 116. | Mincemeat, 1 quart |
| 117. | Salad Dressing, 1 pint |
| 118. | Soap, 3 bars |
| 119. | Any other not listed, labeled |
Class 10: Dehydrated or Dried Foods – present exhibit in unsealed pint or 1/2 pint jars
| Lot: | |
| 120. | Apples |
| 121. | Apricots |
| 122. | Bananas |
| 123. | Any other fruit |
| 124. | Beans |
| 125. | Carrots |
| 126. | Onions |
| 127. | Any other vegetables |
| 128. | Jerky |
| 129. | Chives |
| 130. | Dill |
| 131. | Parsley |
| 132. | Sage |
| 133. | Basil |
| 134. | Rosemary |
Class 11: Diabetic Canning
| Lot: | |
| 135. | Apple butter |
| 136. | Apricot |
| 137. | Blackberry |
| 138. | Black Cherry |
| 139. | Black Raspberry |
| 140. | Blueberry |
| 141. | Grape |
| 142. | Ground Cherry |
| 143. | Peach |
| 144. | Pear |
| 145. | Plum |
| 146. | Plum Butter |
| 147. | Red Raspberry |
| 148. | Rhubarb |
| 149. | Strawberry |
| 150. | Zucchini |
| 151. | Fruit Blend |
| 152. | Any other not listed, labeled |
Marmalades
| Lot: | |
| 153 | Orange |
| 154. | Peach |
Preserves
| Lot: | |
| 155. | Rhubarb Preserves |
| 156. | Strawberry Preserves |
| 157. | Tomato Preserves |
Class 12: Emergency Meals
Consider nutritional value.
All jars must be the same size.
Variety of foods is important.
| Lot: | |
| 158. | Assorted vegetables, fruit and meat to make an emergency meal. 5 jars. |
| 159. | Dehydrated vegetables, fruit and meat to make an emergency meal. |
PREMIUMS
| 1st: | 2nd: | 3rd: |
| $2.50 | $2.25 | $2.00 |