Food Preservation

   IMG_2665Rules:

  1. All food preservation must be done by the person entering except for club entries. Items must be canned since the last fair.
  2. Check each section for youth age requirements. No items prepared by youth under age 9 may be entered. Youth must be at least 12 years old to enter classes by pressure canner method.
  3. A 4-H or EH club may enter an item in the name of the organization as long as it was prepared by a club member.
  4. All jars and lids must be BALL or KERR. All jars must be clean, with screw bands in place and lids free from rust. No decorative lids and no fabric on lids.
  5. All canned goods must be in a standard quart, pint, or 1/2 size pint glass canning jar, sealed with two-piece lids, using appropriate heat processing. Paraffin is not an acceptable seal.
  6. Honey is permissible in clear plastic containers.
  7. Entries must be labeled (no larger than a 1”x 2” label) with product name, date of preparation, processing method, length of processing time and source of recipe placed on lids. Entries with incomplete labels will be disqualified.
  8. All foods must be canned according to The National Center for Home Food Preservation (NCHFP) guidelines or www.uga.edu/nchfp, “So easy to Preserve” – University of Georgia, Ball Blue Book or www.homecanning.com. Any sign of spoilage or alteration from standard processing guidelines will be bases for disqualification of the exhibit. No food will be sampled by judges.
  9. Names of exhibitors MUST NOT be on the jars.
Snap Beans – 7/2014
Pressure Canned to 11 lbs
for 25 minutes
NCHFP

Johnson County Master Gardeners will award $10 to Youth and Adult Sweepstakes winners.

 Section I – Canned Vegetables

Foods Preserved by the Pressure Canner Method

(Adults and Youth ages 12-19)

Classes: (one of each)

  1. Beans, Green (cut or snap)
  2. Beans, Lima
  3. Beans, Shelled
  4. Beets (not pickled)
  5. Carrots
  6. Corn (whole grain) pints only
  7. Corn (cream style) pints only
  8. English Peas
  9. Field Peas
  10. Greens
  11. Okra
  12. Pumpkin (chunks)
  13. Soup Mixture
  14. Potatoes, New
  15. Potatoes, Sweet
  16. Asparagus
  17. Squash – Winter
  18. Stewed Tomatoes
  19. Taco Sauce
  20. Spaghetti Sauce (no meat)
  21. Mixed Vegetables
  22. Miscellaneous (not a duplicate of class above)

Section 2 – Pickles, Relishes and Sauces

Food Preserved by the Hot Water Bath Method

(Adults and Youth ages 9-19)

Classes: (one of each)

  1. Beet Pickles
  2. Cucumber Pickles, Sweet
  3. Cucumber Pickles, Dill
  4. Bread and Butter Pickles
  5. Pickled Fruit
  6. Pickled Squash
  7. Pepper Relish
  8. Chili Sauce
  9. Barbeque Sauce
  10. Tomato Relish
  11. Corn Relish
  12. Squash Relish
  13. Pickled Pepper
  14. Pickle Okra
  15. Pepper Sauce
  16. Pickle Relish
  17. Pickled Vegetables
  18. Tomato Sauce
  19. Tomato Pepper SALSA Mixture
  20. Green Tomato Pickles
  21. Chutney
  22. Sauerkraut
  23. Chow Chow
  24. Miscellaneous (not a duplicate of class above)

Section 3 – Fruit and Tomatoes

Food Preserved by Water Bath Method

(Adults and Youth ages 9-19)

Classes: (one of each)

  1. Apples
  2. Applesauce
  3. Blackberries
  4. Huckleberries
  5. Raspberries
  6. Blueberries
  7. Peaches
  8. Pears
  9. Plums
  10. Cherries
  11. Nectarines
  12. Apricots
  13. Rhubarb
  14. Tomatoes
  15. Tomato Juice
  16. Fruit Juice
  17. Miscellaneous (not a duplicate of class above)

Section 4 – Soft Spreads

Foods Preserved by the Hot Water Bath Method

(Adults and Youth ages 9-19)

Classes: (one of each)

  1. Strawberry Preserves
  2. Peach Preserves
  3. Pear Preserves
  4. Fig Preserves
  5. Strawberry Jam
  6. Peach Jam
  7. Apricot Jam
  8. Raspberry Jam
  9. Blueberry Jam
  10. Blackberry Jam
  11. Huckleberry Jam
  12. Cherry Jam
  13. Plum Jam
  14. Grape Jam
  15. Fig Jam
  16. Strawberry Jelly
  17. Apple Jelly
  18. Peach Jelly
  19. Raspberry Jelly
  20. Blueberry Jelly
  21. Blackberry Jelly
  22. Huckleberry Jelly
  23. Boysenberry Jelly
  24. Elderberry Jelly
  25. Cherry Jelly
  26. Plum Jelly
  27. Grape Jelly – Purple
  28. Grape Jelly – White
  29. Muscadine Jelly
  30. Pepper Jelly
  31. Conserves
  32. Marmalade
  33. Unusual Sweet Spreads
  34. Apple Butter
  35. Peach Butter
  36. Pear Butter
  37. Fruit Honeys
  38. Syrups
  39. Miscellaneous (not a duplicate of class above)

Section 5 – Dried Products

Entries must be in unsealed standard canning jars.

(Adults and Youth ages 9-19)

Classes: (one of each)

  1. Dried Apples
  2. Dried Bananas
  3. Dried Pears
  4. Other Dried Fruit
  5. Dried Tomatoes
  6. Other Dried Vegetables
  7. Dried Basil
  8. Dried Parsley
  9. Dried Mint
  10. Dried Dill
  11. Dried Rosemary
  12. Dried Sage
  13. Dried Chives
  14. Dried Peppers
  15. Other Dried Herbs
  16. Dried Meats
  17. Miscellaneous (not a duplicate of class above)

Section 6 – Apiary (Honey)

Entries must be in unsealed standard canning jars.

Honey should be identified with principle pollen crop if known.

(Adults and Youth ages 9-19)

Classes: (one of each)

  1. Strained
  2. Comb

Section 7 – Canned Meats

Food Preserved by the Pressure Canner Method

(Adults and Youth ages 12-19)

Class (one of each)

  1. Meat – Strips, Cubes, Chunks
  2. Meat – Ground, Chopped
  3. Poultry
  4. Chicken or Beef Broth
  5. Vegetable Meat Soup/Stew
  6. Spaghetti Sauce w/meat

Blog at WordPress.com.