DEPARTMENT R
PRESERVED FOODS
SUPERINTENDENT: Tina Williams (Certified University of Idaho Master Food Preserver), Arlene Burton, and Joyce Reas
Age categories:	
Senior: 65 and over (Put SR. on entry tag)
Adults:  18-64 years of age
Juniors: 17 & younger (Put JR. on entry tag)
Awards:
The following “Best of Division” Winners will receive – 10 lbs. of sugar,” generously donated by Amalgamated Sugar Company!
Fruit
Fruit Juice
Pickles/Relishes
SAUCES
Jam
Jellies
Preserves
Conserves
Marmalades
Jam/Jelly
Dried Foods

JUDGES CHOICE AWARD
$10 Gift Card
Generously Donated by Cal Ranch

BEST OF SHOW
$20 Gift Card
Generously Donated by Cal Ranch

Exhibitor with the 
most Blue Ribbons
$20 Gift Card
Donated by Rupert Ace Hardware
BEST OF DIVISION DRIED FRUIT

BEST OF DIVISION VEGETABLE
$10 Gift Card
Generously Donated by Cal Ranch

BEST OF DIVISION FOR MEATS
Generously Donated by Cal Ranch
$10 Gift Card
THANK YOU, AWARD SPONSORS, FOR YOUR GENEROUSLY DONATIONS!!!
Rules and Instructions:	
1-	Home Art rules apply. 
2-	Judges retain right to open sealed containers of entered pickles, jams, and jellies
3-	Preserved foods entered at other fairs or opened previously will be disqualified.
4-	For optimum presentation standard canning pint jars are recommended, nothing larger than standard quart jars are permitted.  
5-	Please enter only standard canning jars, with appropriate lids and rings, free of rust, corrosion, clean and easily removable.
6-	Low sugar jams will be judged separately.
7-	Please include the following information on the back of your entry tag:
a.	Contents of the jar (example: pears, light syrup; or “pickles w/proportion of vinegar to water).
b.	The amount of time processed, and method used. (i.e., boiling water canner or pressure cooker)
c.	Date of product (i.e.  00/00/2010)
d.	Standard used (i.e.  Ball Book, Complete guide to Home Canning, USDA)
e.	So Easy to Preserve—University of Georgia, Ball Complete Book of Home Preserving ISBN-10-0-7788-0139-V, Ball Book of Preserving—ISBN-0-9727537-0-2.  Kilner is not an approved method.
f.	For jams/jellies, state standard used: (i.e., MCP, Sure Jell, or something else.)
g.	Note any altitude adjustments that have been made.
h.	Note if exhibit is a low sugar product.
8-	Definitions of items for competition:
a.	Jelly: A clear substance made from fruit juice or juices. It should be firm enough to hold its shape, yet soft enough to be spread with a knife.
b.	Jam: A preparation made form crushed fruit which may or may not be jellied.
c.	Preserves: Whole fruit or pieces of fruits cooked in heavy syrup until clear, tender, and transparent.
d.	Conserves: A jam made from two or more fruits.  A true conserve contains nuts, raisins, or both.
e.	Marmalade: A jelly which contains bits of fruit pulp or peel.
f.	Butters: Fruit pulp cooked with sugar; consistency which spreads.
Judging Score Cards:
Score Card for Canned Fruit:			
Pack	20%
Color 	10%
Shape	20%
Condition	30%
Syrup	20%
Score Card for Vegetables:
Container	10%
Container	10%
Pack 	30%
Product	40%
Liquid	20%
Score Card for Jams & Jellies:
Container (standard 1/2 pint or 
pint jars) 	25%
Color (naturally clear and 
sparkling; free of mold and 
bubbles)	35%
Texture and Taste (tender to 
firm, uniform pulp)	40%

Score Card for Meats:
Appearance (uniformity and
      appropriateness of size
 and shape)	 15%
Color 	15%
Proportion of meat and liquid
in jar 		15%
Removal of fat and foreign 
matter 	10%
Quality of meat 	30%
Container	 10%
Label 	5%

RECOMMENDED REQUIREMENTS
FOR EXHIBITING HOME CANNED FOODS AT FAIRS
1-	All canned foods must be processed in standard clear glass canning jars with self-sealing two-piece lids.
2-	Jars must have a vacuum seal.  Jars must be exhibited and judged with screw bands, but they must be loose enough to remove.
3-	Remember to write these 6 items on back of entry tag:
a.	Contents
b.	Processing time and method used 
c.	Date of Product
d.	Standards (USDA, Ball, etc.)	
e.	Product used to gel the jam or jelly
f.	Altitude adjustments made
g.	Note if exhibit is low sugar.
4-	Appropriate headspace requirements are required or according to an approved current recipe.
a.	Fruits:  1/2 inch			
b.	Jams & Jellies: 1/4 to 1/2 inch
c.	Meats: 1 inch
d.	Vegetables: 1 inch
e.	Pickles: 1/2 inch
5-	The size of canning jar and product must meet USDA Guidelines:
a.	Pints or quarts for fruits, fruit juice, tomatoes, vegetables, and meats.
b.	Pints for corn, sauces & salsa.
c.	Half pints or pints for fish, jams/jellies
6-	Exhibits entered as follows will be disqualified.
a.	Foods processed & packed not following current USDA/PNW recommendations including but not limited to:
b.	Paraffin sealed jams and jellies.
c.	Jars with zinc lids.
d.	Foods in green glass jars or non-standardized jars.
e.	Foods that have been improperly processed/packed.
f.	Jars with more than 2" of headspace.
g.	Jars with added color, bleach, sulfite or other preservatives (i.e.:  baking soda may not be added to green vegetables and acids may not be added to non-pickled foods, with the exception of tomatoes and figs).
h.	Preserved foods unsealed/opened or entered at previous fairs.
7-	For current guidelines or information on where you can get guidelines call or visit:  Minidoka Co Extension Office 85 East Baseline, Rupert, 208-436-7184  http://extension.ag.uidaho.edu/minidoka/

DIVISION 1: Fruit
Class No.
1-	Applesauce
2-	Apricots
3-	Berries
4-	Cherries
5-	Peaches
6-	Pears
7-	Tomatoes
8-	Apples
9-	Plums
10-	Pie Fillings
11-	Mixed Fruit
12-	Other Fruits
DIVISION 2: Fruit Juice
Class No.
1-	Apple
2-	Apricot
3-	Berry
4-	Cherry
5-	Peach
6-	Pear
7-	Tomato
8-	Grape
9-	Plum
10-	Fruit Nectar
11-	Other Juices (not listed)
DIVISION 3: Vegetables
Class No.
1-	Beans
2-	Carrots
3-	Corn
4-	Peas
5-	Beets (red)
6-	Mixed Vegetables
7-	Stewed Tomatoes
8-	Other Vegetables

DIVISION 4: Pickle / Relish
Class No.
1-	Beets, pickled
2-	Bread and Butter Pickles
3-	Sweet Pickles
4-	Dill Pickles
5-	Asparagus, pickled
6-	Cinnamon Rings
7-	Fruit Pickle (i.e.: crab-apples, peaches)
8-	Other Cucumbers
9-	Other Pickles
10-	Corn Relishes
11-	Cucumber Relishes
12-	Other Relishes
13-	Sauerkraut
14-	Beans, pickled
DIVISION 5: Sauces of all Kinds
Class No.
1-	Chile Sauce
2-	Tomato Sauce
3-	Tomato Salsa
4-	Fruit Salsa
5-	Barbecue Sauce
6-	Spaghetti Sauce
7-	Ketchup
8-	Other Sauces
DIVISION 6: Jam
Class No.
1-	Apricot
2-	Cherry
3-	Raspberry
4-	Strawberry
5-	Peach
6-	Apricot-Pineapple
7-	Mixed Berries
8-	Blackberry
9-	Fruit Toppings
10-	Fruit Butter
11-	Rhubarb
12-	Other Jams (not listed)

DIVISION 7: Jelly
Class No.
1-	Apricot
2-	Cherry
3-	Raspberry
4-	Strawberry
5-	Peach
6-	Apple
7-	Current
8-	Vegetable Jelly (i.e.: Pepper, beet, or herbs)
9-	Fruit Syrup
10-	Plum
11-	Choke Cherry
12-	Grape
13-	Orange
14-	Berry
15-	Gooseberry
16-	Other Jelly 
DIVISION 8: Freezer Jam & Jelly
Class No.
1-	Raspberry Jam	
2-	Strawberry Jam
3-	Apricot Jam
4-	Apricot/Pineapple Jam
5-	Other Jam, (list kind)
6-	Raspberry Jam
7-	Boysenberry Jelly
8-	Low-Sugar Jelly/Jam
9-	Other Jelly (list kind)
DIVISION 9: Preserves
Class No.
1-	Cherry
2-	Peach
3-	Pear 
4-	Strawberry 
5-	Tomatoes
6-	Watermelon
7-	Other  

DIVISION 10: Conserves
Class No.
1-	Grape
2-	Peach
3-	Rhubarb
4-	Other
DIVISION 11: Marmalades
Class No.
1-	Apricot
2-	Cherry
3-	Orange	
4-	Peach
5-	Zucchini
6-	Other
DIVISION 12: Meats
Class No.
1-	Dried canned beans
2-	Beef
3-	Pork
4-	Fish	
5-	Wild Meat  
6-	Mincemeat
7-	Poultry
8-	Other
9-	Stew
DIVISION 13: Dried Fruits
(1/2 cup in clear container)
Class No.
1-	Apples
2-	Apricots
3-	Cherries
4-	Peaches
5-	Pears 
6-	Prunes
7-	Bananas
8-	Grapes
9-	Other

DIVISION 14: Dried Specialties
(1/2 cup in clear container)
1-	Fruit Leather Apple
2-	Fruit Leather, Apricot
3-	Fruit Leather, Berry	
4-	Fruit Leather, Peach	
5-	Fruit Leather, Other	
6-	Meat Jerky
7-	Other Leather or Jerky

DIVISION 15: Dried Vegetables
(1/2 cup in clear container)
Class No.
1-	Carrots
2-	Corn
3-	Peas
4-	Green Pepper
5-	Zucchini
6-	Tomato
7-	Beans
8-	Onions
9-	Celery
10-	Other 

DIVISION 16: Dried Herbs
(1/2 cup in clear container
Class No.
1-	Sage
2-	Parsley
3-	Basil
4-	Mint
5-	Coriander
6-	Dill
7-	Dill Seed
8-	Seasonings
9-	Chives
10-	Other Herbs
11-	Other Seeds