DEPARTMENT R
PRESERVED FOODS
SUPERINTENDENT: Tina Williams (Certified University of Idaho Master Food Preserver), Arlene Burton, and Joyce Reas
Premiums:		1st:  $2.00      2nd: $1.50      3rd:  $1.00
Entries: 		Monday,     from 9:00 A.M. to 6:00 P.M.
Judging: 		Tuesday,     from 8:00 A.M. to 6 P.M.
Release Times:	Sunday,      10:00 A.M. to 2:00 P.M.
Monday,     1:00 P.M. to 6:00 P.M.
Age categories:	Senior: 65 and over (Put SR. on entry tag)
			Adults:  18-64 years of age
			Juniors:  17 and younger (Put JR. on entry tag)
Awards:
We are excited to announce the following “Special Awards”!
Generously donated by Amalgamated Sugar Company.
	Best of Division Fruit	10 lbs. sugar
	Best of Division Fruit Juice	10 lbs. sugar
	Best of Division Pickles/ Relishes	10 lbs. sugar
	BEST OF DIVISION SAUCES	10 lbs. sugar 
	Best of Division Jam	10 lbs. sugar
	Best of Division Jellies	10 lbs. sugar
	Best of Division Preserves	10 lbs. sugar
	Best of Division Conserves	10 lbs. sugar
	Best of Division Marmalades	10 lbs. sugar
	Best of Division Freezer Jam/Jelly	10 lbs. sugar
	Best of Division Dried Foods	10 lbs. sugar

JUDGES CHOICE AWARD
	Generously Donated by Cal Ranch	 $10 Gift Card
BEST OF SHOW
	Generously Donated by Cal Ranch	 $20 Gift Card 

Exhibitor with the most Blue Ribbons
	Generously donated by Ace Hardware, Rupert, Idaho	 $20 Gift Card
Best of Division specialty dried will be awarded

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

BEST OF DIVISION FOR MEATS
	Generously Donated by Cal Ranch	 $10 Gift Card
THANK YOU, AWARD SPONSORS, FOR GENEROUSLY DONATING YEAR AFTER YEAR!!!

RULES / 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				Score Card for Vegetables
	Pack . . . . . . . . . . . . . 	20%				Container . . . . . . . . . 	10%
	Color . . . . . . . . . . . . 	10%				Pack . . . . . . . . . . . .	30%
	Shape . . . . . . . . . . . . 	20%				Product . . . . . . . . . .	40%
	Condition . . . . . . . . . 	30%				Liquid . . . . . . . . . . .	20%
	Syrup . . . . . . . . . . . . 	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, pulp uniform	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.	
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.
1.	
4.	Appropriate headspace requirements are required or according to an approved current recipe.
a.	
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
1.	
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.
Foods processed & packed not following current USDA/PNW recommendations including but not limited to:
a.	Paraffin sealed jams and jellies.
b.	Jars with zinc lids.
c.	Foods in green glass jars or non-standardized jars.
d.	Foods that have been improperly processed/packed.
e.	Jars with more than 2" of headspace.
f.	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).
g.	Preserved foods unsealed/opened or entered at previous fairs.
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/

FRUIT DIVISION
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

FRUIT JUICE DIVISION
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)

 VEGETABLES DIVISION
CLASS NO.
1-	
1-	Beans
2-	Carrots
3-	Corn
4-	Peas
5-	Beets (red)
6-	Mixed Vegetables
7-	Stewed Tomatoes
8-	Other Vegetables

 PICKLES/RELISHES DIVISION
CLASS NO.
1-	
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

SAUCES OF ALL KINDS DIVISION
CLASS NO.
1-	
1-	Chile Sauce
2-	Tomato Sauce
3-	Tomato Salsa
4-	Fruit Salsa
5-	Barbecue Sauce
6-	Spaghetti Sauce
7-	Ketchup
8-	Other Sauces

JAM DIVISION
CLASS NO.
1-	
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)

JELLY DIVISION
CLASS NO.
1-	
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 

FREEZER JAM & JELLY DIVISION
CLASS NO. 
1-	
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)

PRESERVES DIVISION
CLASS NO.
1-	
1-	Cherry
2-	Peach
3-	Pear 
4-	Strawberry 
5-	Tomatoes
6-	Watermelon
7-	Other  

CONSERVES DIVISION
CLASS NO.
1-	
1-	Grape
2-	Peach
3-	Rhubarb
4-	Other

MARMALADES DIVISION
CLASS NO.
1-	
1-	Apricot
2-	Cherry
3-	Orange	
4-	Peach
5-	Zucchini
6-	Other

MEATS DIVISION
CLASS NO.
1-	
1-	Dried canned beans
2-	Beef
3-	Pork
4-	Fish	
5-	Wild Meat  
6-	Mincemeat
7-	Poultry
8-	Other
9-	Stew

DRIED FRUITS DIVISION 
(1/2 cup in clear container) 
CLASS NO.
1-	
1-	Apples
2-	Apricots
3-	Cherries
4-	Peaches
5-	Pears 
6-	Prunes
7-	Bananas
8-	Grapes
9-	Other

DRIED SPECIALTIES DIVISION
(1/2 cup in clear container)
CLASS NO.
1-	
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

			 DRIED VEGETABLES DIVISION
(1/2 cup in clear container)
CLASS NO.
1-	
1-	Carrots
2-	Corn
3-	Peas
4-	Green Pepper
5-	Zucchini
6-	Tomato
7-	Beans
8-	Onions
9-	Celery
10-	Other 

DRIED HERBS DIVISION 
(1/2 cup in clear container)
CLASS NO.
1-	
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