Food Preservation

1. Food Preservation is a Department in the Home, Arts and Agriculture Division of the fair. Please refer to the general rules related to this Division.
2. Pre-Entries can be made online at http://currnm.fairwire.com. Early entries will be very helpful. It is easier to delete entries rather than add them. By pre-entering we will have tags printed and ready for entries on entry day. Deadline for early online entries will be midnight, Tuesday August 1, 2023. After this date entries will be taken at the Home & Arts Building on Monday, August 12, 2024 from 8:00 a.m. - 6:00 p.m.
3. Junior categories are for youth ages 6-18. Adult categories are for those 19 and older.

CANNING

1. All canned products must be exhibited in regulation canning jars, either one pint or one quart. No other container will be accepted. One jar shall constitute an entry. Jars should be exhibited with screw bands. Jelly, jams and preserves may be exhibited in regulation jelly jars, half-pint to quart size.
2. Labels must be placed one-half inch from bottom of the jar.
3. Canned food will not be opened and tasted.
4. Score card for vegetables, fruits and pickles:

• Selection-uniform size, shape, ripeness..............................................................20
• Color-natural color of vegetable or fruit.............................................................25
• Pack-economical and uniform ............................................................................20
• Condition of solids-firm, tender ..........................................................................20
• Condition of liquid-clear......................................................................................15

TOTAL..................................................................................................................100

1. ALL jars must be sealed; processed appropriately by either boiling water bath or pressure canner.
2. An exhibitor cannot enter more than one entry under one lot number and only one entry under each lot number is allowed per family.
3. Only one entry per exhibitor in “Any Other” for each class will be accepted.
4. Only clean jars will be accepted.

PREMIUM:  1^st place = $4.00; 2^nd place = $3.00; 3^rd place = $2.00

Classes:

DRIED FOOD

1. All dried foods must be exhibited in pint or snack-size zip-type plastic bags. One bag shall constitute an entry. Fruit leather must be wrapped in plastic wrap and labeled.

2. Label each bag with small label. Label should not obscure contents of bag.

3. Bags will be opened for judging.

4. Criteria for judging dried foods:

1. Uniform size and shape; free of mold & moisture; free from large seeds, thick peelings and cores; appropriate color for product & pretreatment method; not overly dark.
2. Label information: Kind of food, method of drying (oven, sun, dehydrator), pretreatment, if any, date dried.
3. Dryness:

 Fruits: leathery and pliable

 Vegetables: brittle, hard, leathery, or pliable as applies to each vegetable.

 Herbs: dry enough to crumble when crushed.

 Fruit leather: leathery, pliable, firm and peels easily from plastic wrap.

                              Free of large pieces of fruit. Lacks stickiness.

Classes: