|CHAIRPERSON: Heidi Copeland
ASSISTANT CHAIRPERSON: TBD
ENTRY FEE: None
ARRIVAL TIME: Saturday, November 3, 2018 10:00 a.m. – 5:00 p.m. and
Sunday, November 4, 20178 12:00 noon – 6:00 p.m. Building #2
RELEASE TIME: Monday, November 19, 2018 9:00 a.m. – 6:00 p.m.
RULES & REGULATION
ALL HOME AGRICULTURE EXHIBITORS MUST ABIDE BY THE GENERAL RULES AND REGULATIONS.
Individuals like to enter their preserved foods in contests because of pride in their creative activity and because it’s fun! However, safety must be a consideration in recognizing quality home food preservation activities and products.
Safety of the preserved food is the primary consideration when awarding honors to food preservation entries.
*Judges will not taste the preserved product only examine it for quality characteristics.
Judging will be done by visual inspection recognizing basic standards of quality and safety and other desirable general characteristics for canned product classes.
- All entries must have been preserved within the last year (12 months).
- Jar must have a vacuum seal. Unsealed exhibits or products showing signs of spoilage will not be judged.
- Each jar of a canned food needs to be labeled with:
a. name of the food
b. date preserved
c. processing time
d. processing method used (i.e., boiling water or pressure canning at how many pounds of pressure).
All entries must have been preserved according to the current USDA/Extension Service information. http://nchfp.uga.edu/publications/publications_usda.html This consideration adheres to standards of safety and quality
- Canned products must be canned in clear, standard (half-pint, pint or quart) jars in good condition with new, two-piece canning lids (flat lid and band). (Note: There are now 12-ounce canning jars available. If there is not a USDA recommended process time available for the 12-ounce jar, these may be used with a pint jar canning process recommendation. The process time for pints cannot be reduced for the smaller jar size, however. If there is only a USDA process for a half-pint jar size, then a 12-ounce jar would be disqualified for lack of a recommended USDA process time.)
- Jar sizes for which there are no USDA canning recommendations will not be judged.
- Jams, jellies, marmalades and preserves sealed with paraffin will not be judged; these products must be heat sealed (canned).
- Fancy padded lids, fabric overwraps or cozies interfere with the judging process and should not be used.
Home Canned Foods are judged using the American System. At the judge’s discretion exhibits in this system are compared against a standard of perfection, as well as against the other entries in the competition. All exhibits in a particular class are looked at and ranked for selections of first place (Blue Ribbon), second place (Red Ribbon) and third place (White Ribbon).
Home Canned Food judging is:
- conducted prior to the opening of the fair.
- done in a private area where only the officials are allowed until the judging is completed.
SCORE CARD – Click here
|DIVISION A – ADULT
DIVISION B – YOUTH
CLASS 1: CANNED FRUIT
CLASS 2: PRESERVES
CLASS 3: JELLIES
CLASS 4: JUICE
CLASS 5: JUICE – Honey
CLASS 6: JUICE – Syrup
CLASS 7: CANNED VEGETABLES – Green
CLASS 8: CANNED VEGETABLES – Field Peas
CLASS 9: CANNED VEGETABLES – Yellow
CLASS 10: CANNED VEGETABLES – Tomatoes
CLASS 11: CANNED VEGETABLES – Okra and Tomatoes
CLASS 12: CANNED VEGETABLES – Stewed Tomatoes
CLASS 13: CANNED VEGETABLES – Soup Mix
CLASS 14: CANNED VEGETABLES – Beets
CLASS 15: CANNED VEGETABLES – Other
CLASS 16: PICKLES – Pepper Sauce
CLASS 17: PICKLES – Peppers
CLASS 18: PICKLES – Fruits/Vegetables
CLASS 19: PICKLES – Other
CLASS 20: RELISHES
CLASS 21: CANNED MISCELLANEOUS
CLASS 22: FRESH EGGS – Dark; 1 dozen
CLASS 23: FRESH EGGS – Light, 1 dozen
CLASS 24: FRESH VEGETABLES – Sweet Potatoes (6)
CLASS 25: FRESH VEGETABLES – White or Red Irish Potatoes (6)
CLASS 26: FRESH VEGETABLES – Onions (6)
CLASS 27: FRESH VEGETABLES – Beans (12)
CLASS 28: FRESH VEGETABLES – Okra (12)
CLASS 29: FRESH VEGETABLES – Southern Peas – (Crowder, Blackeye, Creme) (12)
CLASS 30: FRESH VEGETABLES – Peppers – Hot (12)
CLASS 31: FRESH VEGETABLES – Peppers – Sweet (6)
CLASS 32: FRESH VEGETABLES – Squash – Winter (6)
CLASS 33: FRESH VEGETABLES – Squash Summer (6)
CLASS 34: FRESH VEGETABLES – Any other item not listed
CLASS 35: FRESH MISCELLANEOUS – Pumpkins
CLASS 36: FRESH MISCELLANEOUS – Nuts (12)
NOTE: You must be 21 years of age or older to enter in classes 37 thru 42
CLASS 37: WINES & LIQUEURS – Red
CLASS 38: WINES & LIQUEURS – White
CLASS 39: WINES & LIQUEURS – Rose
CLASS 40: WINES & LIQUEURS – Cordials
CLASS 41: WINES & LIQUEURS – Vegetable or other flavoring
CLASS 42: BEER/ALE
Wines & Liqueurs – 2 bottles required