DEPARTMENT 530 – HOME AGRICULTURE

CHAIRPERSON: Heidi Copeland
ASSISTANT CHAIRPERSON: Samantha Kennedy
ENTRY FEE: None
ARRIVAL TIME: Saturday, November 2, 2019 10:00 a.m. – 5:00 p.m. and Sunday, November 3, 2019 12:00 noon – 5:00 p.m.Building #2
RELEASE TIME: Monday, November 18, 2019 9:00 a.m. – 5:00 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.

  1. All entries must have been preserved within the last year (12 months).
  2. Jar must have a vacuum seal. Unsealed exhibits or products showing signs of spoilage will not be judged or displayed.
  3. Each jar of canned food MUST be labeled with the following (the label must be on the jar):
    1. NAME of FOOD
    2. DATE FOOD PRESERVED
    3. Processing time
    4. Processing method (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
  4. Canned products must be processed in CLEAN, 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.)
  5. Jar sizes for which there are no USDA canning recommendations will not be judged.
  6. Jams, jellies, marmalade’s and preserves sealed with paraffin will not be judged; these products must be heat sealed (canned).
  7. Fancy padded lids, fabric over-wraps, cozies etc. are not allowed.

SCORE CARD – Click here

DIVISION A – ADULT
DIVISION B – YOUTH

CLASS 1: JAMS, JELLIES, PRESERVES, BUTTERS, MARMALADE’S
CLASS 2: FRUIT AND FRUIT PRODUCTS (Not Jams or Jellies)
CLASS 3: TOMATOES AND TOMATO PRODUCTS
CLASS 4: SALSA
CLASS 5: VEGETABLES AND VEGETABLE PRODUCTS
CLASS 6: GAME – Poultry, Red Meat and Seafood
CLASS 7: PICKLED/FERMENTED PRODUCTS – Cucumber Pickles
CLASS 8: PICKLED/FERMENTED PRODUCTS – Vegetable Pickles
CLASS 9: PICKLED/FERMENTED PRODUCTS – Fruit Pickles
CLASS 10: PICKLED/FERMENTED PRODUCTS – Relishes/chow-chow
CLASS 11: PICKLED/FERMENTED PRODUCTS – Chutney
CLASS 12: DRIED FRUIT
CLASS 13: VINEGAR’S
CLASS 14: SAUCES (Example: Catsup)

Premium Schedule

1st

2nd

3rd

$6.00

$4.00

$3.00

1st thru 3rd PLACE – Ribbons will be awarded

BEST OF SHOW-