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YOUTH FOOD PRESERVATION DEPARTMENT

THERE IS A 50 JAR LIMIT PER EXHIBITOR

*All entries must have been preserved within the previous 12 months and can only be entered once.

*Exhibits must be labeled with the date of food preservation and method of preservation. Method must state whether canned in water bath, pressure canned or other, the process time and the pounds of pressure where appropriate.  Entries without required labeling will not be judged.  For labels contact County Extension Office.

*Each jar should have a colored dot on the lid.  (Use only the dot color assigned to your county). Dot assignment can be found in the General Rules section.  Entry number will be written on the dot.

*Judging will be done by comparison to recognized standards of quality and safety first and then potentially when met by comparison to other exhibits to determine placing within a class (first, second, third).

*For judging and safety reasons jars must be clear glass with Mason-type labeled on jar or box with a clean metal lid and ring, vacuum sealed and of acceptable size per recipe instructions—typically quart, pint or smaller.

*Due to safety reasons no canned squash including summer, zucchini or spaghetti, pureed or mashed pumpkin, sweet potatoes, or potatoes will be judged.  Pickled summer squash and zucchini are allowed.

*If recipe used is not from either of the resources listed below the entry should also be accompanied by the recipe from other Extension publications updated or published after 1995:   So Easy to Preserve, 1999 and 2004, 4th and 5th editions; University of Georgia Cooperative Extension Service; USDA Complete Guide to Home Canning, 2010 revision; United States Department of Agriculture and National Institute of Food and Agriculture.

2016 Award Announcement

BALL® Fresh Preserving AWARD FOR YOUTH LEVEL

presented by:

BALL® & KERR® Fresh Preserving PRODUCTS

Jarden Home Brands, marketers of Ball® and Kerr® Fresh Preserving Products, is proud to recognize today's fresh preserving (canning) enthusiasts.  An award for 1st place will be presented  to the individual whose home canned entry is selected the best in the category.  

A panel of judges will select the best entry in each category for Fruits, Vegetables, Pickles, and Soft Spreads categories. Entries must be preserved in Ball® Classic, Collection Elite®, or Heritage Collection Jars sealed with Ball® Classic, Collection Elite®, or Heritage Collection Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar or Liquid. 

The best entry from each category will receive:

• One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and
One (1) Free (up to $5 value) Coupon for Ball® Pectin.

CATEGORIES POINTS

FRUITS 1st 2nd 3rd

1. Apples................................................................................................... 3 2 1

2. Apple Sauce........................................................................................... 3 2 1

3. Berries (Any Kind)................................................................................... 3 2 1

4. Cherries ............................................................................................... 3 2 1

5. Peaches ............................................................................................... 3 2 1

6. Pears.................................................................................................... 3 2 1

7. Pie Filling............................................................................................... 3 2 1

8. Plums................................................................................................... 3 2 1

 

VEGETABLES

9. Beets................................................................................................... 3 2 1

10. Carrots ................................................................................................ 3 2 1

11. Corn .................................................................................................... 3 2 1

12. Green Beans......................................................................................... 3 2 1

13. Greens................................................................................................. 3 2 1

14. Lima Beans........................................................................................... 3 2 1

15. Mixed Vegetables................................................................................... 3 2 1

16. Okra..................................................................................................... 3 2 1

17. Peas, Black Eyed or Field....................................................................... 3 2 1

18. Peas, Green or English........................................................................... 3 2 1

19. Soup Mixture ........................................................................................ 3 2 1

20. Tomatoes .......................................................................................... 3 2 1

 

JUICES

21. Fruit Juice ............................................................................................ 3 2 1

22. Tomato Juice......................................................................................... 3 2 1

 

PICKLES AND RELISHES

23. Beet Pickles.......................................................................................... 3 2 1

24. Bread and Butter Pickles......................................................................... 3 2 1

25. Chili Sauce, or Pizza Sauce, or Spaghetti Sauce......................................... 3 2 1

26. Dill Pickles............................................................................................ 3 2 1

27. Peppers (Any Kind)................................................................................. 3 2 1

28. Pickled Okra.......................................................................................... 3 2 1

29. Relish (NO SQUASH))............................................................................ 3 2 1

30. Rotel, or Picante, or Salsa....................................................................... 3 2 1

31. Small Cucumber Pickles (Sweet or Sour)................................................... 3 2 1

 

JELLIES

32. Apple.................................................................................................... 3 2 1

33. Blackberry............................................................................................. 3 2 1

34. Cherry.................................................................................................. 3 2 1

35. Grape................................................................................................... 3 2 1

36. Peach................................................................................................... 3 2 1

37. Muscadine............................................................................................ 3 2 1

38. Plum.................................................................................................... 3 2 1

 

BUTTERS, JAMS, PRESERVES, MARMALADES

39. Blackberry Jam ..................................................................................... 3 2 1

40. Blueberry.............................................................................................. 3 2 1

41. Fruit Butter............................................................................................ 3 2 1

42. Marmalade (Any Kind)............................................................................. 3 2 1

43. Peach Jam ........................................................................................... 3 2 1

44. Peach Preserves.................................................................................... 3 2 1

45. Pear Preserves...................................................................................... 3 2 1

46. Plum Preserves..................................................................................... 3 2 1

47. Strawberry Jam .................................................................................... 3 2 1

48. Strawberry Preserves ............................................................................ 3 2 1

49. Tomato................................................................................................. 3 2 1

 

NON-LISTED CLASS

50. Other................................................................................................... 3 2 1

51. County Fair Blue Ribbon in Non-listed Class.............................................. 3 2 1

52. County Fair Best of Show....................................................................... 3 2 1