Ball Preserving Award Rules
2009 Winners of Ball Preserving Award
Ball Fresh Preserving Award:
2009 Judging Guidelines
PANEL OF JUDGES
1. We encourage you to appoint at least three members to your panel of Judges.
2. It is advisable to select one trained person, Extension Agent or Master Food Preserver, from you County Extension Office.
3. Judges may not enter as a contestant in the Ball® Fresh Preserving Award program for which they are so acting Judges.
4. We recognize the following guides as authorities in safe food preservation. Judges may use them to validate quality criteria of entries. Information in these references may differ slightly. Each book is correct and safe. As the manufacturer of jars and closures, we recommend using our package instructions and the books Ball® listed.
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Ball Blue Book® of Preserving, copyright 2006
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Ball Complete Book of Home Preserving, copyright 2008
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USDA Complete Guide to Home Canning 5th edition
ENTRANT ELIGIBILITY
1. All eligible entries must be preserved in the same brand of jar and lid: Ball® Jar sealed with a Ball® Lid and Band, or Ball® Collection Elite® Lid and Band, or canned in a Kerr® Jar sealed with a Kerr® Lid and Band, or a Ball® Collection Elite® Lid and Band.
2. Entries in the Soft Spread category must be prepared using Ball® Pectin: Original, No Sugar Needed, or Liquid. The UPC from the Ball® Pectin package must accompany the entry as proof of purchase.
3. Entries must be labeled with product name, date of preparation, processing method and processing time.
4. All preserved foods must have been prepared within a one-year (1) period prior to the judging date.
QUALITY CRITERIA
Filled Jar
1. Headspace must correspond to instructions on the jar and lid packaging or the reference guides listed. The top of the finished recipe or liquid covering produce should provide adequate headspace as stated in approved guidelines.
2. Air bubbles must be kept to a minimum. Gas bubbles denote spoilage and identified by movement of bubbles to the surface of the product while the jar is stationary.
3. Bands should remain in place to transport preserved food. Remove bands carefully to determine if the headspace is correct. Replace bands for display.
Heat Process
1. Methods used to heat process foods must comply with current preserving guidelines as stated in the approved reference guides. The boiling-water process for acid foods and steam-pressure process for low-acid foods are the only recommended methods to heat process foods for preserving.
2. Times for heat processing preserved foods correctly vary depending on each specific recipe or food type. Processing times must be in agreement with those listed in the approved reference guides.
Product Appearance
1. Produce should be free from blemishes, stems, pits and peels. Some recipes may state stems, pits and peels are not removed, this is acceptable if the recipe is in keeping with all other preserving guidelines.
2. Liquid must be clear and free from cloudiness and small particles unless there are ingredients added to the recipe that would naturally affect the clarity.
3. Color of the finished product should be as close to its natural characteristics as possible or standard for cooked product.
4. Texture is affected by heat processing yet the finished product should not appear over-cooked or break down.
5. Ingredients should retain their shape and size based on the type and preparation method. Cut pieces, of uniform size, should be packed evenly in the jar yet allow adequate room for liquid to circulate throughout the jar.
6. Safety is of utmost importance. Any entry exhibiting spoilage or not in compliance with judging guidelines must be disqualified.
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Emily Hutchinson
Nicktown, PA
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Cindy Perrott
Ebensburg, PA
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BALL® Fresh Preserving™ AWARD
FOR ADULT LEVEL
presented by:
BALL® & KERR® Fresh Preserving™ PRODUCTS
Jarden Home Brands who bring you Ball® and Kerr® Fresh Preserving™ Products is proud to recognize today’s fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to those individuals judged as the best in designated recipe categories.
A panel of judges will select the two best entries submitted by an adult for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball® or Ball® Collection Elite® Jars sealed with Ball® Lids and Bands or Ball® Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and bands. In addition, soft spread entries will be limited to recipes prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball® pectin must be provided at time of entry.
Entries designated First Place from each category will receive the following:
* Two (2) Five-Dollar ($5.00) Coupons for Ball® or Kerr® Fresh Preserving™ Products and one (1) Three-Dollar ($3.00) Coupon for Ball® Simple Creations® Products.
Entries designated Second Place from each category will receive the following:
* One (1) Five-Dollar ($5.00) Coupons for Ball® or Kerr® Fresh Preserving™ Products and one (1) Three-Dollar ($3.00) Coupon for Ball Pectin Products.
