RULES FOR ENTRY
1. All canned foods must be exhibited in a standard Mason type clear glass jar with a self sealing lid. No commercial jars will be accepted.
2. Jars must have a vacuum and will be judged without screw bands. Bands will be used for exhibiting and transporting.
3. Canned fruit, vegetables, pickled fruits and sauerkraut, must be entered in Pint Jars. Spreads, butters, jams and jellies should be in Half Pint Jelly Jars.
4. No canning preservatives may be added; however, vinegar, lemon juice and citric acid are allowed in figs, tomatoes, and pickled vegetables.
5. Foods should not be touching the lid of the jar and should not be exposed above the canning liquid.
6. All preserved foods must have been made by the exhibitor and processed within the past year.
7. Judges may question look alikes from the same household in the same class.
8. All Jars in a multiple jar display must be of the same size and shape and must have the same lid size.
9. Dried Products should be displayed in a 1 Quart Bag.
JUDGING CRITERIA
GENERAL APPEARANCE
1. Quality of Food
2. Flavor
3. Aroma
4. Uniformity of food sizes and color
5. Adequate head-space
6. Food arrangement and clearness of liquid
CANNING JARS
1. Uniformity
2. Cleanliness
3. Clear glass sealed with a two piece lid.
The Ball Fresh Preserving Award Contest may now be found in Department - 22 - Major Contests
