Barbara Chilcutt, Chairperson: (850) 520-4015
CANNED AND PRESERVED FOODS
- Entry Time: Saturday, October 8th, 8AM- 4PM
- Release Time: Sunday, October 16th, 2PM- 4PM
Ribbons
- 1st
- 2nd
- 3rd
- Best in Division
- Participation ribbons will be awarded.
- Premiums: will be paid for 1st, 2nd, 3rd, and Best in Division.
Rules: CANNED GOODS
- One entry per type, such as peas, grape jelly, apple jelly, etc. All foods should be processed according to the USDA Guidelines.
- 4-H club members who are bonafide members with an approved leader, will show in a separate division but under the same rules.
- Jars should be:
- standard canning jar
- properly sealed with new lids
- NO RINGS on tops
- clean inside and outside
- filled according to USDA guidelines
- These are show items, not to be tested.
- No artificial coloring can be added.
- Liquids in vegetables and fruits must cover them and be clear.
- Vegetables must be cut in consistency, yet not packed tightly or loosely, (not floating in liquids).
- Stems should be removed (figs may retain stems)
- Vegetables should not be overcooked.
- Jellies and jams are checked for color. They should be as clear as possible, free from air bubbles and to the top of the jar.
- Items must have been canned within the last 12 months.
Classes
- Jams
- Jellies
- Preserves
- Butters and misc.
- Pickled items
- Relishes - chutney, chow-chow, etc.
- Tomatoes
- Fruits
- Vegetables
- Peppers - please note: pepper sauces have been moved to agriculture division
- Meats
- Soups/Sauces/Salsa - divided as follows:
- Miscellaneous
- Youth 12 & under
