|
Superintendent |
|
Mrs. Betty Baun…481-4398…Superintendent |
|
Mrs. Debra Mims…428-6423 Assistant Superintendent |
| |
|
Schedule of Events |
|
Registration Deadline |
SEP 22, 2011 |
12:00 PM |
|
Exhibit Drop off |
SEP 24, 2011 |
1:00 PM - 5:00 PM |
|
Judging |
SEP 26, 2011 |
10:00 AM |
|
Exhibit Pick-up |
OCT 2, 2011 |
2:00 PM – 3:30 PM |
|
| |
|
|
| |
-
No Decorated jars will be accepted
-
Only this year’s products will be exhibited. Entries
must be in standard jars with lids and bands according to
recommended practices. Contact your Clemson Extension Service for
proper canning techniques.
-
A second entry in another’s name but cooked in the
same pot will automatically disqualify both entries. No entry may
be sold.
-
A jar of jam, jelly or pickles may be opened for
testing and tasting for 1st, 2nd, and 3rd places. If opened, the
judges will label the jar.
-
Food coloring in jellies is acceptable
-
All jars must be sealed to be judged.
NO PARAFFIN is accepted.
-
Exhibit only specific numbers of jars, especially in
collections; Lima beans, Corn, and Field peas in pint jars only.
Only products listed will be accepted.
-
NO MIXES - Products will be from scratch only.
|
| |
|
SECTION -
1 |
| |
|
PREMIUMS |
|
1ST |
2ND |
3RD |
|
$8 |
$8 |
$4 |
|
| |
| Class
No. |
Collections |
| 1 |
Vegetables,
including 1 jar of tomatoes |
| 2 |
Fruits, 4 jars |
| 3 |
Pickles/ relish, 4 jars |
| 4 |
Jellies/Jams/Marmalades, 4 jars |
| 5 |
Vinegars, (3) herbal |
|
| |
|
SECTION -
2 |
| |
|
PREMIUMS |
|
1ST |
2ND |
3RD |
|
$6 |
$5 |
$4 |
|
| |
| Class
No. |
Single Entry Fruits |
| 1 |
Apples |
| 2 |
Applesauce |
| 3 |
Peaches or Nectarines |
| 4 |
Pears |
| 5 |
Combination - open |
| 6 |
Blackberries |
| 7 |
Blueberries |
| 8 |
Spiced Fruit |
| 9 |
Mixed Fruit |
| 10 |
Pie Filling |
|
| |
| Class
No. |
Single Entry Vegetables |
| 11 |
String Beans |
| 12 |
Lima Beans |
| 13 |
Corn (pint jars only for cream style) |
| 14 |
Field Peas |
| 15 |
Soup Mixture |
| 16 |
Mixed vegetables |
| 17 |
Beets |
| 18 |
Sweet Potatoes |
| 19 |
Tomatoes, crushed |
| 20 |
Tomatoes, half or whole |
| 21 |
Tomato Juice |
| 22 |
Salsa |
| 23 |
Ketchup / Sauce |
| 24 |
Other Vegetables (Squash not accepted due to no USDA canning
recommendations) |
|
| |
|
Fruit and Vegetable Score
card |
| 40 Points |
Quality of canned Product |
| |
(15) Maturity |
| |
(10) Color |
| |
(15) Condition of product |
| 30 Points |
Pack |
| |
(15) Proportion of solids to
liquid |
| |
(15) Appropriateness and
uniformity of size, shape and color of product |
| 30 Points |
Cleanliness & Appearance of
Container |
| |
(15) No cracks or chips, no
rust |
| |
(15) No food on outside of jar |
| 100 Points Total |
|
|
| |
|
Juices Score Card |
| 40 Points |
Appearance - Uniformity and
color (Clarity where appropriate) |
| 30 Points |
Pack |
| 30 Points |
Cleanliness and appearance
of container |
| 100 Points Total |
|
|
| |
|
SECTION -
3 |
|
|
|
PREMIUMS |
|
1ST |
2ND |
3RD |
|
$6 |
$5 |
$4 |
|
| |
| Class
No. |
Pickles |
| 1 |
Cucumber, sweet pickles, sliced |
| 2 |
Bread
& Butter pickles |
| 3 |
Mixed
Pickles |
| 4 |
Fruit
Pickles |
| 5 |
Dill
Pickles |
| 6 |
Pickled Peppers |
| 7 |
Green
Tomato Pickles |
| 8 |
Sauerkraut / other fermented pickles |
| 9 |
Pickled Vegetables |
| 10 |
Other
Pickles |
|
| |
| Class
No. |
Relishes |
| 11 |
Artichoke Relish |
| 12 |
Pepper
Relish |
| 13 |
Fruit
Relish |
| 14 |
Chow-Chow Relish |
| 15 |
Pickle
Relish |
| 16 |
Onion
Relish |
| 17 |
Other
Relish |
|
| |
| Class
No. |
Vinegars |
| 18 |
Herbal
Vinegar |
| 19 |
Fruit
Vinegar |
| 20 |
Chutney |
|
| |
|
Pickles, Relishes, &
Vinegars score card |
| 40 Points |
Appearance - Uniformity and
color (Clarity where appropriate) |
| 30 Points |
Pack |
| 30 Points |
Cleanliness and appearance
of container |
| 100 Points |
|
|
| |
|
SECTION -
4 |
| |
|
PREMIUMS |
|
1ST |
2ND |
3RD |
|
$6 |
$5 |
$4 |
|
| |
| Class
No. |
Jams |
| 1 |
Apple
Butter |
| 2 |
Blackberry/ Raspberry / Blueberry |
| 3 |
Grape |
| 4 |
Strawberry |
| 5 |
Fig |
| 6 |
Peach |
| 7 |
Other
Combination (Two or more Fruits) |
|
| |
| Class
No. |
Jellies |
| 8 |
Grape |
| 9 |
Blackberry / Blueberry |
| 10 |
Apple |
| 11 |
Plum |
| 12 |
Mint |
| 13 |
Pepper |
| 14 |
Herb
(Basil, Thyme, Sage, etc.) |
| 15 |
Other
Jelly |
|
| |
| Class
No. |
Preserves |
| 16 |
Pear |
| 17 |
Peach |
| 18 |
Strawberry |
| 19 |
Fig |
| 20 |
Other
Preserves |
|
| |
| Class
No. |
Marmalades / Conserves |
| 21 |
Blueberry |
| 22 |
Orange |
| 23 |
Peach |
| 24 |
Other |
|
| |
|
Jams, Jellies & Preserves
score card |
| 40 Points |
Appearance - Uniformity and
color (Clarity where appropriate) |
| 30 Points |
Pack |
| 30 Points |
Cleanliness and appearance
of container |
| 100 Points Total |
|
|
| |
|
SECTION -
5 |
| |
|
PREMIUMS |
|
1ST |
2ND |
3RD |
|
$6 |
$5 |
$4 |
|
| |
| Class
No. |
Dried Foods |
| 1 |
Parsley |
| 2 |
Basil |
| 3 |
Rosemary |
| 4 |
Herbs,
Other |
| 5 |
Fruit |
| 6 |
Vegetables |
| 7 |
Leathers |
|
| |
|
SPECIAL
AWARDS |
|
Best
Canned Food in Show…$10 & Rosette |
| |
|
Clemson Canning Home Page |
| |
