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Dept M Preserving (1 Entry Per Lot, Unlimited Entries)


 NEW for 2016!

SPECIAL RULES FOR HOME CANNING

Canning rules are based on safe food preservation guidelines from approved sources (National Center for Home Food Preservation (NCHFP), USU Extension and Pacific Northwest Extension, USDA, and Ball Canning).  See http://nchfp.uga.edu , canning.usu.edu , or www.freshpreserving.com

  1. Only products of home kitchens are eligible. 
  2. Products entered must have been prepared (by the person entering them) since the last state/county fair.  Older products will not be accepted.
  3. All entries must be in clean, standard canning jars (e.g. no mayo jars) with new,
        single-use two-piece lids and rings. 
  4. A one-quart or pint jar constitutes an exhibit for fruit, vegetables or meat.
  5. One standard-size canning jar constitutes an exhibit for preserves, conserves, pickles, and relishes based on recommendations from an approved recipe.
  6. One pint or 1/2 pint jar with lid constitutes an exhibit for jellies and jams.
  7. All fresh fruits, jams, jellies, pickles and relishes must be processed in a boiling water bath and properly sealed.  Entries processed in a steam canner will not be accepted.
  8. No frozen jams or wax seals will be accepted.  The presence of mold disqualifies a product.
  1. Exhibits should be canned using research-tested recipes, i.e., USDA, Ball, pectin brand name or NCHFP guidelines issued 2009 or later.  Processing adjustments for altitude, time or pressure must be made and explained on entry label. Find your appropriate altitude adjustments by city: http://extension.usu.edu/juab/files/uploads/FCS/Utah_Altitude_Chart_by_City.pdf or by county: http://extension.usu.edu/juab/files/uploads/FCS/Utah_Altitude_Chart_by_County.pdf by following these provided links.

10.  All meats and vegetables must be processed in a pressure canner. 

11.  The exhibitor is requested to loosen the ring on the jar (so judges can remove ring and examine the head space).

REQUIRED: All jars must be labeled with name of product, method (water          
bath or pressure), pack (hot or raw), length of processing time, pounds of pressure (if applicable), altitude, date, city, recipe source (see above) and when the dial gauge was last tested (Year) attached to the bottom of jar.  If sweeteners other than sugar are used, include on label.  Labels are available in advance from USU Extension Office, at the Fair, or on their website
(http://extension.usu.edu/juab/files/uploads/4-H/Fair/Recommended_Fair_Canning_Suggested_Canning_Label_merged.pdf)

CLASS A (Jams & Preserves)
Lot 1 – Berry
Lot 2 – Pitted Fruit
Lot 3 – Non-Pitted Fruit
Lot 4 – Mixed Fruit
Lot 5 – Miscellaneous

CLASS B (Jellies)
Lot 6 – Berry
Lot 7 – Pitted Fruit
Lot 8 – Non-Pitted Fruit
Lot 9 – Mixed Fruit
Lot 10 – Miscellaneous

CLASS C (Canned Foods)
Lot 11 – Fruits
Lot 12 – Vegetables
Lot 13 – Pickled Vegetables
Lot 14 – Sweet Pickles
Lot 15 – Dill Pickles
Lot 16 – Relishes
Lot 17 – Sauces
Lot 18 – Salsa
Lot 19 – Syrups
Lot 20 – Juices
Lot 21 – Meats
Lot 22 – Soups
Lot 23 – Miscellaneous

CLASS D (Dehydrated & Smoked)
Lot 24 – Fruits
Lot 25 – Vegetables
Lot 26 – Meats, Fish
Lot 27 – Miscellaneous