Division 13: Home Preserving
WEDNESAY August 17
Enter Exhibits 1:00-8:00 pm
Thursday August 18
Judging
Friday August 19
Building Open to Public 9:00 am-8:00 pm
Saturday August 20
Building Open to Public 9:00 am-8:00 pm
Sunday August 21
Building Open to Public 9:00 am-4:00 pm
Pick-up Exhibits 4:00 pm
The theme in the Exhibit Building is Back to our Roots.
Incorporate Roosters into your entries, or come to the Exhibit Building to count all the Roosters in the building to win a prize!
General Information about entering exhibits in the Exhibit Building.
1. Entries will only be accepted in the Exhibit Building on Wednesday August 18 from 1:00 pm to 8:00 pm. NO entries will be accepted after 8:00 pm.
2. Judging takes place on Thursday.
3. Exhibits shall not bear any identification of the Exhibitor, except the entry ticket.
4. Use one Entry Form for each Division (some exceptions apply).
5. Pick-up exhibits no sooner than 4:00 pm Sunday.
6. Read ‘Notice to Exhibitors’.
Chairperson: Valerie Pagdin 567-3889
Entry Fee: $ 0.50 per Entry
Prize Money: 1st $3, 2nd $2
Junior/ Youth Entry Fee: $ 0.50 per Entry
Junior/Youth Prize Money: 1st $2, 2nd $1
SPONSOR: Bernardin
Special Prizes:
To Qualify for Bernardin prizes, all winning competition entries must have been submitted in mason jars with properly sealed two-piece metal SNAP lids. (Regular gold BERNARDIN SNAP lids and colourful Bernardin Collection Elite SNAP lids are equally acceptable for competition. Unsealed jars, items with lug caps or wax seals are unacceptable).
1. Bernardin Best of Show (1 Award to be presented)
v The winner will be selected from all competitors. The winner will be the judge’s choise of Best Home Canning Entry from among qualifiers.
2. Bernardin Jam/Jelly Award (1 Award to be presented)
v Qualifiers must enter products(s) prepared with BERNARDIN Fruit Pectin (liquid or dry). Entry must be accompanied by proof of purchase (pkg or UPC).
3. Bernardin Gift Pack Award (1 Award to be presented)
v Please refer to Section 9 for details.
Special Rules:
1. One entry per exhibitor in each class.
2. All canned goods must be presented in a MASON jar designed for home canning.
3. All jars must be clean and properly sealed to qualify for judging.
4. Canned goods must have been prepared within one year of the judging date.
5. DO NOT use paraffin wax to seal jams and jellies.
6. Jars must be labelled as to their contents and date.
7. Meat and low acid vegetables (i.e. – corn, peas, carrots) must be prepared using a pressure canner method.
8. Canning is judged on colour, even distribution of content, interior texture, appearance (make sure jars have clean rims), and how the jars are packed and sealed.
9. Judges may or may not open the jars. That has been left to their discretion. Some feel it is a waste of the contents if it is opened.
10. If jars are opened then flavour is also counted.
11. Junior Exhibitors must add a ‘J’ behind the class number, followed by the letter and sticker that represents the age of the Exhibitor:
• 6-8 yr olds add ‘A’ (eg. 2150A) - yellow sticker
• 9-11 yr olds add ‘B’ (eg. 2150B) - green sticker
• 12-14 yr olds add ‘C’ (eg. 2150C) - red sticker
See Page 47 for more information.
12. For Youth entries, add a ‘Y’ behind the class number.
13. Junior, Youth and Adult will be judged separately.
14. For all ‘Other’ classes, entries will be judged on its own merit or with other like kind.
Section 1 – Sauces
Class:
1300 Anti Pasto
1301 Chili
1302 Ketchup
1303 Salsa
1304 Other, does not fit in any of the above classes.
Section 2 – Pickles
Class:
1305 Beet Pickles
1306 Bread & Butter Pickles
1307 Carrot Pickles
1308 Cucumber Dill Pickles
1309 Mixed Pickles
1310 Mustard Pickles
1311 Onion Pickles, Silverskin
1312 Zucchini Pickles
1313 Other, does not fit in any of the above classes.
Section 3 – Fruit
Class:
1314 Apricots, fresh
1315 Apricots, dried
1316 Cherries, bing
1317 Peaches, fresh
1318 Peaches, dried
1319 Pears
1320 Plums, red, fresh
1321 Plums, red, dried
1322 Raspberries, tame
1323 Raspberries, wild
1324 Rhubarb, green
1325 Rhubarb, red
1326 Saskatoons
1327 Strawberries, tame
1328 Strawberries, wild
1329 Tomatoes
1330 Wild Huckleberries
1331 Other, does not fit in any of the above classes.
Section 4 – Jams & Jellies
Class:
1332 Apricot Jam
1333 Blueberry Jam
1334 Blueberry Jelly
1335 Carrot Marmalade
1336 Cherry Jam
1337 Cherry Jelly
1338 Citrus Marmalade
1339 Crabapple Jelly
1340 Cranberry Jelly, wild
1341 Currant Jam, black
1342 Currant Jelly, black
1343 Currant Jelly, red, tame
1344 Currant Jelly, red, wild
1345 Huckleberry Jam
1346 Lemon Butter
1347 Mixed Fruit Jam
1348 Mixed Fruit Jelly
1349 Peach Freezer Jam
1350 Peach Jam
1351 Pear Jam
1352 Plum Jam
1353 Raspberry & Other Fruit Mix Jam
1354 Raspberry & Other Fruit Mix Jelly
1355 Raspberry Freezer Jam
1356 Raspberry Jam, tame
1357 Raspberry Jam, wild
1358 Raspberry Jelly, tame
1359 Raspberry Jelly, wild
1360 Rhubarb & Strawberry Jam
1361 Rhubarb Jam
1362 Saskatoon Jam
1363 Saskatoon Jelly
1364 Strawberry Freezer Jam
1365 Strawberry Jam, tame
1366 Strawberry Jam, wild
1367 Vegetable Jam
1368 Vegetable Jelly
1369 Other, does not fit in any of the above classes - Freezer Jam.
1370 Other, does not fit in any of the above classes - Jam.
1371 Other, does not fit in any of the above classes - Jelly.
Section 5 – Vegetables
Class:
1372 Beans
1373 Carrots
1374 Peas
1375 Potatoes
1376 Other, does not fit in any of the above classes.
Section 6 – Relishes
Class:
1377 Beet Relish
1378 Cucumber Relish
1379 Horseradish
1380 Mincemeat
1381 Zucchini Relish
1382 Other, does not fit in any of the above classes.
Section 7 – Vinegars & Syrups
Class:
1383 Syrup, Raspberry
1384 Syrup, Strawberry
1385 Vinegar, Fruit
1386 Vinegar, Herb
1387 Other, does not fit in any of the above classes.
Section 8 – Meats
Class:
1388 Canned Beef
1389 Canned Chicken, with bones
1390 Canned Fish
1391 Canned Moose
1392 Dried, beef
1393 Dried, poultry
1394 Dried, wild meat
1395 Other, does not fit in any of the above classes.
Section 9 – Special Class
Class:
1396 Bernardin Gift Pack Award. Entries must include at least 3 filled mason jars sealed with Bernardin SNAP or Bernardin Collection Elite SNAP lids. Must be submitted in the appropriate container (a basket is not necessary). Each entry may be decorated for any theme (holiday, get well etc.) and may include appropriate items such as soap, candy, soup mixes etc. The judge will select winner based on creativity, quality of home canned product, perceived value and appropriateness of presentation.