SCHEDULE OF EVENTS OPEN CLASS 4-H/FFA ENTRY FORMS
 


CANNING DISPLAY

A “canning display” is promoted to showcase the talent and ability of ONE person to present an exhibit that excels in the following criteria:
Appearance of Display: Lids, rings, standard jars, cleaned, and uniformly labeled.
Quality: Uniformity of product, natural color, clear liquid, prime maturity, and good texture.
Pack: Proper headspace, attractive, and practical.
Variety of Exhibit: Color, texture, uniqueness.
Creativity: How it’s displayed or presented.

DISPLAY A

Consists of 10 jars as follows:
1 quart tomatoes or tomato juice
2 pints any other vegetables or soup mixture
1 quart fruit juice or nectar
1 quart or pint of fleshy fruit such as apricots, peaches, plums, pears, or apples
1 quart or pint of berries, cherries, rhubarb or applesauce, fruit pickles or fruit cocktail
1 pint or ½ pint preserves, marmalade, butter, conserves or jam
½ pint any variety jelly
1 pint or quart pickles any variety
1 pint or ½ pint of relish, salsa, or sauce (such as chili, tomato, barbecue, etc.)

DISPLAY B

Consists of any 5 jars from the above list. These jars may also be entered in Open Class sections but must have separate class entry tags if you desire to do this.
Tags will be marked so jars are returned to the individual canning displays and not to Open Class shelves.
A cash award for the display judged best in appearance, quality, pack and variety will be given.
Display A: $25.00 Display B: $15

BALL FRESH PRESERVING AWARDS QUALITY CRITERIA >>>Click Here

FILLED JAR

  • Headspace must correspond to instructions on the jar and lid packaging of the reference guides listed. The top of the finished recipe of liquid covering produce should provide adequate headspace as stated in approved guidelines.
  • Air bubbles must be kept to a minimum. Gas bubbles denote spoilage and are identified by movement of bubbles to the surface of the product while the jar is stationary.
  • Bands should remain in place to transport preserved food. Remove bands carefully to determine if the headspace is correct. Replace bands for display.

HEAT PROCESS

  • Methods used to heat process foods must comply with current preserving guidelines as stated in the approved reference guides. The boiling-water process for acid foods and steam-pressure process for low-acid foods are the only recommended methods to heat processed foods for preserving.
  • Times for heat processing preserved foods correctly vary depending on each specific recipe or food type. Processing times must be in agreement with those listed in the approved reference guides.

PRODUCT APPEARANCE

  • Produce should be free from blemishes, stems, pits, and peels. Some recipes may state stems, pits, and peels are not removed, this is acceptable if the recipe is in keeping with all other preserving guidelines.
  • Liquid must be clear and free from cloudiness and small particles unless there are ingredients added to the recipe that would naturally affect the clarity.
  • Color of the finished product should be as close to its natural characteristics as possible or standard cooked product.
  • Texture is affected by heating processing yet the finished product should not appear over-cooked or break down.
  • Ingredients should retain their shape and size based on the type and preparation method. Cut pieces, of uniform size, should be packed evenly in the jar, yet allow adequate room for liquid to circulate throughout the jar.
  • Safety is of utmost importance. Any entry exhibiting spoilage or not in compliance with judging guidelines must be disqualified.


 
 
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