FOOD PRESERVATION
& WINE ~ DEPT. H

Print entire Open Class Description >>>here. Rules and schedule >>>here. Entry form >>>here.

Entries close at 9:00 a.m. Wednesday, August 5th (see Open Class Schedule for complete entry times) in the South Exhibit Hall.  Judging begins immediately following Baked Goods Judging. All entries released between 11:00 AM- 1:00 PM, Sunday, August 9, 2009. NO EXCEPTIONS. Two entries per person, per class will be accepted.

RIBBONS

First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per Department Section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION AND RESERVE GRAND CHAMPION ribbon may be awarded in this Department if entries deserve such merit. Classes may be combined or created at the discretion of the Superintendent or Judge.

GENERAL RULES

1. Products exhibited must have been prepared since the 2007 Garfield County Fair by persons entering them.
2. All preserved foods must be processed according to the latest USDA recommendations - refer to the CURRENT recipes, instructions, and guidelines provided by Colorado State University Cooperative Extension and Alltrista Corporation.
3. Any food exhibits may be tested to the satisfaction of the judge. Wine, jellies, butters, jams & preserves, pickles & spice products, and dried products will be opened and tasted.
4. No food item which would not be safe to eat at time of judging or which needs refrigeration will be accepted.
5. Standard canning jars must be used. Canned products must be displayed in canning mason jars, jellies in mason jelly jars, or canning mason jars. Frozen jams must be in see-through freezer containers.
6. Rings should be loosened.
7. No jelly glasses or paraffin on jellies will be allowed.
8. Dried products accepted in decorative jars.
9. All preserved foods must be labeled with the name of the product, date processed, method of processing, processing time, pounds per pressure, and elevation level (refer to sample label).
10. All starred items (*) - vegetables and meats - must be pressure canned.
11. Only one entry per class per exhibitor. “Other” classes can have 2 entries per exhibitor.
12. If more than three of a kind not previously listed are entered, a new class can be formed at the discretion of the superintendent.
13. Best of Fair exhibits will be displayed in Miller’s Dry Goods’ window, Rifle, after the fair.

SAMPLE ENTRIES

FOOD PRESERVATION

Peaches - Hot Packed
Boiling Water Bath
Canned 35 Minutes at 5,000 feet
September 2008

Green Beans
Hot Pack, 1/2 tsp. Salt
Pressure Canned at 12 1/2 pounds
30 Minutes at 5,000 feet
July 2008

DRIED PRODUCTS
Apricots
Dehydrator Dried, 8 hours
July 2008

CANNED FRUITS
JUDGING CRITERIA
Quality - distinct, uniform pieces. Liquid - clear, properly filled. Color - natural, not faded or unnaturally bright. Pack - fall, attractive, practical, proper head space. Container - clean, suitable, neat label.
CLASS DESCRIPTION
101 Jar Berries or Cherries
102 Jar other Fruit

CANNED MEATS
All canned meats must be pressure canned.
JUDGING CRITERIA
Quality - distinct, uniform pieces. Color - natural, not faded or unnaturally bright. Liquid-
clear, properly filled. Pack - full, attractive,
practical. Container - clean, suitable, neat label.
CLASS DESCRIPTION
301 Jar any variety Meat*
302 Jar any variety Fish*

CANNED VEGETABLES
Starred items must be pressure canned. Classes not starred must be waterbath processed. All entries must be labeled with processing method, time, pounds per pressure, etc.
JUDGING CRITERIA
Quality - distinct, uniform pieces. Liquid - clear, properly filled. Color - natural, not faded or unnaturally bright. Pack - full, attractive, practical, proper head space. Container - clean, suitable, neat label
CLASS DESCRIPTION
201 Jar Tomatoes
202 Jar Vegetables
203 Jar Soup Mixtures*
204 Fancy Pack Vegetables*
205 Jar any other Vegetables*

JELLIES
Must be waterbath processed. No jelly glasses or paraffin on jellies.
JUDGING CRITERIA:
Texture - tender, firm enough to hold angle when cut, smooth Appearance - color, clarity, container
Flavor - natural, pleasing sweetness
CLASS DESCRIPTION
501 Any Jelly

WINE
Professional Winemaker entries will be judged separately from Hobby Winemaker entries.
JUDGING CRITERIA
1. Bottles must be labeled with: (a) beginning date (b) racking dates (c) bottling date.
2. Wine will be judged for clarity, bouquet, and taste.
3. Wines will be divided according to Fruit flavor. Each subclass (a, b, c) will be further divided according to fruit flavor.
4. Classes will be added upon discretion of foods superintendent.
5. Wine must be aged at least 1 year.
6. NO soda bottles accepted unless they have screw tops.
7. Label exhibit giving date, flavor, herbs, etc. and method used.

CLASS DESCRIPTION

401  Grape Wine
402  Other Fruit Wine
403  Dessert Wine
404  Other Wine
405  Sherry
406  Vinegar, any variety
407  Beer, fresh
408  Cordials, any variety

BUTTER, JAMS & PRESERVES
DEFINITIONS
Jams: Fruit cooked with water and sugar with no regard to preserving the shape of the fruit. Frozen jams must be in see-through containers.
Preserves: Fruit may be whole or cut in uniform pieces with a clear syrup. Original shape of sections should preserved. Product should be tender and saturated with syrup.
Butters: Made from fruits containing a larger portion of the fleshy materials. Seeds and skins are discarded. The mixture is smoother than the jam mixture.
Conserves: Thin slices or small pieces of fruit suspended in jelly-like syrup. Usually containing more than one fruit with the addition of nuts and raisins, etc.
Marmalades: Soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly.
No Jelly Glasses or Paraffin seal on Butter, Jam or Preserves. Use two-piece canning lid and be waterbath processed, except frozen jams.
CLASS DESCRIPTION
601 Butter, any variety
602 Jams, any variety
603 Freezer Jam, any variety
604 Preserves, any variety
605 Conserves, any variety
606 Marmalade, any variety
607 Syrup, any variety