OPEN CLASS
Department III - Open Class
Division K - Home Arts Food Preservation

​*DIVISION K - Y = Youth age 18 and younger

ENTRY TIMES:

  • Sunday July 21, 1-5pm
  • Monday July 22, 12-7pm
  • Monday, July 29, 3 - 7pm
  • Honey may be entered Monday, July 29, 12 – 7pm ONLY
  • Pick-up time: Monday August 5, 1-7pm

RULES – PLEASE READ CAREFULLY

  1. Jars - Entries must be exhibited in Standard clear canning jars, except for vinegar.
  2. Lids - Standard two-piece vacuum caps and lids must be used. Remove screw bands before entry.
  3. Processing methods should follow the current WSU bulletins No. PNW 172 Canning Vegetables, PNW 300 Canning Tomato Products, PNW 194 Canning Seafood, PNW 199 Canning Fruits, PNW 355 Pickling Vegetables, PNW 361 Canning Meat, Poultry & Game, PNW 395 Salsa Recipes for Canning, EB 1665 Let’s Preserve Jelly, Jam and Spreads  includes syrups), WSU Extension, Thurston County (867-2172), or The Ball Blue Book 2010 or later. The USDA guide available at http://www.uga.edu/nchfp/publications/publications_usda.html is also an acceptable recipe source. Recipe cards must be included (as indicated at lot description), as well as label information with name of publication used for canning listed (Pectin manufacturer recipe inserts are acceptable).
  4. All products will be judged by the above references. Jars without labels and processing time and method, under-processed foods, or foods not listed in above references will not be accepted or will be disqualified.
  5. Each exhibit must be processed after August 1 of previous year and labeled. Include on the label:
    1. name of product
    2. processing method (pressure or boiling water)
    3. method of packing (hot or cold & pretreatment)
    4. amount of time processed
    5. date of processing
    6. for tomatoes -amount of citric acid or lemon juice added
    7. publication used
  6. In the interest of safety, YOUTH entrants MUST be assisted by an adult in hot processing. Recipe chosen and appropriate execution of preparation and packaging done by YOUTH entrant.
  7. Can seafood, salsa, and relish in half-pint or pint jars only.
  8. All jams and jellies must be exhibited in half-pint or pint jars only. We can no longer accept jams and jellies in pot-belly jelly jars.

Judging based on appearance, container, label information and pack.

POINTS:  BLUE - 10  RED - 5  WHITE - RIB

CLASS 1 - CANNED FRUITS

CLASS 2 - CANNED VEGETABLES

CLASS 3 - PICKLES AND SAUCES

LOT

  1. Sauces
  2. Pickles - fruit
  3. Pickles - vegetable (-recipe)
  4. Pickles - mixed (-recipe if part vegetable)
  5. Relishes (-recipe)
  6. Pickles – Bread & Butter
  7. Salsa (-recipe)
  8. Other (-recipe if part vegetable)