4-H Canned Goods


4-H CANNING

Competition in this class is open to all 4-H Club members. Exhibition shelves will be furnished by the fair. Identical prizes will be awarded to the Juniors, Seniors and Intermediates in each class.

  1. 1. Canned items must have been made during the current year and must have been made by the 4-H Club member entering it. Container and food product may not be re-submitted in future fairs.
  2. 2. Food must be canned in standard canning jars with standard tops. Old Mayonnaise, pickle, ect., jars are unacceptable.
  3. 3. Do not label jars.
  4. 4. Each 4-H Club member may enter ONE (1) jar in each category or class.
  5. 5. Registration will be by number.


Total Points Available ........................... 100

1. Canned Product .................................................................... 30 _________

Condition when chosen ................................................. 15

Uniform well ripened, same color & shape
Graded to insure uniformity of size and color
Free from defects or spots
Suitable condition for canning
Not seedy (when applicable)

Condition of finished product ......................................... 15

Natural clear bright color
No artificial coloring

2. Container ............................................................................... 10 _________

Standard Canning Jars (Ball, Kerr, ect.) 1/2 pint, pint, quart sizes
Lids - Uniform and new
Jars should be clean
No decoration added to lids and no labels (minus 5 points if used)

3. Liquid .................................................................................... 30 _________

Jams and Jellies will be solid Color ................................. 15
No sediment (when applicable), foreign material
or air bubbles present ................................................... 15

4. Pack ....................................................................................... 30 _________

Neatness and uniformity ................................................ 15

Arranged to make best use of space
Small fruits or vegetables canned whole
Large fruits of convenient size to serve
Neatly arranged

Proportion of product liquid ............................................ 15

Jars should be well filled with product
Product will covered with liquid
Product evenly distributed throughout jar, not settled on top or bottom.

Total Judged Score ______________



PREMIUM AWARDS

FRUIT CLASS

From the entire Fruit Class shall be selected the best exhibits of and fruits canned in jars and the following awards given.

VEGETABLE CLASS

From the entire Vegetable Class shall be selected the best exhibits of and vegetables canned in jars and the following awards given.

JAM CLASS

From the entire Jam Class shall be selected the best exhibits of and jams canned in jars and the following awards given.

JELLY CLASS

From the entire Jelly Class shall be selected the best exhibits of and jellies canned in jars and the following awards given.

PICKLE CLASS

From the entire Pickle Class shall be selected the best exhibits of and pickles canned in jars and the following awards given.


1st Place
2nd Place
3rd Place
Honorable Mention 		$5
$3
$2
$1


- IMPORTANT -
All exhibits must be in place, complete and ready for judging no later than 5:30 p.m.,
Wednesday, Oct. 19, 2011, and remain in place until, Sunday, Oct. 30, 2011.