Canning / Food Preservation - Class 6

Lot

1. 2 jars of fruit, one variety
2. 2 jars of vegetables, one variety
3. 2 jars of jelly, jam or preserves, one variety
4. 2 jars of vegetables or fruit juice, one variety
5. 2 jars of pickles or relish, one variety
6. A collection of 5 jars of canned fruit, jelly and / or vegetables, each a different variety
7. 1 jar of maple syrup
8. Single bottle of fancy vinegar
9. Other dried or canned entry (i.e.granola, pesto)
10. Club collection of canned fruits, jellies or vegetables

An exhibitor may enter more than one exhibit in a lot, provided they are not exactly the same.

All entries in this class must have been canned since the previous 4-H Fair. Canned items might be opened for judging.

All entries must have been canned by the exhibitor alone. The 4-H'er may have had supervision, but no help other than lifting jars in or out of the processor. Watch cooking times and skim bubbles off jams / jellies.

The quality of each exhibit will be determined according to the following:

1. It is required that all entries in a lot be uniform jars, same shape and size. Clear glass is required as it shows the product better than colored glass.
2. Every jar or bottle must have a label with name of product, batch number, date processed, processing method used and lot number pasted on the front, one inch from the bottom. Labels will be provided at the fair and managers will have sample labels available.
3. Canned goods must include complete recipe card. Recipes may be photocopies. Be sure to follow recipe accurately.
4. Contact your local University of Connecticut Cooperative Extension office for current information on home food processing. Only up to date USDA approved methods for home canning can be used.

† See the printed fairbook for details. Fairbooks are published in late Spring.

Updated: July 5, 2004