Home Economics - Canning

Superintendent: Anna Marie Abbink

• All canned products must be exhibited in canning jars with lids. (Standard canning jars & lids.)

• One pint, quart or half-pint will constitute an entry.

Scorecard for vegetables, fruits and pickles:

Selection: Uniform, size, shape and ripeness

Color: Natural color of vegetable or fruit

Pack: Economical and uniform

Condition of Solids: Firm and tender

Condition of Liquids: Clear

LOT A — CANNED VEGETABLES

CLASS

1.      Asparagus, cut

2.      Asparagus

3.      Beets, cut

4.      Beets, small, whole

5.      Blackeyed Peas (shelled)

6.      Blackeyed Peas (snapped)

7.      Cabbage

8.      Carrots, sliced

9.      Carrots, small, whole

10.    Chile, green (1/2 pt. jar)

11.    Corn, green (1/2 pt. jar)

12.    Okra

13.    Peas and Carrots

14.    Peas, English

15.    Sauerkraut

16.    Squash, Summer

17.    Stewed Tomatoes

18.    String Beans, green

19.    String Beans, waxed

20.    Tomato Juice

21.    Tomatoes

22.    Zucchini

23.    Any others not listed

LOT B — CANNED FRUIT

• Canned fruit, to be scored as excellent, should be selected carefully and should have the characteristic flavor with as perfect form as possible.

• A solid, economical, and attractive pack is desirable, with only enough clear syrup to fill spaces.

• Containers must be neat and clean.

CLASS

1.      Apples

2.      Applesauce

3.      Apricots

4.      Cherries, sour, red, pitted

5.      Cherries, sweet, black

6.      Cherries, sweet, red

7.      Grapes, red

8.      Grapes, white

9.      Nectarines

10.    Peaches

11.    Pears

12.    Pineapples

13.    Plums, purple

14.    Plums, red

15.    Rhubarb

16.    Any others not listed

LOT C — BEVERAGES

CLASS

1.      Chokecherry Wine

2.      Vinegar

3.      Beer

4.      Any others not listed

LOT D — PICKLES

CLASS

1.      Apples, spiced

2.      Beet Pickles

3.      Bread and Butter Pickles

4.      Dill Green Beans

5.      Dill Pickles

6.      Green Tomato Pickles

7.      Green Tomatoes, dill

8.      Kosher Pickles

9.      Mixed Pickles

10.    Mustard Pickles

11.    Peach Pickles, spiced

12.    Pickled Peppers

13.    Sweet Cucumbers, whole

14.    Sweet, sliced or chips

15.    Watermelon Pickles

16.    Zucchini

17.    Any others not listed

LOT E — RELISHES

CLASS

1.      Barbecue Sauce

2.      Beet Relish

3.      Catsup

4.      Chile Sauce

5.      Chow Chow or Piccalilli

6.      Corn Relish

7.      Cucumber Relish

8.      Spaghetti Sauce

9.      Taco Sauce

10.    Tomato Sauce

11.    Zucchini Relish

12.    Green Tomato Relish

13.    Any others not listed

LOT F — BUTTER

• Does the butter jell, is it smooth, good color and not too thick?

CLASS

1.      Apple Butter

2.      Peach Butter

3.      Pear Butter

4.      Plum Butter

5.      Any others not listed

• Is the soft mass of fruit and syrup of a good bright color; and is the jam thick and of good consistency?

CLASS

1.      Apricot Jam

2.      Cherry Jam

3.      Grape Jam

4.      Peach Jam

5.      Plum Jam

6.      Strawberry Jam

7.      Any others not listed

LOT H — CONSERVES

• Should be two or more fruits.

• Cooked with sugar until thick.

• A true conserve contains nuts and raisins, but they may be added to or omitted from any recipe.

CLASS

1.      Peach Conserve

2.      Pear Conserve

3.      Plum Conserve

4.      Rhubarb Conserve

5.      Any others not listed

LOT I — MARMALADES

• Soft fruit jellies.

• Small pieces of fruit should be suspended in the transparent jelly.

• Color should be bright and good for that type of fruit.

CLASS

1.      Orange Marmalade

2.      Any others not listed

LOT J — PRESERVES

• Fruit should be of natural color, transparent, plump, and pieces of fruit should hold.

• Syrup should be thick and clear.

CLASS

1.      Apple Preserves

2.      Apricot Preserves

3.      Apricot/Pineapple Preserves

4.      Cherry Preserves

5.      Peach Preserves

6.      Pear Preserves

7.      Plum Preserves

8.      Raspberry Preserves

9.      Strawberry Preserves

10.    Tomato Preserves

11.    Watermelon Preserves

12.    Nectar, etc.

13.    Any others not listed

LOT K — JELLY

• Color and Clearness: Color determined by kind of fruit; should be free from cloudiness.

• Consistency: Should retain shape when removed from jar, should quiver; tender.

• Texture: Smooth and free from graininess; determined by “feel of mouth.”

• Flavor: Pronounced and corresponding to natural fruit flavor.

• Displayed: To be shown in regulation jelly or small jars with good lid, not paraffined.

CLASS

1.      Apple Jelly

2.      Cherry Jelly

3.      Chile Jelly

4.      Chokecherry Jelly

5.      Crabapple Jelly

6.      Grape Jelly

7.      Mint Jelly

8.      Peach Jelly

9.      Plum Jelly

10.    Quince Jelly

11.    Strawberry Jelly

12.    Any others not listed

LOT L — MEAT

CLASS

1.      Fish

2.      Elk

3.      Beef

4.      Lamb

5.      Pork

6.      Any others not listed

LOT M — DAIRY PRODUCTS

• Dairy Products will be tested.

CLASS

1.      Butter

2.      Cheese

3.      Yogurt

4.      Any others not listed

For more information send an email to: Taos County Fair Association