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Blue Ribbon Entries
Summer is county fair
season around Missouri, the traditional time for people to showcase
their best products. Jars of home canned fruits, pickles, relishes, jam,
salsas and other products line the shelves in exhibit halls, vying for
blue ribbons and prize money.
Blue ribbon entries start with good quality produce at the peak of
maturity. Avoid canning fruit or vegetables with insect, fungus or
weather-related damage. Judges will be looking for the following signs
of quality:
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Correct canning
method and processing time for that food.
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Complete label with
product name, date processed, processing method, length of
processing time and recipe source (must be from a safe, tested,
reliable source such as USDA, Ball or Extension).
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Standard canning jar
and two-piece lid. Jar size appropriate and acceptable for product.
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Good seal.
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Jars, lids and flats
clean and free of food residue, rust or dirt.
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Correct head space
for product.
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Good fill, not over
packed, with good fluid level when appropriate.
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No trapped air
bubbles.
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Food at best stage
of maturity for eating.
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Attractive, natural
color.
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Uniform size and
shaped pieces.
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Clear canning liquid
when appropriate.
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Jelly—transparent,
clear, not cloudy; quivers, yet holds shape.
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Jam—spreadable
consistency, neither watery nor too stiff.
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Pickles—not
shriveled, misshapen or mushy.
Other
June 2006 Articles:
Green Beans Have No Strings Attached
Proper
Storage Keeps Quality High
Blue
Ribbon Entries
Canning
Questions and Answers
Come to
the Fair
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June 2006
