Welcome to our Fair --- September 9 - 12, 2010

4-H Clover



Prince George's County Fair 4-H Food Preservation

4-H Pledge

I pledge
My head to clearer thinking,
My heart to greater loyalty,
My hands to larger service and
My health to better living;
For my club, my community,
My country and my world.

 
Division 1 - 4-H - Section 6 - Food Preservation

Food Preparation Guidelines
  • 1. Classes so designated may be entered only by those entering foods at the Fair for the first time.
  • 2. Since there is no refrigeration available, cream cheese, yogurt, whipped cream, etc. may not be used in fillings or icings.
  • 3. Except for "cake from mix (1st year only)", "decorated cake" and "create-a-cake" classes, all items and frostings are to be homemade from scratch. No mixes, purchased dough or convenience packages allowed.
  • 4. Recipes are required in all classes except "cake from mix (1st year only)." Print or type recipe on a 3x5 index card.


  • All baked goods must be placed on white paper plates and put into clear plastic zip-type bag with recipe placed in bag under the plate.


    • Section 6: Food Preservation
      1. A boiling water bath canner must have been used to process fruits, tomatoes, and pickles. These acid foods can be processed safely in boiling water. A pressure canner must have been used to process all vegetables except tomatoes and pickles. A higher temperature than that of boiling water is required to process these low-acid foods safely.
      2. Only foods canned in standard pint or quart clear glass canning jars will be accepted. Jelly may be canned in pint jars.
      3. Judges reserve the right to open canned products if necessary to make the best decisions.
      4. Jar tops must be clean and free of rust.
      5. Entries will consist of one jar unless otherwise stated.
    Section 6: Food Preservation
    Sub Section A: Fruits

    Class Section 6 - Food Preservation 1st 2nd 3rd
    601 Applesauce 10 7 4
    602 Cherries, sour or sweet 10 7 4
    603 Pears 10 7 4
    604 Peaches, pieces 10 7 4
    605 Peaches, halves 10 7 4
    606 Berries, any kind 10 7 4
    607 Miscellaneous (not listed above) 10 7 4


    Section 6: Food Preservation
    Sub Section B: Vegetables

    Class Section 6 - Food Preservation 1st 2nd 3rd
    610 Beans, green or wax 10 7 4
    611 Beans, lima 10 7 4
    612 Beets, no vinegar 10 7 4
    613 Carrots 10 7 4
    614 Corn, whole kernel 10 7 4
    615 Tomatoes, whole 10 7 4
    616 Tomatoes, broken in juice 10 7 4
    617 Tomato juice 10 7 4
    618 Pickled beets 10 7 4
    619 Pickles, cucumber, sweet 10 7 4
    620 Pickles, bread and butter 10 7 4
    621 Pickles, sour or dill 10 7 4
    622 Pickles, other 10 7 4
    623 Pickle relish 10 7 4
    624 Home-dried vegetable or fruit (pint) 10 7 4
    625 Home-dried herb (1/2 pint) 10 7 4
    626 Canned meal (3 jars different foods making a well-balanced meal, does not have to include meat, display in basket) 16 12 8
    627 Misc. vegetable (not listed above) 10 7 4


    Section 6: Food Preservation
    Sub Section C: Jellies/Jams/Preserves/Conserves

    Class Section 6 - Food Preservation 1st 2nd 3rd
    630 Jelly, any kind (fruit juice & sugar) 10 7 4
    631 Jam, any kind (crushed fruit & sugar) 10 7 4
    632 Preserves or conserves 10 7 4
    633 Vinegar, herbal or fruited 10 7 4
    634 Miscellaneous (not listed above) 10 7 4


    Section 6: Food Preservation
    Sub Section D: Frozen Foods

    Class Section 6 - Food Preservation 1st 2nd 3rd
    640 A display of various containers (labeled as to use) available at home; usable for freezing foods 10 7 4
    641 An exhibit showing proper wrapping and labeling techniques for freezing meat, vegetables, and fruits 10 7 4


    The Prince George's County Fair Association, Inc.

    P.O. Box 1010 -- Upper Marlboro, Maryland 20773 -- Office 301-952-0270 during the Fair otherwise e-mail countyfair@hotmail.com