Open Class Crafts

For ADULT Level
Presented by:
BALL® & KERR® Fresh Preserving PRODUCTS
Jarden Home Brands marketers of Ball® and Kerr®

 

Fresh Preserving Products is proud to recognize today's fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best in designated categories.
The judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories.
Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite Jars Sealed with Collection Elite ® Lids and Bands. Or pre-served in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid.

 

Entries designated First Place from each category will receive:
•Two (2) Five Dollar Coupons ($5 .00) for Ball® or Kerr® Fresh Preserving Products and one ( 1) Free (up to $4 value) Coupon for Ball® Pectin. 

Entries designated Second Place from each category will receive:
•One (1) Five Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and one ( 1) Free (up to $4 value) Coupon for Ball® Pectin.

 

2014 Award Announcement
BALL® A Fresh Preserving Award
For YOUTH Level

Presented by:
BALL® & KERR® Fresh Preserving PRODUCTS

In recognition of youth who excel in the art of fresh pre­ serving (canning), Jarden Home Brands marketers of the Ball® and Kerr® Fresh Preserving Products will present First Place Awards in designated categories.
 
The judges will select the best entry in each category for Fruit, Vegetable, Pickle , and Soft Spread. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite Jars Sealed with Collection Elite® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid. 

The best entry from each category will receive:
•One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball® Pectin.

 

2014 Judging Guidelines
Appointing Judges

1. It is advisable to impanel a minimum of three judges including one person with food preservation training, Extension Agent or Master Food Preserver.
2. Judges may not enter as a contestant in the Ball® Fresh Preserving Award program for which they are an acting judge.
3. The following publications are recognized as authorities in safe food preservation. Judges may use them to validate quality criteria of entries. Information in these references may differ slightly, each book is cor­rect and safe.
*"Ball Blue Book® Guide to Preserving," copyright 2011
*"Ball® Complete Book of Home Preserving," copyright 2006
*"USDA Complete Guide to Home Canning, Bulletin No. 539, reprint 2009

 

 

Entrant Eligibility
1. Eligible entries must be preserved in the same brand of jar and lid: Ball® Jar sealed with a Ball® Lid and Band, or Ball® Collection Elite® Lid and Band , or Kerr® Jar sealed with a Kerr® Lid and Band.
2. Entries in the Soft Spread category must be pre­ pared using Ball® Pectin: Classic, Low or No-Sugar Needed, or Liquid. .
3. Entries must be labeled with product name, date of preparation, processing method, and processing time.
4. All preserved foods must be prepared within a one­ year (1) period prior to the judging date.

 

Quality Criteria
 *Safety is of utmost importance. Any entry exhibiting spoilage or not in compliance with judging guidelines must be disqualified. Quality criteria are based on visual judging only refrain from tasting preserved food as part of the Ball® Fresh Preserving Award program.
1. Filled Jar
*Headspace must correspond to instructions from the reference guides listed. The top of the finished recipe of liquid covering produce must provide adequate head­ space as stated in approved guidelines.
*Air bubbles must be kept to a minimum. (Gas bubbles denote spoilage and can be identified by movement of bubbles to the surface of the product while the jar is stationary. Products indicating gas bubbles are present must be disqualified.)
*Band should remain in place to transport preserved food. Remove band carefully to determine if the head­ space is correct. Replace band for product display.
2. Heat Process
*Method used to heat process food must comply with current preserving guidelines as stated in the approved reference guides. The boiling-water process for acid food and pressure process for low-acid food are the only recommended methods to preserve food for shelf storage.
*Time for heat processing food correctly vary depending on each specific recipe of food type. Processing time must be in agreement with the approved reference guides.
3. Product Appearance
*Produce should be free from blemishes, disease, and spoilage. Recipes prepared with stems, pits and peels intact are acceptable if the recipe is in keeping with all other preserving guidelines.
*Liquid must be clear and free from cloudiness and small particles unless recipe ingredients have a natural affect on product clarity.
*Color: of the finished product should be as close as possible to its natural characteristics or that for cooked product.
*Texture is affected by heat processing; however, the finished product should not appear over-cooked or easily break down.
*Ingredients should retain their shape and size based on the type and preparation method.  Cut pieces of uniform size should be packed evenly in the jar yet allow adequate room for liquid to circulate throughout the jar.