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2014 FOOD PRESERVATION UPDATES
  1. All entries must have been preserved within the previous 12 months and can only be entered once.

  2. Exhibits must be labeled with the date of food preservation and method of preservation. Method must state whether canned in water bath, pressure canned or other, the process time and the pounds of pressure where appropriate. Entries without required labeling will not be judged. For labels contact the Nevada County Extension Office.

  3. When judging, the first component will be done by comparison to recognized standards of quality and safety. Second, they will be met by comparison to other exhibits to determine placing within a class (first, second, third).

  4. For judging and safety reasons, ONLY clear glass Mason jars with a clean metal lid and ring, vacuum sealed and of acceptable size per recipe instructions– typically quart, pint or smaller—will be accepted. All others will be disqualified.

  5. Due to safety reasons, no canned squash (including summer, zucchini or spaghetti) pureed or mashed pumpkin, sweet potatoes, or potatoes will be judged. Pickled summer squash and zucchini are allowed.

  6. If recipe used is not from either:

 

  • So Easy to Preserve, 1999 and 2004, 4th and 5th editions, University of Georgia Cooperative Extension Service (about $30 on Amazon) or USDA Complete Guide to Home Canning, 2009 revision. United States Department of Agriculture and National Institute of Food and Agriculture. (Available online for FREE or $18 from The Education Store.)

  • The Entry should also be accompanied by recipe from other Extension publications updated or published after 1995. All others will be disqualified.