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2011
BALL®
FreshPreservingTM
Awards
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 those individuals judged
as the best in designed recipe categories.
A panel of judges will select the two best
entries submitted by an adult 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 preserved 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 the following:
Two (2) Five Dollar ($5.00) Coupons for Ball® or
Kerr® Fresh Preserving
Products and, one (1) Free ($4.00 value) Coupon for
Ball Pectin.
Entries designated Second-Place from each
category will receive the following:
One (1) Five- Dollar ($5.00) Coupon for Ball® or
Kerr® Fresh Preserving
Products, and, one (1) Free ($4.00 value) Coupon for
Ball Pectin Products.
AWARDS FOR YOUTH LEVEL - 4-H DEPARTMENT
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.
ENTRANT ELIGIBILITY
1. All eligible entries must be preserved in the
same brand of jar and lid: Ball® Jar sealed with
Ball® Lid and Band, or Ball®
Collection Elite™ Lid and Band, or preserved
in a Kerr® Jar sealed with a Kerr®
Lid and Band.
2. Entries in the Soft Spread category must be
prepared using Ball® Pectin: classic, Low
or No Sugar Needed, or Liquid. The UPC from the
Ball® Pectin package must accompany the
entry as proof of purchase.
3. Entries must be labeled with product name,
date of preparation, processing method and
processing time.
4. Preserved food prepared within a one-year (1)
period prior to the judging date is eligible..
QUALITY CRITERIA
1. FILLED JAR
•Headspace must correspond to instructions on
the jar and lid packaging or the reference
guides listed. The top of the finished recipe or
liquid covering product should provide adequate
headspace as stated in approved guidelines.
•Air bubbles must be kept to a minimum. Gas
bubbles that denote spoilage are identified by
movement of bubbles to the surface of the
product while the jar is stationary.
•Bands should remain in place to transport
preserved food. Remove bands carefully to
determine if the headspace is correct replace
bands for display.
2. HEAT PROCESS
•Methods used to heat process foods must comply
with current preserving guidelines as stated in
the approved reference guides. The boiling-water
process for acid foods and steam-pressure
process for low-acid foods are the only
recommended methods to heat process foods for
preserving.
•Times for heat processing preserved foods vary
depending on each specific recipe or food type.
Processing times must be in agreement with those
listed in the approved reference guides.
3. PRODUCT APPEARANCE
• Produce should be free from blemishes, stems,
pits and peels. Some recipes may state stems,
pits and peel are not removed, this is
acceptable if the recipes is in keeping with all
other preserving guidelines.
•Liquid must be clear and free from cloudiness
and small particles unless ingredients added to
the recipe would naturally affect the clarity.
•Color of the finished product should be as
close to the natural characteristics as possible
or standard for cooked product.
•Texture is affected by heat processing yet the
finished product should not appear over-cooked
or 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.
•Safety is of utmost importance. Any entry
exhibiting spoilage or not in compliance with
judging guidelines must be disqualified.
ANY EXHIBITOR MAY WIN ONLY ONE AWARD |
