Preserved Food

• Supervisors
• Prizes
• Entry Fee
• Entry Receiving Date
• Judging Day
• Pick Up Day
• Special Rules & Guidelines
• Divisions
• Enter Your Work

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1. Open to residents of Riverside County 18 years and over and not enrolled in High School.
2. Two (2) entries per class, per exhibitor.
3. For amateurs only unless otherwise specified.
4. Best of Division Ribbon will be presented in Divisions with at least three (3) or more entries in each division.
5. All entries entered must be home prepared and canned by the exhibitor within one (1) year of the Fair.
6. Items which have been shown at any previous Fairs are not eligible.
7. All products being considered for cash awards, which have not otherwise been eliminated from consideration, will be opened.
8. Submit two (2) standard jars as an entry.
9. Standard jar is a container specifically designed for canning purposes that is sealed.
10. All canning must be done in sealed jars and NO PARAFFIN SEALS.
11. Non-Acid foods: All vegetables, meats, poultry, and fish must be canned under pressure.
12. Low-acid foods: Fruits such as Figs, should be made acid by adding lemon juice, as directed in the University Extension Service Leaflet Home Canning of Fruits.
13. Tomatoes and fruits not including their juices must be processed in a boiling water bath.
14. Exhibits must be accurately labeled. Specify variety and date on label.
15. *Canned goods entered in any division in the class specified as OTHER must be labeled as to its contents.
16. No freezer preserves.
17. Any opened canned items used for judging, will not be returned.
18. AMERICAN SYSTEM OF JUDGING

Scorecards for Judging Preserved Foods

• Product: 65%
• Pack: 25%
• Seal: 10%

1. Fruit & Vegetables (4 large pieces or ¼ cup small pieces in a jar or baggie)
2. Must be home dried
3. Food will be judged as to general appearance, container, quality of product, color, consistency and flavor

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208: Canned Fruit
209: Canned Vegetables
210: Pickles, Relishes, Sauces
211: Jams

212: Jellies
213: Preserves
214: Marmalades, Butters, Honey
215: Dried Fruit

216: Dried Vegetables
217: Dried Herbs
218: Jerky

Canned Fruit

Two (2) Jars Any Size

Class

1. Applesauce or Apples
2. Berries
3. Peaches
4. Pears
5. Plum
6. Other Must be specified in Description Field or ineligible

Canned Vegetables

Two (2) Jars Any Size

Class

Pickles, Relishes, Sauces

Two (2) Jars Any Size

Class

Jams

Two (2) Jars Any Size

Class

1. Apricot
2. Blueberry
3. Freezer Must be specified in Description Field or ineligible
4. Mixed Fruit Must be specified in Description Field or ineligible
5. Peach
6. Plum
7. Pomegranate
8. Raspberry
9. Strawberry
10. Other Must be specified in Description Field or ineligible

Jellies

Two (2) Jars Any Size

Class

1. Apple
2. Grape
3. Peach
4. Plum
5. Pomegranate
6. Strawberry
7. Other Must be specified in Description Field or ineligible

Preserves

Two (2) Jars Any Size

Class

1. Apple
2. Strawberry
3. Other Must be specified in Description Field or ineligible

Marmalades, Butteres, Honey

Two (2) Jars Any Size

Class

1. Apple Butter
2. Other Fruit Butter Must be specified in Description Field or ineligible
3. Fruit Curd Must be specified in Description Field or ineligible
4. Orange Marmalade
5. Other Marmalade Must be specified in Description Field or ineligible
6. Fruit Spread Must be specified in Description Field or ineligible

DRied Fruit

Class

1. Apples
2. Peaches
3. Pears
4. Mangos
5. Apricots
6. Plums
7. Cherries
8. Banana
9. Kiwi
10. Berries
11. Citrus
12. Pineapple
13. Fruit Leather (5) 1-inch pieces
14. Other Fruit Must be specified in Description Field or ineligible

DRied Vegetables

Class

1. Tomatoes (red or yellow)
2. Zucchini
3. Onions
4. Bell Peppers
5. Chard
6. Spinach
7. Garlic
8. Carrots
9. Kale
10. Corn
11. Other Vegetable Must be specified in Description Field or ineligible

Dried Herbs

Class

1. Basil
2. Rosemary
3. Sage
4. Mint
5. Thyme
6. Other Herb Must be specified in Description Field or ineligible

Jerky

Class

1. Original
2. Teriyaki
3. Spicy
4. Peppered
5. Other Jerky Must be specified in Description Field or ineligible

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Carefully review this guide as it contains all of the applicable information regarding the exact rules and deadlines for this specific category, ensuring you are entering the correct classes in advance. When you submit your entry online you are agreeing that you understand the rules and regulations.

SHOWORKS

All entries must be made online through ShoWorks. If you plan to make changes to your entries or need to leave ShoWorks at any time - SAVE YOUR CART before exiting out. Once you select PAY NOW your entry will be submitted and you will not be able to make changes to your cart online. Those needing assistance with online entries can visit the Main Office Saturday, January 11, 2025 to Friday, January 15, 2025. The Main Office is located in the Shalimar building at Gate 4 on Arabia Street.

PAYMENT

Online credit card payments are the only method to enter your exhibit and are due upon entry. Cash or check payments will not be accepted.

LAST DAY TO ENTER

SUNDAY, January 19 by 11:30 p.m.