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HOME & CRAFT DEPARTMENT

DIVISION C - CANNING

INDEX

All Departments / Home & Craft Index / Entry Forms / Online Entry System

Delivery of Exhibits Schedule

Links to Canning Sections and Classifications

Wednesday, October 1 and Thursday, October 2

7:30 AM - 6:00 PM
Enter Gate 1 On Rosewood Drive and proceed to the Moore Building

with canning exhibit(s) and entry tag(s
<--Select Section to View Classifications Page-->
CATSUPS, RELISHES & SAUCES
FRUITS
JAMS & MARMALADES
JELLIES
PICKLES
PRESERVES
VEGETABLES
YOUTH CANNING

Friday, October 3
Closed to the Public
For recommendations on canning, link to Clemson Extension Service.
1.
2.
Canned entries must be canned in this calendar year.
3.
No canned entries should be re-entered in the Fair.
4.
Standard canning jars are mandatory.
5.
Canning jars must have jar rings and be sealed.
6.
Jelly, Preserve, Jam and Marmalade entries must be heat sealed (no paraffin).
7.

Fruit and Vegetable entries must be canned in pint jars only.
8.
Relish, Jam and Jelly entries must be canned in 1/2 pint jars only.
9.
Canned entries are judged on appearance only. It is not customary to open canned entries.
USDA RECOMMENDATIONS FOR HEAD SPACE IN CANNED FOODS

Head space is the unfilled space above the food in a jar and below its lid. USDA recommends head space in specific foods as follows:

* Jams and Jellies
1/4 inch
* Fruits, Tomatoes, Pickles, Relishes, etc.
1/2 inch
* Low Acid Foods
Processed in pressure canner - 1 inch to 1 1/2 inches.
DO YOUR CANNED GOODS PASS THIS TEST?

OVERALL APPEARANCE

*Good proportion of solid to liquid?
*Full pack with proper headspace?
*Liquid just covering solid?
*Free of air bubbles?
*Good seals?
*Free of imperfections -- stems, cores, seeds?
*Is outside of container clean?

FRUITS AND VEGETABLES

*Characteristic, uniform color?
*Shape retained -- not broken or mushy?
*Proper maturity?
*Pieces uniform in size and shape?

LIQUID OR SYRUP

*Clear and free of sediment?