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Food preservation
All exhibits of canned goods will be judged on quality, appearance and uniformity. All entries should be in clear glass standard canning jars. Jelly, preserves, pickles, and relishes must be exhibited in clear glass jars with good (non-rusted) tops which can be opened for tasting. All exhibits must have been canned since the 1984 Prince William County Fair.
Fruits and vegetables should be at prime stage of maturity, tender and firm, not tough or old. They should be uniform in size and shape. They should have a natural, clear, bright color with no artificial coloring. They should not be overprocessed; shape should be well preserved. All jars should be free from indications of spoilage. Liquid should be clear, free from cloudiness, bubbles, and should cover the food in the jar.
Food should be in a firm, but not tight pack with pieces well arranged to use space to advantage. Jars should have 1/2 inch headspace at top. Each container should be perfectly sealed, free from cracks and rust and properly labeled.
Jams, jellies and preserves also need to be in clean, standard, perfectly sealed containers and neatly labeled. They should be free from air bubbles and foam. The consistency should be uniform and smooth with no separating. Separating is when fruit or nuts rise to the top caused by insufficient cooking or not allowing conserve to cook five minutes.
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