SCORE CARD USED FOR JUDGING FRUITS AND VEGETABLES

Fruits and tomatoes should be processed in boiling water bath and low acid vegetables processed in steam pressure canner.
Color – 25 points – that of natural fruit or vegetable
Liquid – 15 points – appropriate for product and method of processing Flavor* – natural flavor should be preserved as much as possible in canning. Don’t overpower flavor with sugar
Appearance – 30 points – uniformly well-ripened products; no defective or over-ripe fruits or vegetables. Only young and tender vegetables should be canned.
Appropriate Size – 15 points – uniformity and shape and size appropriate for product as to jars, only pints or quarts
Pack and Fill 15 points – containers should be standard quart pint or half pint canning jars. Attractiveness of packing, appropriate/standard sizing of containers for specific items. Filled to level specified by standard recommendations.
TOTAL POINTS – 100
*Flavor is very important, but cannot actually be judged since jars are not opened. All containers except Canned Fruits and Vegetables will be opened for judging.

SCORE CARD FOR JUDGING PICKLES

Size and shape – Size and shape – 10 points –
Flavor – 30 points – Natural not over spiced
Texture – 30 points – Firm, not tough, soft or flabby
Color – 15 points – Natural
Preparation of pickle to liquid 10 points – Jar filled with pickles; liquid to cover and fill spaces
Container – 5 points – Appropriate for pickles
TOTAL POINTS – 100

SCORE CARD USED FOR JUDGING JELLY

Color – 10 points – Pronounced yet natural color
Clearness – 10 points – Transparent and sparkling
Lack of Crystals – 10 points –
Flavor – 25 points – Natural fruit flavor
Consistency – 35 points – Tender, breaks with distinct cleavage; angles hold shape; should not be syrupy, sticky or tough
Container – 10 points – Standard jars, half pints, pints, or quarts.
TOTAL POINTS – 100

SCORE CARD USED FOR JUDGING JAMS, CONSERVES, MARMALADES AND BUTTERS

Smoothness – 20 points –
Flavor – 35 points –
Consistency and Texture – 30 points –
Color and Clearness – 10 points –
Container – 5 points –
TOTAL POINTS – 100

SCORE CARD USED FOR JUDGING PRESERVES

Fruit and Syrup

• Shape – 15 points – Fruits should be whole and have original shape as nearly as possible.
• Clearness and Color – 15 points – Fruit should be translucent and not too dark; liquid should be clear.
• Texture – 25 points – Tender, but firm and plump.
• Pack and Fill – 10 points – Appropriate arrangement of the fruit as related to the container. Filled 1/4” of top, water bath processed.
• Consistency – 10 points – Juice should be of honey consistency or slightly jellied.
• Proportion of Syrup– 25 points – About one-third as much syrup as fruit.

TOTAL POINTS – 100