1. Correct Processing Method and Time
2. Product-color, quality, uniformity of pieces.
3. Correct Size and Container used
4. General appearance of exhibit - appearance of jar.
5. Flavor and/or Texture - Jars will be opened to check for dryness of the entry
The following percentages will serve as a general guide to exhibitors of dried goods divisions.
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1. Food Safety
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Up to 20%
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2. Appearance
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Up to 20%
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3. Correct Size and Container Used
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Up to 15%
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4. Cleanliness of Presentation
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Up to 20%
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5. Flavor or Texture (if not tasted)
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Up to 25%
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