DEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION)

Transcription

1 DEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION) Superintendent: Connie Gordon Questions: Anne Zander CSU Extension, , Show Information Location: Exhibit Building, North Wall Check in Time: Wednesday, July 27, 4:00 p.m.-7:00 p.m. Judging Entries: Thursday, July 28, 9:00 a.m. until done Open to Public: Saturday, July 30, 10:00 a.m. Release Time: Monday, August 8, 5:00 p.m.-7:00 p.m. Entry Information Entry Fee: $5.00 per open class exhibitor for the first 10 exhibits, then $1.00 per exhibit thereafter. Entry Deadline: Friday, June, 22, 2016 Late Entry: June 23 July 15 with $5 late charge. How to Enter: Entries must be made to Fair Office Beginning May 1st: 9595 Nelson Rd. Longmont, Co Mail in; Walk in; or online at This Department is subject to all Boulder County Fair General Rules, and all Open Pantry Store (Food Preservation) Rules, which are based on standards of safety and quality. To recognize entries which best represent recommended standards. To decide which entries achieve their intended purpose most effectively. To determine ranking of competing articles in relation to one another RULES: 1. Read Boulder County General Rules, Open Class Creative Living Rules, and the Department s Rules..Please note that monetary premiums and ribbons will only be awarded for 1 st, 2 nd and 3 rd placing s per Class. Placing s based on where judges determine the entry warrants an award. 2. When filling out entry form, Pantry Store (Food Preservation) is Department 105. All canned products exhibited must have been canned since last year's fair, by the person in whose name they are entered. Age of any youth entering (teen/preteen) must be included on entry form. 3. Only one entry per CLASS, you cannot compete against yourself. You can only enter multiple products in specific Classes as noted below. Completely different recipes must be used. Check CLASSES. 4. When it is obvious to the Judge(s) that two (2) or more exhibits are identical (as from the same cooking kettle), the Judge(s) will automatically disqualify all entries. 5. It may be necessary to open canned food entries for judging purposes. When a jar is opened and displayed for the entire fair it should not be consumed after fair.

2 6. Recipes are required for all canned and dried products. The recipe must be affixed to the jar or container. Use a rubber band to attach to jars or staple to bag. Must include ingredients, preparation instructions, method, time, temperature and the source of recipe. 7. Approved references with tested food preservation recipes are used by Judges & must be used by exhibitors: Food Safety is the primary consideration when awarding honors to food preservation entries. It makes judging preserved foods more difficult than other types of entries. 8. Canning recipes were not scientifically tested for safety until the mid-1990s. No recipes that have been passed down from friends/relatives. Only canning resources from approved sources published AFTER Approved References: CSU Extension Fact Sheets, Two to four page publications that cover food preservation. These are available free from the Boulder County Extension Office and online. Other State University Extension Services online fact sheets on food preservation with high altitude adjustments. So Easy to Preserve, 5th edition. c or earlier additions. University of Georgia Extension. Available at CSU Extension Office $20 or online from University of Georgia Extension. Ball Blue Book of Preserving edition or later. Ball Complete Book of Home Preserving [Jarden Corp.] byjudi Kingry Complete Guide to Home Canning, USDA, 1994 edition or later. National Center for Home Food Preservation: Commercial Brand Pectin Exhibit must include the brand name of pectin used and include the instructions from the pectin packaging. Photocopy is fine 10. All entries must be canned with Ball, Kerr, or other Mason-type jars using two-piece lids/screw bands for sealing. Depending on class specifications, acceptable jars may be 4-ounce, 8-ounce (half-pint), 12-ounce, 16-ounce (pint), or quart sized. The 4-ounce jars must be processed using 8- ounce (half-pint) instructions. The 12- ounce jars must be processed using 16-ounce (pint) instructions. 11. Headspace must correspond to recommendations from the approved references. 12. Bands must be in place for transporting home canned products, when presented for check-in, and during judging. 13. All entries must be heat-processed following tested/approved canning guidelines from approved references. 14. All canned products must include the following information on the label, and the label should be placed on the jar: The label must state whether food was hot or raw packed, boiling water or pressure-canned, the altitude, the process time, and the pounds of pressure if pressure-canned. The resource for the canning instructions. 15. Recipe must accompany entry. (Judge needs to know if the proper amount of citric acid, lemon juice or vinegar has been added to tomatoes, for example. Judge must know whether certain foods have meat, low acid vegetables, etc. added.)

3 16. Entry Label: a. Name of product (no exhibitor s name, please) b. Method of preparation (type, syrup, type of pack, any additional ingredients added, such as water, lemon juice, vinegar, salt, etc.) as applies to product canned c. Method of processing (i.e. pressure canner, water bath). Identify pounds of pressure (identify weighted or dial gauge), if food was pressure canned d. Approximate elevation where processing was done e. Processing time, in minutes f. Date (Month and Year) processed g. Name of resource for the food preservation instructions. Label Examples Sliced Peaches in Light Syrup Raw Pack Boiling Water Canner Processed 40 minutes at 5,000 feet August 30, 2013 So Easy To Preserve 5 th edition pg.45 Green Beans Hot Pack Pressure Canned Dial Gauge 25 minutes at 12 ½ lbs at 5,000 feet June 20, 2014 Ball Blue Book 100 th Anniversary Edition pg. 66 Apricots Ascorbic Acid Dipped Dehydrator Dried 24 hrs. July 15, 2013 So Easy To Preserve 5 th edition pg.331 Canned Foods Scorecard Pack 10 points Processed in boiling water canner with correct altitude adjustment made; no paraffin allowed. Jar filled to appropriate headspace (¼ inch). Color points Fresh, natural color representative of dominant fruit. Color uniform throughout. Clarity 25 points Free from cloudiness and fruit pulp (exception: pepper jelly), Absence of crystals. Free of bubbles. Free of foreign matter (peel, seeds, etc.) and mold. Consistency 25 points Firm enough to hold shape. Tender, not too stiff or tough quivery. Stays in one mass when shaken loose from jar; does not break. No separation or layering. Holds sharp edge when cut

4 Container 10 points Vacuum-sealed. Clean, clear glass standard canning jar. New lid and band free of rust; screwband clean, unbent and easily removed. Label clean, neatly placed and contains name of product, date processed, processing method and time. Flavor/Odor 10 points Natural flavor of the fruit; not overcooked, overly sweet or tart; no scorched flavor. No scorched or musty odor. ***If not tasted, split points between clarity and container. SUGGESTIONS ON HOW TO BECOME A WINNER In competition, details are important. Judges have standard rules by which they must abide. The first thing to consider is the container. Use only the type specified for each class, and make certain that the jars are thoroughly sealed and must be free from any stickiness. Jams Do not sieve or strain. True jams resemble crushed fruit with no separation of fruit and juice. Natural fruit flavor should be preserved, neither too much nor too little sugar. Jams should not be rubbery. Jellies Jelly should be transparent and have good texture (quiver), color and clearness. Maintain the natural fruit flavor. Watch for too much sugar no crystals allowed. Preserves The color and flavor must be natural to the fruit. Syrup must be clear and thick. The pieces of fruit firm and whole. Marmalades Have the color as natural to the fruit as possible. Small, thin pieces of fruit in clear thick syrup are desirable. Not too much or too little sugar. Fruits Uniformity of pack and ripeness are very important. The ripeness determines the color and texture of the fruit. The syrup or liquid should be clear (not cloudy) and should cover the contents. Pickles and Relishes All cucumber and mixed pickles must be firm and crisp. Sweet pickles must be firm, yet tender. Don t overcook. Again, natural color of product used, clearness of liquid, uniformity of pack is important. Flavor is a vital factor in this class. In pickling fruits, don t get them too sweet. Vegetables should not be too sour or over-spiced. Vegetables Here again the liquid Is very important. It must be clear, and it must cover the vegetables. ***Food that is identified as unsafe or potentially unsafe by judges will be labeled with a sticker, so exhibitor does not keep or use the canned food after the fair. The personal safety of judges and exhibitors is key. Canned foods that will be tasted are jellies, jams and other fruit preserves made with high concentrations of sugar or vinegars. ***Exhibitors are encouraged to talk with Anne Zander, CSU Extension Agent, for additional information or questions about recipe azander@bouldercounty.org CLASS: CANNED FRUITS/VEGETABLES Adult (Quart or Pint Jars) 1. Apples

5 2. Apricots 3. Cherries, Sour 4. Cherries, Sweet 5. Fruit Juice 6. Fruit Pie Filling 7. Fruit Salad 8. Fruit Sauce 9. Fruit Syrup 10. Peaches 11. Pears 12. Plums 13. Rhubarb 14. Salsa, Fruit 15. Fruit, Other 16. Fruit, Low Sugar 17. Fruit, Sugar Free Canned Vegetables 18. Asparagus 19. Beets, Small 20. Carrots 21. Corn, Whole Kernel 22. Green Beans (Cut) 23. Green Beans (Whole) 24. Vegetable or Spice, Pie Filling 25. Salsa, Vegetable 26. Salsa, Other 27. Tomatoes 28. Tomato Juice 29. Tomato with other Vegetables 30. Vegetable Juice 31. Vegetables, Mixed 32. Vegetable Soup 33. Wax Beans (Cut) 34. Wax Beans (Whole) 35. Vegetables, Other 36. Vegetables, Other Combinations (may enter more than one recipe/exhibit but must be completely different) CLASS: CANNED FRUIT/VEGETABLE Teen (Quart or Pint Jars) 37. Apples 38. Apricots 39. Cherries, Sour 40. Cherries, Sweet 41. Fruit Juice 42. Fruit Pie Filling

6 43. Fruit Salad 44. Fruit Sauce 45. Fruit Syrup 46. Peaches 47. Pears 48. Plums 49. Rhubarb 50. Salsa, Fruit 51. Fruit, Other 52. Fruit, Low Sugar 53. Fruit, Sugar Free Canned Vegetables 54. Asparagus 55. Beets, Small 56. Carrots 57. Corn, Whole Kernel 58. Green Beans (Cut) 59. Green Beans (Whole) 60. Vegetable or Spice, Pie Filling 61. Salsa, Vegetable 62. Salsa, Other 63. Tomatoes 64. Tomato Juice 65. Tomato with other Vegetables 66. Vegetable Juice 67. Vegetables, Mixed 68. Vegetable Soup 69. Wax Beans (Cut) 70. Wax Beans (Whole) 71. Vegetables, Other 72. Vegetables, Other Combinations (may enter more than one recipe/exhibit but must be completely different) CLASS: CANNED FRUIT/VEGETABLE Pre-Teen Canned Fruits (Quart or Pint Jars) 73. Apples 74. Apricots 75. Cherries, Sour 76. Cherries, Sweet 77. Fruit Juice 78. Fruit Pie Filling 79. Fruit Salad 80. Fruit Sauce 81. Fruit Syrup 82. Peaches

7 83. Pears 84. Plums 85. Rhubarb 86. Salsa, Fruit 87. Fruit, Other 88. Fruit, Low Sugar 89. Fruit, Sugar Free Canned Vegetables 90. Asparagus 91. Beets, Small 92. Carrots 93. Corn, Whole Kernel 94. Green Beans (Cut) 95. Green Beans (Whole) 96. Vegetable or Spice, Pie Filling 97. Salsa, Vegetable 98. Salsa, Other 99. Tomatoes 100. Tomato Juice 101. Tomato with other Vegetables 102. Vegetable Juice 103. Vegetables, Mixed 104. Vegetable Soup 105. Wax Beans (Cut) 106. Wax Beans (Whole) 107. Vegetables, Other 108. Vegetables, Other Combinations (may enter more than one recipe/exhibit but must be completely different) Awards: Champion & Reserve Champion Rosette Ribbons for Adult, Teen & Pre- Teen canned Fruit/Vegetable. CLASS: JELLIES, JAMS, AND PRESERVES Adult (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 109. Jelly, Apple 110. Jelly, Cherry 111. Jelly, Chokecherry 112. Jelly, Crabapple 113. Jelly, Currant 114. Jelly, Grape 115. Jelly, Herb 116. Jelly, Mint 117. Jelly, Peach 118. Jelly, Pepper (Green or Red) 119. Jelly, Plum 120. Jelly, Wine

8 121. Jelly, Combination (may enter more than one recipe/exhibit but must be completely different) 122. Jelly, Other (may enter more than one recipe/exhibit but must be completely different) 123. Jelly, Low sugar 124. Jelly, Sugar-free (with UPC code from box) Jams (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 125. Jam, Apricot 126. Jam, Blackberry 127. Jam, Blueberry 128. Jam, Cherry 129. Jam, Grape 130. Jam, Peach 131. Jam, Plum 132. Jam, Raspberry 133. Jam, Rhubarb 134. Jam, Rhubarb with fruit 135. Jam, Strawberry 136. Jam, Two fruits (may enter more than one recipe/exhibit but must be completely different) 137. Jam, Other (may enter more than one recipe/exhibit but must be completely different) 138. Jam, Low sugar 139. Jam, Sugar-free (with UPC code from box) Preserves (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 140. Preserves, Apricot 141. Preserves, Blueberry 142. Preserves, Blackberry 143. Preserves, Cherry 144. Preserves, Grape 145. Preserves, Peach 146. Preserves, Strawberry 147. Preserves, Vegetable 148. Preserves, Combination (may enter more than one recipe/exhibit but must be completely different) 149. Preserves, Other (may enter more than one recipe/exhibit but must be completely different) 150. Preserves, Low sugar 151. Preserves, Sugar-free (with UPC code from box) Miscellaneous 152. Butter of One Fruit 153. Butter of Multiple Fruits 154. Marmalade, Fruit 155. Marmalade, Vegetable 156. Conserves, with Nuts and/or Raisins CLASS: JELLIES, JAMS, AND PRESERVES Teen

9 (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 157. Jelly, Apple 158. Jelly, Cherry 159. Jelly, Chokecherry 160. Jelly, Crabapple 161. Jelly, Currant 162. Jelly, Grape 163. Jelly, Herb 164. Jelly, Mint 165. Jelly, Peach 166. Jelly, Pepper (Green or Red) 167. Jelly, Plum 168. Jelly, Wine 169. Jelly, Combination (may enter more than one recipe/exhibit but must be completely different) 170. Jelly, Other (may enter more than one recipe/exhibit but must be completely different) 171. Jelly, Low sugar 172. Jelly, Sugar-free (with UPC code from box) Jams (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 173. Jam, Apricot 174. Jam, Blackberry 175. Jam, Blueberry 176. Jam, Cherry 177. Jam, Grape 178. Jam, Peach 179. Jam, Plum 180. Jam, Raspberry 181. Jam, Rhubarb 182. Jam, Rhubarb with fruit 183. Jam, Strawberry 184. Jam, Two fruits (may enter more than one recipe/exhibit but must be completely different) 185. Jam, Other (may enter more than one recipe/exhibit but must be completely different) 186. Jam, Low sugar 187. Jam, Sugar-free (with UPC code from box) Preserves (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 188. Preserves, Apricot 189. Preserves, Blueberry 190. Preserves, Blackberry 191. Preserves, Cherry 192. Preserves, Grape 193. Preserves, Peach 194. Preserves, Strawberry 195. Preserves, Vegetable

10 196. Preserves, Combination (may enter more than one recipe/exhibit but must be completely different) 197. Preserves, Other (may enter more than one recipe/exhibit but must be completely different) 198. Preserves, Low sugar 199. Preserves, Sugar-free (with UPC code from box) Miscellaneous 200. Butter of One Fruit 201. Butter of Multiple Fruits 202. Marmalade, Fruit 203. Marmalade, Vegetable 204. Conserves, with Nuts and/or Raisins CLASS: JELLIES, JAMS, AND PRESERVES Pre-Teen Jellies (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 205. Jelly, Apple 206. Jelly, Cherry 207. Jelly, Chokecherry 208. Jelly, Crabapple 209. Jelly, Currant 210. Jelly, Grape 211. Jelly, Herb 212. Jelly, Mint 213. Jelly, Peach 214. Jelly, Pepper (Green or Red) 215. Jelly, Plum 216. Jelly, Wine 217. Jelly, Combination (may enter more than one recipe/exhibit but must be completely different) 218. Jelly, Other (may enter more than one recipe/exhibit but must be completely different) 219. Jelly, Low sugar 220. Jelly, Sugar-free (with UPC code from box) Jams (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 221. Jam, Apricot 222. Jam, Blackberry 223. Jam, Blueberry 224. Jam, Cherry 225. Jam, Grape 226. Jam, Peach 227. Jam, Plum 228. Jam, Raspberry 229. Jam, Rhubarb 230. Jam, Rhubarb with fruit 231. Jam, Strawberry

11 232. Jam, Two fruits (may enter more than one recipe/exhibit but must be completely different) 233. Jam, Other (may enter more than one recipe/exhibit but must be completely different) 234. Jam, Low sugar 235. Jam, Sugar-free (with UPC code from box) Preserves (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 236. Preserves, Apricot 237. Preserves, Blueberry 238. Preserves, Blackberry 239. Preserves, Cherry 240. Preserves, Grape 241. Preserves, Peach 242. Preserves, Strawberry 243. Preserves, Vegetable 244. Preserves, Combination (may enter more than one recipe/exhibit but must be completely different) 245. Preserves, Other (may enter more than one recipe/exhibit but must be completely different) 246. Preserves, Low sugar 247. Preserves, Sugar-free (with UPC code from box) Miscellaneous 248. Butter of One Fruit 249. Butter of Multiple Fruits 250. Marmalade, Fruit 251. Marmalade, Vegetable 252. Conserves, with Nuts and/or Raisins Awards: Champion& Reserve Champion Rosette Ribbons for Adult, Teen & Pre- Teen Jellies/Jams/Preserves. CLASS: PICKLES & RELISHES Adult (Quart or Pint Jars) 253. Sweet Beet Pickles 254. Sweet Bread & Butter Pickles 255. Sweet Cucumber Pickles 256. Sweet Dill Pickles 257. Sweet Fruit Pickles 258. Sweet Green Tomatoes 259. Sweet Peppers 260. Sweet Watermelon Pickles 261. Sweet Zucchini Pickles 262. Sweet Pickles, Other 263. Sweet Vegetable Pickles, Other Sour Pickled Vegetables 264. (Quart or Pint Jars) 265. Sour Beans, Dilled, Green or Wax 266. Sour Bread & Butter Pickles

12 267. Sour Dill Pickles 268. Sour Okra 269. Sour Peppers 270. Sour Pickles, Mixed 271. Sour Zucchini Pickles 272. Asparagus 273. Sauerkraut 274. Sour Pickles, Other 275. Sour Vegetables, Other Spicy Vegetables 276. (Quart or Pint Jars) 277. Spicy Beans, Dilled, Green or Wax 278. Spicy Bread & Butter Pickles 279. Spicy Dill Pickles 280. Spicy Okra 281. Spicy Peppers 282. Spicy Pickles, Mixed 283. Spicy Zucchini Pickles 284. Spicy Pickles, Other 285. Spicy Vegetables, Other Relishes 286. (Pint or 12-ounce or half-pint Jars or 4-Ounce Jars) 287. Relish, Beet 288. Relish, Chow Chow 289. Relish, Chutney 290. Relish, Corn 291. Relish, Dill Cucumber 292. Relish, Green Tomato/Piccadilly 293. Relish, Mixed 294. Relish, Pepper 295. Relish, Sweet Pickle 296. Relish, Zucchini 297. Relish, Other Flavored Vinegars 298. Vinegar, Herbed or Spiced 299. Vinegar, Fruit 300. Vinegar, Other CLASS: PICKLES & RELISHES Teen (Quart or Pint Jars) 301. Sweet Beet Pickles 302. Sweet Bread & Butter Pickles 303. Sweet Cucumber Pickles 304. Sweet Dill Pickles 305. Sweet Fruit Pickles 306. Sweet Green Tomatoes 307. Sweet Peppers

13 308. Sweet Watermelon Pickles 309. Sweet Zucchini Pickles 310. Sweet Pickles, Other 311. Sweet Vegetable Pickles, Other Sour Pickled Vegetables 312. (Quart or Pint Jars) 313. Sour Beans, Dilled, Green or Wax 314. Sour Bread & Butter Pickles 315. Sour Dill Pickles 316. Sour Okra 317. Sour Peppers 318. Sour Pickles, Mixed 319. Sour Zucchini Pickles 320. Asparagus 321. Sauerkraut 322. Sour Pickles, Other 323. Sour Vegetables, Other Spicy Vegetables 324. (Quart or Pint Jars) 325. Spicy Beans, Dilled, Green or Wax 326. Spicy Bread & Butter Pickles 327. Spicy Dill Pickles 328. Spicy Okra 329. Spicy Peppers 330. Spicy Pickles, Mixed 331. Spicy Zucchini Pickles 332. Spicy Pickles, Other 333. Spicy Vegetables, Other Relishes 334. (Pint or 12-ounce or half-pint Jars or 4-Ounce Jars) 335. Relish, Beet 336. Relish, Chow Chow 337. Relish, Chutney 338. Relish, Corn 339. Relish, Dill Cucumber 340. Relish, Green Tomato/Piccadilly 341. Relish, Mixed 342. Relish, Pepper 343. Relish, Sweet Pickle 344. Relish, Zucchini 345. Relish, Other Flavored Vinegars 346. Vinegar, Herbed or Spiced 347. Vinegar, Fruit 348. Vinegar, Other

14 CLASS: PICKLES & RELISHES Pre-Teen (Pint or 12-Ounce or Half-Pint or 4-Ounce Jars for Relishes, Quart or Pint Jars for Pickled products) Sweet Pickled Fruits and Vegetables (Quart or Pint Jars) 349. Sweet Beet Pickles 350. Sweet Bread & Butter Pickles 351. Sweet Cucumber Pickles 352. Sweet Dill Pickles 353. Sweet Fruit Pickles 354. Sweet Green Tomatoes 355. Sweet Peppers 356. Sweet Watermelon Pickles 357. Sweet Zucchini Pickles 358. Sweet Pickles, Other 359. Sweet Vegetable Pickles, Other Sour Pickled Vegetables (Quart or Pint Jars) 360. Sour Beans, Dilled, Green or Wax 361. Sour Bread & Butter Pickles 362. Sour Dill Pickles 363. Sour Okra 364. Sour Peppers 365. Sour Pickles, Mixed 366. Sour Zucchini Pickles 367. Asparagus 368. Sauerkraut 369. Sour Pickles, Other 370. Sour Vegetables, Other Spicy Vegetables (Quart or Pint Jars) 371. Spicy Beans, Dilled, Green or Wax 372. Spicy Bread & Butter Pickles 373. Spicy Dill Pickles 374. Spicy Okra 375. Spicy Peppers 376. Spicy Pickles, Mixed 377. Spicy Zucchini Pickles 378. Spicy Pickles, Other 379. Spicy Vegetables, Other Relishes (Pint or 12-ounce or half-pint Jars or 4-Ounce Jars) 380. Relish, Beet 381. Relish, Chow Chow 382. Relish, Chutney 383. Relish, Corn

15 384. Relish, Dill Cucumber 385. Relish, Green Tomato/Piccadilly 386. Relish, Mixed 387. Relish, Pepper 388. Relish, Sweet Pickle 389. Relish, Zucchini 390. Relish, Other Flavored Vinegars 391. Vinegar, Herbed or Spiced 392. Vinegar, Fruit 393. Vinegar, Other Awards: Champion & Reserve Champion Rosette Ribbons for Adult, Teen, & Pre- Teen Pickles & Relishes. CLASS: SAUCES AND CONDIMENTS Adult Sauce, Barbecue 394. Sauce, Chili 395. Sauce, Hot 396. Sauce, Pepper 397. Sauce, Tomato 398. Sauce, Spaghetti Without Meat 399. Sauce, Spaghetti With Meat 400. Sauce, Sweet and Sour 401. Sauce, Other 402. Ketchup 403. Mustard CLASS: SAUCES AND CONDIMENTS Teen Sauce, Barbecue 404. Sauce, Chili 405. Sauce, Hot 406. Sauce, Pepper 407. Sauce, Tomato 408. Sauce, Spaghetti Without Meat 409. Sauce, Spaghetti With Meat 410. Sauce, Sweet and Sour 411. Sauce, Other 412. Ketchup 413. Mustard CLASS: SAUCES AND CONDIMENTS Pre-Teen (Pint or 12-Ounce or Half-Pint or 4-Ounce Jars) 414. Sauce, Barbecue 415. Sauce, Chili 416. Sauce, Hot

16 417. Sauce, Pepper 418. Sauce, Tomato 419. Sauce, Spaghetti Without Meat 420. Sauce, Spaghetti With Meat 421. Sauce, Sweet and Sour 422. Sauce, Other 423. Ketchup 424. Mustard Awards: Champion & Reserve Champion Rosette Ribbons for Adult, Teen, & Pre- Teen Sauces and Condiments. CLASS: DEHYDRATED AND LEATHER Adult ***ALL dried foods must include the following information on the label: a. name of product b. pretreatment used, if any c. name of additional ingredients added, if any d. method of drying (oven, dehydrator) e. total drying time f. date dried g. resource for recipe and page ***Attach recipe from approved Reference to packaging (to expedite judging) Exhibit should include: Small container for dehydrated product. Fruit and Vegetable Leathers (4 Pieces, at least 2 inches in size, in self-sealing plastic bag) Vegetable Leather 425. Leather, Mixed vegetable 426. Leather, Pumpkin 427. Leather, Tomato 428. Leather, Other vegetable (may enter more than one recipe/exhibit but must be completely different) Fruit Leather 429. Leather, Apple 430. Leather, Apricot 431. Leather, Berry 432. Leather, Cherry 433. Leather, Mango 434. Leather, Peach 435. Leather, Pear 436. Leather, Pineapple 437. Leather, Strawberry 438. Leather, Other Fruit (may enter more than one recipe/exhibit but must be completely different)

17 Dehydrated Products 439. Dried Edible Flower (1 c. in half-pint or Pint Jar) 440. Dried Fruit (1 c. in half-pint or Pint Jar) 441. Dried Herb (1 c. in half-pint or Pint Jar) 442. Dried Seed, Popcorn, or Peanut (1 c. in half-pint or Pint Jar) 443. Dried Vegetable (1 c. in half-pint or Pint Jar) CLASS: DEHYDRATED AND LEATHER Teen ***ALL dried foods must include the following information on the label: a. name of product b. pretreatment used, if any c. name of additional ingredients added, if any d. method of drying (oven, dehydrator) e. total drying time f. date dried g. resource for recipe and page ***Attach recipe from approved Reference to packaging (to expedite judging) Exhibit should include: Small container for dehydrated product. Fruit and Vegetable Leathers (4 Pieces, at least 2 inches in size, in self-sealing plastic bag) Vegetable Leather 444. Leather, Mixed vegetable 445. Leather, Pumpkin 446. Leather, Tomato 447. Leather, Other vegetable (may enter more than one recipe/exhibit but must be completely different) Fruit Leather 448. Leather, Apple 449. Leather, Apricot 450. Leather, Berry 451. Leather, Cherry 452. Leather, Mango 453. Leather, Peach 454. Leather, Pear 455. Leather, Pineapple 456. Leather, Strawberry 457. Leather, Other Fruit (may enter more than one recipe/exhibit but must be completely different) Dehydrated Products 458. Dried Edible Flower (1 c. in half-pint or Pint Jar) 459 Dried Fruit (1 c. in half-pint or Pint Jar) 460. Dried Herb (1 c. in half-pint or Pint Jar) 461. Dried Seed, Popcorn, or Peanut (1 c. in half-pint or Pint Jar) 462. Dried Vegetable (1 c. in half-pint or Pint Jar)

18 CLASS: DEHYDRATED AND LEATHER Pre-Teen ***ALL dried foods must include the following information on the label: h. name of product i. pretreatment used, if any j. name of additional ingredients added, if any k. method of drying (oven, dehydrator) l. total drying time m. date dried n. resource for recipe and page ***Attach recipe from approved Reference to packaging (to expedite judging) Exhibit should include: Small container for dehydrated product. Fruit and Vegetable Leathers (4 Pieces, at least 2 inches in size, in self-sealing plastic bag) Vegetable Leather 463. Leather, Mixed vegetable 464. Leather, Pumpkin 465. Leather, Tomato 466. Leather, Other vegetable (may enter more than one recipe/exhibit but must be completely different) Fruit Leather 467. Leather, Apple 468. Leather, Apricot 469. Leather, Berry 470. Leather, Cherry 471. Leather, Mango 472. Leather, Peach 473. Leather, Pear 474. Leather, Pineapple 475. Leather, Strawberry 476. Leather, Other Fruit (may enter more than one recipe/exhibit but must be completely different) Dehydrated Products 477. Dried Edible Flower (1 c. in half-pint or Pint Jar) 478. Dried Fruit (1 c. in half-pint or Pint Jar) 479. Dried Herb (1 c. in half-pint or Pint Jar) 480. Dried Seed, Popcorn, or Peanut (1 c. in half-pint or Pint Jar) 481. Dried Vegetable (1 c. in half-pint or Pint Jar) Awards: Champion & Reserve Campion Rosette Ribbons for Adult, Teen, & Pre- Teen Dehydrated and Leather. CLASS: Gift Pack Adult Jars will not be opened. Entries will be judged on theme presentation and combination of products.

19 (Pint or 12-Ounce or Half-Pint or 4-Ounce Jars) 482. Gift Pack An assortment of any combination of 3 jars of Vegetables/fruits/etc. labeled and packed for giving 483. Gift Pack An assortment of any combination of 3 jars of Jams/jellies/preserves/etc., labeled and packed for giving 484. Gift pack An assortment of any combination of 3 jars of pickles/relishes/etc labeled and packed for giving 486. Gift pack An assortment of any combination of 3 jars of sauces, labeled and packed for giving 487. Gift Pack- An assortment of dried products (3 items) labeled and packaged for giving CLASS: Gift Pack Teen Jars will not be opened. Entries will be judged on theme presentation and combination of products. (Pint or 12-Ounce or Half-Pint or 4-Ounce Jars) 488. Gift Pack An assortment of any combination of 3 jars of Vegetables/fruits/etc., labeled and packed for giving 489. Gift Pack An assortment of any combination of 3 jars of Jams/jellies/preserves/etc., labeled and packed for giving 490. Gift pack An assortment of any combination of 3 jars of pickles/relishes/etc., labeled and packed for giving 491. Gift pack An assortment of any combination of 3 jars of sauces, labeled and packed for giving 492. Gift Pack- An assortment of dried products (3 items) labeled and packaged for giving CLASS: Gift Pack Pre-Teen Jars will not be opened. Entries will be judged on theme presentation and combination of products. (Pint or 12-Ounce or Half-Pint or 4-Ounce Jars) 493. Gift Pack An assortment of any combination of 3 jars of Vegetables/fruits/etc., labeled and packed for giving 494. Gift Pack An assortment of any combination of 3 jars of Jams/jellies/preserves/etc., labeled and packed for giving 495. Gift pack An assortment of any combination of 3 jars of pickles/relishes/etc., labeled and packed for giving 496. Gift pack An assortment of any combination of 3 jars of sauces, labeled and packed for giving 497. Gift Pack- An assortment of dried products (3 items) labeled and packaged for giving

20 CLASS: HOME-MADE WINE RULES: 1. All entries must have been made by the entrant. The wine must not have been made by a professional winemaker or at any commercial winery. 2. All entries must be bottled in common industry-sized bottles, including small, sampler bottles. Each entry consists of one (1) bottle. 3. The design of the label is left to the participant. The label will be covered during judging, but uncovered after judging is completed. 4. After the judging and prior to display during the Fair, the remaining wine in each bottle will be discarded. The Entrant may bring a container and a funnel to collect their entry rather than it being discarded. 5. The entrant must be an adult. 6. Please note on entry form if wine is to be judged chilled. 7. A recipe must accompany each entry. 8. The Boulder County Fair Pantry Store Home Wine-Making Competition is not associated with any competitive home wine-making agency White Vinifera: Table wines - white vinifera species of grape, dry or semidry Red Vinifera: Table wines - red vinefera species of grape, dry or semi-dry White Hybrid: Table wines of white grapes crossed from more than one species, dry or semi-dry Red Hybrid: Table wines of red grapes crossed from more than one species, dry or semi-dry White Native: Table wines - North American species of grapes, dry or semi-dry Red Native: Table wines - North American species of grapes, dry or semidry White Blends: Table wines - grapes from different categories, dry or semidry Red Blends: Table wines - grapes from different categories, dry or semidry Fruit: Table wines, dry, semi-dry, or sweet Berry: Table wines, dry semi-dry, or sweet Apertif/Dessert: Fortified or non-fortified dry, semi-dry or sweet wines blends of white and red grapes. Rosé fruit wines should be entered in the fruit category Mead. Honey must be the primary ingredient Rosé: Blush, pink, or rose colored wines, dry or semi-dry, made from red grapes or Liqueurs. Sweetened spirituous liquor sometimes flavored with nuts or spices. Awards: Champion & Reserve Champion Rosette Ribbons for Home-Made Wine.

21 CLASS: HOME-MADE BEER RULES: 1. All entries must have been made by the entrant. The beer must not have been made by a professional beer-maker or at any commercial brewery. 2. All entries must be bottled in common industry-sized bottles. 3.The design of the label is left to the participant. The label will be covered during judging, but uncovered after judging is completed. 4. After the judging and prior to display during the Fair, the remaining beer in each bottle will be discarded. The entrant may bring a container and a funnel to collect their entry rather than it being discarded. 5. The entrant must be an adult. 6. One entry consists of one (1) bottle. 7. Only one entry per participant is permitted per lot. 8. A recipe must accompany each entry. 9. Be certain that your entry is in the proper lot category. Qualified judges will conduct the judging and any placement in or removal from a category will be at the discretion of the judges. 10.The Boulder County Fair Pantry Store Home Beer-Making Competition is not associated with any competitive home beer-making agency Light Lager 514. Pilsner 515. European Amber Lager 516. Dark Lager 517. Bock 518. Light Hybrid Beer 519. Amber Hybrid Beer 520. English Pale Ale 521. Scottish and Irish Ale 522. American Ale 523. English Brown Ale 524. Porter 525. Stout 526. India Pale Ale (IPA) 527. German Wheat and Rye Beer 528. Belgian and French Ale 529. Sour Ale 530. Belgian Strong Ale 531. Strong Ale 532. Fruit Beer 533. Spice/Herb/Vegetable Beer 534. Smoke-Flavored and Wood-Aged Beer 535. Specialty Beer 536. Traditional Mead

22 537. Melomel (Fruit Mead) 538. Other Mead 539. Standard Cider and Perry 540. Specialty Cider and Perry 541. Root Beer 542. Ginger Ale 543. Other Sparkling Ale Awards: Champion & Reserve Champion Rosette Ribbons for Home-Made Beer. CLASS: HOME-MADE CHEESE - ADULT RULES: 1. All entries must have been made by the entrant. The cheese must not have been made by a professional cheese-maker or at any commercial creamery. 2. All entries must be placed in common zip-lock bags. A submission of four - one cubic inch samples are sufficient for judging. 3. The design of the label is left to the participant. The label will be covered during judging, but uncovered after judging is completed. 4. Only one entry per participant is permitted per lot. 5. A recipe must accompany each entry. It should be taped to the back of the ziplock bag. 6. Be certain that your entry is in the proper lot category. Qualified judges will conduct the judging and any placement in or removal from a category will be at the discretion of the judges. 7. The dairy products used to make the cheese must have been pasteurized. The Boulder County Fair Pantry Store Home Cheese-Making Competition is not associated with any competitive home cheese-making agency. 8. Cheeses can be made from any kind of milk (cow, goat, sheep or buffalo milks). Type of milk must be specified in the recipe Brie or Camembert 545. Cheddar 546. Colby 547. Cottage Cheese 548. Edam or Gouda 549. Feta 550. Gorgonzola 551. Havarti 552. Monterey Jack 553. Mozzarella 554. Muenster 555. Parmesan 556. Provolone

23 557. Quesos 558. Ricotta 559. String Cheese 560. Swiss 561. Flavored Cheeses 562. Smoked Cheeses 563. Goat s Milk Cheese, soft 564. Goat s Milk Cheese, semi-soft 565. Goat s Milk Cheese, hard 566. Goat s Milk Cheese, flavored 567. Sheep s Milk Cheese, soft 568. Sheep s Milk Cheese, semi-soft 569. Sheep s Milk Cheese, hard 570. Sheep s Milk Cheese, flavored CLASS: HOME-MADE CHEESE - TEEN RULES: 9. All entries must have been made by the entrant. The cheese must not have been made by a professional cheese-maker or at any commercial creamery. 10. All entries must be placed in common zip-lock bags. A submission of four - one cubic inch samples are sufficient for judging. 11. The design of the label is left to the participant. The label will be covered during judging, but uncovered after judging is completed. 12. Only one entry per participant is permitted per lot. 13. A recipe must accompany each entry. It should be taped to the back of the ziplock bag. 14. Be certain that your entry is in the proper lot category. Qualified judges will conduct the judging and any placement in or removal from a category will be at the discretion of the judges. 15. The dairy products used to make the cheese must have been pasteurized. The Boulder County Fair Pantry Store Home Cheese-Making Competition is not associated with any competitive home cheese-making agency. 16. Cheeses can be made from any kind of milk (cow, goat, sheep or buffalo milks). Type of milk must be specified in the recipe Brie or Camembert 572. Cheddar 573. Colby 574. Cottage Cheese 575. Edam or Gouda 576. Feta 577. Gorgonzola 578. Havarti 579. Monterey Jack 580. Mozzarella

24 581. Muenster 582. Parmesan 583. Provolone 584. Quesos 585. Ricotta 586. String Cheese 587. Swiss 588. Flavored Cheeses 589. Smoked Cheeses 590. Goat s Milk Cheese, soft 591. Goat s Milk Cheese, semi-soft 592. Goat s Milk Cheese, hard 593. Goat s Milk Cheese, flavored 594. Sheep s Milk Cheese, soft 595. Sheep s Milk Cheese, semi-soft 596. Sheep s Milk Cheese, hard 597. Sheep s Milk Cheese, flavored CLASS: HOME-MADE CHEESE - PRE-TEEN RULES: 17. All entries must have been made by the entrant. The cheese must not have been made by a professional cheese-maker or at any commercial creamery. 18. All entries must be placed in common zip-lock bags. A submission of four - one cubic inch samples are sufficient for judging. 19. The design of the label is left to the participant. The label will be covered during judging, but uncovered after judging is completed. 20. Only one entry per participant is permitted per lot. 21. A recipe must accompany each entry. It should be taped to the back of the ziplock bag. 22. Be certain that your entry is in the proper lot category. Qualified judges will conduct the judging and any placement in or removal from a category will be at the discretion of the judges. 23. The dairy products used to make the cheese must have been pasteurized. The Boulder County Fair Pantry Store Home Cheese-Making Competition is not associated with any competitive home cheese-making agency. 24. Cheeses can be made from any kind of milk (cow, goat, sheep or buffalo milks). Type of milk must be specified in the recipe Brie or Camembert 599. Cheddar 600. Colby 601. Cottage Cheese 602. Edam or Gouda 603. Feta 604. Gorgonzola

25 605. Havarti 606. Monterey Jack 607. Mozzarella 608. Muenster 609. Parmesan 610. Provolone 611. Quesos 612. Ricotta 613. String Cheese 614. Swiss 615. Flavored Cheeses 616. Smoked Cheeses 617. Goat s Milk Cheese, soft 618. Goat s Milk Cheese, semi-soft 619. Goat s Milk Cheese, hard 620. Goat s Milk Cheese, flavored 621. Sheep s Milk Cheese, soft 622. Sheep s Milk Cheese, semi-soft 623. Sheep s Milk Cheese, hard 624. Sheep s Milk Cheese, flavored Awards: Champion & Reserve Champion Rosette Ribbons for Adult, Teen, & Pre- Teen Home-Made Cheese. Department 105 Awards Grand Champion and Reserve Grand Champion Rosette Ribbons