FOOD PRESERVATION OPEN CLASS Department L Adult Department LY Youth
|
|
- Teresa Houston
- 5 years ago
- Views:
Transcription
1 FOOD PRESERVATION OPEN CLASS Department L Adult Department LY Youth 1. All exhibits must be in place by 9:00pm Wednesday. 2. No exhibit may be removed before 5:00pm Sunday; must be picked up by 6:30pm Sunday in Department or Fair office, or will be discarded. 3. Use only standard canning jars. Look-alike jars will not be accepted. Please remove rings before leaving the Department. Entries may be disqualified if the judge deems them unsafe to eat. 4. READ new Ball award rules carefully. The company is also requiring an entry form to be returned to them. Forms will be available in the fair office prior to the fair or on our web site. 5. Youth please note age on label. Please note if entry is for Senior Citizen Award. 6. Remember: Recipes are required. Times listed in references were updated in Make sure your adjustment for altitude is correct. Please follow those guidelines. 7. Youth Exhibitors: Please remember you can enter an Educational Poster in Department Q and have it displayed here! FOOD PRESERVATION AWARDS MOUNTAIN WEST BANK $6.00 Best Open Class Youth Food Display $10.00 Best of Show Senior Citizen Entry Ken Driver $10.00 Best Adult Canning Display Over 8 Jars Dr. Clay Kersting $10.00 Best Soft Spread Dr. Clay Kersting $10.00 Best Canned Tomato Product Martha Driver Memorial $5.00 Best Youth Dried Food Ted and Connie Shrum $5.00 Best Adult Dried Foods Spokane Teacher s Credit Union $5.00 Best Canned Soup Ann Elliott $5.00 Best Pickle by Adult Ann Elliott $10.00 Best Youth Gift Basket Dan Sample Logging $10.00 Best Adult Gift Basket J A Sewell & Associates $10.00 Best Fruit Entry by Adult Frances Hupp $10.00 Best Vegetable Entry by Adult Frances Hupp Overall Food Preservation Awards Sponsored by River of Life Outreach $25.00 Adult $25.00 Youth $10.00 & Rosette Awards by Brian & Kari Ackerman Best Canned Vegetable by Youth Best Canned Pickles by Youth Best Canned Jam by Youth Youth Premium Food Preservation Award To further stimulate the art of food preservation, the Superintendent of the Canning Department is offering a Special (to be announced at Fair time) Award. The best exhibit submitted by an Open Class Youth and canned in Ball or Kerr Jars and sealed with matching two-piece vacuum caps shall be selected. $40.00 ADULT HOMEMAKER S AWARD Sponsored by Jim & Linda Mathis and the Forgotten Corner Quilt Guild $25.00 YOUTH HOMEMAKER S AWARD Sponsored by Jeff & Sheila Scott Awarded to one exhibitor overall in each of the four departments in the Home Economics building: Needle Arts, Clothing, Baking and Food Preservation Pend Oreille County Fair Book Page 44
2 Adult Food Preservation Awards presented by: Ball & Kerr Home Canning Jarden Home Brands, makers of Ball and Kerr Fresh Preserving Products, is proud to recognize today s fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to those individuals judged as best in designated recipe categories. A panel of judges will select the two best entries submitted by an adult for Fruit, Vegetable, Pickle and Soft Spread categories. Entries must be preserved in Ball or Ball Collection Elite Jars sealed with Ball Lids and Bands or Ball Collection Elite Lids and Bands, or preserved in Kerr Jars sealed with Kerr Lids and Bands or Ball Collection Elite Lids and Bands. In addition, soft spread entries will be limited to recipes prepared using Ball Pectin: Original, No Sugar Needed or Liquid. A proof of purchase (UPC code) from Ball pectin must be provided at time of entry. The entries designated First Place from each category will receive: Two (2) $5.00 coupon for Ball or Kerr Fresh Preserving Products and one (1) $3.00 coupon for Ball Pectin Products. The designated Second Place from each category will receive: One (1) $5.00 coupon for Ball or Kerr Fresh Preserving Products and one (1) $3.00 coupon for Ball Pectin Products. Each exhibitor may WIN ONLY ONE award in each division. References Ball Blue Book of Preserving, copyright 2006 Ball Complete Book of Home Preserving, copyright 2006 USDA Complete Guide to Home Canning 5 th edition (These references may differ in some areas. Information contained in each is correct and safe. As the manufacturer of jars and closures we recommend our package instructions and the Ball Books listed.) Eligibility for Ball Food Preservation Awards All eligible entries must be preserved in the same brand of jar and lid: Ball Jar sealed with a Ball Lid and Band, or Ball Collection Elite TM Lid and Band, or canned in a Kerr Jar sealed with a Kerr Lid and Band, or a Ball Collection Elite TM Lid and Band. Entries in the Soft Spread category must be prepared using Ball Pectin: Original, No Sugar Needed, or Liquid. The UPC from the Ball Pectin package must accompany the entry as proof of purchase. Entries must be labeled with product name, date of preparation, processing method and processing time. All preserved foods must have been prepared within a one-year period prior to judging date. Judging Guidelines for all Food Preservation Entries - Do not taste home canned products. Filled Jar Headspace must correspond to recommendations from references listed above. Top of liquid in finished recipe will be used as judging criteria. Air bubbles should be kept to a minimum. Gas bubbles denote spoilage and are identified by movement to the surface of the product while the jar is stationary. Any entry exhibiting spoilage of any type must be disqualified. Bands should be in place for transporting home canned products. Bands should be removed when presented for judging. Product Appearance Pieces should be uniform in size and packed snugly but allow for circulation of liquids. Products should be free from defects or blemishes, strings, stems, seeds, pits and peels. Some recipes may require stems, pits and/or peels to remain; this is acceptable if the recipe is in keeping with approved guidelines. Liquids must be clear and free from cloudiness and small particles. Product should retain its natural characteristic color or as nearly that of standard cooked product. It should be free from undue color loss. Texture should be tender but not overcooked or broken down. Ingredients should retain shape and size appropriate for recipe or preparation method. Processing Method and Time All entries must be heat processed following current preserving guidelines from one of the references listed above. Processing times must be in agreement with those listed in the approved reference guides. Safety is of utmost importance. If product was not processed according to recommendations or exhibits any sign of spoilage, it must be disqualified. Pend Oreille County Fair Book Page 45
3 Points Awarded Blue 15, Red 10, White 5 DIVISION CANNED FRUITS 1. Applesauce 2. Apricots 3. Cherries, sour 4. Cherries, sweet 5. Huckleberries 6. Peaches 7. Pears 8. Plums 9. Raspberries 10. Rhubarb 11. Strawberries 12. Black Caps 13. Fruit Juice 14. Apple Pie Filling 15. Syrup 16. Other DIVISION CANNED VEGETABLES 1. Asparagus 2. Beans, green 3. Beans, yellow 4. Beets 5. Carrots 6. Corn 7. Greens: Chard, etc. 8. Peas 9. Other DIVISION TOMATO PRODUCTS Recipes for combination tomato entries required. 1. Catsup 2. Chili Sauce 3. Salsa 4. Tomato Sauce 5. Stewed Tomatoes 6. Tomato Paste 7. Tomatoes 8. Tomato Juice 9. Spaghetti Sauce 10. Barbecue Sauce 11. Other DIVISION SOUP recipe required 1. Vegetable 2. Meat Based 3. Other DIVISION PICKLES recipe required 1. Dill 2. Sweet 3. Watermelon 4. Beet 5. Mixed 6. Relish 7. Bread and Butter 8. Beans 9. Asparagus 10. Peppers 11. Sauerkraut 12. Other DIVISION JELLY Tender, should quiver, cut easily and retain shape, no crystals. All jars are to be sealed. DO NOT use sealing wax. Pint or 1/2 pint jars only. 1. Apple 2. Blackberry 3. Grape 4. Raspberry 5. Strawberry 6. Oregon Grape 7. Huckleberry 8. Elderberry 9. Plum 10. Choke-cherry 11. Cherry 12. Mint 13. Other DIVISION JAMS crushed fruit. No separation of fruit and juice. Butters fruit should be passed through a sieve. No separation of fruit and juice. Use Standard pint or 1/2 pint jars only. Need to be sealed, NO wax. 1. Apple Butter 2. Apricot 3. Apricot/Pineapple 4. Blackberry 5. Blueberry 6. Cherry 7. Huckleberry 8. Oregon Grape 9. Peach 10. Pear Honey or Butter 11. Plum 12. Raspberry 13. Strawberry 14. Tae Berry 15. Strawberry/Rhubarb 16. Other Combination 17. Other DIVISION MARMALADE small thin pieces, clear thick syrup. Pint or 1/2 pint jars only. 1. Orange 2. Apricot 3. Other Pend Oreille County Fair Book Page 46
4 Points Awarded Blue 15, Red 10, White 5 DIVISION PRESERVES pieces firm and whole. Clear thick syrup. Pint or 1/2 pint jars only. 1. Cherry 2. Peach 3. Raspberry 4. Strawberry 5. Pear 6. Other DIVISION CONSERVES Pint or 1/2 pint jars only. 1. Peach 2. Grape 3. Rhubarb 4. Other DIVISION MEAT and FISH Standard quart, pint or 1/2 pint jars. 1. Beef 2. Chicken 3. Pork 4. Mincemeat - Recipe Required 5. Venison 6. Elk 7. Fish 8. Seafood 9. Other DIVISION DRIED FOODS Leathers should be flat, the size of a sandwich bag. All others should be 1/2 cup, displayed on plate or 4-ounce jar. Label contents clearly. 1. Apples 2. Apricots 3. Bananas 4. Peaches 5. Pears 6. Other Fruit 7. Onion 8. Peppers 9. Celery 10. Tomatoes 11. Other Vegetable 12. Mushrooms 13. Jerky 14. Other Meat 15. Leather 16. Soup Mix (1 quart jar acceptable) 17. Basil 18. Dill 19. Oregano 20. Sage 21. Thyme 22. Mint 23. Other Herb DIVISION VINEGARS Items should be displayed in a sealed decorative jar of any quantity. 1. Fruit 2. Herb 3. Vegetable 4. Invised Oil 5. Other DIVISION GIFT PACKAGE This item should be displayed in a basket or decorated container. It should contain food preservation items (canned, dries, etc.). Package will be judged on originality of total gift package. Please bring a list of items found in the exhibit. Adult entries may contain amateur wine or beer. 1. Holiday 2. Supper Time! 3. Breakfast 4. Getting Started (items for the beginner) 5. Other Theme DIVISION INFORMATIONAL POSTER YOUTH ONLY Poster should reflect correct processing or procedural information. They will be judged on accuracy and creativity. 1. Canning 2. Dried Foods DIVISION CANNING MISHAPS/MISTAKES Write a small paragraph describing the event. 1. Adult 2. Youth DIVISION SOAPS Blue 15, Red 10, White 5 Class No. 1. Homemade Soap Entry consists of 2 bars, labeled with ingredients. One entry per exhibitor. Pend Oreille County Fair Book Page 47
5 AMATEUR WINES (HOME-MADE) 1. To be eligible, wines must be made at home and in fifths (750 ml) only in traditional types bottles with corks or screw tops except dessert wines, which can be bottled in half bottles (375 ml). Submit two bottles for each entry, one for judging, including an extra cork and one for display. 2. Each item may compete for one premium and may be entered in one division or class. Care should be taken to enter wines in the proper categories. 3. Information on each wine entry should be included on the wine recipe entry form and submitted with the entry on Wednesday. Recipe forms may be picked up in the Fair Office. 4. Exhibitors may make only one entry in any one class, except when using the Other class. Each entry must be a different type of wine. For example in the berry division (Division 14): Class 7a. Gooseberry, Class 7b. Loganberry, Class 7c. Blueberry. 5. All other general rules apply. Exhibits must be picked up Sunday at 5:00pm or premiums will be forfeited and exhibits will be disposed of at the discretion of the management. DIVISION HOME MADE WINE 1. Apple 2. Berry 3. Dandelion 4. Rhubarb 5. Peach 6. Grape 7. Other AMATEUR BEER (HOME BREWED) 1. All entries must be brewed at home. 2. An entry will consist of three 12-ounce bottles. No green, clear or embossed bottles. Crown caps only, no grosch or wire top bottles. One bottle is for judging, the others for display. No labels other than the fair label. 3. Each beer will be judged on its own merits and by more than one judge. 4. Recipe forms must be completed and attached to all three bottles with a rubber band. Forms may be picked up in the Fair Office. 5. Exhibitor may make only one entry in any class, except when using the Other class. Each entry must be a different type of beer. For example: Class 12a. Stout, Class 12b. Steam Beer, Class 12c. Raspberry Ale, etc. 6. All other general rules apply. Exhibits must be picked up Sunday at 5:00pm or premiums will be forfeited and exhibits will be disposed of at the discretion of the management. DIVISION HOME BREWED BEER 1. Pale Ale 2. Amber Ale 3. Brown Ale 4. Light Lager 5. Amber Lager 6. Dark Lager 7. Wheat Beer 8. Fruit Beer 9. Pilsner 10. Hard Cider 11. Mead 12. Other Pend Oreille County Fair Book Page 48
DIVISION 41 COMMUNITY ARTS CULINARY ARTS
DIVISION 41 COMMUNITY ARTS CULINARY ARTS Co-Superintendents: Dru Allen (734-635-0878) & Cheryl Toms (734-635-1828) 1. All entries must be on a disposable plate and in a zip type bag. No package mixes unless
More informationDIVISION 41 COMMUNITY ARTS CULINARY ARTS
DIVISION 41 COMMUNITY ARTS CULINARY ARTS Co-Superintendents: Dru Allen (734-635-0878) & Cheryl Toms (734-635-1828) 1. All entries must be on a disposable plate and in a zip type bag. No package mixes unless
More informationBeryl McMahon (360)
Page 1 of 9 FOOD PRESERVATION Superintendent: Mary Myers (503) 781-8818 Assistant Superintendent: Beryl McMahon (360) 260-3102 ENTRY INFORMATION Please also see the General Rules. 1. Entries will be taken
More informationHOME ARTS. Preserved Foods. Division 12. New Mexico State Fair. September 6-16, 2018
HOME ARTS Preserved Foods Division 12 New Mexico State Fair September 6-16, 2018 Superintendent Barbara Cushman (505) 873-0072 Home (505) 383-9803 Office (505) 270-1307 Cell Assistant Superintendent Yolanda
More informationCANNING DEPARTMENT I DIVISION I
CANNING DEPARTMENT I DIVISION I SUPERINTENDENT: ASSISTANT SUPERINTENTDENT: JOLENE FARMER garyjolenefarmer@gmail.com JULIE NASH julie@nashelectrical.co AUGUST/SEPTEMBER 2018 Sunday Monday Tuesday Wednesday
More informationCANNING DEPARTMENT I DIVISION I
CANNING DEPARTMENT I DIVISION I SUPERINTENDENT: ASSISTANT SUPERINTENTDENT: JOLENE FARMER garyjolenefarmer@gmail.com JULIE NASH julie@nashelectrical.co AUGUST/SEPTEMBER 2017 Sunday Monday Tuesday Wednesday
More informationDept. 7 Food Preservation. Superintendents Diana Wilson, Sharon Locum, and Patty Horner And Junior Ambassadors Lynnsey Foster and Breanna Walker
Dept. 7 Food Preservation Superintendents Diana Wilson, Sharon Locum, and Patty Horner And Junior Ambassadors Lynnsey Foster and Breanna Walker 1. All entries must have been preserved within the previous
More informationP R E S E R V E D F O O D S
Adult Department P R E S E R V E D F O O D S Coordinator: Kathie Woolard, Greenbrae Judges: Shirley Dempel, Santa Rosa Janet Henderson, Davis Welles Henderson, Davis Kaylynne Van Saun, Redwood Valley Timeline
More informationDIVISION L - FOODS Additional Rules: not L-1 Breads Class Champion Ribbon Reserve Champion Ribbon L-2 Cakes Additional Rule: Class
DIVISION L - FOODS The entry must be entered between 8 a.m. and 6 p.m. on Wednesday, of the fair. Additional Rules: 1. All exhibits to be exhibited with appropriate support, please put in zip lock bags
More informationOpen Preserved Foods
Open Preserved Foods Phone: 804.994.2743, Email: horticulture@statefairva.org 2017 Schedule Deadline for Entries..Friday, Sept. 8, 2017 Delivery for Preserved Foods Saturday, Sept. 23, 9 a.m. - Noon Pick-Up
More information2017 Columbia County Fair & Rodeo Static Venue FOOD PRESERVATION
FOOD PRESERVATION There are no entry fees for Static entries. Age Categories: - Adult: 18 yrs and over - Teen: 13 yrs 17 yrs - Youth: 6 yrs 12 yrs - Preschool: Under 6 yrs - Professional: One who sells
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Patty Mills, 104 Sandrock Road, Vanderbilt, PA 15486 (724-322-1520) ENTRIES ACCEPTED: Thursday, July 24, 2014-8:00 AM to 5:00 PM RULES AND REGULATIONS:
More informationFood Preservation Department P
Food Preservation Department P Superintendent Bill & Beverly Disher - Walkertown, NC Assistants Lois & James Hoots - Rural Hall, NC **NEW** Exhibits are to be brought to the Education Building Saturday,
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Carrie Hawk, 135 Isabella Road, East Millsboro, PA 15433 (724-317-3462) ENTRIES ACCEPTED: Thursday, July 30, 2015-8:00 AM to 5:00 PM RULES AND REGULATIONS:
More informationFOOD PRESERVATION. GLENDA ANTHONY, Superintendent BONNIE NORTON, Asst. Superintendent Refer to Home Arts General Rules
FOOD PRESERVATION GLENDA ANTHONY, Superintendent 274-6283 BONNIE NORTON, Asst. Superintendent Refer to Home Arts General Rules 1. Each exhibitor will be assigned an exhibit number which will be placed
More informationFood Preservation Department P
Food Preservation Department P Superintendent Betty Friddle, Winston-Salem, NC - 336-768-0347 Assistants Elaine Stewart, Winston-Salem, NC - 336-924-9993 Lois & James Hoots - Rural Hall, NC - 336-969-6439
More informationDEPARTMENT 14 - FOOD PRESERVATION
DEPARTMENT 14 - FOOD PRESERVATION 1. All entries must have been preserved within the previous 12 months and can only be entered once. 2. Products exhibited must be in the name of the person who canned
More informationHOME ARTS. Carolyn Etzler Doyle, Coordinator Rhonda Uzelac, Co-Coordinator General Rules Home Arts
HOME ARTS Carolyn Etzler Doyle, Coordinator 240-315-2104 Rhonda Uzelac, Co-Coordinator 301-992-7254 General Rules Home Arts 1) All exhibits must be grown and/or the work of the exhibitor. 2) Only one entry
More informationDEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION) Superintendent: : Joanne Littau & David Bailey
DEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION) Superintendent: : Joanne Littau & David Bailey www.foodpreservation.info For questions contact: Anne Zander, CSU Extension Agent, azander@bouldercounty.org
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS
D E P T 15 DEPARTMENT 15 HOME AND DAIRY PRODUCTS Pre-register by August 5 Entering Saturday, August 23, 9:00 A.M. to 5:00 P.M. Maximum 25 entries per exhibitor per Department and one item per class *All
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS All products must have been made by the exhibitor. Premiums will not be paid for commercial products. Complete baked products must be brought to the fair. Three special
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS Pre-register by August 5 Entering Saturday, August 22, 9:00 A.M. to 5:00 P.M. Maximum 25 entries per exhibitor per Department and one item per class D E P T 15 *All
More informationDivision 1: INDOOR EXHIBITS
20 CECIL COUNTY FAIR 2017 Division 1: INDOOR EXHIBITS Department 1: Food Preservation section 1 canned fruit section 2 canned vegetables & meat section 3 pickles & relishes section 4 jellies, jams, & bread
More informationDepartment 112 FOODS Superintendent: Fern Laudenschlager & Sharon Schwarz
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 3 4 5 6 7 Entries due by 5pm 8 9 10 11 12 13 14 15 16 17 18 10am-5pm:Open Class Food Exhibits may be dropped off 19 8-11am:Open Class Food Exhibits
More informationPRESERVED FOODS. Adult Department. The Betsey McCluskey Award. Bette Mae Rossi, Napa Kaylynne Van Saun, Redwood Valley.
Adult Department PRESERVED FOODS Coordinator: Kathie Woolard, Greenbrae Judges: Mary Garrison, Napa Bette Mae Rossi, Napa Kaylynne Van Saun, Redwood Valley Timeline & Rules Entry Forms Due On or before
More informationDepartment I Food Preservation
Department I Food Preservation Label processing method and time on each jar, not the lid. Include pounds of pressure if using a pressure canner. Only articles which are products of the home kitchen will
More informationDEPT. 015 BAKED AND CANNED GOODS OPEN CLASS
DEPT. 015 BAKED AND CANNED GOODS OPEN CLASS Entry fee: None unless exhibitor s total number of items from all Departments exceeds 10 (see Entry Form for fee schedule). Registration Deadline: July 15 Entries
More informationDEPARTMENT 20 OPEN CLASS FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) Pre-registration is mandatory: Register Here!
DEPARTMENT 20 OPEN FOODS BUILDING 3 SUPERINTENDENT: TED AND PEGGY CRESS CONTACT: (509) 627-1222 Pre-registration is mandatory: Register Here! 1. Before entering, refer to General Information. Late entries
More informationDEPARTMENT #10 YOUTH FOODS
Entries Close: Exhibits Received: Drop Off Location: Exhibits Released: Entry Fee: Entry Limit: Eligibility: Saturday, June 30, 11:59 p.m. See Division Front entrance of Finley Building Enter through Gate
More informationDepartment N Culinary
Department N Culinary Superintendent: Monica Bush 861-6948 8. EXHIBITORS AND SPECTATORS ARE PROHIBITED FROM BRINGING ALCOHOLIC BEVERAGES ONTO THE FAIRGROUNDS. ANYONE IN VIOLATION OF THIS MAY BE ASKED TO
More informationDEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION)
DEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION) Superintendent: Connie Gordon Questions: Anne Zander CSU Extension, 303-678-6238, azander@bouldercounty.org Show Information Location: Exhibit
More informationFOODS - BAKED & PRESERVED
MARION COUNTY FAIR 2015 Theme- Marion County Fair- Social, Local, Fun! FOODS - BAKED & PRESERVED Pre- Registration Available On-site Registration When: July 8, 3-7 PM Entry Pick Up: Sunday, 6-7 PM Where:
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote Co-Chairperson: Doris Jean Probst SECTION 1 BAKED PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS Chairperson: Jean Rote 570-748-7238 Co-Chairperson: Doris Jean Probst 570-769-6518 1. Refer to General Rules 2. All products must have been made by the exhibitor.
More informationIN ADDITION TO THE RULES LISTED BELOW, PLEASE REFER TO ALL THE RULES AND REGULATIONS LISTED IN THE FRONT SECTION OF THIS BOOK.
DEPT. 125 BAKING & FOOD PRESERVATION Superintendent: Kathy Kocken OPEN DIVISION (920) 339-8557 DEPT. 225 BAKING & FOOD PRESERVATION SENIOR CITIZEN DIVISION Entries Due: Entry Arrival: Judging (Straight
More informationFOODS - BAKED & PRESERVED
MARION COUNTY FAIR 2016 Theme- Marion County Fair- Social, Local, Fun! FOODS - BAKED & PRESERVED Pre- Registration Available On-site Registration When: July 6, 3-7 PM Entry Pick Up: Sunday, 6-7 PM Where:
More informationARKANSAS VALLEY FAIR OPEN CLASS COMPETITION FOODS DIVISION August 14-19, 2018
ARKANSAS VALLEY FAIR OPEN CLASS COMPETITION FOODS DIVISION August 14-19, 2018 For more information, call the Otero County Extension Office, 254-7608 or Sally Cope, 254-7483 or 254-7723 SUPERINTENDENT:
More informationPies (one crust) 6010 Blueberry 6011 Cherry 6012 Nut 6013 Shoo-fly 6014 Peach 6021 Fruit (two crusts)
DEPARTMENT 15 HOME and DAIRY PRODUCTS Farms, Families, Fairs, Fun! Kristin Simmons 570-778-9026 ENTRY FEE: $1 PER ENTRY All products must have been made by exhibitor. Premiums will not be paid for commercial
More informationOPEN CLASS EXHIBITS RULES AND REGULATIONS
OPEN CLASS EXHIBITS RULES AND REGULATIONS SUPERINTENDENTS: AMANDA HARDY & KATHY JOHNSTON CANNING - PREMIUM OFFERED: $528.00 1. Open to any exhibitor. 2. Exhibits will be accepted on TUESDAY, JULY 17, 2018
More informationCANNING Department N
CANNING 2019 Department N Exhibit Drop Off - Hoskins Building: Friday, August 9, 11 am 6 pm Saturday, August 10, 11 am 6 pm Enter only once per class. No FoodSaver items or freezer jams. All entries must
More informationAdult FOODS/PRESERVED/BAKED/CANDY
PRESERVED FOODS/DEPT D Online Entry Close: Saturday August 4th Receiving: Saturday, August 11-- 10 am to 5 pm Judging: Wednesday, August 22-- 10 am Release: Monday, August 27 10 am to 5 pm Deliver Exhibits
More information2016 HOME ARTS FOODS. For Information: Rob Dean
2016 HOME ARTS FOODS For Information: Rob Dean rob@saltlakecountyfair.com DEPARTMENT ENTRIES Check - In: Check - Out: Saturday August 13 th 10:00 am 5:00 pm Saturday, August 20 th 10:00 pm 10:30 pm Sunday,
More informationFOODS - BAKED & PRESERVED
MARION COUNTY FAIR 2014 Theme- Fun for the Whole Herd! FOODS - BAKED & PRESERVED Pre- Registration Available On-site Registration When: July 9, 3-7 PM Entry Pick Up: Sunday, 6-7 PM Where: Jackman Long
More informationAD. ADULT (18 years of Age and older) YO. YOUTH (17 years of Age and under)
A. PANTRY Entry Rules and Requirements Entries deemed unfit for judging will not be accepted (e.g. unsealed canned goods, non-standard jars, cakes in pans, china, plastic or glass pie plates, spoiled foods,
More information2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories
2018 Pahrump Fall Festival Food & Horticulture Section & Lot Categories FOOD DIVISION (SECTIONS P & R) JUDGING CRITERIA A. All canned food entries shall be judged using the latest National Food Preservation
More informationDEPARTMENT 15 HOME AND DAIRY PRODUCTS
DEPARTMENT 15 HOME AND DAIRY PRODUCTS P Pre-register by July 25 T Entering Saturday, August 20, 9:00 A.M. to 5:00 P.M. Maximum 25 entries per exhibitor per Department and one item per class 15 *All products
More informationPremium Book. Department N - Foods. ENTRY DAY: Sunday, August 5, am to 8 pm register or bring your pre-registered items to the fairgrounds.
Premium Book Department N - Foods ENTRY DAY: Sunday, August 5, 2018. 10 am to 8 pm register or bring your pre-registered items to the fairgrounds. RULES: Superintendent: Olive Hupf Questions: Olive Hupf
More informationOPEN CULINARY ART - OCA
OPEN CULINARY ART - OCA Superintendent: Entry Supervisor: Entry Fees: Online Deadline: Office Deadline: Receiving: Location: Release: Credential Policy: Holley Kraydie 480-206-1862 hkraydie@gmail.com MaryEllen
More informationDEPARTMENT H AND FFA FOODS AND NUTRITION SECTION A BAKED GOODS
DEPARTMENT 115 4-H AND FFA FOODS AND NUTRITION SECTION A BAKED GOODS Baked products must be completely baked to qualify for entry. Each item must have been prepared by a 4-H or FFA member who is enrolled
More informationInformation on judging criteria and how to prepare exhibits is available from the UW-Extension Learning Store:
DEPT. 25 - OPEN FOODS & NUTRITION Superintendent - Barbara Falk JUDGING: Wednesday, 9:00am Entries must be brought in between 11am 7pm on Tuesday All entries in this department must be the product of the
More informationDEPARTMENT D ADULT PRESERVED FOODS
DEPARTMENT D ADULT PRESERVED FOODS Online Entries Close: Friday, August 5 th Exhibits Received: Saturday, August 13 th, 10 a.m. - 5 p.m. - Farmer s Hall Exhibits Released: Monday, August 29 th, 10 a.m.
More informationDIVISION A Grades 3-5 Food Preparation
DEPT. 125- JR. FOODS AND NUTRITION Superintendent - Ann Pauli FOOD/FOOD PRESERVATION JUDGING: Tuesday, 1:00pm - 4:30pm & 5:00pm - 7:00pm (Judges break from 4:30-5:00pm) CAKE DECORATING JUDGING: Monday,
More information1826 W. McDowell Road, Phoenix, AZ
OPEN CULINARY ART - OCA Superintendent: Entry Supervisor: Entry Fees: Online Deadline: Office Deadline: Receiving: Location: Release: Credential Policy: Holley Kraydie 480-206-1862 hkraydie@gmail.com MaryEllen
More informationShow Information. Wednesday, July 27, 5:00 7:00 p.m. Monday, August 8, 5:00 p.m. 7:00 p.m.
DEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION) Superintendent: Connie Gordon www.foodpreservation.info For questions contact: Anne Zander, CSU Extension Agent, azander@bouldercounty.org or
More informationFoods Department Things You Eat & Drink 2018 Open Class Exhibitors Guide
Foods Department Things You Eat & Drink 2018 Open Class Exhibitors Guide Kitsap County Parks Department 2018 Kitsap County Fair & Stampede August 22-25, 2018 10 AM - 9 PM August 26, 2018 10 AM - 7 PM Foods
More informationDEPARTMENT #1 ADULT FOODS
Entries Close: Exhibits Received: Entry Drop Off: Exhibits Released: Entry Fee: Entry Limit: Eligibility: DEPARTMENT #1 ADULT FOODS Saturday, June 30, 11:59 p.m. See Division Rear entrance of Garrett Building
More informationOregon State Fair Creative Living Office or
PRESERVED FOODS IMPORTANT DATES ENTRY AND RELEASE SCHEDULE Preserved Foods Online Entry Deadline: 6 pm, Thursday, August 16 Deliver Entries Friday, August 17, Noon to 6 pm Saturday, August 18, 10 am to
More informationDEPARTMENT: C CULINARY
DEPARTMENT: C CULINARY Superintendent: Mrs. Brenda McGregor 845-754-7229 Assistant Superintendent: Jessica Moscatello Department Rules: 1.) All Entries forms must be received by 4:00 p.m. on Monday July
More informationDEPARTMENT 40 (ADULT) & DEPARTMENT 54 (YOUTH) HOME PRODUCED PRODUCTS
DEPARTMENT 40 (ADULT) & DEPARTMENT 54 (YOUTH) HOME PRODUCED PRODUCTS Youth entries *** Ages 5 19 Anyone 5 thru 19 years of age will be accepted in Section 1 Baked Products as Department 54. Anyone 10-19
More informationBaking, Candies & Canning
Baking, Candies & Canning Susan Cook Supervisor Awards Grand Champion Bread Trophy & Rosette $10 Reserve Champion Bread Rosette $5 Grand Champion Cake, Cookie, Cupcake, Doughnut Trophy & Rosette $10 Reserve
More informationOregon State Fair Creative Living Office or
PRESERVED FOODS IMPORTANT DATES ENTRY AND RELEASE SCHEDULE Preserved Foods Online Entry Deadline: By pm, Tuesday, August 1 Deliver Entries Friday, August 11, Noon to 6 pm Saturday, August 12, am to 3 pm
More informationArkansas Food Preservation
Arkansas Food Preservation Table 1. 2014 Quick Guide to Recommended Canned Foods Judging Specifications* Canned Fruits, Vegetables, Tomatoes and mixed Tomato Products (except juice) plus BBQ sauce, liquid
More informationNJSF/SCFHS Creative Arts for Home & Hobby
NJSF/SCFHS Creative Arts for Home & Hobby Canning, Dried Fruits & Vegetables List Take in Day: July 29 30, 2017 Check General Rules for times The Definition of Canning for Our Committee s Purposes Canning
More informationDEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920)
DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) 336-1249 JoAnn VandenAvond (920) 468-4069 Entries Due: July 15 th Arrival: Tuesday, 1:30 5:30 p.m. Judging (Face-to-face):
More information1. Bread White 7. Sourdough 2. Bread Whole Wheat 8. Bread Fruit A. 3. Bread Rye 9. Bread Vegetable. 4. Bread Raisin 10. Bread Herb
DEPARTMENT 34 CULINARY Brenda Rossman, Superintendent 6806 75 th Street NW, Oronoco, MN 55960 507-282-2890 PRE-ENTRY DEADLINE: Friday, July 14, 2017 ENTRY DATE: Monday, July 24, 2017, 8:00 A.M. 8:00 P.M.
More informationGENERAL FOODS GUIDELINES FOR ALL MEMBERS
GENERAL FOODS GUIDELINES FOR ALL MEMBERS Learn basic information about nutrition (Refer to Food Guide Pyramid.) Learn food preparation skills. Learn how to plan, purchase, prepare and serve nutritious
More informationDepartment K: Culinary
2018 Saratoga County Fair July 24-29 Department K Culinary 1 Department K: Culinary Superintendent: Diane Whitten, 518-885-8995 culinary@saratogacountyfair.org Entry Fee: $1 Adults, $.50 Junior per entry,
More information(16 & under JUNIOR CANNING STARTs WITH DIVISION 23)
DEPRTMENT D - canning (16 & under JUNIOR CNNING STRTs WITH DIVISION 23) Superintendent sst. Superintendent Kelly Emery Johanna Cubbage 754-9686 or 754-5731 754-4489 RRIVL NO LTER THN: Monday, July 20,
More informationDEPARTMENT CANNING
DEPARTMENT 30-36 CANNING. The following are additional rules particular to the Canning Department (30-36). CANNING (DEPARTMENTS 30-36) RULES Entry Form August 1 39 Late Entry Form August 15 1. All entries
More informationCULINARY ARTS. Department 300. Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25
CULINARY ARTS Department 300 Sections 100-108 Culinary Arts Premiums: 1st 2nd 3rd Best of Show $10 $8 $6 $25 Entry Fee: $0.00 Co-Chair: Catherine Swafford, 415-5717 Co-Chair: Barbara Harris, 790-1305 Pre-Entry:
More informationDEPT JR. FOODS AND NUTRITION
DEPT. 125- JR. FOODS AND NUTRITION Superintendent- Ann Pauli FOOD/FOOD PRESERVATION JUDGING: Tuesday, 12:30-4:30 p.m. & 5:00 p.m. - 7:00 p.m. (Judge s break from 4:30-5:00 p.m.) CAKE DECORATING JUDGING:
More informationDEPARTMENT E FOODS ENTRY FEES: $2.00 per variety
30 STATE FAIR OF TEXAS, CREATIVE ARTS HANDBOOK 2014 DEPARTMENT E FOODS ENTRY FEES: $2.00 per variety Contestants are permitted to enter 10 classes in this department, but only one entry per class. To enter
More informationDEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION
DEPARTMENT 25 JUNIOR CLASS FOODS & NUTRITION Supt. Julie Busch FOOD PRESERVATION A. All exhibits will be judged face-to-face, Monday of Fair, from noon to 7 p.m. with a break at 3:30 p.m. The Youth Building
More informationMark Your Calendars For The 2015 Fair: Friday August 29th, Saturday August 30th, and Sunday August 31st.
GENERAL RULES FOR CULINARY ARTS NATIONAL CONTESTS The local fair winner will be entered into the national contest for that specific contest category by submitting the recipe and a signed declaration form
More informationDEPARTMENT 102 BAKED FOODS
OPEN TO AMATEUR SONOMA COUNTY RESIDENTS RULES ENTRY FORM REQUIRED: Non-livestock entry form for the Foods Departments. All sections of Foods may be entered on one form. A. All entries must be home prepared
More informationFEES. Unless otherwise stated, the fee per entry is. $2.00 A $25.00 penalty will be assessed for returned checks. PICK UP
PRESERVED FOODS DEADLINE Entry forms must be received by Tues., May 15, 2018 All entry forms are needed prior to dropping off your entry, no exceptions. DELIVERY Deliver your entries to the Culinary Kitchen
More informationDEPARTMENT S46 FOOD OF THE FIFTIES
FOOD OF THE FIFTIES PICK UP EXHIBITS Monday, June 24, 8:00 am-7:00 pm ENTRY FEE $1.00 per entry per class AMERICAN SYSTEM OF JUDGING CASH AWARDS OFFERED PER CLASS 1 st 2 nd 3 rd 4 th 5 th RULES: 1. Please
More informationHOME ARTS CULINARY ENTRIES ALL ENTRY FORMS MUST BE POSTMARKED BY MARCH 10, LOVE COOKING?? CHECK OUT OUR NEW CULINARY CONTESTS
HOME ARTS CULINARY ENTRIES ALL ENTRY FORMS MUST BE POSTMARKED BY MARCH 10, 2019. LOVE COOKING?? CHECK OUT OUR NEW CULINARY CONTESTS Open Division Home Arts Culinary Be creative and impress our judges PRICE
More informationFOODS/FOOD PRESERVATION
FOODS/FOOD PRESERVATION State Fair Entries: One per grade level for foods and food preservation References: 4-H-1032 Fantastic Foods, Level A 4-H-1033 Fantastic Foods, Level B 4-H-1034 Fantastic Foods,
More informationDEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) JoAnn VandenAvond (920)
DEPT. 25 FOODS & NUTRITION Superintendents: Carol Hutjens JUNIOR DIVISION (920) 336-1249 JoAnn VandenAvond (920) 468-4069 Entries Due: July 15 th Arrival: Tuesday, 1:30 5:30 p.m. Judging (Face-to-face):
More informationAward Winning Canning. Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015
Award Winning Canning Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015 Fairs, Festivals and Special Events Objectives for conducting & judging competition events: To
More informationJudging Canned Fruits and Fruit Juices
Judging Canned Fruits and Fruit Juices Headspace for fruits should be ½ inch. Apple juice, grape juice and fruit purees use ¼ inch headspace. Canned fruit should meet all of the general characteristics
More informationRusk County Family and Community Health Fair & Fruit & Vegetable Show
Rusk County Family and Community Health Fair & Fruit & Vegetable Show TIMELINE July 25 th - Check-in of entries from 8:00 a.m. to 1:00 p.m. July 26 th - Judging July 27 th - Public Viewing from 8:00 a.m.
More informationSection 5: Lunch and Tablecloths Dept. Sec. Class Description Sewn Any other Best in Section Do Not Enter Awarded by Judge
DEPT 40 NEEDLEWORK CONT. DEPT 41 CULINARY ARTS Section 5: Lunch and Tablecloths 40 5 500 Sewn 40 5 503 Any other 40 5 504 Best in Section Do Not Enter Awarded by Judge Page 26 Section 6: Doilies/Centerpieces
More informationDepartment E Healthy Lifestyles Foods, Nutrition & Food Preservation
Foods, Nutrition & Food Preservation 4-H Staff Contact: Cathy Raneri Premiums in the Food Division are Category 5. General Rules: A. Each food exhibit will specify the amount to be entered. B. Food entries
More informationNjsf/scfhs. Creative Arts for Home & Hobby. Canning, Dried Fruits & Vegetables List 2018
Njsf/scfhs Creative Arts for Home & Hobby Canning, Dried Fruits & Vegetables List 2018 The Definition of Canning for Our Committee s Purposes Canning is a method of preserving fruits and vegetables in
More informationNJSF/SCFHS. Creative Arts for Home & Hobby. Canning, Dried Fruits & Vegetables List. Take-in Day: July 28-29, 2018 Check General Rules for times
NJSF/SCFHS Creative Arts for Home & Hobby Canning, Dried Fruits & Vegetables List Take-in Day: July 28-29, 2018 Check General Rules for times The Definition of Canning for Our Committee s Purposes Canning
More informationIA. 10:00 A.M. - #74 & 10:00 A.M. - #73 & 1:30 P.M. - #76, 77, 10:00 A.M. - #73 & 10:00 A.M.
CULINARY DEPARTMENT Premium Contributed by Mississippi Valley Fair...$2,432.75.00 Superintendents: Pat Taylor, Davenport, IA., Sharon Williams, Davenport, IA. Asst. Superintendents.: Rita Hoeksema, Davenport,
More informationDepartment 6 Culinary Arts
Department 6 Culinary Arts Superintendents Louise Bershers 208-691-7503 Joyce Simpson - 208-661-7822 Schedule of Events August 10 - Wednesday 5 pm Last day for on-line entry and drop off entry form in
More informationCULINARY SECTION 1. All entries, ribbons and judging sheets for section 1 may be picked up on Sunday, July 31 between 8 am and noon.
CULINARY Dover Building Raughley Street Entrance Superintendent: Judi Leaming Honorary Superintendent: Connie Howell Assistant Superintendents: Laura Madara, Nancy Roy and Linda Walton Department Assistants:
More informationExhibitor Handbook. Culinary Arts Department. Jams, Jellies, Cakes and Pies. Coordinator Danielle Phillips. October 6-29, 2017 Open Wednesday Sunday
Culinary Arts Department Jams, Jellies, Cakes and Pies Exhibitor Handbook Coordinator Danielle Phillips asfculinarysuper@gmail.com October 6-29, 2017 Open Wednesday Sunday 1826 W McDowell Rd. Phoenix,
More information2018 Scotts Bluff County Fair 4-H Fair Book
Healthy Lifestyles Only one entry per class. S F Classes only are State Fair eligible. All static exhibits must have received a purple ribbon at the county fair to advance to the State Fair Foods, Nutrition
More informationSWEETWATER COUNTY FAIR GENERAL INFORMATION RULES AND REGULATIONS
SWEETWATER COUNTY FAIR GENERAL INFORMATION RULES AND REGULATIONS Every exhibitor, concessionaire, employee or other person having business on the grounds must observe the rules and regulations formulated
More informationNJSF/SCFHS Creative Arts for Home & Hobby. Entry Form for Canning Items Only
NJSF/SCFHS Creative Arts for Home & Hobby Entry Form for Canning Items Only Entrant s Name: Parent/Guardian Name: Address: City: State: Zip: Phone Numbers Adult 18+ ( ) Teen 13 to 17 ( ) Adolescent 9 to
More informationJuly 18-22, 2018 Gallatin County Fairgrounds 901 N Black, Bozeman, MT p) e) w)
July 18-22, 2018 Gallatin County Fairgrounds 901 N Black, Bozeman, MT 59715 p) 406.582.3270 e) fairgrounds@gallatin.mt.gov w) www.406statefair.com DEPARTMENT 02 - CULINARY ARTS Superintendent: Paula Marquardt
More informationDEPARTMENT #1 ADULT FOODS
BAKED FOODS Entries Close: Exhibits Received: Drop Off Location: Entry Fee: Entry Limit: Eligibility: Friday, June 16, 5:00 p.m. Paper Entries Friday, June 30, 11:59 p.m. Online Entries See Division for
More informationDepartment 6 Culinary Arts
Department 6 Culinary Arts Superintendents Karen Hubbs 208-415-1873 Schedule of Events August 6 - Monday 5 pm Last day for on-line entry and drop off entry form in Office August 13 & 14 Monday & Tuesday
More informationSPECIAL DAY OF CONTESTS
SPECIAL DAY OF CONTESTS These are Day Of Contests, no pre-entry required. Cheesecake Contest Cupcake - Muffin Wars Kids Best Ever Baking Contest Best Ever Cookie Contest Nuts About Almonds Contest Bacon
More informationCLASS A CAKE REVUE CLASS B FOODS REVUE
ATCP 160.71 FOODS AND NUTRITION DEPARTMENT 25 Adult Superintendents: Pat Sleiter, Deb Myers, Sharon Blohowiak, DarLyne Schneider Foods Rules and Instructions 1. Exhibitors and their families are responsible
More informationHEALTHY LIFESTYLES FOODS AND NUTRITION
HEALTHY LIFESTYLES GENERAL INSTRUCTIONS A. Members may exhibit only in the project in which enrolled. One entry per exhibitor per class. B. Labels - Each exhibit must include the recipe. Recipe may be
More informationDivision 2 Quick Bread If you receive Grand Champion, you will be paid for only Champion, and not the blue ribbon. Grand Champion $10.
Department J Culinary Rules Not more than one entry will be permitted in any one class by one exhibitor. Entries cannot be made in the same class by more than one person from the same family. Bring only
More information