Show Information. Wednesday, July 27, 5:00 7:00 p.m. Monday, August 8, 5:00 p.m. 7:00 p.m.

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1 DEPARTMENT 105 OPEN CLASS PANTRY STORE (FOOD PRESERVATION) Superintendent: Connie Gordon For questions contact: Anne Zander, CSU Extension Agent, or Entries must be made to Fair Office: Mail in; Walk in; or Online at Exhibitors may also enter at check-in time with $5 late fee. Show Information Location: Check in Time: Judging / Show: Release Time: Exhibit Building Wednesday, July 27, 5:00 7:00 p.m. Thursday, July 28, 9:00 a.m. - finish Monday, August 8, 5:00 p.m. 7:00 p.m. Entry Information Entry Fee: One-Time $5 / Exhibitor Charge ( first 10 exhibits in any department) Entry Deadline: Friday June 24, 2016 Late Entry: June 25 July 15 with $5 late charge, How to Enter: Entries must be made to Fair Office: Mail in; Walk in; or online at This department is subject to all Boulder County Fair General Rules and all Open Class Creative Living Rules in addition to those listed for the department. It is the Exhibitor s responsibility to be familiar with all rules. RULES: 1. Read Open Class Creative Living Rules and Boulder County General Rules and Regulations. 2. Please note that monetary premiums will only be awarded for lots with three or more entries in the lot. Ribbons will still be awarded, regardless of number of entries. 3. When filling out entry form, Pantry Store (Food Preservation) is Department 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. 6. It may be necessary to open canned food entries for judging purposes. If a jar is opened it will not be refrigerated for display so would need to be disposed of when you pick up at end of fair. 7. Approved References used by Judges & should be used by exhibitors: - Colorado State University Extension Fact Sheets* - Other State University Extension Fact Sheets with high altitude adjustments - So Easy to Preserve, University of Georgia Cooperative Extension * 1 P a g e

2 *available at the Boulder County Extension Office - Ball Blue Book of Preserving - Blue Ribbon Preserves, By Linda Amendt can be used only for jams, Jellies, Preserves, Butters, and Marmalades. ***If you need to find out about your resource please contact Anne Zander 8. All entries must be canned with Ball, Kerr, Better Homes & Gardens, or other mason-type jars, lids, and bands. Depending on class specifications, acceptable jars may be 4-ounce, 8-ounce (half-pint), 12-ounce, 16-ounce (pint), or quart sized. Regular canning jars and decorator jars are acceptable. 4-ounce jars must be processed using 8- ounce (half-pint) instructions. 12-ounce jars must be processed using 16-ounce (pint) instructions. 9. Multiple entries by a participant may be made in the same lot providing that the majority of the contents (by volume) of the multiple entries are different. Multiple entries of the same product batch in different lots will be allowed (for example, a 50% peach 50% raspberry preserve could be entered in peach preserves, raspberry preserves, combination preserves, and/or if sugar-free or low sugar. 10. Headspace must correspond to recommendations from the references 11. Bands should be in place for transporting home canned products, when presented for check-in, and during judging. 12. All entries must be heat-processed following canning guidelines from one of the references listed (#7). If product is not processed according to safe recommended methods, it will be disqualified. 13. All canned products must include the following information on the label, and the label should be placed on the jar: 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). Please identify pounds of pressure (identify weighted or dial gauge), if food was pressure canned d. Approximate elevation at which processing was done e. Processing time, in minutes f. Date (month & year) processed g. Recipe Source (to expedite judging). If the recipe is from one of the approved references, the label need only specify the reference and the page. Entries from other sources must be provided and must provide quantities for every ingredient. It is the quantity of certain ingredients that determines if the ph of the product is correct for safe processing. If the recipe is from a pectin package, please name the brand of pectin. 14. First, second, and third place ribbons will be awarded in each lot, where the judges feel the entry warrants an award. Champion Rosette/Reserve Champion ribbons will be awarded by the judges for entries for exceptional merit. Announcing: There will be 3 Grand Champion awards; one awarded for Adults, one for Teens and one for Pre-Teens. The award is a Grand Champion rosette ribbon. 2 P a g e

3 This department is subject to all Boulder County Fair General Rules and all Open Class Creative Living Rules in addition to those listed for the department. It is the Exhibitor s responsibility to be familiar with all rules. Label Examples PEACHES Ascorbic acid dip Hot packed-thin syrup Boiling water bath canned 25 minutes at 5,000 ft. September, 2015 GREEN BEANS Hot pack, ½ tsp. salt Pressure canned at 12 ½ lbs. 25 minutes at 5,000 ft. July, 2015 So Easy to Preserve pg 186 STRAWBERRY JAM Boiling water bath 10 minutes at 4,800 ft. June, 2012 Sure Jel Pectin Brochure Preserved Foods Judging Standards 1. Disqualifications: Disqualifications occur when a rule has not been followed. The following are some examples of disqualifications: Unsealed jars Mold, foreign objects (hair, insects, etc.) found in a sealed jar Product considered by the judges as unsafe to taste (Examples: the product was not processed using the proper canning method for that product or the processing time was insufficient). Incorrect jars (such as mayonnaise jars) See Item #8 on previous pages. Jars unable to be opened Labels incorrect (required information missing) Decorations on jars, dirty jars, or rust on lids Incorrect quantities (see in rules on previous pages) Paraffin wax seals 2. Major Considerations: Major considerations will change award placing. Examples of major considerations are as follows: Product under the band/food on the jars Bubbles in jam and jellies The jell of the jelly The headspace Soft Pickles Presentation of pack 3. Other Considerations: Other considerations will change points within the placing. The following are examples of other considerations: Flavor Texture Uniformity of product CLASS #1: CANNED FRUITS/VEGETABLES Adult CLASS #2: CANNED FRUIT/VEGETABLE Teen CLASS #3: CANNED FRUIT/VEGETABLE Pre-Teen 3 P a g e

4 Canned Fruits LOT#: (Quart or Pint Jars) 1. Apples or Pears 2. Stone Fruits (peaches, plums, apricots, cherries) 3. Fruit Juice 4. Fruit Pie Filling 6. Fruit, Other Canned Vegetables 7. Asparagus 8. Beets, Small 9. Carrots 10. Corn, Whole Kernel 11. Green Beans (Whole/Cut) 12. Salsa 13. Tomatoes 14. Vegetable Juice 15. Vegetable Soup 16. Vegetables, Other 17. Vegetables, Other Combinations CLASS #4: JELLIES, JAMS, AND PRESERVES Adult CLASS #5: JELLIES, JAMS, AND PRESERVES Teen CLASS #6: JELLIES, JAMS, AND PRESERVES Pre-Teen Jellies (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 18. Jelly, Fruit 19. Jelly, Herb 20. Jelly, Pepper (Green or Red) 21. Jelly, Wine 22. Jelly, Combination 23. Jelly, Other 24. Jelly, Low sugar 25. Jelly, Sugar-free Jams (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 26. Jam, Fruit 27. Jam, Two fruits 28. Jam, Other 29. Jam, Low sugar 30. Jam, Sugar-free Free Preserves (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 31. Preserves, Fruit 32. Preserves, Combination 33. Preserves, Other 34. Preserves, Low sugar 4 P a g e

5 35. Preserves, Sugar-free Miscellaneous (Pint or 12-Ounce or Half Pint or 4-Ounce Jars) 36. Butter One Fruit 37. Butter Multiple Fruits 38. Chutney 39. Curd (citrus) 47. Marmalade, Fruit 48. Marmalade, Vegetable CLASS #7: PICKLES & RELISHES Adult CLASS #8: PICKLES & RELISHES Teen CLASS #9: 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 & Vegetables 49. Sweet Vegetable Pickles 50. Sweet Fruit Pickles 51. Sweet Pickles, Other Sour Pickled Vegetables 52. Sour Pickled Vegetables Fermented Vegetables 53. Sauerkraut 54. Sour Vegetables, Other Relishes (Pint or 12-ounce or half-pint Jars or 4-Ounce Jars) 55. Relish, Vegetable 56. Relish, Chow Chow 57. Relish, Chutney 58. Relish, Mixed 59. Relish, Other Flavored Vinegars 60. Vinegar CLASS #10: SAUCES AND CONDIMENTS Adult CLASS #11: SAUCES AND CONDIMENTS Teen CLASS #12: SAUCES AND CONDIMENTS Pre-Teen (Pint or 12-Ounce or Half-Pint or 4-Ounce Jars) 61. Sauces 62. Sauce, Other 63. Condiments (ketchup/mustard) CLASS #13: DEHYDRATED AND LEATHER Adult CLASS #14: DEHYDRATED AND LEATHER Teen CLASS #15: DEHYDRATED AND LEATHER Pre-Teen *All dried foods must include the following information on the label: a. name of product 5 P a g e

6 b. pretreatment used, if any c. name of additional ingredients added, if any d. method of drying (oven, dehydrator, solar) e. total drying time f. date dried g. Recipe Source (to expedite judging) Label Example: APRICOTS Ascorbic acid dipped Dehydrator dried, 14 hours at 135 degrees July, 2015 So Easy to Preserve Fruit and Vegetable Leathers (4 pieces, 2 inches, in self-sealing plastic bag) Vegetable Leather 64. Leather, vegetable 65. Leather, mixed vegetable 66. Leather, other vegetable Fruit Leather 67. Leather, fruit 68. Leather, fruit combination 69. Leather, Other Fruit Dried Products 70. Noodles or Other Pastas (1/4 lb. in Self-Sealing Plastic Bag) 71. Dried Edible Flower (1 c. in half-pint or Pint Jar) 72. Dried Fruit (1 c. in half-pint or Pint Jar) 73. Dried Herb (1 c. in half-pint or Pint Jar) 74. Dried Seed, Popcorn, or Peanut (1 c. in half-pint or Pint Jar) 75. Dried Vegetable (1 c. in half-pint or Pint Jar) 76. Dried Vegetable powder 77. Dried Fruit powder CLASS #19: HONEY - Adult CLASS #20: HONEY - Teen CLASS #21: HONEY - Pre-Teen RULES: 1. Small jars or bottles containing sufficient product for judging are acceptable. 2. All frame or section entries must be enclosed in a see-through protective container or wrapped with clear plastic in order to avoid invasion by bees or insect pests. 3. Label on exhibitors containers must state date, name of product, and if honey is raw or heated (above 110 degrees F). 4. All cut comb section honey must be displayed in clear plastic box (i.e. 4-1/8" x 4-1/8" 6 P a g e

7 x 1-3/8") and the comb should be the same approximate dimensions. Round comb sections or half comb cassettes must also be displayed in a clear plastic or glass container of appropriate size for judging. 5. All non-decorative wax must be displayed in a clear container. It should be of the same approximate dimensions and contain sufficient product for judging. Liquid Honey 78. Honey Light/Varietal (specify floral source on label) 79. Honey Amber/Varietal (specify floral source on label) 80. Honey Dark/ Varietal (specify floral source on label) 81. Honey Light/Mixed (specify floral source on label) 82. Honey Amber/Mixed (specify floral source on label) 83. Honey Dark/Mixed (specify floral source on label) Comb Honey 84. Comb Honey Square (one section) 85. Comb Honey Round (one section) 86. Half Comb Honey Cassette (one section) 87. Cut Comb Honey (one section) 88. Full Frame Comb Honey (one shallow frame) Honey Specialties 89. Chunk Honey 90. Whipped Honey (creamed) air beaten 91. Naturally granulated Honey (variety) 92. Naturally granulated Honey (mixed variety) Other Hive Products 93. Cleaned Propolis 94. Food grade Royal Jelly 95. Pollen CLASS #22: HOME-MADE WINE..Professional CLASS #23: HOME-MADE WINE..Amateur CLASS #24: HOME-MADE WINE..Novice 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. 7 P a g e

8 96. White Vinifera: Table wines - white vinifera species of grape, dry or semi-dry. 97. Red Vinifera: Table wines - red vinefera species of grape, dry or semi-dry. 98. White Hybrid: Table wines of white grapes crossed from more than one species, dry or semi-dry. 99. 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 semi-dry White Blends: Table wines - grapes from different categories, dry or semi-dry Red Blends: Table wines - grapes from different categories, dry or semi-dry 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 Rosé: Blush, pink, or rose colored wines, dry or semi-dry, made from red grapes or blends of white and red grapes. Rosé fruit wines should be entered in the fruit category Mead. Honey must be the primary ingredient Liqueurs. Sweetened spirituous liquor sometimes flavored with nuts or spices. CLASS #25: HOME-MADE BEER Professional CLASS #26: HOME-MADE BEER - Amateur CLASS #27: HOME-MADE BEER Novice 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 111. Pilsner 112. European Amber Lager 8 P a g e

9 113. Dark Lager 114. Bock 115. Light Hybrid Beer 116. Amber Hybrid Beer 117. English Pale Ale 118. Scottish and Irish Ale 119. American Ale 120. English Brown Ale 121. Porter 122. Stout 123. India Pale Ale (IPA) 124. German Wheat and Rye Beer 125. Belgian and French Ale 126. Sour Ale 127. Belgian Strong Ale 128. Strong Ale 129. Fruit Beer 130. Spice/Herb/Vegetable Beer 131. Smoke-Flavored and Wood-Aged Beer 132. Specialty Beer 133. Traditional Mead 134. Melomel (Fruit Mead) 135. Other Mead 136. Standard Cider and Perry 137. Specialty Cider and Perry 138. Root Beer 139. Ginger Ale 140. Other Sparkling Ale CLASS #24: HOME-MADE CHEESE - ADULT CLASS #25: HOME-MADE CHEESE - TEEN CLASS #26: HOME-MADE CHEESE - PRE-TEEN 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 ½ cubic inch is 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. 9 P a g e

10 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 Brie or Camembert 142. Cheddar 143. Colby 144. Cottage Cheese 145. Edam or Gouda 146. Feta 147. Gorgonzola 148. Havarti 149. Monterey Jack 150 Mozzarella 151. Muenster 152. Parmesan 153. Provolone 154. Quesos 155. Ricotta 156. String Cheese 157. Swiss 158. Flavored Cheeses 159. Smoked Cheeses 160. Goat s Milk Cheese, soft 161. Goat s Milk Cheese, semi-soft 162. Goat s Milk Cheese, hard 163. Goat s Milk Cheese, flavored 164. Sheep s Milk Cheese, soft 165. Sheep s Milk Cheese, semi-soft 166. Sheep s Milk Cheese, hard 167. Sheep s Milk Cheese, flavored 168. Other 10 P a g e