Junior Homemaking Department W Superintendent Leatha Sam Drouillard, Winston-Salem, NC Assistants Millie Tickle, Diane Ebert, Stephanie Stevens **New** Cannin, Sewing & Stitchery Exhibits are to be brought to the Education Building Saturday, September 26 from 8:00 am until 4:00 pm and Sunday, September 27 from 10:00am until 4:00pm Judging: Monday, September 28 Baking & Cooking Exhibits are to be brought to the Education Building Wednesday, September 30 from 8:00am until 6:00pm Judging: Thursday, October 1 Exhibits released Monday, October 12 from 10:00 am until 6:00 pm RULES, REGULATIONS AND INFORMATION 1. Entries close and must be postmarked by midnight on September 1. Exhibitor's age and last four (4) digits of Social Security Number MUST be listed on entry blank. Entry blanks (in back of Fair Catalog) must be brought or mailed to Dixie Classic Fair, PO Box 68, Winston- Salem, NC 27102. 2. Competition is open to North Carolina and Carroll, Patrick and Grayson Counties in Virginia. There is no entry fee. Exhibitors may make only one entry in a class and exhibits in collection classes cannot compete in individual classes. 3. All exhibits must be the work of the exhibitor and must have been completed after October 15 of previous year. No exhibit will be accepted that has been entered in the Fair in previous years. Please give description of unspecified items, i.e., other muffins - blueberry, apple, cinnamon, etc. 4. Positively NO commercial mixes are to be used in baking and cooking classes. 5. Please make entries in proper class. Call superintendent of department if you have questions. If items are entered incorrectly, items will not be judged - displayed only! 6. The right is reserved to destroy all products that have deteriorated. 7. Unless an article is of good quality, no premiums will be awarded. Judging criteria and other special rules concerning different departments can be found on the following pages under department headings. The right is reserved to refuse entry of any exhibit that does not comply with the rules and regulations. 8. Entries will be acknowledged by letter from the Fair Office after September 1. This letter will include entry tags for each exhibit entered. Be sure to attach entry tags to upper right hand corner of item (where practical). Use safety pin to attach tag to needlework items, attach entry tag to cardboard for baked goods, and remove string for canned food-replace with rubber band and place around neck of jar. Please do not put tape directly on tag. Do not remove claim check. The tags are proof that you have pre-entered and will save time when checking in. Sewing and Creative Stitchery Judging Criteria GENERAL APPEARANCE - Design (suitability for material used, pleasing, interesting); Color combination; Originality; Texture combination; Pressed, Article must be clean, no soiled spots. FABRIC WORKMANSHIP - Cut on correct grain of fabric. Evidence of neat and even stitches, neatly finished and pressed. Clip loose strings, press seams open, finish all edges, Iron complete article. ECONOMIC ASPECT - Cost of upkeep in relation to value of garment. Value of garment in relation to cost in time and money. CLOTHING SHOULD BE BROUGHT ON WIRE HANGERS WITH ENTRY TAG SECURELY ATTACHED TO ITEM WITH A SAFETY PIN. NO STRAIGHT PINS, PLEASE! 198
Department W - Section 100 - Sewing and Creative Stitchery Quilting Premiums: 1st: $5 2nd: $4 3rd: $3 4th: Ribbon W-1 Quilt - Kindergarten - 2nd grade W-2 Quilt - 3rd - 5th grade W-3 Quilt - 6th - 8th grade W-4 Quilt - 9th - 12th grade W-5 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Department W - Section 101 - Sewing and Creative Stitchery Clothing Grades - Kindergarten - 2nd Premiums: 1st: $5 2nd: $4 3rd: $3 4th: Ribbon W-10 Blouse or Shirt W-11 Dress (Pillowcase) W-12 Pants (long or short) W-13 Skirt W-14 Jumper, Jumpsuit or Sundress W-15 Vest W-16 Costume (Storybook Character) Other Articles Premiums: 1st: $5 2nd: $4 3rd: $3 4th: Ribbon W-20 Apron (fancy) W-21 Apron (plain) W-22 Christmas Article W-23 Creative Stitchery (crewel, needlepoint, embroidery, candlewicking (limit 16 x 16 ) W-24 Crochet Article W-25 Cross Stitch W-26 Doll Outfit W-27 Hooked Article (limit 25 any direction) No Kits W-28 Knitted Article W-29 Knitted Article - (Knitting on a Loom) W-30 Nightwear W-31 Pillow (limit 12 x 12 ) W-32 Plastic Canvas (No Kits) W-33 Pocketbook or Carrying Bag W-34 Recycled Sewn Article W-35 Stuffed Toy W-36 Sweatshirt or T-Shirt (any needlework) Appliqued W-37 Weaving With Fabric (no paper) W-38 Weaving with Yarn W-39 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Department W - Section 102 - Sewing and Creative Stitchery Clothing Grades 3rd - 5th Premiums: 1st: $6 2nd: $5 3rd: $4 4th: Ribbon W-45 Blouse or Shirt W-48 Jumper, Jumpsuit or Sundress W-46 Dress (Pillowcase) W-49 Skirt W-47 Pants (long or short) W-50 Vest W-51 Costume (Storybook Character) Other Articles Premiums: 1st: $6 2nd: $5 3rd: $4 4th: Ribbon W-55 Apron (fancy) W-56 Apron (plain) W-57 Christmas Article W-58 Creative Stitchery (crewel, needlepoint, embroidery, candlewicking (limit 16 x 16 ) 199
Department W - Section 102 - Sewing and Creative Stitchery Other Articles Grades 3rd - 5th Premiums: 1st: $6 2nd: $5 3rd: $4 4th: Ribbon W-59 Crochet Article W-60 Cross Stitch W-61 Doll Outfit W-62 Hooked Article (limit 25 any direction) W-63 Knitted Article W-64 Knitted Article (Knitting on a Loom) W-65 Nightwear W-66 Pillow (limit 12 x 12 ) W-67 Plastic Canvas (No Kits) W-68 Pocketbook or Carrying Bag W-69 Recycled Sewn Article W-70 Stuffed Toy W-71 Sweatshirt or T-Shirt (any needlework) Appliqued W-72 Weaving With Fabric (no paper) W-73 Weaving with Yarn W-74 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Department W - Section 103 - Sewing and Creative Stitchery Clothing Grades 6th - 8th W-80 Blouse or Shirt W-81 Dress, Best W-82 Dress, Casual W-83 Jacket and Pants or Jacket and Skirt W-84 Jumper or Sundress W-85 Pants with Zipper, Long or Short W-86 Pants without Zipper, Long or Short W-87 Skirt with Zipper W-88 Skirt without Zipper W-89 Active wear W-90 Top W-91 Vest Other Articles W-95 Accessories (belt, scarf, tie, collar, etc.) W-96 Afghan 200
Department W - Section 103 - Sewing and Creative Stitchery Grades 6th - 8th Other Articles W-97 Apron, (fancy) W-98 Apron (plain) W-99 Christmas Article W-100 Creative Stitchery (crewel, needlepoint, embroidery, candlewicking (limit 16 x 16 ) W-101 Crochet Article W-102 Cross Stitch W-103 Doll Outfit W-104 Hooked Article (limit 25 any direction) No Kits W-105 Knitted Article W-106 Knitted Article (Knitting on a Loom) W-107 Nightwear W-108 Pillow (limit 12 x 12 ) W-109 Plastic Canvas (No Kits) W-110 Pocketbook or Carrying Bag W-111 Recycled Sewn Article W-112 Stuffed Toy W-113 Sweatshirt or T-Shirt (any needlework) Appliqued W-114 Weaving With Fabric (no paper) W-115 Weaving With Yarn W-116 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Department W - Section 104 - Sewing and Creative Stitchery Grades 9th - 12th Clothing Premiums: 1st: $8 2nd: $7 3rd: $6 4th: Ribbon W-120 Appliqued (no sweatshirt or t-shirt) W-121 Blouse or Shirt W-122 Creative Stitchery on Clothing (no sweatshirts or t-shirts) W-123 Dress, Best W-124 Dress, Casual W-125 Gown, Formal W-126 Jacket and Pants or Jacket and Skirt W-127 Coat W-128 Jumper or Sundress W-129 Pants with Zipper, Long or Short W-130 Pants without Zipper, Long or Short W-131 Skirt with Zipper W-132 Skirt without Zipper W-133 Suit, Two Piece W-134 Sweatsuit, Jogging Suit, Jumpsuit W-135 Top W-136 Vest W-137 Any Other Sewn Article (not listed above) 201
Department W - Section 104 - Sewing and Creative Stitchery Grades 9th - 12th Other Articles Premiums: 1st: $8 2nd: $7 3rd: $6 4th: Ribbon W-140 Accessories (belt, scarf, tie, collar, etc.) W-141 Afghan W-142 Apron, (fancy) W-143 Apron (plain) W-144 Christmas Article W-145 Creative Stitchery (crewel, needlepoint, embroidery, candlewicking and smocking) W-146 Crochet Article W-147 Cross Stitch W-148 Doll Outfit W-149 Hooked Article (limit 25 any direction) No Kits W-150 Knitted Article W-151 Knitted Article (Knitting on a Loom) W-152 Nightwear W-153 Pillow (limit 12 x 12 ) W-154 Plastic Canvas (No Kits) W-155 Pocketbook or Carrying Bag W-156 Stuffed Toy W-157 Sweatshirt or T-Shirt (any needlework) Appliqued W-158 Swedish Embroidery W-159 Recycled Sewn Item W-160 Weaving with Fabric (no paper) W-161 Weaving with Yarn W-163 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette PLEASE NOTE If Your Garment Has Been Made On A Commercial Machine, Please Indicate On Entry Blank. Clothing Should Be Brought In On Wire Hangers For Easy Display. ***ATTENTION*** All entries must be solely constructed by the individual entering the competition. Teen, Youth and Child competitors may be supervised, for safety precautions, by a parent, legal guardian, or classroom teacher. However, all entry design, construction, and decoration must be done solely by the individual(s) entering the competition. (Acceptable Supervision Example: When Teen, Youth, or Child competitors require assistance with operating the oven, stove top and sewing machine.) 202
Department W - Section 105 - Baking and Cooking POSITIVELY NO COMMERCIAL MIXES ARE TO BE USED IN BAKING AND COOKING CATEGORIES. NO BREAD MACHINES. THE FAIR RESERVES THE RIGHT TO DIS- QUALIFY ANY ITEM THAT DOES NOT APPEAR TO BE OF GOOD QUALITY. ITEM WILL NOT BE DISPLAYED. Due to quick spoilage, do not use fresh pineapple, banana, or fresh coconut in cakes. RULES, REGULATIONS AND INFORMATION 1. All baked goods must be placed on a piece of heavy cardboard 6" x 6" which has been covered with foil. A hole must be punched in the cardboard and the entry tag tied through it. Place unwrapped entry in a large clear plastic bag, with entry tag extending outside the bag. PLASTIC WRAP IS NOT ACCEPTABLE. 2. Must bring required number of items or entry will be disqualified, i.e. (4) Biscuits, (4) Cupcakes, (6) Candy, etc. 3. Exhibits (cakes, breads, cookies, candy, etc.) must be prepared by Exhibitor ONLY. 4. Entries from same families, must be from different recipes. 5. Size limit for Creative Cake Decorating - MUST NOT EXCEED A 12" CIRCLE - MAXIMUM HEIGHT 12" - MAXIMUM LENGTH 12". Cakes will be judged on appearance only. Cakes can be shown on an object - foam rubber dummy, styrofoam cake, etc. If cake is used, judges will not cut. Wilton Enterprises will provide awards for 1st place winner. Edible decorations only, not necessarily handmade. STANDARDS FOR CAKES, COOKIES, CANDY & BREADS APPEARANCE - Pleasing, cakes and breads slightly rounded top; Un-iced - smooth, uniform, light brown; Iced - icing free of stickiness, crystals or crustiness. Candy & cookies - appropriate for type. SHAPE - Level or very slightly rounded and uniform in thickness. Appropriate for type. CRUST - Cakes & breads made with fat; tender, smooth, thick, golden brown and uniform in color. CRUST - Cakes made without fat; rough, slightly sugary, light brown and uniform in color. FLAVOR - No decided taste of shortening, eggs or flavoring. TEXTURE - Cakes made with fat; light, tender, and easily broken, fine and uniform grain. Cookies & candy appropriate for type TEXTURE - Cakes made without fat; tender and velvety, no sign of doughiness, fine grained. MOISTURE - Slightly moist, elastic when pressed. (Cakes & Bread) ICING - Appropriate for type of cake, pleasing in appearance Department W - Section 105 - Baking and Cooking Grades - Kindergarten - 2nd Premiums: 1st: $9 2nd: $8 3rd: $7 4th: Ribbon W-170 Cake, Chocolate Pound - Uniced (1/4 cake) W-171 Cake, Plain Pound - Uniced (1/4 cake) W-172 Cake, Sheet - Iced (1/4 cake) W-173 Candy, Any Kind (6 pieces) W-174 Cookies, Bar (4) W-175 Cookies, Dropped (4) W-176 Cookies, Peanut (4) W-177 Cookies, Ginger (4) W-178 Cookies, Chocolate Chip (4) W-179 Cookies, Miscellaneous (not listed above) (4) W-180 Brownies (4) W-181 Cupcakes - Uniced (4) W-182 Biscuits (4) W-183 Corn Muffins (4) W-184 Muffins, Other (4) W-185 Gingerbread, Uniced 9 Pan (1/4 cake) W-186 Quickbreads, Vegetable (1/4 loaf) W-187 Quickbreads, Fruit (1/4 loaf) W-188 Egg Free / Dairy Free (4) W-189 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette 203
Department W - Section 106 - Baking and Cooking Grades - 3rd - 5th Premiums: 1st: $10 2nd: $9 3rd: $8 4th: Ribbon W-190 Cake, Chocolate Pound - Uniced (1/4 cake) W-191 Cake, Plain Pound - Uniced (1/4 cake) W-192 Cake, Sheet - Iced (1/4 cake) W-193 Candy, Any Kind (6 pieces) W-194 Cookies, Bar (4) W-195 Cookies, Dropped (4) W-196 Cookies, Peanut (4) W-197 Cookies, Ginger (4) W-198 Cookies, Chocolate Chip (4) W-199 Cookies, Miscellaneous (not listed above) (4) W-200 Brownies (4) W-201 Cupcakes - Uniced (4) W-202 Biscuits (4) W-203 Corn Muffins (4) W-204 Muffins, Other (4) W-205 Gingerbread, Uniced 9 Pan (1/4 cake) W-206 Pie Shell (must be in pan) W-207 Quickbreads, Vegetable (1/4 loaf) W-208 Quickbreads, Fruit (1/4 loaf) W-209 Yeast Bread (1/4 loaf) W-210 Egg Free / Dairy Free (4) W-211 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Department W - Section 107 - Baking and Cooking Grades - 6th - 8th Premiums: 1st: $12 2nd: $10 3rd: $9 4th: Ribbon W-215 Cake, Chocolate Pound - Uniced (1/4 cake) W-216 Cake, Plain Pound - Un-iced (1/4 cake) W-217 Cake, Other Tubed Cake - Un-Iced (1/4 cake) (No Pound Cake) Premiums: 1st: $10 2nd: $9 3rd: $8 4th: Ribbon W-218 Candy, Any Kind (6 pieces) W-219 Cookies, Bar (4) W-220 Cookies, Dropped (4) W-221 Cookies, Ginger (4) W-222 Cookies, Peanut (4) W-223 Cookies, Rolled (4) W-224 Cookies, Chocolate Chip (4) W-225 Cookies, Miscellaneous (not listed above) (4) W-226 Brownies (4) W-227 Biscuits (4) W-228 Corn Muffins (4) W-229 Muffins, Other (4) W-230 Gingerbread, Uniced 9 Pan (1/4 cake) W-231 Pie Shell (must be in pan) 204
Department W - Section 107 - Baking and Cooking Grades 6th - 8th Premiums: 1st: $10 2nd: $9 3rd: $8 4th: Ribbon W-232 Quickbreads, Vegetable (1/4 loaf) W-233 Quickbreads, Fruit (1/4 loaf) W-234 Yeast Bread - White (1/4 loaf) W-235 Yeast Bread - Other (1/4 loaf) W-236 Yeast Rolls (4) W-237 Egg Free / Dairy Free (4) W-238 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Department W - Section 108 - Baking and Cooking Grades 9th - 12th Premiums: 1st: $12 2nd: $10 3rd: $9 4th: Ribbon W-240 Cake, Chocolate Pound - Uniced (1/4 cake) W-241 Cake, Plain Pound - Un-iced (1/4 cake) W-242 Cake, Other Tubed Cake - Un-Iced (1/4 cake) (No Pound Cake) Premiums: 1st: $10 2nd: $9 3rd: $8 4th: Ribbon W-243 Candy, Any Kind (6 pieces) W-244 Cookies, Bar (4) W-245 Cookies, Dropped (4) W-246 Cookies, Ginger (4) W-247 Cookies, Peanut (4) W-248 Cookies, Rolled (4) W-249 Cookies, Chocolate Chip (4) W-250 Cookies, Miscellaneous (not listed above) (4) W-251 Brownies (4) W-252 Biscuits (4) W-253 Corn Muffins (4) W-254 Muffins, Other (4) W-255 Gingerbread, Uniced 9 Pan (1/4 cake) W-256 Pie Shell (must be in pan) W-257 Quickbreads, Vegetable (1/4 loaf) W-258 Quickbreads, Fruit (1/4 loaf) W-259 Yeast Bread - White (1/4 loaf) W-260 Yeast Bread - Other (1/4 loaf) W-261 Yeast Rolls (4) W-262 Egg Free / Dairy Free (4) W-263 Judge s Choice - Jr. Homemaking - Do Not Enter - $10 & Rosette Look For Show Times in the Calendar of Events 205
Department W - Section 109 - Creative Cake Decorating Maximum Size: 12 x 12 x 12 Maximum Size for Base: 13" x 13" Judged On Decorative Skills, Creativity, Precision & Overall Appearance Premiums: 1st: $10 2nd: $9 3rd: $8 4th: Ribbon W-270 Grades Kindergarten - 2nd Creative Cake Decorating ( No Fondant) W-271 Grades Kindergarten - 2nd Creative Cake Decorating with Fondant W-272 Grades 3rd - 5th Creative Cake Decorating (No Fondant) W-273 Grades 3rd - 5th Creative Cake Decorating with Fondant Premiums: 1st: $14 2nd: $12 3rd: $10 4th: Ribbon W-274 Grades 6th - 8th Creative Cake Decorating (No Fondant) W-275 Grades 6th - 8th Creative Cake Decorating with Fondant W-276 Grades 9th - 12th Creative Cake Decorating (No Fondant) W-277 Grades 9th - 12th Creative Cake Decorating with Fondant W-278 Judge s Choice - Creative Cake Decorating (No Fondant) - Do Not Enter $10 & Rosette W-279 Judges Choice - Creative Cake Decorating w/ Fondant - Do Not Enter $10 & Rosette Wilton Enterprises of Woodridge, Illinois is offering one Junior and one Adult Amateur "BEST OF CLASS" award for winning cakes and cupcakes with some type of bag and tip or rolled fondant decorating - Junior "BEST OF CLASS". Winner will receive the following awards: Wilton Easy Layers! 6 in. Cake Pan Set, 5 pc. Wilton 12-Pc. Cupcake Decorating Set Wilton will also award one Wilton 12-Pc. Cupcake Decorating Set for each first place winner in all cake decorating categories. Only Five Cupcake Decorating Sets will be awarded to Adult Amateur and Five Cupcake Decorating Sets to Youth divisions. ONLY ONE Cupcake Decorating Set WILL BE AWARDED TO AN INDIVIDUAL. Please allow at least 4-6 weeks for awards to be mailed. Department W - Section 110 - Gingerbread House Entry (excluding decorations) must be at least 7" high, 7" wide and 7" long and must not exceed 10" in any direction. Board used for base must not exceed 10" x 10". NO KITS. Materials: GINGERBREAD - NO GRAHAM CRACKERS - NO FONDANT. Only edible products may be used such as sugar, flour, icing, marzipan, candies, etc. NO ARTIFICIAL MA- TERIALS ACCEPTED, such as styrofoam or lighting in construction of house. Base material only exception. No theme imposed. Judged on overall appearance, creativity, and precision. Theme: Open Premiums: 1st: $8 2nd: $6 3rd: $5 4th: Ribbon W-280 Grades Kindergarten - 2nd Gingerbread House Premiums: 1st: $10 2nd: $8 3rd: $6 4th: Ribbon W-281 Grades 3rd - 5th Gingerbread House Premiums: 1st: $15 2nd: $12 3rd: $10 4th: Ribbon W-282 Grades 6th - 8th Gingerbread House Premiums: 1st: $20 2nd: $15 3rd: $10 4th: Ribbon W-283 Grades 9th - 12th Gingerbread House W-284 Judge s Choice - Gingerbread House - Do Not Enter - $10 & Rosette 206
Department W - Section 111 - Canning PLEASE NOTE: USE BLACK FELT-TIP PEN TO MARK YEAR "2015" ON JAR LID. ENTRIES NOT MARKED MAY BE DISQUALIFIED. RULES, REGULATIONS AND INFORMATION 1. All jars should be standard brand name with standard 2 piece lid; clean, new and sealed. PLEASE USE "NEW" RING WITH FLAT LID. (Make sure ring is on the jar with flat lid.) 2. Jars should be LABELED near the bottom of the front giving NAME OF PRODUCT, METHOD AND TIME OF PROCESSING. DO NOT INCLUDE NAME OF EXHIBITOR. 3. All entries must have been prepared by the exhibitors within year, October, 2014-2015 - Exhibits that have been entered in a previous Fair will be disqualified. 4. Remove string from entry tag, replace with a rubber band and attach to neck of jar. 5. Judges may open jars for tasting. (Jams, Jellies & Pickles) 6. Entries in the general Soft Spreads categories and Soft Spreads - Best of Category must be prepared using one of the Ball Fruit Jell Pectins: Regular, No Sugar Needed, or Liquid. The UPC from the Ball Fruit Jell package must accompany the entry as proof of purchase. ***ATTENTION*** All entries must be solely constructed by the individual entering the competition. Teen, Youth and Child competitors may be supervised, for safety precautions, by a parent, legal guardian, or classroom teacher. However, all entry design, construction, and decoration must be done solely by the individual(s) entering the competition. (Acceptable Supervision Example: When Teen, Youth, or Child competitors require assistance with operating the oven and/or stove top.) IMPORTANT - PLEASE READ - SAMPLE LABEL: CONTENTS: PROCESSING METHOD: PROCESSING TIME: Green Beans Pressure Canner 25 Minutes Butters, Jams, Jelly Container: Standard brand pints and half pints. Seal jar with a standard 2 piece lid. DO NOT USE PARAFFIN. Mark on label if pectin used. Appearance: Butters are made from fruits which contain a large portion of the fleshy material without seeds and skins. Jams are made from crushed fruits, usually small ones, and cooked to a smooth jell-like consistency. Jelly has a natural fruit flavor and color, transparent and sparkling; no sign of crystallization, is tender, breaks with distinct cleavage, angles hold shape, should not be syrupy, sticky or tough. Pickles, Relishes, Juice Container: Standard brand quarts, 1 1/2 pints, 1 pint. Appearance: Uniform size and shape, natural color, enough liquid to cover. Flavor: Natural flavor, not over-spiced, firm texture, not tough or soft. Fruits, Vegetables FRUITS AND VEGETABLES MUST BE PROCESSED IN BOILING WATER BATH OR PRESSURE CANNER AND LOW-ACID VEGETABLES PROCESSED IN STEAM PRESSURE CANNER. Container: Standard brand quarts, 1 1/2 pints, 1 pint. Appearance: Color - natural fruit or vegetable; syrup or liquid clear, free from seeds; wellripened, but not defective or over ripe; appropriate size - graded and sorted; pack arrangements - best use of space within the jar; attractive but not time-wasting fancy packs; as large a portion of solids to liquids as possible. Flavor: Natural flavor should be preserved as much as possible; tender, yet not overcooked. 207
Department W - Section 111 - Canning Grades 3rd - 5th Premiums: 1st: $6 2nd: $5 3rd: $4 4th: Ribbon W-300 Apple Butter W-301 Jam, Any Variety (do not use paraffin) W-302 Jelly, Any Variety (do not use paraffin) W-303 Apples W-304 Applesauce W-305 Berries W-306 Peaches W-307 Pears W-308 Pumpkin (sliced or cubed) W-309 Dried Fruit W-310 Any Other Fruit W-311 Bread and Butter Pickles W-312 Pickled Vegetable (Any) W-313 Cucumber Pickles W-314 Dill Pickles W-315 Chow Chow W-316 Beets W-317 Corn W-318 Green Beans W-319 Tomatoes (quartered) W-320 Tomato Juice W-321 Other Vegetable, Not Listed (No Squash) W-322 Judge s Choice - Canning - Do Not Enter - $10 & Rosette Department W - Section 112 - Canning Grades 6th - 8th W-323 Apple Butter W-324 Jam, Any Variety (do not use paraffin) W-325 Jelly, Any Variety (do not use paraffin) W-326 Apples W-327 Applesauce W-328 Berries W-329 Peaches W-330 Pears W-331 Pumpkin (sliced or cubed) W-332 Dried Fruit W-333 Any Other Fruit W-334 Bread and Butter Pickles W-335 Pickled Vegetable (Any) W-336 Cucumber Pickles W-337 Dill Pickles W-338 Chow Chow W-339 Beets W-340 Corn W-341 Green Beans W-342 Tomatoes (quartered) W-343 Tomato Juice W-344 Other Vegetable, Not Listed (No Squash) W-345 Judge s Choice - Canning - Do Not Enter - $10 & Rosette Department W - Section 113 - Canning Grades 9th - 12th W-346 Apple Butter W-347 Jam, Any Variety (do not use paraffin) W-348 Jelly, Any Variety (do not use paraffin) W-349 Apples W-350 Applesauce W-351 Berries W-352 Peaches W-353 Pears W-354 Pumpkin (sliced or cubed) W-355 Dried Fruit W-356 Any Other Fruit W-357 Bread and Butter Pickles W-358 Pickled Vegetable (Any) W-359 Cucumber Pickles W-360 Dill Pickles W-361 Chow Chow W-362 Beets W-363 Corn W-364 Green Beans W-365 Tomatoes (quartered) W-366 Tomato Juice W-367 Other Vegetable, Not Listed (No Squash) W-368 Judge s Choice - Canning - Do Not Enter - $10 & Rosette Cannin, Sewing & Stitchery Exhibits are to be brought to the Education Building Saturday, September 26 from 8:00 am until 4:00 pm 208
Ball & Kerr "Fresh Preserving" PRODUCTS Presents Ball "Fresh Preserving" AWARD for Youth Level In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands marketers of Ball and Kerr Fresh Preserving Products will present First Place Awards in designated categories. A panel of judges will select the best entry for Fruit, Vegetable, Pickle, and Soft Spread. 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 must be prepared using Ball Pectin: Classic, Low or No Sugar Needed or Liquid. The best entry from each category will receive: One (1) Five dollar ($5) coupon for Ball or Kerr Fresh Preserving Products and one (1) Free (up to $5 value) coupon for Ball Pectin. All winners submitted for award distribution agree to allow Alltrista Consumer Products to post their achievement to Alltrista's website, www.homecanning.com. Wine Tasting Daily In Yesterday Village 5:00 pm - 9:00 pm 209