FOOD PRESERVATION OPEN CLASS Department L Adult Department LY Youth

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 2003. 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

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

Points Awarded Blue 15, Red 10, White 5 DIVISION 2301. 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 2302. 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 2303. 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 2304. SOUP recipe required 1. Vegetable 2. Meat Based 3. Other DIVISION 2305. 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 2306. 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 2307. 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 2308. 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

Points Awarded Blue 15, Red 10, White 5 DIVISION 2309. 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 2310. CONSERVES Pint or 1/2 pint jars only. 1. Peach 2. Grape 3. Rhubarb 4. Other DIVISION 2311. 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 2312. 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 2313. 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 2314. 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 2315. 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 2316. CANNING MISHAPS/MISTAKES Write a small paragraph describing the event. 1. Adult 2. Youth DIVISION 2317. 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

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 2318. 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 2319. 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