PREMIUMS
BLUE 20
RED 15
WHITE 10
SUPERINTENDENT RENEE CAMPBELL
GENERAL RULES
- Exhibitors should identify each exhibit as to Division, Class and Description before presenting the exhibit for entry.
- All exhibits must have been preserved since the previous fair.
- No limit to number of entries in each Division as long as they are not identical (Youth & Adult).
- PROCESSED FOODS: All exhibits must have a label with product name, method of packing (raw, cold or hot), processing method, number of pounds of pressure (if pressure canned), processing time, date preserved and canning elevation. State name of the Food Preservation Book or Bulletin from which the recipe came. Indicate on the labels for canned tomatoes if citric acid or lemon juice was added. Indicate on the label if it is a Youth entry. Products with no label, incomplete information, deliberate misinformation, or unsafe processing times stated on the label are disqualified. Do not cover jar with label. Canned products may be opened at the discretion of the judge.
- Jar Sizes Accepted: half pint, pint, quart (1.5 quart or 1 gallon not accepted)
- Jar Condition: clean, clear standard canning jar (quilted jars not accepted), must have lid and ring.
- Jams, preserves, jellies, conserves and marmalades must be processed in hot water bath for at least five (5) minutes.
- All pickles must be processed.
- All meat, poultry, fish and vegetables must be pressure canned.
- Processing times, methods and headspace from USDA Extension Bulletins followed for judging. Up-to-date (1994 or newer) Commercial canning book recipes are acceptable if processing time, method and headspace are in compliance with USDA Extension Office.
- DRIED FOODS: Home drying methods can include Freeze drying, Machine Dehydrating, Oven Drying, Air Drying, and Sun Drying. All dried food exhibits must be home dried by the exhibitor and vacuum sealed in clear standard canning jars no smaller than 8 oz. (1/2 pint). They must contain at least half cup of dehydrated product. Fruit Leathers should be individually wrapped and presented in a wide mouth pint jar. No food in bags will be accepted. Jars may be opened at judge’s discretion. Each entry SHALL include the following information on no smaller than a 3”x5” size paper attached to jar with rubber band: Division, class, description Date Food was Dried, Briefly describe prep: ie, chop, slice, blanch, etc., Note Method: ie, Freeze Dried, Machine Dehydrated, Oven Dried, Etc., Note temperature if applicable (not applicable for Freeze Drying), Note approx. length of time to completion
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Please denote Freeze Dried entries with "FD" on Entry Form and Exhibitor Tag. Example: FD Peas & Carrots, FD Apples, etc.
shall be vacuum sealed in standard sized clear canning jars, i.e., pint or quart.
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MEALS IN A JAR: No repackaged commercial meals. Meals shall contain no less than four (4) different ingredients. Include list of ingredients, preparation instructions and servings. Meals shall be vacuum sealed in standard sized clear canning jars, i.e., pint or quart. Jars may be
opened at judge’s discretion.
- All exhibits must be in place by 8pm Tuesday.