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DEPARTMENT P - BAKING AND CANNING
Superintendent - JUDI EARLEY
Phone - 739-3266, 592-5250 or 738-1041
The Baking and Canning Department is located under the Grandstand.
1. Baking and Canning entries may be placed on-line by August 7th. All entries are due Friday
and Saturday 10 a.m. to 4 p.m., or Sunday 10 a.m. to 3 p.m. before the Fair.
2. Exhibits must be in standard size USDA approved canning jars with lids and clean rust-free screw
bands. (1/2 gallon size maximum).
3. All jars must be labeled with date, canning method (water bathed or pressure canned), and length
of time processed. No open kettle method.
4. 2007 and 2008 crops only.
5. All canned entries may be opened and tasted at the judges’ discretion.
6. Exhibits will be released Sunday following the Fair between 10 a.m. and 2 p.m.
7. Exhibits may be baked in small containers. BREADS in full loaves only.
8. Canned entries will be judged by USDA standards: Headspace, processing method, time,
appearance, and uniformity of product.
9. All crock pickles, etc. must be in sealed jars to be judged.
10. Pickles: Brine recipe must accompany entry to assure proper acidity.
11. One entry per lot.
12. “Before and After” ribbon – enter canned item in Class A or Class H in Baking and Canning Department, and fresh item in Agriculture Department. Ribbon only.
DIVISION 1 – SENIORS (60+ years of Age)
DIVISION 2 – ADULTS (18 – 59 years of Age
DIVISION 3 – JUNIORS (13 – 17 years of Age)
DIVISION 4 – YOUTH (12 years and under)
CLASS A - FRUIT/BERRIES
PREMIUMS: 3.00 2.50 2.00
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LOT NUMBER
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LOT NUMBER
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1. Apples
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12. Peaches
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2. Apples, spiced
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13. Pears
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3. Applesauce
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14. Pears, spiced
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4. Apricots
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15. Plums, red, Prunes
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5. Blackberries
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16. Plums, yellow
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6. Blueberries
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17. Raspberries
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7. Cherries, black
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18. Rhubarb sauce
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8. Cherries, light, sweet
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19. Young berries
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9. Cherries, maraschino
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20. Other berries
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10. Cherries, pie, sour
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21. Other fruit
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11. Mixed fruit
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22. Non-Native
23. “Before and After”, ribbon only - see rule 13
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CLASS B - PIE FILLINGS
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER/LOT NUMBER
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1. Apple
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4. Mincemeat
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2. Blueberry
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5. Peach
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3. Cherry
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6. Other
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CLASS C - JELLIES
PREMIUMS: 3.00 2.50 2.00
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LOT NUMBER
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LOT NUMBER
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1. Apple
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11. Herb, Mint, Peppers
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2. Apple, crab
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12. Marionberry
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3. Blackberry, tame
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13. Peach
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4. Blackberry, wild
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14. Plum or Prune
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5. Blueberry
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15. Raspberry
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6. Boysenberry
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16. Strawberry
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7. Cherry
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17. Other berry
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8. Diabetic, sugar free
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18. Other tree fruit
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9. Gooseberry
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19. Other mixtures
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10. Grape
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CLASS D - JAMS
PREMIUMS: 3.00 2.50 2.00
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LOT NUMBER
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LOT NUMBER
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1. Apricot
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11. Peach
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2. Blackberry, tame
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12. Plum, red or Prune
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3. Blackberry, wild
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13. Plum, yellow
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4. Blueberry
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14. Raspberry
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5. Boysenberry
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15. Rhubarb
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6. Cherry
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16. Strawberry
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7. Diabetic, Sugar Free
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17. Other berry
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8. Freezer
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18. Other tree fruit
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9. Grape
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19. Other mixture
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10. Marionberry
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CLASS E - MARMALADE, CONSERVES, BUTTER
PREMIUMS: 3.00 2.50 2.00
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LOT NUMBER
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LOT NUMBER
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1. Apple marmalade
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9. Berry conserve
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2. Cherry marmalade
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10. Rhubarb conserve
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3. Grape marmalade
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11. Other fruit conserve
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4. Orange marmalade
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12. Other conserve
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5. Peach marmalade
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13. Apple butter
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6. Plum marmalade
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14. Pear butter
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7. Strawberry marmalade
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15. Prune butter
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8. Other marmalade
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16. Other butter
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17. Preserves, no pectin
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CLASS F – JUICES
PREMIUMS: 3.00 2.50 2.00
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LOT NUMBER
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LOT NUMBER
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1. Alcohol, beer and mead
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10. Tomato
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2. Apple
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11. Other vegetable
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3. Apple Cider
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12. Other fruit
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4. Blackberry
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13. Vinegar, fruit
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5. Blueberry
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14. Vinegar, herb
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6. Carbonated, non alcoholic drink
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15. Wine, berry
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7. Cherry
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16. Wine, fruit
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8. Grape
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17. Wine, herb, flower
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9. Raspberry
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18. Other, liquors and brandy
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10. Strawberry
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CLASS G - SYRUPS
PREMIUMS: 3.00 2.50 2.00
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LOT NUMBER
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LOT NUMBER
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1. Blackberry
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