DEPARTMENT
E
FOODS
Catherine
Mathewson and Esther Mathewson
Superintendents
Entries
will be received on Wednesday, September 27 from 10 a.m. until 8 p.m.,
and again on Thursday September 28 from 7 until 9 a.m.
All judging will begin at 9 a.m. on Thursday.
Please fill in your entry form and individual exhibitor’s
tags. These may be
secured from the Department Superintendents or at the Exhibit Office
in the Agriculture Building.
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DIVISION I
CANNED
FOODS, ADULTS
CANNED
FOODS, JUNIORS
Esther
Mathewson and Kelly Cormier
Superintendents
All
fruits and vegetables must be in standard pint and quart jars or 4, 6
and 8 oz. jars. Dried
fruits and vegetables should be in standard pint or quart jars.
Jelly must be in jars with lids, no paraffin wax and must be
sealed. Classes 23, 24,
25, 26, and 27 will be opened by judges for testing.
All entries must be labeled as to contents, method of
canning, (water bath or pressure) and dates canned.
Jar caps and rings should be clean, without rust.
Outside of jar should be clean, not sticky.
Contents, except for meats, should be covered by liquid and
should not touch lid. Proper
seal is important.
FRUITS:
Uniformity of pack and ripeness is very important.
The ripeness determines the color and texture of the fruit.
The syrup or liquid should be clear, not cloudy, and should
cover the contents.
VEGETABLES:
Here again the liquid is very important.
It must be clear and cover the vegetables.
PICKLES/RELISHES:
All cucumbers and mixed pickles must be firm and crisp.
Sweet pickles firm, yet tender, don’t overcook.
Again, natural
color of product used, clearness of liquid and uniformity of pack is
important. Liquid should
cover contents. Flavor is
a vital factor in this Class. In
pickling fruits, don’t get them too sweet.
Vegetables should not be too sour or over spiced.
JAMS:
Do not sieve or strain. True
jams resemble crushed fruit with no separation of fruit and juice.
Natural fruit flavor should be preserved.
Jams should not be rubbery.
JELLIES:
Jelly must be transparent and have good texture (quiver) and
color. It should maintain
the natural fruit flavor, without crystals.
Write on the entry the type of fruit used.
PRESERVES:
The color and flavor must be natural to the fruit.
Syrup should be clear and thick, the pieces of fruit firm and
whole.
MEATS:
Broth
should come to 1” from top. Meat should be packed consistently. Meats
must be pressure canned!
BUTTERS
AND CONSERVES:
Should be pureed with no chunks and about the consistency of
thick honey. All canned
food should be natural color, no coloring added.
DRIED
FOODS:
Color characteristic and shape are important.
Jar should contain little amount of air and have vegetables
that are brittle and fruits that are bendable and leathery.
For
herbs, see Department B - Fruits, Nuts and Herbs.
Juniors
or students: Any entry by
a Junior exhibitor (18 years or younger), may be made in any Class and
Lot of Division I (Canning) or Division II (Foods) by adding the
letter “J” to the Lot Number.
All juniors must add a “J” after each Lot No. or the
entry will be judged in the Adult Division.
If
entries are commercially or professionally done, mark “C” on entry
tag and jar label.
CLASS NO. 21 - CANNED FRUITS
First
place $3.00
Second place $2.00
Lot
No.
1
Apple
2
Applesauce
3
Apple, spiced
4
Apple pie filling
5
Apricots
6
Cherries
7
Nectar
8
Peaches
9
Peaches, spiced
10
Pears
11
Plums
12
Any other fruit
13
Any other spiced fruit
14
Any other fruit sauce
CLASS
No. 22 - CANNED VEGETABLES
First
place $3.00
Second place $2.00
Lot
No.
15
Beans, green string, family pack
16
Beans, green string, fancy pack
17
Beans, wax
18
Beans, pickled green
19
Three bean salad
Jellies
Lot
No.
55
Apple jelly
56
Apricot jelly
57
Cactus jelly
58
Grape jelly
59
Mesquite jelly
60
Peach jelly
61
Pineapple jelly
62
Plum jelly
63
Pomegranate jelly
64
Prickly pear jelly
65
Raspberry jelly
66
Blackberry jelly
67
Strawberry jelly
68
Any other fruit
69
Any other mixed
70
Any other unclassified
CLASS NO. 24 - PRESERVES
First
Place $3.00
Second place $2.00
Lot
No.
71
Conserve, any kind
72
Marmalade, tomato
73
Marmalade, any other kind
74
Mincemeat
75
Peach preserves
76
Strawberry preserves
77
Watermelon preserves
78
Fig preserves
79
Quince preserves
80
Any other unclassified
CLASS NO. 24A – SYRUPS
First
Place $3.00 Second
Place $2.00
Lot
No.
81
Blueberry
82
Maple
83
Any Other
CLASS NO. 25 - PICKLES AND RELISHES
First
place $3.00
Second place $2.00
Pickles
Lot
No.
84
Beets, pickled, whole quarters or slices
85
Carrots, pickled
86
Cucumbers, pickled, sour
87
Cucumbers, pickled, sweet
88
Cucumbers, cinnamon rings
89
Crabapples, spiced, whole
90
Dill pickles, whole
91
Mixed pickles
92
Mustard pickles
93
Any other pickles
94
Any other pickles/lime
95
Dill pickles, hamburger style
96
Cucumbers pickled, bread & butter
97
Okra, pickled
Relishes
Lot
No.
98
Cucumber relish
99
Chow chow
100
Piccalilli
101
Tomato catsup
102
Zucchini catsup
103
Vinegar
104
Any other relish, unclassified
CLASS NO. 26 - SAUCES
First
place $3.00
Second place $2.00
Lot
No.
105
Chili sauce, plain
106
Taco sauce
107
Salsa
108
Tomato catsup
109
Tomato paste
110
Tomato sauce
111
Any other sauce, unclassified
CLASS NO. 27 - DRIED FOODS
First
place $3.00
Second place $2.00
Dried Fruits
Lot
No.
112
Apricots
113
Apples
114
Figs
115
Pears
116
Raisins
117
Fruit leather
118
Any other variety
Dried
Vegetables and Nuts
Lot
No.
119
Corn
120
Nuts
121
Any other vegetable
122
Any vegetable, in oil
Dried
Meat
Lot
No.
123
Any dried meat
CLASS NO. 28 - CANNED MEAT
First
Place $3.00 Second
Place $2.00
Lot
No.
124
Wild game
125
Fowl
126
Beef
127
Any other
128
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DIVISION
II
PERISHABLE
FOODS, ADULTS
PERISHABLE
FOODS, JUNIOR COOKS
Catherine
Mathewson and Rosie Allen, Superintendents
Notice:
All exhibits must be on rigid cardboard or foam plates and
enclosed in a plastic bag with ties or large zip locked bags for the
convenience of the judges. If
“twisties” are used, please do not overtwist, so
that judges can open easily and use to re-close after judging.
Plastic wrap will not be accepted. No items may be made
from commercial or packaged mixes.
Exhibits must be made by each individual exhibitor entering and
must be non-professional.
Judging:
Articles in the Perishable Foods Division may be judged on the
following scores: General
Appearance, Texture, Flavor, Consistency, Uniformity, Color and Crust.
For
Junior Cooks (18 years or younger):
Only advisory help, not physical help, may be accepted from
adults. Any entry by a
Junior exhibitor may be made in any Class and Lot of Division II.
However, all Junior Cooks must add a “J” after each
Lot Number. IF THE
“J” IS NOT ADDED, THE ENTRY WILL BE JUDGED IN THE ADULT DIVISION.
In
any Class with a Lot, “Any other variety,” more than one entry may
be made in that Lot, provided each variety is named.
That will help us to determine if a new Lot is needed in the
future.
Entries
will be received from 10 a.m. until 8 p.m. on Wednesday, September 27
and from 7 a.m. until 9 a.m. on Thursday, September 28.
NO
ENTRIES WILL BE ACCEPTED AFTER 9 A.M. ON THURSDAY, SEPTEMBER 28.
CLASS NO. 28 - BREADS, ROLLS AND MUFFINS
First
place $3.00
Second place $2.00
Quick
breads, ½ or mini loaf
Lot
No.
140
Banana bread
141
Pumpkin bread
142
Multi-grain bread
143
Microwave baked
144
Any other variety, quick bread
Yeast
breads, ½ or mini loaf
Lot
No.
145
White bread
146
Whole wheat bread
147
Fancy yeast bread, sweet
148
Multi-grain bread
149
Microwave baked
150
Any other variety, yeast bread
151
Pita bread
152
Bread sticks
Tortillas,
½ dozen
Lot
No.
153
Corn tortillas
154
Flour tortillas
Yeast
Rolls, 5 per plate
Lot
No.
155
Cinnamon rolls
156
Plain rolls
157
Any other variety, yeast rolls
Muffins,
5 per plate
Lot
No.
158
Banana muffins
159
Blueberry muffins
160
Corn muffins
161
Plain muffins
162
Microwave muffins
163
Any other variety, muffins
164
Baking powder biscuits, 5 per plate
165
Zuccini muffins
166
Pumpkin muffins
167
168
169
170
CLASS NO. 29 - MACHINE BAKED BREAD – Whole or ½ loaf
First
Place $3.00
Second Place $2.00
Lot
No.
171
Whole wheat bread
172
White bread
173
Any other
CLASS NO. 29 - CAKES
First
place $3.00
Second place $2.00
Cakes, ½
or small size
Lot
No.
174
Angel cake, no frosting
175
Carrot cake, no frosting
176
Chiffon cake, no frosting
177
Chocolate cake, frosted
178
German chocolate cake, frosted
179
Pound cake, no frosting
180
Spice cake, no frosting
181
Sponge cake, no frosting
182
White or gold cake, frosted
183
Microwave baked cake, frosted
184
Any other cake, no frosting
185
Any other cake, frosted
CLASS NO. 30 - DECORATED
CAKES, COOKIES AND GINGERBREAD
Only decorations will be judged.
First
place $3.00
Second place $2.00
Lot
No.
186
Cake (full cake, any size)
187
Cookies (3 to 5 per plate)
188
Gingerbread house or other gingerbread item
CLASS NO. 31 - PIES
First
place $3.00
Second place $2.00
Pies may
be small or regular size – No pies containing ingredients needing to
be refrigerated may be entered.
Lot
No.
189
Apple, 1 crust
190
Apple, 2 crust
191
Berry, 1 crust
192
Berry, 2 crust
193
Cherry, 1 crust
194
Cherry, 2 crust
195
Peach, 1 crust
196
Peach, 2 crust
197
Pear, 1 crust
198
Pear, 2 crust
199
Turnovers
200
Pastries
201
Any other fruit, 1 crust
202
Any other fruit, 2 crust
203
Any other except cream
CLASS NO. 32 - BAR COOKIES
First
place $3.00
Second place $2.00
5 bars
per plate
Lot
No.
204
Brownies
205
Coconut bars
206
Date bars
207
Lemon squares
208
Pumpkin bars
209
Rice Krispie treats
210
Any other bar cookie
CLASS NO. 33 - COOKIES
First
place $3.00
Second place $2.00
5 cookies
per plate
Lot
No.
211
Chocolate chip
212
No bakes
213
Oatmeal
214
Peanut Butter
215
Pumpkin
216
Refrigerator
217
Sugar
218
Snickerdoodles
219
Decorated cookies
220
Filled cookies
221
Microwave baked
222
Any other cookies
223
Empanadas
CLASS NO. 34 - CANDY
First
place $3.00
Second place $2.00
Candy, 5
per plate
Lot
No.
224
Divinity
225
Peanut brittle
226
Marshmallow fudge
227
Microwave fudge
228
Any other candy
229
Haystacks
230
Turtles
231
232
CLASS NO. 35 - HONEY BAKED FOODS
(All items in this Class must have honey as one of its
ingredients.)
First
place $3.00
Second place $2.00
Lot
No.
233
Bread (½ loaf)
234
Rolls (5)
235
Muffins (5)
236
Cake (½ or small)
237
Pie, 1 crust
238
Pie, 2 crust
239
Cookies (5)
240
Candy (5)
241
Any other item with honey
SWEEPSTAKE AWARDS - Adults
First
place $6.00
Second place $4.00
Best
and largest number of exhibits by an adult,
Canning,
Division I.
Best
and largest number of exhibits by an adult,
Baking,
Division II.
SWEEPSTAKE AWARDS - Juniors (18
years or younger)
First
place $4.00
Second place $2.00
Best
and largest number of exhibits by one person,
Junior
Canning, Division I (“J”)
Best
and largest number of exhibits by one person,
Junior
Cooks, Division II (“J”)
A
Best of Show ribbon may be awarded for the most outstanding entry in
the Adult and in the Junior Divisions of this Department.
HAVE
SOME TREASURES TO SHARE?
If
you have an interesting story to tell about your recipe, (for
example: it is over 100 years old and came from Great Grandma, it
was brought over from another country, or it was received in an
unusual way), please write or type your story on the bottom half of
a large index card, fold it so that it will stand up, and give it to
us with your entry form.
HONEY SWEEPSTAKE AWARDS
(Given for Honey Baked Foods,
in addition to any other awards)
AWARDS ARE GIVEN BY SIMMONS
HONEY RANCHITO
FOR HONEY BAKED FOODS IN
DIVISION II.
Awards
will be based on
the
best and largest number of exhibits
for
both the Adult and Junior Cook categories.
PRIZES CAN BE PICKED UP AT THE
SIMMONS
HONEY RANCHITO FAIR BOOTH
1st
Prize: 3 Pounds of Honey
2nd
Prize: 2 Pounds of Honey
3rd
Prize: 1 Pound of Honey
4th
Prize: 1 Squeeze Bear of
Honey
