88th Annual Fair September 15-18, 2010 La Plata, Maryland
All Rights Reserved - Charles County Fair, Inc., © 2012 - info@charlescountyfair.com - (301) 932-1234
Department L - Food Preservation
Superintendents
Mrs. Robin Boswell,
Mrs. Millie Havrilla
Entries will be received on
Wednesday, September 12,
2012 from 1:00 to 8:00 p.m.
One Best of Show (Ribbon
Only) will be awarded for
Section 1-4, Sections 5-8,
and Section 9.
Entries received and
displayed in the Drury
Building in the Greens area.
SECTION 1 - CANNED MEATS & FISH
1st $5.00; 2nd $4.00; 3rd $3.00
1 Chicken
2 Stew Beef
3 Sausage Links
4 Sausage Cakes
5 Spareribs
6 Tenderloin
7 Squirrel
8 Fish
9 Venison
CANNED MEAT - SCORE CARD
CONDITION: Not too much fat for type of meat (no more than 1/4 content). Fat at top of container; free from discoloration
or foreign matter. Texture good for type of meat. If browned, not crusty and hard.
COLOR: Natural for cooked meat; may have pink or red cast, no bloody looking; clear color.
PACK: Full to within ½ inch. Pieces uniform in size.
LIQUID: Varies with method of processing. Usually half way up. Should be clear, free from sediment. May or may not be
jelly-like.
SECTION 2 - CANNED VEGETABLES
1st $5.00; 2nd $4.00; 3rd $3.00
1. Beans, green
14. Squash, green
2. Beans, wax, yellow
15. Squash, white
3. Beans, lima
16. Squash, yellow
4. Beets, sliced
17. Tomatoes, pulp
5. Beets, whole
18. Tomatoes, whole
6. Carrots
19. Tomatoes, yellow
7. Corn, cream style
20. Tomatoes & corn
8 Corn, cut
21. Tomato juice
9. Greens
22. Tomatoes stewed
10. Peas
23. Cabbage
11. Pumpkin
24. Sweet potatoes
12. Soup mixture w/meat
25. Any other-judged by variety
13. Soup mixture, no meat
SECTION 3 - CANNED FRUITS
1st $5.00; 2nd $4.00; 3rd $3.00
1. Apples
9. Grape Juice
2. Applesauce
10. Grape Juice w/grapes
3. Berries & Raspberries
11. Any other juices
4. Cherries
12. Citrus and Spices Vinegar
5. Peaches
13. Vinegar, with oil and spices
6. Pears
14. Vinegar, with Honey and Spices
7. Plums
15. Wine Vinegar
8. Apple juice
16. Any Other Variety
SECTION 4 – COLLECTIONS
1st
2nd
3rd
1. Meats, 3 varieties, quarts
$6.00
$5.00
$4.00
2. Vegetables, 3 varieties, quarts
$6.00
$5.00
$4.00
4. Fruits, 3 varieties, quarts
$6.00
$5.00
$4.00
5. 5 jar emergency meal w/menu
$7.00
$6.00
$5.00
CANNED FRUITS AND VEGETABLES - SCORE CARD
PRODUCT: Condition- fresh tender, sound, firm. Color as natural as possible. Pack-full, but not crowded.
LIQUID: Consistency- syrup for fruits; water for vegetables.
CLEARNESS- clear and natural color for product.
AMOUNT- product well covered.
CONTAINER: Perfect seal- no leaks. Appropriate size, clean neat and attractive.
SECTION 5 – JAMS
1st $4.00; 2nd $3.00; 3rd $2.00
1. Blackberry
5. Peach
9. Syrup-Elderberry
2. Blueberry
6. Plum
10. Syrup-Blackberry
3. Cherry
7. Raspberry
11. Any other-judged by variety
4. Grape
8. Strawberry
12. Jam, Fig
JAMS - SCORE CARD
Jams are usually made of one fruit, crushed or jammed together into a mass of an even, soft consistency thick enough to
spread or be divided into portions. Juices are not separated from fruits and are of a jelly-like consistency.
SECTION 6 – JELLIES
1st $4.00; 2nd $3.00; 3rd $2.00
1. Apple
8. Peach
2. Blackberry
9. Pepper, hot
3. Cherry
10. Plum
4. Crabapple
11. Raspberry
5. Elderberry
12. Strawberry
6. Grape
13. Mixed Fruit
7. Mint
14. Any Other-judged by variety
JELLIES - SCORE CARD
A good jelly made of fruit juice is clear, sparkling, free from crystals or sediment, has tender texture and natural color and
flavor of fresh fruit. When turned from glass, its firm enough to hold its shape, but quivers, and is tender enough to cut or
break easily, leaving a clean, clear, sharp cleavage. Standard jelly glasses with lids may be used, and all sealed with
paraffin.
Standard pint or half pint jars may be used and sealed without paraffin.
SECTION 7 – MARMALADES
1st $4.00; 2nd $3.00; 3rd $2.00
1. Peach
2. Pear
3. Strawberry
4. Rhubarb
5. Any other
6. Vegetable Marmalades
MARMALADES - SCORE CARD
Marmalades are made of whole small fruit or small pieces of fruit cooked in a syrup until clear and transparent. The
shape of the fruit is retained and should be evenly distributed throughout the juice, which is a jelly like consistency,
though not firm enough to its shape when onto a plate.
In general, marmalades are made of pulpy fruits, usually one, but more than one fruit may be used. The fruit should
contain a moderate amount of both pectin and acid to obtain the characteristic jelly-like consistency.
SECTION 8 - BUTTER, CONSERVES, PRESERVES
1st $4.00; 2nd $3.00; 3rd $2.00
FRUIT BUTTERS
1. Apple
2. Grape
3. Peach
4. Pear
5. Pumpkin
FRUIT BUTTERS - SCORE CARD
Fruit butters are smooth, even, fine grained mixtures of medium soft consistency, without seeds or small pieces of fruit
and with no evidence of juice as a separate liquid. Butters are less sweet than jams, preserves, marmalades, or
conserves-usually about 1/2 or 2/3 lb. sugar to 1 lb. of fruit.
CONSERVES
6. Chutney
9. Strawberry
12. Any other
7. Grape
10. Mincemeat
8. Peach
11. Cantaloupe
CONSERVES - SCORE CARD
Conserves are a jam-like product made of two or more fruits. They often contain nuts or raisins. They are made of very
whole or pieces of fruit cooked or jammed into a mixture of an even, soft consistency, the liquid jelly-like in character.
Name and flavor of the conserve is that of the dominant fruit. All jams, butters, marmalades, preserves and conserves
sealed with paraffin, or in standard pint or half pint jars without paraffin.
PRESERVES
13. Blackberry
18. Plum
23. Tomato, yellow
14. Cherry
19. Raspberry
24. Watermelon
15. Citron
20. Strawberry
25. Marmalades
16. Peach
21. Tomato, green
26. Apple
17. Pear
22. Tomato, red
27. Any other
PRESERVES - SCORE CARD
Preserves are made usually of one fruit, but more than one may be used. The fruit, whole or in large pieces, is cooked in
a syrup until clear and transparent, tender, firm, crisp and plumped. The shape of the fruit is retained. Juice is of a thick
syrupy consistency completely surrounding the fruit. In general, 3/4 lb. of sugar to 1 lb. of fruit is used.
SECTION 9 - PICKLES & RELISHES
1st $4.00; 2nd $3.00; 3rd $2.00
PICKLES
1. Beet
10. Okra
19. Any other
2. Bread & butter
11. Onion
3. Cabbage
12. Pepper, hot or plain
4. Cucumber, sour
13. Sauerkraut
5. Cucumber, sweet
14. Squash
6. Dill
15. Sweet mixed
7. Dilly beans
16. Watermelon
8. Green Tomato
17. Harvard Beets
9. Mustard
18. Pickled Eggs
RELISHES
25. Beet
30. Pepper
26. Chow Chow
31. Piccalilli
27. Corn
32. Tomato
28. Cucumber
33. Sweet relish
29. Dixie
34. Any other
PICKLES & RELISHES - SCORE CARD
COLOR: Characteristic of fruit, not dark from spice.
LIQUID: Clear and free from scum.
PACK: Uniform size pieces, good proportion of solid to liquid in standard sealed jars.
TEXTURE: Free of shriveling for vegetable pickle. Jars may be opened by judges.
SECTION 10 - SAUCES & SPICED FRUITS
1st $4.00; 2nd $3.00; 3rd $2.00
SAUCES
1. Catsup
4. Tomato
7. Any Other
2. Chili Sauce
5. Salsa
3. Spaghetti, no meat
6. Fig
SPICED FRUITS
10. Apples
12. Peaches
11. Crabapples
13. Pears
SECTION 11 - DRIED FRUITS & VEGETABLES
1st $4.00; 2nd $3.00; 3rd $2.00
1. Onions
4. Apples
7. Any other fruit
10. Dried Meat
2. Peppers, bell
5. Peaches
8. Dried Meat
11. Any Other
3. Any other vegetable
6. Pears
9. Dried Tomatoes
12. Syrup
About 1 cupful is to be exhibited in clear glass half pint or pint canning jars with lids & rings, no vacuum sealed. Entry
must have good color and be free of moisture.
HOME BREW
NO PERSONAL NAMES ALLOWED ON BOTTLES. Both containers must be labeled with beer type, year, along
with Department, Section, and Class along with Exhibitor Number. No names or advertisements on label. One
entry per category.
Special Rules
1.
Entries must be produced by exhibitor. Exhibitors must be 21 years or older.
2.
Exhibitors must not be involved in any commercial beer making or use facilities of commercial brewery.
3.
All beer must be in 10-12 once brown/green bottles - no swing tops.
4.
Submit two (2) bottles per entry and each bottle must be labeled with Department, Section, and Class along
with Exhibitor Number. The entry form must be filled out completely (section and class filled in).
5.
ALL AHA AND BCJP RULES AND REGULATIONS APPLY.
6.
Entrants are responsible for properly categorizing their entries.
7.
One entry per category.
Amateur Beer Judging is based on the AHA (American Homebrewers Association System:
Properties
Maximum points
Aroma
12
Appearance
3
Flavor
20
Mouthfeel
5
Overall Impression
10
Total Maximum Points
50
Awards:
Classes - 1st Place $5.00, 2nd Place $4.00, 3rd Place $3.00, 4th Place $2.00
Best in Show – Section 13, 14, and 15 - Rosette and Etched Mug
Best Label – Rosette
SECTION 13 - ALES
1.
Barley Wine
2.
French Style
3.
Belgian Style Lambic
4.
Mild and Brown Ales
5.
English Style Pale Ales
6.
American Style Ales
7.
English Style Bitters
8.
Scottish Style Ales
9.
Porters
10.
English & Scotch Style Strong Ales
11.
Stout
12.
German Style Ales
13.
Canadian Ales
14.
Belgian Style Ales
15.
Olde Ales
16.
Pale Ales
17.
Amber Ale
18.
Other
SECTION 14 - LAGERS
1.
Bocks
2.
German Style Dark Lagers
3.
German Style Light Beer
4.
Classic Pilsner
5.
American Lagers
6.
Vienna/Marzen/Octoberfest
7.
German Style Pilsner
8.
Other
SECTION 15. HYBRID/MIXED STYLES
1.
German Style Ales
2.
German Style Wheat Beer
3.
Smoked Beer
4.
Fruit
5.
Spice Beer
6.
Experimental Beer
7.
California Common Beer
8.
Vegetable Beer
9.
Specialty Beer
10.
Herb Beer
11.
Other
SECTION 16 - HOME BREW LABELS
1.
Home Brew Labels – Personalized labels can be submitted for judging. They should be affixed to an empty,
unsealed beer bottle. They may be hand drawn, computer generated, or otherwise original art. The labels will
be judged on their originality and appropriateness to the beer type. Labels can include the source of the beer,
because it will be judged as part of the design.
HOMEMADE WINE
Wine will be judged on color, clarity (free from sediment), bouquet and taste. Wine must be entered in quart or 1/5 wine
bottle. Cork or screw caps may be used. Two bottles of each entry required - one for judging and one for exhibit. Only
one bottle will be returned. Both containers must be labeled with wine type, type of grapes used, and vintage
year, along with Department, Section, and Class along with Exhibitor Number. No names or advertisements on
label. One entry per category.
***WINE MADE FROM KITS AND CONCENTRATES SHOULD BE ENTERED IN SECTION 23.***
Special Rules
1.
Entries must be produced by exhibitor. Exhibitors must be 21 years or older.
2.
Exhibitors must not be involved in any commercial winemaking or use facilities of commercial wineries.
3.
No artificial coloring or flavoring agents are allowed in entries.
4.
Wine must be entered in quart or 1/5 wine bottle. Cork or screw caps may be used. Two bottles of each entry
required - one for judging and one for exhibit. Only one bottle will be returned.
5.
Containers must be labeled with wine type, type of grapes used and vintage year, along with
Department, Section, and Class along with Exhibitor Number.
6.
Composite, plastic, or natural corks only! Screw tops are also acceptable. No names on corks.
7.
Allowed additives for all classes: sulphating, yeast, yeast nutrients or energizers, citric acid or acid blend, and
tannin.
8.
Please note: Initial specific gravity (pre-fermentation level) should be noted on label.
Amateur Wines Judging is based on the University of California Davis Wine System:
Properties
Maximum points
Appearance
3
Aroma and Bouquet
6
Taste
6
Aftertaste
3
Overall Quality
2
Total Maximum Points
20
Awards:
Classes - 1st Place $5.00, 2nd Place $4.00, 3rd Place $3.00, 4th Place $2.00
Best in Show – Fresh Grapes or Fruit - Section 17, 18, 19, 20, 21 & 22 - Rosette and Etched
Wine Glass
Concentrate – Sections 23 - Rosette and Etched Wine Glass
Best Label – Section 24 – Rosette
SECTION 17 - FRESH GRAPES (DRY)
1.
Red Vinifera Grapes
2.
White Vinifera Grapes
3.
Red Native American & Red French Hybrid Grapes
4.
White Native American & White French Hybrid Grapes
5.
Rose (from grapes)
6.
Concord Grapes
7.
Other
SECTION 18 - FRESH GRAPES (SWEET)
1.
Red Vinifera Grapes
2.
White Vinifera Grapes
3.
Red Native American & Red French Hybrid Grapes
4.
White Native American & White French Hybrid Grapes
5.
Rose (from grapes)
6.
Concord Grapes
7.
Other
SECTION 19 - LOCAL FRESH BERRY (DRY)
1.
Blackberry
2.
Elderberry
3.
Strawberry
4.
Blends
5.
Other
SECTION 20 - LOCAL FRESH BERRY (SWEET)
1.
Blackberry
2.
Elderberry
3.
Strawberry
4.
Blends
5.
Other
SECTION 21 - LOCAL FRESH FRUIT (DRY)
1.
Apple
2.
Cherry
3.
Peach
4.
Pear
5.
Blends
6.
Other
SECTION 22 - LOCAL FRESH FRUIT (SWEET)
1.
Apple
2.
Peach
3.
Pear
4.
Cherry
5.
Blends
6.
Other
SECTION 23 - CONCENTRATE
1.
Red Vinifera Grapes
2.
White Vinifera Grapes
3.
Red Grapes (other)
4.
White Grapes (other)
5.
Concord Grape
6.
Rose
7.
Berry (Dry) - Blackberry
8.
Berry (Dry) - Elderberry
9.
Berry (Dry) - Strawberry
10.
Berry (Dry) - Miscellaneous
11.
Berry (Sweet) - Blackberry
12.
Berry (Sweet) - Elderberry
13.
Berry (Sweet) - Strawberry
14.
Berry (Sweet) - Miscellaneous
15.
Fruit (Dry) - Apple
16.
Fruit (Dry) - Cherry
17.
Fruit (Dry) - Peach
18.
Fruit (Dry) - Pear
19.
Fruit (Dry) - Other
20.
Fruit (Sweet) - Apple
21.
Fruit (Sweet) - Cherry
22.
Fruit (Sweet) - Peach
23.
Fruit (Sweet) - Pear
24.
Fruit (Sweet) - Other
25.
Dandelion - Dry
26.
Dandelion - Sweet
27.
Mead - Dry
28.
Mead - Sweet
29.
Vegetable - Dry
30.
Vegetable - Sweet
31.
Sparkling Wines
32.
Dessert Wines
Section 24 - Wine Labels.
1.
Wine Labels – Personalized labels can be submitted for judging. They should be affixed to an empty, uncorked
wine bottle. They may be hand drawn, computer generated, or otherwise original art. The labels will be judged
on their originality and appropriateness to the wine type. Labels can include the source of the wine, because it
will be part of the design.
JUNIOR FOOD PRESERVATION
16 Years and Under
Juniors may not enter in same classes in open and junior sections. Jars will be judged on basis of quality of canned
vegetables and fruit. All canned goods must have been processed since last year's fair. Fruits canned in syrup and
vegetables in water. All canned and preserved goods must be exhibited in clear glass standard quart or pint jars
with LIDS & RINGS in good condition, no mayonnaise jars. No rusty lids. Products in tinted glass jars will not be judged.
All jars must be clean and free of labels. Jars may be opened by judges.
SECTION 14J - CANNED VEGETABLES
1st $5.00; 2nd $4.00; 3rd $3.00
1. Beans, green
7. Peas
2. Beans, wax, yellow
8. Tomatoes, pulp
3. Beans, lima
9. Tomatoes, whole
4. Beets, sliced
10. Tomatoes, Stewed
5. Beets, whole
11. Tomato juice
6. Corn, cut
12. Any other-judged by variety
SECTION 15J - CANNED FRUITS
1st $5.00; 2nd $4.00; 3rd $3.00
1. Apples
9. Grape Juice
2. Applesauce
10. Grape Juice w/grapes
3. Berries & Raspberries
11. Any other juices
4. Cherries
12. Citrus and Spices Vinegar
5. Peaches
13. Vinegar, with oil and spices
6. Pears
14. Vinegar, with Honey and Spices
7. Plums
15. Wine Vinegar
8. Apple juice
16. Any Other Variety
SECTION 16J – JAMS
1st $4.00; 2nd $3.00; 3rd $2.00
1. Blackberry
5. Peach
2. Blueberry
6. Plum
3. Cherry
7. Strawberry
4. Grape
SECTION 17J – JELLIES
1st $4.00; 2nd $3.00; 3rd $2.00
1. Apple
5. Peach
2. Blackberry
6. Plum
3. Cherry
7. Mint
4. Grape
8. Strawberry
SECTION 18J - PRESERVES
1st $4.00; 2nd $3.00; 3rd $2.00
PRESERVES
1. Blackberry
4. Pear
2. Cherry
5. Plum
3. Peach
6. Strawberry
SECTION 19J - PICKLES & RELISHES
1st $4.00; 2nd $3.00; 3rd $2.00
PICKLES
1. Beets
2. Bread & butter
3. Dill
4. Dilly bean
5. Pepper, hot or plains
6. Harvard Beets
7. Sweet, mixed
RELISHES
8. Chow Chow
11. Pepper
9. Corn
12. Tomato
10. Cucumber
13. Sweet relish
SECTION 20J - SAUCES & SPICED FRUITS
1st $4.00; 2nd $3.00; 3rd $2.00
SAUCES
1. Catsup
4. Tomato
2. Chili Sauce
5. Salsa
3. Spaghetti, no meat
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