SuperintendentsMrs. Robin Boswell, Mrs. Millie HavrillaEntries 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 & FISH1st $5.00; 2nd $4.00; 3rd $3.001 Chicken2 Stew Beef3 Sausage Links4 Sausage Cakes5 Spareribs6 Tenderloin7 Squirrel8 Fish9 VenisonCANNED MEAT - SCORE CARDCONDITION: 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 VEGETABLES1st $5.00; 2nd $4.00; 3rd $3.00 1. Beans, green14. Squash, green2. Beans, wax, yellow15. Squash, white3. Beans, lima16. Squash, yellow4. Beets, sliced17. Tomatoes, pulp5. Beets, whole18. Tomatoes, whole6. Carrots19. Tomatoes, yellow7. Corn, cream style20. Tomatoes & corn8 Corn, cut21. Tomato juice9. Greens22. Tomatoes stewed10. Peas23. Cabbage11. Pumpkin24. Sweet potatoes12. Soup mixture w/meat25. Any other-judged by variety13. Soup mixture, no meatSECTION 3 - CANNED FRUITS1st $5.00; 2nd $4.00; 3rd $3.00 1. Apples9. Grape Juice2. Applesauce10. Grape Juice w/grapes3. Berries & Raspberries11. Any other juices4. Cherries12. Citrus and Spices Vinegar5. Peaches13. Vinegar, with oil and spices6. Pears14. Vinegar, with Honey and Spices7. Plums15. Wine Vinegar8. Apple juice16. Any Other VarietySECTION 4 – COLLECTIONS1st2nd3rd1. Meats, 3 varieties, quarts$6.00$5.00$4.002. Vegetables, 3 varieties, quarts$6.00$5.00$4.004. Fruits, 3 varieties, quarts$6.00$5.00$4.005. 5 jar emergency meal w/menu$7.00$6.00$5.00CANNED FRUITS AND VEGETABLES - SCORE CARDPRODUCT: 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 – JAMS1st $4.00; 2nd $3.00; 3rd $2.00 1. Blackberry 5. Peach 9. Syrup-Elderberry2. Blueberry 6. Plum 10. Syrup-Blackberry 3. Cherry 7. Raspberry 11. Any other-judged by variety4. Grape 8. Strawberry 12. Jam, FigJAMS - SCORE CARDJams 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 – JELLIES1st $4.00; 2nd $3.00; 3rd $2.001. Apple 8. Peach 2. Blackberry 9. Pepper, hot 3. Cherry10. Plum 4. Crabapple 11. Raspberry 5. Elderberry 12. Strawberry 6. Grape 13. Mixed Fruit 7. Mint 14. Any Other-judged by variety JELLIES - SCORE CARDA 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 – MARMALADES1st $4.00; 2nd $3.00; 3rd $2.001. Peach2. Pear3. Strawberry4. Rhubarb5. Any other6. Vegetable MarmaladesMARMALADES - SCORE CARDMarmalades 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, PRESERVES1st $4.00; 2nd $3.00; 3rd $2.00 FRUIT BUTTERS1. Apple2. Grape3. Peach4. Pear5. PumpkinFRUIT BUTTERS - SCORE CARDFruit 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.CONSERVES6. Chutney9. Strawberry12. Any other7. Grape10. Mincemeat8. Peach11. CantaloupeCONSERVES - SCORE CARDConserves 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. PRESERVES13. Blackberry18. Plum23. Tomato, yellow14. Cherry19. Raspberry24. Watermelon15. Citron20. Strawberry25. Marmalades16. Peach21. Tomato, green26. Apple17. Pear22. Tomato, red27. Any otherPRESERVES - SCORE CARDPreserves 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 & RELISHES1st $4.00; 2nd $3.00; 3rd $2.00PICKLES1. Beet10. Okra19. Any other2. Bread & butter11. Onion3. Cabbage12. Pepper, hot or plain4. Cucumber, sour13. Sauerkraut5. Cucumber, sweet14. Squash6. Dill15. Sweet mixed7. Dilly beans16. Watermelon8. Green Tomato17. Harvard Beets9. Mustard18. Pickled EggsRELISHES25. Beet30. Pepper26. Chow Chow31. Piccalilli27. Corn32. Tomato28. Cucumber33. Sweet relish29. Dixie34. Any otherPICKLES & RELISHES - SCORE CARDCOLOR: 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 FRUITS1st $4.00; 2nd $3.00; 3rd $2.00SAUCES 1. Catsup4. Tomato7. Any Other2. Chili Sauce5. Salsa3. Spaghetti, no meat6. FigSPICED FRUITS10. Apples12. Peaches11. Crabapples13. PearsSECTION 11 - DRIED FRUITS & VEGETABLES1st $4.00; 2nd $3.00; 3rd $2.00 1. Onions4. Apples7. Any other fruit10. Dried Meat2. Peppers, bell5. Peaches8. Dried Meat11. Any Other3. Any other vegetable6. Pears9. Dried Tomatoes12. 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 BREWNO 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: PropertiesMaximum pointsAroma 12Appearance3Flavor 20Mouthfeel5Overall Impression10Total Maximum Points50Awards:Classes - 1st Place $5.00, 2nd Place $4.00, 3rd Place $3.00, 4th Place $2.00Best in Show – Section 13, 14, and 15 - Rosette and Etched Mug Best Label – RosetteSECTION 13 - ALES1.Barley Wine2.French Style3.Belgian Style Lambic4.Mild and Brown Ales5.English Style Pale Ales6.American Style Ales7.English Style Bitters8.Scottish Style Ales9.Porters10.English & Scotch Style Strong Ales11.Stout12.German Style Ales13.Canadian Ales14.Belgian Style Ales15.Olde Ales16.Pale Ales17.Amber Ale18.OtherSECTION 14 - LAGERS1.Bocks2.German Style Dark Lagers3.German Style Light Beer4.Classic Pilsner5.American Lagers6.Vienna/Marzen/Octoberfest7.German Style Pilsner8.OtherSECTION 15. HYBRID/MIXED STYLES1.German Style Ales2.German Style Wheat Beer3.Smoked Beer4.Fruit5.Spice Beer6.Experimental Beer7.California Common Beer8.Vegetable Beer9.Specialty Beer10.Herb Beer11.OtherSECTION 16 - HOME BREW LABELS1.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 WINEWine 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: PropertiesMaximum pointsAppearance3Aroma and Bouquet6Taste6Aftertaste3Overall Quality2Total Maximum Points20Awards:Classes - 1st Place $5.00, 2nd Place $4.00, 3rd Place $3.00, 4th Place $2.00Best in Show – Fresh Grapes or Fruit - Section 17, 18, 19, 20, 21 & 22 - Rosette and Etched Wine GlassConcentrate – Sections 23 - Rosette and Etched Wine GlassBest Label – Section 24 – RosetteSECTION 17 - FRESH GRAPES (DRY)1.Red Vinifera Grapes2.White Vinifera Grapes3.Red Native American & Red French Hybrid Grapes4.White Native American & White French Hybrid Grapes5.Rose (from grapes)6.Concord Grapes7.OtherSECTION 18 - FRESH GRAPES (SWEET)1.Red Vinifera Grapes2.White Vinifera Grapes3.Red Native American & Red French Hybrid Grapes4.White Native American & White French Hybrid Grapes5.Rose (from grapes)6.Concord Grapes7.OtherSECTION 19 - LOCAL FRESH BERRY (DRY)1.Blackberry2.Elderberry3.Strawberry4.Blends5.OtherSECTION 20 - LOCAL FRESH BERRY (SWEET)1.Blackberry2.Elderberry3.Strawberry4.Blends5.OtherSECTION 21 - LOCAL FRESH FRUIT (DRY)1.Apple2.Cherry3.Peach4.Pear5.Blends6.OtherSECTION 22 - LOCAL FRESH FRUIT (SWEET)1.Apple2.Peach3.Pear4.Cherry5.Blends6.OtherSECTION 23 - CONCENTRATE1.Red Vinifera Grapes2.White Vinifera Grapes3.Red Grapes (other)4.White Grapes (other)5.Concord Grape6.Rose7.Berry (Dry) - Blackberry8.Berry (Dry) - Elderberry9.Berry (Dry) - Strawberry10.Berry (Dry) - Miscellaneous11.Berry (Sweet) - Blackberry12.Berry (Sweet) - Elderberry13.Berry (Sweet) - Strawberry14.Berry (Sweet) - Miscellaneous15.Fruit (Dry) - Apple16.Fruit (Dry) - Cherry17.Fruit (Dry) - Peach18.Fruit (Dry) - Pear19.Fruit (Dry) - Other20.Fruit (Sweet) - Apple21.Fruit (Sweet) - Cherry22.Fruit (Sweet) - Peach23.Fruit (Sweet) - Pear24.Fruit (Sweet) - Other25.Dandelion - Dry26.Dandelion - Sweet27.Mead - Dry28.Mead - Sweet29.Vegetable - Dry30.Vegetable - Sweet31.Sparkling Wines32.Dessert WinesSection 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 PRESERVATION16 Years and UnderJuniors 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 VEGETABLES1st $5.00; 2nd $4.00; 3rd $3.00 1. Beans, green7. Peas2. Beans, wax, yellow8. Tomatoes, pulp3. Beans, lima9. Tomatoes, whole4. Beets, sliced10. Tomatoes, Stewed5. Beets, whole11. Tomato juice6. Corn, cut12. Any other-judged by varietySECTION 15J - CANNED FRUITS1st $5.00; 2nd $4.00; 3rd $3.00 1. Apples9. Grape Juice2. Applesauce10. Grape Juice w/grapes3. Berries & Raspberries11. Any other juices4. Cherries12. Citrus and Spices Vinegar5. Peaches13. Vinegar, with oil and spices6. Pears14. Vinegar, with Honey and Spices7. Plums15. Wine Vinegar8. Apple juice16. Any Other VarietySECTION 16J – JAMS1st $4.00; 2nd $3.00; 3rd $2.00 1. Blackberry 5. Peach 2. Blueberry 6. Plum 3. Cherry 7. Strawberry 4. GrapeSECTION 17J – JELLIES1st $4.00; 2nd $3.00; 3rd $2.001. Apple 5. Peach 2. Blackberry6. Plum3. Cherry 7. Mint 4. Grape8. Strawberry SECTION 18J - PRESERVES1st $4.00; 2nd $3.00; 3rd $2.00 PRESERVES1. Blackberry4. Pear2. Cherry5. Plum3. Peach6. StrawberrySECTION 19J - PICKLES & RELISHES1st $4.00; 2nd $3.00; 3rd $2.00PICKLES1. Beets2. Bread & butter3. Dill4. Dilly bean5. Pepper, hot or plains6. Harvard Beets7. Sweet, mixedRELISHES8. Chow Chow11. Pepper9. Corn12. Tomato10. Cucumber13. Sweet relishSECTION 20J - SAUCES & SPICED FRUITS1st $4.00; 2nd $3.00; 3rd $2.00SAUCES 1. Catsup4. Tomato2. Chili Sauce5. Salsa3. Spaghetti, no meat