Foods Division

ARKANSAS VALLEY FAIR

OPEN CLASS COMPETITION

FOODS DIVISION

August 11-15, 2010

For more information, call the Otero County Extension Office, 254-7608 or a Superintendent:

FOODS SUPERINTENDENT:

Sharon Klein: 254-4105

RULES AND REGULATIONS:

1. All products must have been prepared since August 31, 2009, by person entering them. No more than one entry by an exhibitor in any one class.

2. Competition is open to all persons, male or female, except professionals.

3. There will be a $1.00 entry fee per item.

4. Any article may be tested to the satisfaction of the judge. Judging will follow state fair rules.

5. In those classes in which no competition exists, or if, in the opinion of the judges, an article exhibited is not worthy of a first award, the judge may award second, third, or no award. All items will be graded and only blue grade items will receive first, second, or third awards.

6. No product may be entered which is not found in the premium list.

7. If there are enough similar items entered in any "Other" category to make a class, they will be judged separately. Decision is up to superintendents and judges.

8. All canned products must include the following information on the label: name of the product; method of preparation (type syrup, type pack, any additional ingredients added) as applies to product canned; method of processing (pressure canner or water bath only) and pounds of pressure used if food pressure canned; elevation at which processing was done; exact processing time; date processed.

EXAMPLES:

PEACHES STRAWBERRY JAM GREEN BEANS

vinegar salt dip hot pack hot pack, ½ tsp salt

hot packed - thin syrup powdered pectin added pressure canned at

boiling water bath canned boiling water bath 12-1/2 lbs

35 minutes at 5000 feet 10 minutes at 5000 feet 30 minutes @ 5000 feet

September 15, 2009 April 25, 2010 September 1, 2009

9. All jars and glasses must be standard caps and jars (with stamped name on jar), and labeled as above without exhibitor's name. No blue jars accepted. (See Ball Corporation premium awards information on page 3).

10. Appropriate packaging needs to be used to cover products, such as plastic wrap, waxed paper, or a zip type bag.

11. Exhibits may be entered from 6:00 - 8:00 p.m. Tuesday, August 10, 2010, and from 7:30 - 10:00 a.m. Wednesday, August 11, 2010, at the Exposition Building on the Fairgrounds in Rocky Ford.

12. Judging will begin at 11:00 a.m. on Wednesday, August 11, 2010, on the Fairgrounds in Rocky Ford.

13. Food items in bakery division not displayed need to be picked up after 3:00 p.m. on Wednesday, August 11, 2010. Decorated cakes will be left intact for display.

14. No exhibit will be released before 2:00 p.m. on Sunday, August 15, 2010. All entries must be removed by 4:00 p.m. on Sunday, August 15, 2010. NO EXCEPTIONS.

15. Workers will not be responsible for lost, stolen, broken items or items left after check-out time. Greatest caution will be taken, however, to insure safety of displays.

16. Prize money in the amount of $25.00 will be awarded to the Grand Champion of each Division (Food Preservation and Bakery Divisions). Prize money in the amount of $15.00 will be awarded to the Reserve Grand Champion of each Division. Prize money in the amount of $5.00 will be awarded to the Champion and Reserve Champion of each Department.

Wilton Enterprises proudly announces special premium awards for 2010

Wilton Enterprises will award one "Best of Class" award in the Open Class Division, and one current Wilton Yearbook of Cake Decorating to each first prize winner in all cake decorating categories.

"Best of Class" winners may choose one of the following awards:

· Cookie Exchange Book

· Brownie Fun Book

· Cake Decorating Basics (DVD)

Classes which qualify for this award are #160 and #215.

2010 Award Announcement

BALL^®Fresh Preserving AWARD

FOR ADULT LEVEL

presented by:

BALL^®& KERR^®Fresh Preserving PRODUCTS

Jarden Home Brands marketers of Ball ^®and Kerr^®Fresh Preserving Products is proud to recognize today’s fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best in designated categories.

A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball^®Jars sealed with Ball^®Lids and Bands, or Ball^®Collection Elite^®Jars sealed with Collection Elite^®Lids and Bands, or preserved in Kerr^®Jars sealed with Kerr^®Lids and Bands. In addition, soft spread entries must be prepared using Ball^®Pectin: Original, No Sugar Needed or Liquid. Proof of purchase for Ball^®pectin is required at time of entry.

Entries designated First Place from each category will receive:

• Two (2) Five-Dollar ($5) Coupons for Ball^®or Kerr^®Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball^®Pectin.

Entries designated Second Place from each category will receive:

• One (1) Five-Dollar ($5) Coupon for Ball^®or Kerr^®Fresh Preserving Products and

one (1) Free (up to $4 value) Coupon for Ball^®Pectin.

BALL^®Fresh Preserving AWARD

FOR YOUTH LEVEL

presented by:

BALL^®& KERR^®Fresh Preserving PRODUCTS

In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands marketers of the Ball^®and Kerr^®Fresh Preserving Products will present First Place Awards in designated categories.

A panel of judges will select the best entry in each category for Fruit, Vegetable, Pickle, and Soft Spread. Entries must be preserved in Ball^®Jars sealed with Ball^®Lids and Bands or Ball^®Collection Elite^®Jars sealed with Collection Elite^®Lids and Bands, or preserved in Kerr^®Jars sealed with Kerr^®Lids and Bands. In addition, soft spread entries must be prepared using Ball^®Pectin: Original, No Sugar Needed or Liquid. Proof of purchase for Ball^®Pectin is required at time of entry.

The best entry from each category will receive:

• One (1) Five-Dollar ($5) Coupon for Ball^®or Kerr^®Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball^®Pectin.

FOOD PRESERVATION DIVISION

DEPARTMENT I - CANNED FRUITS*** All fruits must be processed in boiling water bath. Fruits should be uniform in size, natural color and shape, well preserved. Liquid should be clear and bright, covering food in jar.

Class

1. Apricots

2. Peaches

3. Pears

4. Apples

5. Apple Sauce

6. Pitted Red Pie Cherries

7. Black Sweet Cherries

8. Rhubarb in Syrup

9. Plums

10. Miscellaneous Fruit

11. Grape Juice

12. Any Other Fruit Juice

13. Tomatoes

14. Tomato Juice

DEPARTMENT II - CANNED VEGETABLES***

Prime stages of maturity, tender and firm vegetables. Vegetables should be uniform in size and shape. Natural clear bright color. Clear liquid should be covering food in jar. All entries must be canned in pressure canner.

Class

15. Green or Wax Beans - cut or broken

16. Beans, fancy pack or whole

17. Corn

18. Asparagus

19. Beets, small whole

20. Beets, sliced or diced

21. Carrots

22. Mixed Vegetables

23. Miscellaneous Vegetables (other than above) - label variety

24. Stewed Tomatoes, tomatoes canned with non-acid vegetables

25. Sweet Peppers

26.

Chilies (No Vinegar)

27. Vegetable Juice

28. Tomatoes

DEPARTMENT III - JELLIES*** (COOKED)

Standard jelly jars must be used. All other containers will be disqualified. Jelly must be processed in boiling water bath. Jellies should hold shape, cut easily with a spoon leaving sharp edges, not syrupy or sticky but spreadable. NO PARAFFIN.

Class

29. Apple Jelly

30. Crabapple Jelly

31. Chokecherry Jelly

32. Grape Jelly

33. Plum Jelly

34. Cherry Jelly

35. Red Raspberry Jelly

36. Mint Jelly

37. Cranberry Jelly

38. Strawberry Jelly

39. Rhubarb Jelly

40. Combination 2 or more

41. Miscellaneous Jellies (other than above) - label variety

DEPARTMENT IV — PRESERVES & MARMALADE***

Must be sealed jars processed in a boiling water bath. NO PARAFFIN. Preserves: Uniform and distinct pieces of fruit in syrup or jelly juice. Marmalade: Small transparent pieces of fruit and peel in soft jelly. Conserves: Similar to jam but always mixture of fruit and usually has nuts and sometimes raisins.

Class

42. Tomato Preserves

43. Cherry Preserves, red or black

44. Peach Preserves

45. Pear Preserves

46. Strawberry Preserves

47. Plum Preserves

48. Miscellaneous Preserves (other than above) - label variety

49. Miscellaneous Marmalade - label variety

50. Miscellaneous Conserves - label variety

51. Watermelon Preserves

DEPARTMENT V - BUTTERS & JAMS (COOKED)***

Must be sealed jars processed in boiling water bath. NO PARAFFIN. Jams: Chopped or mashed fruit cooked with sugar to form thick mixture. Butters: Pureed fruit pulp, sugar and spices of smooth consistency.

Class

52. Apple Butter

53. Peach Butter

54. Plum Butter

55. Pear Butter

56. Miscellaneous Butter - label variety

57. Peach Jam

58. Plum Jam

59. Cherry Jam

60. Strawberry Jam

61. Raspberry Jam

62. Blackberry Jam

63. Any other Berry Jam

64. Apricot Jam

65. Combination (2 or more fruits) - label variety

66. Miscellaneous Jams (other than above) - label variety

DEPARTMENT VI - PICKLES & RELISHES (PINT OR QUART)***

Must be sealed jars processed in boiling water bath. Uniform in size, color and shape. Tender plump or crisp according to kind. Clear liquid, not cloudy. Product retains natural color and flavor.

Class

67. Pickled Onions

68. Pickled Fruit

69. Pickled Beets

70. Pickled Cucumbers, sweet

71. Pickled Cucumbers, dill

72. Pickled Cucumbers, limed

73. Pickled Peppers, red or green

74. Sauerkraut

75. Mustard Pickles

76. Mixed Vegetable Pickles

77. Bread and Butter Pickles

78. Any other Pickled Vegetable

79. Tomato Catsup

80.

Chili Sauce

81. Salsa

82. Any Other Sauce

83. Pepper Relish

84. Corn Relish

85. Cucumber Relish

86. Any other Vegetable Relish

DEPARTMENT VII - DRIED FOODS

Class

87. Fruit Leathers (6 pieces)

88. Dried Fruit (½ cup) see note

89. Dried Vegetables (½ cup) -(see note)

90. Soup Mix (½ cup) see note

91. Dried Meats (6 pieces)

92. Quick breads made with dried food (recipe must be included)

93. Herbs (1 oz.) (see note)

94. Noodles (4 oz.)

NOTE: For dried food only: One exhibitor may enter three (3) or more varieties in classes 88, 89, 90, 93. Must be packaged in appropriate containers for dried products.

DEPARTMENT VIII - NUTRITIOUS SNACKS

Mixtures: Place one half cup of mixture in small plastic bag. Candy, cookies or bars: Place on paper plate in plastic bag.

Class

95. Granola, recipe required

96. Trail Mix, recipe required

97. Cookies or bars, (3), recipe required

98. Candy, (6 pieces) recipe required

99. Muffins, (3) recipe required

BAKERY DIVISION

DEPARTMENT I - YEAST BREADS

Yeast bread should have a uniform golden crust, smooth, well-rounded top, slice easily and hold shape. The texture should be moderately fine, even grained and free from large air bubbles. The flavor should be pleasant, well baked, bland nut-like taste. Allow bread to cool before wrapping.

Class

100. Loaf White Bread

101. Loaf Whole Wheat Bread - at least 90%

102. Loaf Raisin Bread

103. Loaf Rye Bread

104. Loaf any other Flour or Grain Bread

105. Dinner Rolls, any form (3)

106. Dinner Rolls, Whole Wheat (3) - at least 90%

107. Cinnamon Rolls (3)

108. Raised Doughnuts (3)

109. Raised Coffee Cake

110. Raised Special Rolls (3)

111. Holiday Breads (Easter, Christmas, St. Patrick’s, etc.)

112. Sourdough — any item

DEPARTMENT II - QUICK BREADS

Quick breads should be even or slightly rounded, golden brown crust, equally light throughout. Texture should be fine even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts or fruits should be uniformly distributed. No Quick Bread Mixes.

Class

113. Loaf Nut Bread, no fruit or vegetables

114. Loaf Banana Bread with nuts

115. Loaf Banana Bread without nuts

116. Loaf Other Fruit Bread with nuts

117. Loaf Other Fruit Bread without nuts

118. Loaf Vegetable Bread with nuts

119. Loaf Vegetable Bread without nuts

120. Muffins, any variety (3)

121. Biscuits (3)

122. Cake Doughnuts

123. Gingerbread

124. Quick Coffee Cake, no yeast

125. Most Original Variety, quick bread, no yeast. Recipe must be included.

126. Any Other Quick bread, label variety

DEPARTMENT III - ROUND THE WORLD BAKED GOODS

Items must be labeled. Include name of item and country of origin. Items requiring refrigeration will not be accepted.

Class

127. Poticia

128. Foreign Coffee Cake (patica cake, stollen, kulich, etc.)

129. Foreign Coffee Cake; non yeast, (patica cake, stollen, kulich, streusel, etc.)

130. Foreign Pastries (3), yeast (French, Danish strudel, puff, etc.)

131. Foreign Pastries (3) non-yeast (timbale cases, rosettes, baklava, etc.)

132. Foreign bread, yeast rolls, (3), loaf (1)

133. Foreign bread, non-yeast, (soda bread, etc.) Individual servings (3), loaf (1)

134. Foreign Cookies

135. Tortillas (3)

DEPARTMENT IV - PIES

(NO CREAM OR CUSTARD PIES)

All pies must be in throw away pie tins. Two crusts required on all pies except pecan. NO CREAM OR CUSTARD PIES. Crust should be golden brown, flaky and crisp eating, cut easily with fork or knife but holds shape when served, pleasant flavor. Fruit fillings should be whole fruit or sizes of pieces suited to fruit used. Texture should be tender but hold shape and flavor should be characteristic of fruit used. No starchy taste.

Class

136. Apple Pie

137. Cherry Pie

138. Peach Pie

139. Berry Pie, any variety - label variety

140. Mincemeat Pie

141. Raisin Pie

142. Pecan Pie

143. Rhubarb Pie

144. Any Other Fruit Pie (label variety)

DEPARTMENT V - CAKES AND SPONGE CAKES

Cakes must be on a firm base (no glass or metal) no more than ½ inch wider than cake. Cakes must be covered with transparent or wax paper. No cake mixes. Cakes should have a neat appearance, texture consistent with recipe and ingredients used, flavor well blended and pleasant to the taste. No cream cheese frostings allowed.

Class

145. White Cake, iced-made with egg whites, 2 layer

146. Yellow Cake, iced-made with whole eggs, 2 layer

147. Chocolate Cake, iced, 2 layer

148. Spice Cake or Applesauce, iced or not

149. Pound Cake

150. Devil's Food Cake, iced, 2 layer

151. Carrot Cake

152. Fruit Cake, light or dark

153. Cup Cakes (3)

154. Any Other Cake (non-perishable) Include recipe for proper judging

155. Angel Food Cake, iced or not

156. Sponge Cake, iced or not

157. Light or Dark Chiffon - iced or not

158. Jelly Roll (not in tube-pan)

159. Bundt Cake - not filled

160. Decorated Cake**

DEPARTMENT VI - COOKIES

(EXHIBIT 3 PIECES)

All cookies should be at least 2" and not more than 3" in diameter and must be placed on a small paper plate and placed inside a plastic bag. Cookies should be of an even thickness. Drop cookies should be free from thin edges or spreading and dropped from spoon - not pressed. All cookies should be free from excess flour on the outside and delicately browned unless recipe states otherwise. Flavor should be free from excess taste of spice, flavoring, molasses or other sweetening. Texture depends on type of cookies. Thin, rolled cookies or refrigerator cookies should be crisp, others should have a fine even grain, and be somewhat moist. All cookies should be tender. Bar cookies must be soft, chewy or cake-like inside.

Class

161. Drop Cookies

162. Filled Cookies

163. Brownies

164. Oatmeal Cookies

165. Bar Cookies

166. Chocolate Chip Cookies

167. Ginger Cookies

168. Rolled Cookies

169. Sugar Cookies

170. Refrigerator Cookies

171. Press Cookies - shaped before baked

172. Peanut Butter Cookies

173. Decorated Cookies

174. Miscellaneous Cookies - other than above, label variety

175. Unbaked Cookies

DEPARTMENT VII - MICROWAVE COOKERY

Class

176. White or Yellow Cake, any kind

177. Candy (6 pieces)

178. Cookies (3)

179. Jelly or Jam, any variety

180. Muffins

181. Loaf quick bread, with or without nuts

DEPARTMENT VIII - CANDY

(EXHIBIT 3 PIECES)

Class

182. Mints

183. Fudge

184. Divinity

185. Brittles

186. Penoche or Brown Sugar Candies

187. Dipped Candy (Chocolate or summer coated)

188. Caramels

189. Toffee

190. Molded Candies

191. Miscellaneous

DEPARTMENT IX - JUNIOR (16 AND UNDER)

Class

192. Cake, iced

193. Chocolate Cake, iced

194. Any Other Cake, iced

195. Cup Cakes (3)

196. Brownies (3)

197. Chocolate Chip Cookies (3)

198. Peanut Butter Cookies (3)

199. Sugar Cookies (3)

200. Bar Cookies (3)

201. Drop Cookies (3)

202. Misc. Cookies

203. Unbaked Cookies (3)

204. Pies, any variety (except cream or custard)

205. Fruit and/or Nut Bread

206. Jelly or Jam, any variety, label content and date***

207. Fudge (6 pieces) on plate in plastic sack

208. Yeast Rolls (3)

209. Loaf White Bread

210. Loaf Whole Wheat Bread (90% wheat)

211. Muffins

212. Nutritious Snacks

213. Dried Foods

214. Quick Breads

215. Decorated Cake **

216. Canned Fruit***

217. Canned Vegetables***

218. Pickles & Relishes (Pint or Quart)***

** THESE CATEGORIES ARE ELIGIBLE FOR THE SPECIAL WILTON CAKE DECORAT ING AWARD

*** THESE CATEGORIES ARE ELIGIBLE FOR THE BALL® FreshPreserving ™ AWARDS

ARKANSAS VALLEY FAIR

OPEN CLASS COMPETITION

Foods

Official Entry Blank

Name ______________________________________________________________________________

Address _____________________________________________ Phone _________________________

City/State/Zip _______________________________________________________________________

Dept Class Item (leave blank)

_________________________________________________________________

Additional items may be listed on the back.

RESPONSIBILITY FOR EXHIBITS:

All care possible will be used to insure the safety of the entries. However, under no circumstances will the fair be responsible for any loss, injury or damage done to, occasioned by, or arising from any article on exhibition or when left after check-out time.

CHECK OUT TIME: 2:00 - 4:00 p.m. Sunday, August 15, 2010.

I am not a professional according to any of the following definitions:

(a) I have not taught a class for a fee in the area of my entry(ies). This does not include demonstrations.

(b) I do not have a degree in the area of my entry(ies).

(d) I am not a qualified judge for work in the area of my entry(ies).

(SIGNATURE) __________________________________________________________