ARKANSAS VALLEY FAIR
OPEN CLASS COMPETITION
FOODS DIVISION
August 13-17, 2008
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, 2007, 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 5,000 feet 10 minutes at 5,000 feet 30 minutes @ 5000 feet
September 15, 2007 April 25, 2008 September 1, 2007
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 12, 2008, and from 7:30 - 10:00
a.m. Wednesday, August 13, 2008, at the Exhibition Building on the Fairgrounds in Rocky Ford.
12. Judging will begin at 11:00 a.m. on Wednesday, August 13, 2008, on the Fairgrounds in Rocky
Ford.
13. Food items in bakery division not displayed may be picked up after 3:00 p.m. on Wednesday,
August 13, 2008. Items not picked up by 3:30 p.m. will be donated to the 4-H Concessions. Make
a check in the box on the entry form if you wish to donate the food to the 4-H Concessions. There
will be no food sale. Decorated cakes will be left intact for display and will not be donated to the
4-H Concessions.
14. No exhibit will be released before 2:00 p.m. on Sunday, August 17, 2008. All entries must be
removed by 4:00 p.m. on Sunday, August 17, 2008. 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 2008
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:
Cupcake Fun! (The newest Wilton publication)
Tiered Cakes Book
Cake Decorating Basics (DVD)
Classes which qualify for this award are #160 and #215.
2008 Award Announcement
BALL
®
FreshPreserving
AWARD
FOR ADULT LEVEL
presented by:
BALL® & KERR® FreshPreserving
PRODUCTS
Jarden Home Brands makers of Ball ® and Kerr® FreshPreserving
Products is proud to recognize
todays fresh preserving (canning) enthusiasts, so First and Second Place Awards will be given to
those individuals judged as the best in designated recipe categories.
A panel of judges will select the two best entries submitted by an adult for Fruit, Vegetable, Pickle, and
Soft Spread categories. Entries must be preserved in Ball® or Ball® Collection Elite® Jars sealed with
Ball® Lids and Bands or Ball® Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with
Kerr® Lids and Bands or Ball® Collection Elite® Lids and Bands. In addition, soft spread entries will be
limited to recipes prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. A proof of purchase
for Ball® pectin must be provided at time of entry.
Entries designated First Place from each category will receive the following:
Two (2) Five-Dollar ($5.00) Coupons for Ball® or Kerr® FreshPreserving Products and
one (1) Three-Dollar ($3.00) Coupon for Ball® Simple Creations® Products.
Entries designated Second Place from each category will receive the following:
Two (2) Five-Dollar ($5.00) Coupons for Ball® or Kerr® FreshPreserving Products.
2008 Award Announcement
BALL
®
FreshPreserving
AWARD
FOR YOUTH LEVEL
presented by:
BALL® & KERR® FreshPreserving
PRODUCTS
In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands makers
of Ball® and Kerr® FreshPreserving
Products will present First Place Awards in designated recipe
categories.
A panel of judges will select the best entry submitted by a youth in each category for Fruit, Vegetable,
Pickle, and Soft Spread. Entries must be preserved in Ball® or Ball® Collection Elite® Jars sealed with
Ball® Lids and Bands or Ball® Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with
Kerr® Lids and Bands or Ball® Collection Elite® Lids and Bands. In addition, soft spread entries will be
limited to recipes prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. A proof of purchase
for Ball® Pectin must be provided at time of entry.
The best entry from each category will receive the following:
Two (2) Five-Dollar ($5.00) Coupons for Ball® or Kerr® FreshPreserving
Products.
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. Patricks', 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 DECORATING 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
Check if donate to 4-H
Concessins
(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 17, 2008.
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).
(c) I do not receive a major source (more than half) of my personal income from work in the area of
my entry(ies.)
(d) I am not a qualified judge for work in the area of my entry(ies).
(SIGNATURE)_________________