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 
today’s 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)_________________