Page 170 - 2018Fair-Catalog_Neat

170 171
MUST be exhibited in STANDARD half-pint mason jars with 20. Kale
two-piece self-sealing lids. 21. Peas
2. No mayonnaise jars or paraffin-sealed containers will be 22. String Beans, green
accepted. 23. String Beans, waxed
3. ALL foods should be processed using a tested recipe. (Recipe 24. Soup mixture
sources: Ball Blue Book, USDA Complete Guide to Home 25. Spaghetti sauce, without meat
Canning, and So Easy to Preserve, or recipes found in pectin 26. Spinach
or other canning ingredients made by companies such as 27. Squash
Kerr, Mrs. Waggs, Ball, etc.) 28. Sweet potatoes
4. For fruit, tomatoes, and pickled vegetables, use a boiling 29. Tomatoes, broken
water bath canner. A pressure canner must be used for all 30. Tomatoes, whole
vegetables except tomatoes and pickles. 31. Tomato juice
5. All canning must be done according to USDA standards. 32. Other, except any of above
6. No freezer jams may be entered. Emergency meals with menu
7. Canned goods must have been canned since last Fair. 33. 33. Three jars—lunch
8. Jar lids must have the name of article and class, product 34. Five jars—dinner
name, processing time and method, and source of recipe.
Name of exhibitor must not appear on any jar. DIVISION 25: PICKLES, SALSAS, and DRIED FOODS
9. Jars must be clean and rings must be left on. Seniors
10. Judges reserve the right to open canned products if neces- • Chairperson: Emily Morris, 301-526-0481
sary to judge products correctly. Juniors
• Chairperson: Betty Mae Barton, 301-253-3864
BASIS FOR JUDGING
• Contents—50% PREMIUMS
• Liquid—25% 1 st 2 3 4 5
th
rd
nd
th
• Container—25% $4 3.50 3 3 3
DIVISION 24: FRUITS/MEATS/VEGETABLES CLASSES
Seniors 1. Bread and butter
• Chairperson: Emily Morris, 301-526-0481 2. Dill (may be a year old)
Juniors 3. Kosher
• Chairperson: Betty Mae Barton, 301-253-3864 4. Sour
5. Sweet (cucumber)
PREMIUMS 6. Sweet (fruit)
1 st 2 3 4 5 7. Sweet (vegetables)
th
th
rd
nd
Classe 1–32: $4 3.50 3 3 3 8. Pickled beets
Clas 33: $4.50 4 3.50 3 3 9. Relish
Class 34: $5.50 4.50 3.50 3 3 10. Salsa
11. Other, except any of above
CLASSES 12. Dried fruit
1. Applesauce 13. Dried herbs
2. Blackberries 14. Dried vegetable
3. Cherries, pitted 15. Dried jerky
4. Cherries, un-pitted 16. Healthy Options
5. Grape juice
6. Peaches DIVISION 26: FRUIT SPREADS
7. Pears Seniors
8. Plums • Chairperson: Emily Morris, 301-526-0481
9. Raspberries Juniors
10. Other, except any of above • Chairperson: Betty Mae Barton, 301-253-3864
11. Beef
12. Chicken PREMIUMS
13. Spaghetti sauce with meat 1 st 2 3 4 5
rd
th
th
nd
14. Pork $4 3.50 3 3 3
15. Sausage CLASSES
16. Beans, lima BUTTERS
17. Beets Fruit pulp pressed through a sieve, cooked with sugar and spices.
18. Carrots 1. Apple butter
19. Corn 2. Grape butter