2008 Pend Oreille County Fair

FOOD PRESERVATION - Open Class

Department   L - Adult
Department LY - Youth

1. All exhibits must be in place by 9:00pm Wednesday.
2. No exhibit may be removed before 5:00pm Sunday; must be picked up by 6:30pm Sunday in Department or Fair office, or will be discarded.
3. Use only standard canning jars. Look-alike jars will not be accepted. Please remove rings before leaving the Department. Entries may be disqualified if the judge deems them unsafe to eat.
4. Read new Ball® award rules carefully.  The company is also requiring an entry form to be returned to them. Forms will be available in the fair office prior to the fair or on our website. (Link to Form)
5. Youth please note age on label. Please note if entry is for Senior Citizen Award.
6. Remember: Recipes are required. Times listed in references were updated in 2003. Please follow those guidelines.
7. Youth Exhibitors: Please remember you can enter an Educational Poster in Department Q and have it displayed here!

FOOD PRESERVATION AWARDS

MOUNTAIN WEST BANK - Youth Only
$6.00 Best Open Class Youth Food Display
$5.00 Best FFA Home Economics Display

$10.00 Best of Show Senior Citizen Entry - Bonnie Wyrobek
$10.00 Best Adult Canning Display Over 8 Jars - Dr. Clay Kersting
$10.00 Best Soft Spread - Dr. Clay Kersting
$5.00 Best Canned Tomato Product - Martha Driver Memorial
$5.00 Best Youth Dried Food - Ted and Connie Shrum
$5.00 Best Adult Dried Foods - Spokane Teacher's Credit Union
$5.00 Best Canned Soup - Ann Elliott
$5.00 Best Pickle - Ann Elliott
$10.00 Best Youth Gift Basket - Dan Sample Logging
$10.00 Best Adult Gift Basket - J A Sewell & Associates
$10.00 Best Fruit Entry - Frances Hupp
$10.00 Best Vegetable Entry - Frances Hupp

Special Rosettes will be awarded to Top Winner in all canning divisions.

Youth Premium Food Preservation Award

            To further stimulate the art of food preservation, the Superintendent of the Canning Department is offering a Special (to be announced at Fair time) Award. The best exhibit submitted by an Open Class Youth and canned in Ball or Kerr Jars and sealed with matching two-piece vacuum caps shall be selected.

BALL® Fresh Preserving® AWARD

for ADULT LEVEL presented by: Ball® & Kerr® FreshPreserving™ PRODUCTS

Jarden Home Brands, makers 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 those individuals judged as 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 (UPC code) from Ball® pectin must be provided at time of entry.

The entries designated First Place from each category will receive: Two (2) $5.00 coupon for Ball® or Kerr® Fresh Preserving Products and one (1) $3.00 coupon for Ball® Pectin Products. The designated Second Place from each category will receive: One (1) $5.00 coupon for Ball® or Kerr® Fresh Preserving Products and one (1) $3.00 coupon for Ball® Pectin Products.

Each exhibitor may WIN ONLY ONE award in each division.

FOOD PRESERVATION - Department L

DIVISION 1. CANNED FRUITS

Class No.          Blue 15, Red 10, White 5

1. Applesauce
2. Apricots
3. Blackberries
4. Crabapples
5. Cherries, sour
6. Cherries, sweet
7. Huckleberries
8. Peaches
9. Pears
10. Plums
11. Prunes
12. Raspberries
13. Rhubarb
14. Strawberries
15. Black Caps
16. Fruit Cocktail
17. Fruit Juice
18. Pie Filling
19. Other

DIVISION 2. CANNED VEGETABLES

Class No.     Blue 15, Red 10, White 5

1. Asparagus
2. Beans, green
3. Beans, yellow
4. Beets
5. Carrots
6. Corn
7. Greens: Chard, etc.
8. Peas
9. Mixed Vegetables - contents/recipe required
10. Onions
11. Other

DIVISION 3. TOMATO PRODUCTS Recipes for combination tomato entries required.

Class No.          Blue 15, Red 10, White 5

1. Catsup
2. Chili Sauce
3. Salsa
4. Tomato Sauce
5. Stewed Tomatoes
6. Tomato Paste
7. Tomato Juice
8. Barbecue Sauce
9. Other

DIVISION 4. SOUP - recipe required

Class No.          Blue 15, Red 10, White 5

1. Vegetable
2. Meat Based
3. Other

DIVISION 5. PICKLES - recipe required

Class No.          Blue 15, Red 10, White 5

1. Dill
2. Sweet
3. Mustard
4. Watermelon
5. Beet
6. Fruit
7. Mixed
8. Relish
9. Bread and Butter
10. Beans
11. Asparagus
12. Zucchini
13. Carrots
14. Onions
15. Peppers
16. Sauerkraut
17. Other

DIVISION 6. JELLY - Tender, should quiver, cut easily and retain shape, no crystals. All jars are to be sealed. DO NOT use sealing wax. Pint or ½ pint jars only.

Class No.          Blue 15, Red 10, White 5

1. Apple
2. Blackberry
3. Currant
4. Grape
5. Raspberry
6. Strawberry
7. Oregon Grape
8. Huckleberry
9. Elderberry
10. Plum
11. Prune
12. Choke-cherry
13. Cherry
14. Black cap
15. Mint
16. Other

DIVISION 7. JAMS - crushed fruit. No separation of fruit and juice. Butters - fruit should be passed through a sieve. No separation of fruit and juice. Use Standard pint or ½ pint jars only. Need to be sealed, NO wax.

Class No.           Blue 15, Red 10, White 5

1. Apple Butter
2. Apricot
3. Apricot/Pineapple
4. Blackberry
5. Ground Cherry
6. Huckleberry
7. Oregon Grape
8. Peach
9. Plum
10. Prune
11. Raspberry
12. Strawberry
13. Pear Honey or Butter
14. Blueberry
15. Black Cap
16. Strawberry/Rhubarb
17. Other Combination
18. Other

DIVISION 8. MARMALADE - small thin pieces, clear thick syrup. Pint or ½ pint jars only.

Class No.          Blue 15, Red 10, White 5

1. Orange
2. Lime
3. Lemon
4. Other

DIVISION 9. PRESERVES - pieces firm and whole. Clear thick syrup. Pint or ½ pint jars only.

Class No.          Blue 15, Red 10, White 5

1. Cherry
2. Peach
3. Raspberry
4. Strawberry
5. Tomato
6. Watermelon
7. Ground Cherry
8. Pear
9. Other

DIVISION 10. CONSERVES - Pint or ½ pint jars only.

Class No.          Blue 15, Red 10, White 5

1. Peach
2. Grape
3. Rhubarb
4. Other

DIVISION 11. MEAT and FISH - Standard quart, pint or ½ pint jar.

Class No.          Blue 20, Red 15, White 10

1. Beef
2. Chicken
3. Pork
4. Mincemeat   - Recipe Required
5. Venison
6. Elk
7. Fish
8. Seafood
9. Other

Class No.          Blue 15, Red 10, White 5

1. Apples
2. Apricots
3. Bananas
4. Peaches
5. Pears
6. Other Fruit
7. Onion
8. Peppers
9. Celery
10. Tomatoes
11. Other Vegetable
12. Fish
13. Jerky
14. Other Meat
15. Leather
16. Basil
17. Dill
18. Sage
19. Thyme
20. Mint
21. Other Herb

DIVISION 13. VINEGARS Items should be displayed in a sealed decorative jar of any quantity.

Class No.          Blue 15, Red 10, White 5

1. Fruit
2. Herb
3. Vegetable
4. Other

DIVISION 14. CANDIED FRUIT
Standard canning jar with contents clearly labeled

Class No.          Blue 15, Red 10, White 5

1. Choice of Fruit
2. Other

DIVISION 15. GIFT PACKAGE
This item should displayed in a basket or decorated container. It should contain food preservation items (canned, dries, etc.). Package will be judged on originality of total gift package. Please bring a list of items found in the exhibit. Adult entries may contain amateur wine or beer.

Class No.          Blue 20, Red 15, White 10

1. Holiday
2. Supper Time!
3. Breakfast
4. Getting Started (items for the beginner)
5. Other Theme

DIVISION 16. INFORMATIONAL POSTER - YOUTH ONLY
Posters should reflect correct processing or procedural information.  They will be judged on acuracy and creativity.

Class No.         Blue 20, Red 15, White 10

1. Canning
2. Dried Foods

DIVISION 17. SOAPS          Blue 15, Red 10, White 5

Class No.   1. Homemade Soap - Entry consists of 2 bars, labeled with ingredients. One entry per exhibitor.

AMATEUR WINES (HOME-MADE)

1. To be eligible, wines must be made at home and in fifths (750 ml) only in traditional types bottles with corks or screw tops except dessert wines which can be bottled in half bottles (375 ml). Submit two bottles for each entry, one for judging, including an extra cork and one for display.
2. Each item may compete for one premium and may be entered in one division or class. Care should be taken to enter wines in the proper categories.
3. Information on each wine entry should be included on the wine recipe entry form and submitted with the entry on Wednesday. Recipe forms may be picked up in the Fair Office.
4. Exhibitors may make only one entry in any one class, except when using the "Other" class. Each entry must be a different type of wine. For example in the berry division (Division 14): Class 7a. Gooseberry, Class 7b. Loganberry, Class 7c. Blueberry.
5. All other general rules apply. Exhibits must be picked up Sunday at 5:00pm or premiums will be forfeited and exhibits will be disposed of at the discretion of the management.

DIVISION 18. HOME MADE WINE

Class No.          Blue 20, Red 15, White 10

1. Apple
2. Berry
3. Dandelion
4. Rhubarb
5. Peach
6. Grape
7. Other

AMATEUR BEER (HOME BREWED)

1. All entries must be brewed at home.
2. An entry will consist of three 12-ounce bottles. No green, clear or embossed bottles. Crown caps only, no grosch or wire top bottles. One bottle is for judging, the others for display. No labels other than the fair label.
3. Each beer will be judged on its own merits and by more than one judge
4. Recipe forms must be completed and attached to all three bottles with a rubber band. Forms may be picked up in the Fair Office.
5. Exhibitor may make only one entry in any class, except when using the "Other" class. Each entry must be a different type of beer. For example: Class 12a. Stout, Class 12b. Steam Beer, Class 12c. Raspberry Ale, etc.
6. All other general rules apply. Exhibits must be picked up Sunday at 5:00pm or premiums will be forfeited and exhibits will be disposed of at the discretion of the management.

DIVISION 19. HOME BREWED BEER

Class No.                                 Blue 20, Red 15, White 10

1. Pale Ale
2. Amber Ale
3. Brown Ale
4. Light Lager
5. Amber Lager
6. Dark Lager
7. Wheat Beer
8. Fruit Beer
9. Pilsner
10. Hard Cider
11. Mead
12. Other