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RULES & REGULATIONS | AGRONOMY & GARDENS | FOODS | NEEDLEWORK
CLOTHING | HOME FURNISHINGS | PAINTING | DRAWING | PHOTOGRAPHY
ARTS AND CRAFTS
DEPARTMENT C: OPEN CLASS FOODS
Deliver all food exhibits on Tuesday, July 21 - Noon to 7:00 p.m.
All canned exhibits must be in standard (i.e. Ball or Kerr) containers.
JUDGES MAY OPEN JARS IF CONSIDERED NECESSARY. Processing
procedure and time must be on jar label. Enter jars with screw bands.
NO PARAFFIN.
Baked goods should be exhibited on paper plates with Ziplock plastic bag. No wrap or foil.
Fair entries should be made from scratch - no box mixes.
Due to safety concerns, foods requiring refrigeration will NOT be accepted.
 Division 1 - Breads and Rolls
Class #
1-Loaf of white bread
2-Loaf of whole wheat bread
3-Loaf of rye bread
4-Loaf of any other bread
5-Sweet rolls, 6
6-Loaf of nut bread
7-Loaf of banana bread
8-Coffee cakes, tea rings, etc. No yeast.
9-Muffins, 6
10-Bread machine products
11-Any other
Division 2 - Cookies, Doughnuts & Bars
Class #
12-Sugar cookies, 6
13-Oatmeal cookies, 6
14-Peanut butter cookies, 6
15-Chocolate chip cookies, 6
16-Filled cookies, 6
17-Brownies, 6
18-Any bar cookies, 6
19-Drop cookies, 6
20-Fancy cookies, 6
21-Unbaked cookies, 6
22-Ginger snaps, 6
23-Specialty cookies, 6 - attach name
24-Heart healthy cookies, 6 - attach recipe
25-Any other cookies, 6
Division 3 - Cakes
Class #
26-Cupcakes, iced, 4
27-Decorated Cakes
28-Any other cake
Division 4 - Pies
Porter Pie Award
1st Place $25; 2nd Place $15; 3rd Place $10
Class #
29-Apple pie
30-Cherry pie
31-Nut pie
32-Any wild fruit pie
33-Any other pie
Division 5 - Candies
Class #
34-Fudge, chocolate, 6
35-Toffee, 6
36-Any other, 6
Division 6 - Market Eggs
Class #
37-White, 6 eggs 12-14 ounces
38-Brown, 6 eggs 12-14 ounces
39-Novelty, at least 3 eggs
DEPARTMENT D: FOOD PRESENTATION
Indicate type and date canned on jar label. All canned exhibits must be in
uniform, regular containers such as quarts, pints and standard jelly jars. The USDA
"Complete Guide to Canning" (current regulations) will be used to determine
the correct processing times for all home canned food items. Canned goods must be either water
bath or pressure processed. See other rules at beginning of Food Section.
Division 1 - Canned Fruit
Class #
1-Any canned fruit
Division 2 - Canned Vegetables
Class #
2-Any canned vegetables
Division 3 - Jelly
Class #
5-Any jelly
Division 4 - Jams, Marmalades & Preserves
Class #
6-Huckleberry jam
7-Peach jam
8-Rhubarb jam
9-Raspberry jam
10-Strawberry jam
11-Combination jam
12-Any other jam
13-Any marmalade
14-Fruit preserves
15-Berry preserves
16-Any other preserves
17-Any fruit butter
Division 5 - Pickles & Relish
Class #
18-Cucumber, any
19-Any other pickles
20-Chutney
21-Any other relish
Division 6 - Miscellaneous
Class #
22-Wine
23-Salsa
24-Any other
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