ARRIVAL NO LATER THAN: Monday, July 21, 2008 between 11 a.m. and 7:30 p.m.
RELEASE TIME: Sunday, July 27, 2008 between 5 and 6 p.m. Doors will be locked at 6 p.m. YOU are responsible for exhibits left after that time.

GENERAL RULES:
NOTE: Youth 16 years and under must enter canning products in Division 23.

Everyone is welcome and invited to watch the judging. Viewers must stay back from judging area and do not visit with anyone working there or you will be asked to leave the area until judging is completed.

1. All exhibitors will abide by all applicable rules and regulations of the Park County Fair.
2. An exhibitor may enter only one entry in each class. A jar can be entered only in one class, unless specified.
3. All exhibits must be products of the "Home Kitchen." Exhibitors offering borrowed or purchased items as their own work will forfeit all rights to participate in premium awards.
4. NO ARTIFICIAL COLORING, including Jello, Kool-Aid, may be used in canned vegetables, fruits or pickles.
5. All canned products must be packed in standard, clean, clear, untinted, glass jars. NO MAYONNAISE JARS, ETC., with manufacturer's label on side of jar, perfectly sealed with NEW, clean seals. Jellies may be in 1/2 pint regulation jelly glasses, or 1/2 or one pint regulation canning jars. Judges will open jellies, preserves, pickles and relishes. Other jars may be opened if placings are close. All canned exhibits must be products of July 2007 to July 2008 not previously exhibited.
6. Lids of exhibit jars will be scratched, therefore, may not be entered again.
7. A jar should be completely clean, EVEN UNDER THE SCREW BAND. Screw band MUST BE on the jars.
8. All Dried items and Herbs must be labeled. Items that DO NOT have a label will be disqualified and removed from the shelf.
9. No Labels on lid.

*** CANNING DEPARTMENT GUIDELINES FOR 2008:
1. All entries in the canning department will be required to have a label stating the processing method that was used (waterbath or pressure); if pressure was used, the pounds of pressure,; and the processing time must be included. Please attach label to back or bottom of jar. In order to increase awareness of canning safety principles, it is required that every entry be accompanied by a label which includes the following information:

SAMPLE LABEL:
Processing Method (Please Circle):
1. Waterbath or Pressure
2. Hot pack or Raw pack
Processing Time:_________ Pressure Adjusted for Altitude: __(If pressure, include # of pounds.)

2. For your information, judges use the following criteria when judging canned products:
a. Safety of Product - worth 60%
• Clean jars used (no stains)
• Outside neck free from food deposits
• Standard jar used
• Complete Seal Achieved
• Standard seal used
• Headspace appropriate for product
• Absence of air bubbles
• Natural color appropriate for process time and method
• Arrangement in jar allows proper heat penetration
• Correct processing method and time
b. Quality of Product - worth 40%
• Firm, ripe product used (none overripe)
• Correct proportion of product of liquid (if appropriate)
• Color of liquid appropriate for product
• Shapes and size uniform
• All product is beneath liquid
• Pieces well arranged to space advantage but jar not overpacked

SPECIAL AWARDS
Grand Champion Vegetables.......................................................$10
Reserve Champion Vegetables ...................................................$5
Grand Champion Fruits ..............................................................$10
Reserve Champion Fruits ...........................................................$5
Grand Champion Meats ..............................................................$10
Reserve Champion Meats ...........................................................$5
Grand Champion Jelly, Jams, Preserves, etc. ...............................$10
Reserve Champion Jelly, Jams, Preserves, etc. ............................$5
Grand Champion Pickles ............................................................$10
Reserve Champion Pickles .........................................................$5
Grand Champion Dried ..............................................................$10
Reserve Champion Dried ...........................................................$5
Grand Champion Displays ..........................................................$10
Reserve Champion Displays .......................................................$5

YOUTH AWARDS:
Grand Champion Overall is $10
Reserve Champion Overall is $5

DIVISION 1 - CREATIVE GIFT DISPLAY
PREMIUM SCHEDULE: A
CLASS:
1. Creative gift display (any creative gift display using a minimum of 1 to 3 jars of home canned products, etc.).

PEOPLES CHOICE AWARD - $15 DONATED BY CUBBAGE FARMS.
Peoples Choice Award: Spectators are invited to vote for their favorite creative gift display. Please vote by Friday at 10 p.m. Winner will be announced on Saturday.

DIVISION 2 - CANNED VEGETABLES
Judging Criteria: Condition of vegetables; uniformity in size and shape; color, proportion of vegetables to liquid; clearness of liquid.
Premium Schedule: A
Class:
1. Asparagus, whole
2. Asparagus, cut
3. Beans, green, cut
4. Beans, green, full length
5. Beans, shelled
6. Beans, wax, cut
7. Beans, wax, full length
8. Beets, whole
9. Beets, cut
10. Carrots, cut
11. Carrots, whole
12. Corn on cob (quart jar)
13. Corn, whole kernel
14. Corn, cream style
15. Greens
16. Peas
17. Pumpkin cubes
18. Tomatoes, whole, packed in water
19. Tomatoes, whole, packed raw w/o added liquid
20. Tomatoes, sectioned
21. Tomatoes, stewed
22. Squash, winter
23. Vegetable Combination
24. Mixed Vegetable Soup
25. Any Other Vegetable Not Listed (label the jar)

DIVISION 3 - CANNED FRUIT
Judging Criteria: Condition of fruit (shape and consistency) color, proportion of fruit to syrup, syrup density and clearness.
Premium Schedule: A
Class:
1. Apples
2. Apple Pie Filling
3. Applesauces
4. Apricots
5. Cherries, pie, pitted
6. Cherry Pie Filling
7. Cherries, pie unpitted
8. Cherries, sweet, pitted
9. Cherries, sweet, unpitted
10. Peaches
11. Pears
12. Plums
13. Raspberries
14. Rhubarb
15. Fruit mincemeat (list ingredients on back of entry tag)
16. Any Other Fruit Not Listed (label the jar)
Class: FRUIT JUICES
17. Apple Juice
18. Chokecherry Juice
19. Cherry Juice
20. Grape Juice
21. Plum Juice
22. Tomato Juice
23. Mixed Vegetable Juice
24. Any Nectar Not Listed (label the jar)
25. Any Other Vegetable Juice Not Listed (label the jar)
26. Any Other Fruit Juice Not Listed (label the jar)

DIVISION 4 - CANNED MEAT
Premium Schedule: A
Class:
1. Beef
2. Mutton
3. Pork
4. Chicken or Turkey
5. Fish, skin off
6. Fish, skin on
7. Mincemeat (list ingredients on back of entry tag)
8. Wild Game, deer, antelope, elk, etc. (label the jar)
9. Chili With Meat
10. Vegetable Soup With Meat
11. Stew, meat and vegetables
12. Any Other Meat Not Listed (label the jar)
13. EMERGENCY MEAL to consist of one vegetable, one fruit and one meat (label the jars).

DIVISION 5 - JELLY
Judging Criteria: Flavor, color, clearness, consistency (firm yet tender and quivery). Use regulation jelly glasses or small standard canning jars.
Premium Schedule: A
Class:
1. Apple
2. Apricot
3. Blueberry
4. Buffalo Berry
5. Cherry
6. Chokecherry
7. Crabapple
8. Currant
9. Grape
10. Peach
11. Plum
12. Raspberry
13. Rhubarb
14. Any Other Jelly Not Listed (label the jar)

DIVISION 24 - ADULT APIARY (HONEY)
1. Fruit Canned with Honey
2. Vegetable Canned with Honey
3. Pickles canned with Honey
4. Jelly made with Honey

DIVISION 6 - PRESERVES
Preserves are fruit in which the tissues of fruit have absorbed a heavy sugar syrup until they are filled with syrup instead of water, and are whole or large pieces. Use regulation jelly glasses or small standard canning jars.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout mixture; characteristic of liquid or juice.
Premium Schedule: A
Class:
1. Blackberry Preserves
2. Cherry Preserves
3. Peach Preserves
4. Plum Preserves
5. Raspberry Preserves
6. Strawberry Preserves
7. Tomato Preserves
8. Watermelon Preserves
9. Any Other Preserves Not Listed (label the jar)

DIVISION 7 - CONSERVE
Conserves differ from marmalades in that several fruits may be combined and nuts may be added.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout mixture; characteristic of liquid or juice.
Premium Schedule: A
Class:
1. Grape Conserve
2. Rhubarb Conserve
3. Peach Conserve
4. Any Other Conserve Not Listed (label the jar)

DIVISION 8 - MARMALADE
Marmalades are usually made from fruits which have some jelly-making properties, tough sliced oranges or lemons may be added.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout mixture; characteristic of liquid or juice.
Premium Schedule: A
Class:
1. Orange Marmalade
2. Peach Marmalade
3. Zucchini Marmalade
4. Any Other Marmalade Not Listed (label the jar)

DIVISION 9 - BUTTER
Judging Criteria: Flavor and color characteristic of fruit used and consistency.
Premium Schedule: A
Class:
1. Apple
2. Grape
3. Plum
4. Any Other Butter Not Listed (label the jar)

DIVISION 10 - JAM
Jam is any mashed fruit preserved in sugar.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout mixture; characteristic of liquid or juice.
Premium Schedule: A
Class:
1. Apricot
2. Apricot - Pineapple
3. Raspberry
4. Peach
5. Plum
6. Strawberry
7. Chokecherry
8. Rhubarb
9. Freezer Jam, sealed
10. Any Other Jam Not Listed, label the jar. More than 1 entry allowed

DIVISION 11 - SYRUPS
Premium Schedule: A
Class:
1. Chokecherry Syrup
2. Strawberry Syrup
3. Any Syrup Not Listed (label the jar)

DIVISION 12 - FRUIT TOPPING
Premium Schedule: A
Class:
1. Any Topping (label the jar)

DIVISION 13 - PICKLES
Judging Criteria: Flavor: Uniform size, color, and shape; plump, not shrunken; clear liquid.
Pickled Fruits - tender, unbroken skins;
Pickled Cucumbers - uniformity crisp and firm; no artificial coloring.
Attractive economical pack of solids and liquid - full without crowding, liquid over top of food in jar, 1/2 inch headspace.
Premium Schedule: A
Class:
1. Crabapple, pickles
2. Peaches, pickles
3. Cucumber, sweet (whole)
4. Cucumber, sweet (chunk)
5. Cucumber, sour (whole)
6. Cucumber, sour (sliced)
7. Cucumber, dill (plain)
8. Cucumber, dill (onion or garlic)
9. Bean Pickles
10. Mustard Pickles
11. Bread and Butter Pickles
12. Beet Pickles
13. Carrot Pickles
14. Green Tomato Pickles
15. Hot Peppers
16. Mixed Pickles
17. Onion Pickles (whole)
18. Watermelon Pickles
19. Sweet Dill Pickles
20. Zucchini Pickles
21. Any other Pickles not listed (label the jar)

DIVISION 14 - RELISH
Judging Criteria: Mixture of evenly chopped vegetables, uniform in size, shape, color; clear liquid; color - bright and fairly clear, characteristic of kind. Attractive economical pack of solids and liquid - full without crowding, liquid over top of food in jar, 1/2 inch headspace.
Premium Schedule: A
Class:
1. Chow Chow Relish
2. Corn Relish
3. Ripe Tomato Relish
4. Sauerkraut
5. Cucumber Relish
6. Any Other Fruit Relish Not Listed (label the jar)
7. Any Other Vegetable Relish Not Listed (label the jar)

DIVISION 15 - SAUCES
Judging Criteria: Attractive economical pack of solids and liquid - full without crowding, liquid over top of food in jar, 1/2 inch headspace.
Premium Schedule: A
Class:
1. Chili Sauce
2. Taco Sauce
3. Spaghetti Sauce
4. Tomato Catsup
5. Tomato Sauce
6. Barbecue Sauce
7. Horseradish
8. Salsa
9. Any Other Not Listed (label the jar)

DIVISION 16 - DRIED VEGETABLES
Exhibit dried items in glass jars, 1/2 cup. A label should be attached that specifies what pre-treatment was done to dried fruits & vegetables. For example: soaked in sugar solution or sprinkled with Season Salt, Etc.
Premium Schedule: A
Class:
1. Asparagus
2. Green Beans
3. Beets
4. Broccoli
5. Cabbage
6. Carrots
7. Celery
8. Corn
9. Eggplant
10. Onions
11. Peas
12. Pepper, hot
13. Pepper, sweet
14. Potatoes
15. Summer Squash
16. Tomatoes
17. Vegetable Combination
18. Vegetable Soup
19. Mushrooms
20. Any Other Vegetable Not Listed (label the jar)

DIVISION 17 - DRIED FRUITS
Exhibit dried items in glass jars.
Premium Schedule: A
Class:
1. Apples
2. Apricots
3. Bananas
4. Cherries, pitted pie
5. Cherries, unpitted pie
6. Cherries, unpitted sweet
7. Cherries, pitted sweet
8. Chokecherries
9. Grapes
10. Melons
11. Nectarines
12. Nuts
13. Peaches
14. Pears
15. Plums
16. Pineapple
17. Raspberries
18. Rhubarb
19. Strawberries
20. Orange Peel
21. Bush Cherry
22. Any Other Fruit Not Listed (label the jar)

DIVISION 18 - DRIED MEATS
Exhibit dried items in glass jars.
Premium Schedule: A
Class:
1. Ground Meat
2. Beef
3. Chicken
4. Fish
5. Pork
6. Wild Game
7. Chili with Meat
8. Any Other Meat Not Listed (label the jar)

DIVISION 19 - DRIED LEATHERS
Exhibit dried items in glass jars.
Premium Schedule: A
Class:
1. Apple
2. Apricot
3. Cherry
4. Grape
5. Peach
6. Plum
7. Raspberry
8. Strawberry
9. Pear
10. Any Other Leather Not Listed (label the jar)

DIVISION 20 - DRIED HERBS
Exhibit dried items in glass jars.
Premium Schedule: A
Class:
1. Caraway
2. Celery Leaves
3. Chives
4. Oregano
5. Parsley
6. Peppermint
7. Sage
8. Spearmint
9. Summer Savory
10. Sweet Basil
11. Thyme
12. Dill
13. Any Other Herb Not Listed (label the jar)

DIVISION 21 - HOMEMADE PASTA
Exhibit dried items in glass jars.
Premium Schedule: A
Class:
1. Noodles
2. Macaroni
3. Spaghetti
4. Any Other Pasta Not Listed (label the jar)

DIVISION 22 - BEST DISPLAYS
All jars in a display must be the same size. Label all jars as to what kind. All displays must consist of three jars or glasses and three different kinds.
Premium Schedule: A
Class:
1. Vegetable Display
2. Fruit Display
3. Meat Display
4. Jelly Display
5. Conserve Display
6. Marmalade Display
7. Preserve Display
8. Butter Display
9. Jam Display
10. Pickle Display
11. Relish Display
12. Syrup Display

DIVISION 23 - JUNIOR CANNING
Premium Schedule: A

CLASS: CANNED VEGETABLES
Judging Criteria: Condition of vegetables; uniformity in size and shape; color, proportion of vegetables to liquid; clearness of liquid.
1. Bean, green, cut
2. Corn, whole kernel
3. Tomatoes, sectioned
4. Any Other Vegetable (label the jar)

CLASS: CANNED FRUIT
Judging Criteria: Condition of fruit (shape and consistency) color, proportion of fruit to syrup, syrup density and clearness.
5. Applesauces
6. Peaches
7. Pears
8. Any Other Fruit (Label the jar)

CLASS: FRUIT JUICE
9. Apple Juice
10. Chokecherry Juice
11. Tomato Juice
12. Any Other Fruit Juice (label the jar)

CLASS: CANNED MEAT
13. Emergency Meal to consist of one vegetable, one fruit, and one meat (label the jars).

CLASS: JELLY
Judging Criteria: Flavor, color, clearness, consistency (firm yet tender and quivery). Use regulation jelly glasses or small standard canning
jars.
14. Apple
15. Chokecherry
16. Grape
17. Peach
18. Any Other Jelly Not Listed (label the jar)

CLASS: PRESERVES
Preserves are fruit in which the tissues of fruit have absorbed a heavy sugar syrup until they are filled with syrup instead of water, and are whole or large pieces. Use regulation jelly glasses or sall standard canning jars.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout mixture; characteristic of liquid or juice.
19. Any Preserves (label the jar)

CLASS: CONSERVE
Conserves differ from marmalades in that several fruits may be combined and nuts may be added.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout mixture; characteristic of liquid or juice.
20. Any Conserve (label the jar)

CLASS: MARMALADE
Marmalades are usually made from fruits which have some jelly-making properties, tough sliced oranges or lemons may be added.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout
mixture; characteristic of liquid or juice.
21. Any Marmalade (label the jar)

CLASS: BUTTER
Judging Criteria: Flavor and color characteristic of fruit used and consistency.
22. Apple
23. Any Other Butter (label the jar)

CLASS: JAM
Jam is any mashed fruit preserved in sugar.

Judging Criteria: Flavor and color characteristic of fruit used. Consistency, size and shape of fruit pieces and distribution throughout
mixture; characteristic of liquid or juice.
24. Raspberry
25. Peach
26. Strawberry
27. Any Other Jam Not Listed, (label the jar).
More than 1 entry allowed.

CLASS: SYRUPS
28. Any Syrup (label the jar)

CLASS: FRUIT TOPPING
29. Any Topping (label the jar)

CLASS: PICKLES
Judging Criteria: Flavor: Uniform size, color and shape; plump, not shrunken; clear liquid.
Pickled Fruits - tender, unbroken skins
Pickled Cucumbers - uniformity crisp and firm; no artificial coloring. Attractive economical pack of solids and liquid-full without crowding, liquid over tip of food in jar, 1/2 inch headspace.
30. Cucumber, sweet (whole or chunks)
31. Cucumber, dill (onion, garlic, or plain)
32. Bread and Butter Pickles
33. Any Other Pickles not listed (label the jar)

CLASS: RELISH
Judging Criteria: Mixture of evenly chopped vegetables, uniform in size, shape, color; clear liquid; color-bright and fairly clear, characteristic
of kind. Attractive economical pack of solids and liquid-full without crowding, liquid over top of food in jar, 1/2 inch headspace.
34. Any Vegetable Relish (label the jar)

CLASS: SAUCES
Judging Criteria: Attractive economical pack of solids and liquid-full without crowding, liquid over top of food in jar, 1/2 inch headspace.
35. Taco Sauce
36. Tomato Sauce
37. Salsa
38. Any Other Not Listed (label the jar)

CLASS: DRIED VEGETABLES
Exhibits dried items in glass jars, 1/2 cup. A label should be attached
that specifies what pre-treatment was done to dried fruits & vegetables pre-soaked in sugar solution or sprinkled with Season Salt, Etc.
39. Green Beans
40. Carrots
41. Celery
42. Onions
43. Any Other Vegetable Not Listed (label the jar)

CLASS: DRIED FRUITS
Exhibit dried items in glass jars.
44. Apples
45. Bananas
46. Grapes
47. Pineapple
48. Strawberries
49. Any Other Fruit Not Listed (label the jar)

CLASS: DRIED MEATS
Exhibit dried items in glass jars.
50. Any Meat (label the jar)

CLASS: DRIED LEATHERS
Exhibit dried items in glass jars.
51. Apple
52. Peach
53. Strawberry
54. Any Other Leather Not Listed (label the jar)

CLASS: DRIED HERBS
Exhibit dried items in glass jars.
55. Chives
56. Peppermint
57. Dill
58. Any other Herb Not Listed (label the jar)

CLASS: HOMEMADE PASTA
Exhibit dried items in glass jars.
59. Any Pasta (label the jar)

CLASS: BEST DISPLAYS
All jars in a display must be the same size. Label all jars as to what kind. All displays must consist of three jars or glasses and three different kinds.
60. Vegetable Display
61. Fruit Display
62. Jelly Display
63. Jam Display
64. Pickle Display
 

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