SCHEDULE OF EVENTS OPEN CLASS 4-H/FFA ENTRY FORMS
 

FOOD PRESERVATION & WINE ~ DEPT. H

Entries accepted at South Exhibit Hall on Wednesday, July 30th, 9:00 AM-6:00 PM and Thursday, July 31st from 8 AM to noon. Judging begins at 1:00 PM, Thursday, July 31st. All exhibits will remain on display until Saturday, August 9, 2008, 4:00 PM. NO EXCEPTIONS.

RIBBONS

First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per Department Section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION AND RESERVE GRAND CHAMPION ribbon may be awarded in this Department if entries deserve such merit. Classes may be combined or created at the discretion of the Superintendent or Judge.

GENERAL RULES

1. Products exhibited must have been prepared since the 2007 Garfield County Fair by persons entering them.
2. All preserved foods must be processed according to the latest USDA recommendations - refer to the CURRENT recipes, instructions, and guidelines provided by Colorado State University Cooperative Extension and Alltrista Corporation.
3. Any food exhibits may be tested to the satisfaction of the judge. Wine, jellies, butters, jams & preserves, pickles & spice products, and dried products will be opened and tasted.
4. No food item which would not be safe to eat at time of judging or which needs refrigeration will be accepted.
5. Standard canning jars must be used. Canned products must be displayed in canning mason jars, jellies in mason jelly jars, or canning mason jars. Frozen jams must be in see-through freezer containers.
6. Rings should be loosened.
7. No jelly glasses or paraffin on jellies will be allowed.
8. Dried products accepted in decorative jars.
9. All preserved foods must be labeled with the name of the product, date processed, method of processing, processing time, pounds per pressure, and elevation level (refer to sample label).
10. All starred items (*) - vegetables and meats - must be pressure canned.
11. Only one entry per class per exhibitor. “Other” classes can have 2 entries per exhibitor.
12. If more than three of a kind not previously listed are entered, a new class can be formed at the discretion of the superintendent.
13. Best of Fair exhibits will be displayed in Miller’s Dry Goods’ window, Rifle, after the fair.

SAMPLE ENTRIES

FOOD PRESERVATION

Peaches - Hot Packed
Boiling Water Bath
Canned 35 Minutes at 5,000 feet
September 2008

Green Beans
Hot Pack, 1/2 tsp. Salt
Pressure Canned at 12 1/2 pounds
30 Minutes at 5,000 feet
July 2008

DRIED PRODUCTS

Apricots
Dehydrator Dried, 8 hours
July 2008

FOODS

CANNED FRUITS

JUDGING CRITERIA
Quality - distinct, uniform pieces. Liquid - clear, properly filled. Color - natural, not faded or unnaturally bright. Pack - fall, attractive, practical, proper head space. Container - clean, suitable, neat label.

CLASS DESCRIPTION
101 Jar Red Raspberries
102 Jar Black Raspberries
103 Jar Black Cherries
104 Jar Sour Cherries
105 Jar Peaches
106 Jar Pears
107 Jar Apricots
108 Jar Plums

CANNED MEATS
All canned meats must be pressure canned.

JUDGING CRITERIA
Quality - distinct, uniform pieces. Color - natural, not faded or unnaturally bright. Liquid-
clear, properly filled. Pack - full, attractive,
practical. Container - clean, suitable, neat label.

CLASS DESCRIPTION
301 Jar any variety Meat*
302 Jar any variety Fish*

CANNED VEGETABLES
Starred items must be pressure canned. Classes not starred must be waterbath processed. All entries must be labeled with processing method, time, pounds per pressure, etc.

JUDGING CRITERIA

Quality - distinct, uniform pieces. Liquid - clear, properly filled. Color - natural, not faded or unnaturally bright. Pack - full, attractive, practical, proper head space. Container - clean, suitable, neat label

CLASS DESCRIPTION

201 Jar Tomatoes
201 A Jar Fancy Pack Tomatoes
202 Jar Peas*
203 Jar Corn*
204 Jar Wax String Beans*
205 Jar Green String Beans*
206 Jar Beets*
207 Jar Carrots*
208 Jar Soup Mixtures*
209 Fancy Pack Vegetables*
210 Jar any other Vegetables*

WINE

Professional Winemaker entries will be judged separately from Hobby Winemaker entries.

JUDGING CRITERIA

1. Bottles must be labeled with: (a) beginning date (b) racking dates (c) bottling date.
2. Wine will be judged for clarity, bouquet, and taste.
3. Wines will be divided according to Fruit flavor. Each subclass (a, b, c) will be further divided according to fruit flavor.
4. Classes will be added upon discretion of foods superintendent.
5. Wine must be aged at least 1 year.
6. NO soda bottles accepted unless they have screw tops.
7. Label exhibit giving date, flavor, herbs, etc. and method used.

CLASS DESCRIPTION

401 Grape Wine
402 Rhubarb Wine
403 Dandelion Wine
404 Strawberry Wine
405 Peach Wine
406 Apricot Wine
407 Other Wine
408 Sherry
409 Vinegar, any variety
410 Beer, fresh
411 Cordials, any variety
411 A Cordials, natural flavor
411B Cordials, artificial flavor

JELLIES

Must be waterbath processed. No jelly glasses or paraffin on jellies.

JUDGING CRITERIA:

Texture - tender, firm enough to hold angle when cut, smooth Appearance - color, clarity, container
Flavor - natural, pleasing sweetness

CLASS DESCRIPTION

501 Apple Jelly
502 Crabapple Jelly
503 Chokecherry Jelly
504 Currant Jelly
505 Grape Jelly
506 Red Raspberry Jelly
507 Black Raspberry Jelly
508 Cherry Jelly
509 Strawberry Jelly
510 Peach Jelly
511 Plum Jelly
512 Dewberry Jelly
513 Any other Jelly

BUTTER, JAMS & PRESERVES

DEFINITIONS

Jams: Fruit cooked with water and sugar with no regard to preserving the shape of the fruit. Frozen jams must be in see-through containers.

Preserves: Fruit may be whole or cut in uniform pieces with a clear syrup. Original shape of sections should preserved. Product should be tender and saturated with syrup.

Butters: Made from fruits containing a larger portion of the fleshy materials. Seeds and skins are discarded. The mixture is smoother than the jam mixture.

Conserves: Thin slices or small pieces of fruit suspended in jelly-like syrup. Usually containing more than one fruit with the addition of nuts and raisins, etc.
Marmalades: Soft fruit jellies containing small pieces of fruit or peel evenly suspended in the transparent jelly.

No Jelly Glasses or Paraffin seal on Butter, Jam or Preserves. Use two-piece canning lid and be waterbath processed, except frozen jams.

CLASS DESCRIPTION

601 Apple Butter
602 Butter, any other variety
603 Apricot Jam
604 Peach Jam
605 Red Raspberry Jam
606 Black Raspberry Jam
607 Strawberry Jam
608 Apricot-Pineapple Jam
609 Strawberry-Rhubarb Jam
610 Jams, any other variety
611 Apricot Freezer Jam
612 Peach Freezer Jam
613 Red Raspberry Freezer Jam
614 Strawberry Freezer Jam
615 Freezer Jam, any other variety
620 Strawberry Preserves
621 Cherry Preserves
622 Preserves, any other variety
623 Conserves, any variety
624 Marmalade, any variety
625 Syrup, any variety

PICKLES & SPICE PRODUCTS

Must be waterbath processed

JUDGING CRITERIA:

Flavor - natural, not too much spice or acid. Pack - neatness, well covered with liquid.
Fruit & Vegetable Quality - condition of product chosen, condition of finished product.

CLASS DESCRIPTION

701 Jar Sour Cucumber Pickles
702 Jar Sweet Cucumber Pickles
703 Jar Dill Pickles
704 Catsup (must be in pint or 1/2 pt jars)
705 Jar Bread and Butter Pickles
706 Sauerkraut
707 Chutney
708 Chili Sauce, mild
709 Chili Sauce, hot
710 Chili Sauce, sweet
711 Green Chili Sauce
712 Salsa, mild
713 Salsa, hot
714 Pickled Peppers
715 Hot Dill Pickles
716 Cinnamon Pickles
717 Jar Relish
718 Jar Beet Pickles
719 Jar Zucchini Pickles
720 Jar Watermelon Pickles
721 Jar Pickled Fruit
722 Jar Pickled Vegetables
723 Jar Pickles, any other variety
724 Jar Sauces, any other variety

DRIED PRODUCTS

Exhibit in jars with lids. Decorative jars accepted.

CLASS DESCRIPTION

801 Dried Apricots
802 Dried Apples
803 Dried Pears
804 Dried Cherries
805 Dried Peaches
806 Dried Bananas
807 Any other Dried Fruit
809 Dried Peppers
810 Dried Mushrooms
811 Dried Zucchini
812 Dried Carrots
813 Any other Dried Vegetable
814 Fruit Leather, any variety
815 Dried Jerky
816 Dried Herb
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