Nerdy Nuts Building - NEW LOCATION!
Superintendents: Teresa Affeldt, Mae Maude
AGE GROUPS (please indicate group on entry tag, and actual age if very young or much older)
- Youth (8 years & younger)
- Junior (9-12 years)
- Teens (13-17 years)
- Adult (18-62 years)
- Senior (63 years & older)
- People with Disabilities (all ages)
SPECIAL AWARDS
- Prizes will be awarded to the top point winner in each food preservation class.
RULES & GUIDELINES
- All Entries must have the following information on an entry tag or entries will be disqualified:
- Recipe listing all ingredients with specific amounts
- Boiling water bath or pressure canner (indicate method used)
- Dial gauge or weighted gauge (indicate method used)
- Altitude
- Pounds pressure
- Processing time
- Jellies, jams and preserves must be in ½ pint or pint jars
- Pickles, vegetables and fruit must be in pint or quart size only
-
Exhibit jars must be standard brand and size only, made of clear glass and sealed with 2-piece lid. Jars should have rings left on. Paraffin (wax) seals will not be accepted.
- Use current USDA processing times and methods (if no standard exists item will be disqualified)
- All exhibits must have an exhibit entry form with entry. Tags available at the CSF Office.
- Absolutely NO salsa.
- Only jellies, jams and preserves will be opened for judging.
- Dried foods must be displayed in a glass jar.
Class 1: Vegetable and Meats (pint or quart jars only)
Lot:
880. Beans (wax)
881. Beans (green)
882. Beets
883. Carrots (whole)
884. Carrots (sliced)
885. Corn (cream style)
886. Corn (whole kernel)
887. Peas
888. Tomatoes
889. Tomato products (other than named)
890. Asparagus
891. Cauliflower
892. Vegetable (other than named)
893. Potatoes
894. Pork
895. Poultry
896. Fish
897. Wild meat (game)
898. Beef
899. Mincemeat
Class 2: Fruit (pint or quart jars only)
Lot:
905. Apples
906. Applesauce (sieved)
907. Applesauce (sliced)
908. Apricots
909. Cherries
910. Peaches
911. Pears
912. Plums
913. Raspberries
914. Rhubarb
915. Fruit juice
916. Other than named
Class 3: Preserves. A preserve is fruit, whole or in sections, in a thick syrup of jelly-like consistency, to be exhibited in standard half pint or pint jars. Jars will be open when judged.
Lot:
920. Cherry
921. Peach
922. Plum
923. Strawberry
924. Watermelon
925. Raspberry
926. Grape
927. Other than named
Class 4: Jams (opened when judged., standard 1/2 pint or pint jars only)
Lot:
930. Fruit Butters
931. Peach
932. Plum
933. Raspberry
934. Cherry
935. Strawberry
936. Wild fruit
937. Other than named
Class 5: Jellies (opened when judged, standard 1/2 pint or pint jars only)
Lot:
940. Chokecherry
941. Currant
942. Grape
943. Plum
944. Raspberry
945. Cherry
946. Rhubarb
947. Wild fruit
948. Apple
949. Other than named
Class 6: Pickles (not opened for judging, standard pint or quart jars only)
Lot:
950. Beets
951. Bread and butter
952. Crab apple
953. Dill
954. Watermelon
955. Whole sweet
956. Chunk sweet
957. Apple rings
958. Pickled beans
959. Green tomato pickles
960. Pickled peppers
961. Mixture of vegetables (pickled)
962. Other than named
Class 7: Relish
Lot:
965. Chutney
966. Tomato
967. Cucumber
968. Beet
969. Corn
970. Other than named
Class 8: Dried Foods (display in glass jars)
Lot:
975. Apples
976. Bananas
977. Apricots
978. Peaches
979. Pineapple
980. Fruit leather
981. Other than named (fruit)
982. Beans
983. Carrots
984. Corn
985. Peas
986. Other than named (vegetables)
987. Mushrooms
988. Tomatoes
989. Cucumbers
990. Peppers (name variety)
991. Other
Class 9: Natural Dried Items
Lot:
995. Beans
996. Herbs
Class 10: Honey-specify floral source
Lot:
998. Raw
999. Processed
1000. Honey Comb
1001. Other than named