A Tradition since 1924...
93rd Annual Charles County Fair                            September 15-18, 2016                                              La Plata, Maryland
All Rights Reserved - Charles County Fair, Inc., © 2016 - info@charlescountyfair.com - (301) 932-1234
Department L - Food Preservation
Superintendents Mrs. Robin Boswell, Mrs. Millie Havrilla Entries will be received on Wednesday, September 14, 2016 from 1:00 to 8:00 p.m. One Best of Show (Ribbon Only) will be awarded for Section 1-4, Sections 5-8, and Section 9. Entries received and displayed in the Drury Building in the Greens area.
SECTION 1 - CANNED MEATS & FISH 1st $5.00; 2nd $4.00; 3rd $3.00 1 Chicken 2 Stew Beef 3 Sausage Links 4 Sausage Cakes 5 Spareribs 6 Tenderloin 7 Squirrel 8 Fish 9 Venison CANNED MEAT - SCORE CARD CONDITION: Not too much fat for type of meat (no more than 1/4 content). Fat at top of container; free from discoloration or foreign matter. Texture good for type of meat. If browned, not crusty and hard. COLOR: Natural for cooked meat; may have pink or red cast, no bloody looking; clear color. PACK: Full to within ½ inch. Pieces uniform in size. LIQUID: Varies with method of processing. Usually half way up. Should be clear, free from sediment. May or may not be jelly- like. SECTION 2 - CANNED VEGETABLES 1st $5.00; 2nd $4.00; 3rd $3.00 1. Beans, green 14. Squash, green 2. Beans, wax, yellow 15. Squash, white 3. Beans, lima 16. Squash, yellow 4. Beets, sliced 17. Tomatoes, pulp 5. Beets, whole 18. Tomatoes, whole 6. Carrots 19. Tomatoes, yellow 7. Corn, cream style 20. Tomatoes & corn 8 Corn, cut 21. Tomato juice 9. Greens 22. Tomatoes stewed 10. Peas 23. Cabbage 11. Pumpkin 24. Sweet potatoes 12. Soup mixture w/meat 25. Any other-judged by variety 13. Soup mixture, no meat     SECTION 3 - CANNED FRUITS 1st $5.00; 2nd $4.00; 3rd $3.00 1. Apples 9. Grape Juice 2. Applesauce 10. Grape Juice w/grapes 3. Berries & Raspberries 11. Any other juices 4. Cherries 12. Citrus and Spices Vinegar 5. Peaches 13. Vinegar, with oil and spices 6. Pears 14. Vinegar, with Honey and Spices 7. Plums 15. Wine Vinegar 8. Apple juice 16. Any Other Variety SECTION 4 – COLLECTIONS 1st 2nd 3rd 1. Meats, 3 varieties, quarts $6.00 $5.00 $4.00 2. Vegetables, 3 varieties, quarts $6.00 $5.00 $4.00 4. Fruits, 3 varieties, quarts $6.00 $5.00 $4.00 5. 5 jar emergency meal w/menu $7.00 $6.00 $5.00   CANNED FRUITS AND VEGETABLES - SCORE CARD PRODUCT: Condition- fresh tender, sound, firm. Color as natural as possible. Pack-full, but not crowded. LIQUID: Consistency- syrup for fruits; water for vegetables. CLEARNESS- clear and natural color for product. AMOUNT- product well covered. CONTAINER: Perfect seal- no leaks. Appropriate size, clean neat and attractive. SECTION 5 – JAMS 1st $4.00; 2nd $3.00; 3rd $2.00 1. Blackberry 5. Peach 9. Syrup-Elderberry 2. Blueberry 6. Plum 10. Syrup-Blackberry 3. Cherry 7. Raspberry 11. Any other-judged by variety 4. Grape 8. Strawberry 12. Jam, Fig JAMS - SCORE CARD Jams are usually made of one fruit, crushed or jammed together into a mass of an even, soft consistency thick enough to spread or be divided into portions. Juices are not separated from fruits and are of a jelly-like consistency. SECTION 6 – JELLIES 1st $4.00; 2nd $3.00; 3rd $2.00 1. Apple 8. Peach 2. Blackberry 9. Pepper, hot 3. Cherry 10. Plum 4. Crabapple 11. Raspberry 5. Elderberry 12. Strawberry 6. Grape 13. Mixed Fruit 7. Mint 14. Any Other-judged by variety JELLIES - SCORE CARD A good jelly made of fruit juice is clear, sparkling, free from crystals or sediment, has tender texture and natural color and flavor of fresh fruit. When turned from glass, its firm enough to hold its shape, but quivers, and is tender enough to cut or break easily, leaving a clean, clear, sharp cleavage. Standard jelly glasses with lids may be used, and all sealed with paraffin. Standard pint or half pint jars may be used and sealed without paraffin. SECTION 7 – MARMALADES 1st $4.00; 2nd $3.00; 3rd $2.00 1. Peach 2. Pear 3. Strawberry 4. Rhubarb 5. Any other 6. Vegetable Marmalades MARMALADES - SCORE CARD Marmalades are made of whole small fruit or small pieces of fruit cooked in a syrup until clear and transparent. The shape of the fruit is retained and should be evenly distributed throughout the juice, which is a jelly like consistency, though not firm enough to its shape when onto a plate.  In general, marmalades are made of pulpy fruits, usually one, but more than one fruit may be used. The fruit should contain a moderate amount of both pectin and acid to obtain the characteristic jelly-like consistency.   SECTION 8 - BUTTER, CONSERVES, PRESERVES 1st $4.00; 2nd $3.00; 3rd $2.00 FRUIT BUTTERS 1. Apple 2. Grape 3. Peach 4. Pear 5. Pumpkin FRUIT BUTTERS - SCORE CARD Fruit butters are smooth, even, fine grained mixtures of medium soft consistency, without seeds or small pieces of fruit and with no evidence of juice as a separate liquid. Butters are less sweet than jams, preserves, marmalades, or conserves-usually about 1/2 or 2/3 lb. sugar to 1 lb. of fruit. CONSERVES 6. Chutney 9. Strawberry 12. Any other 7. Grape 10. Mincemeat   8. Peach 11. Cantaloupe   CONSERVES - SCORE CARD  Conserves are a jam-like product made of two or more fruits. They often contain nuts or raisins. They are made of very whole or pieces of fruit cooked or jammed into a mixture of an even, soft consistency, the liquid jelly-like in character. Name and flavor of the conserve is that of the dominant fruit. All jams, butters, marmalades, preserves and conserves sealed with paraffin, or in standard pint or half pint jars without paraffin. PRESERVES 13. Blackberry 18. Plum 23. Tomato, yellow 14. Cherry 19. Raspberry 24. Watermelon 15. Citron 20. Strawberry 25. Marmalades 16. Peach 21. Tomato, green 26. Apple 17. Pear 22. Tomato, red 27. Any other PRESERVES - SCORE CARD  Preserves are made usually of one fruit, but more than one may be used. The fruit, whole or in large pieces, is cooked in a syrup until clear and transparent, tender, firm, crisp and plumped. The shape of the fruit is retained. Juice is of a thick syrupy consistency completely surrounding the fruit. In general, 3/4 lb. of sugar to 1 lb. of fruit is used.   SECTION 9 - PICKLES & RELISHES  1st $4.00; 2nd $3.00; 3rd $2.00 PICKLES 1. Beet 10. Okra 19. Any other 2. Bread & butter 11. Onion 3. Cabbage 12. Pepper, hot or plain 4. Cucumber, sour 13. Sauerkraut 5. Cucumber, sweet 14. Squash 6. Dill 15. Sweet mixed 7. Dilly beans 16. Watermelon 8. Green Tomato 17. Harvard Beets 9. Mustard 18. Pickled Eggs   RELISHES  25. Beet 30. Pepper 26. Chow Chow 31. Piccalilli 27. Corn 32. Tomato 28. Cucumber 33. Sweet relish 29. Dixie 34. Any other PICKLES & RELISHES - SCORE CARD COLOR: Characteristic of fruit, not dark from spice. LIQUID: Clear and free from scum. PACK: Uniform size pieces, good proportion of solid to liquid in standard sealed jars. TEXTURE: Free of shriveling for vegetable pickle. Jars may be opened by judges.   SECTION 10 - SAUCES & SPICED FRUITS 1st $4.00; 2nd $3.00; 3rd $2.00 SAUCES 1. Catsup 4. Tomato 7.  Any Other 2. Chili Sauce 5. Salsa 3. Spaghetti, no meat 6. Fig SPICED FRUITS 10. Apples 12. Peaches 11. Crabapples 13. Pears SECTION 11 - DRIED FRUITS & VEGETABLES 1st $4.00; 2nd $3.00; 3rd $2.00 1. Onions 4. Apples 7. Any other fruit 10. Dried Meat 2. Peppers, bell 5. Peaches 8. Dried Meat 11. Any Other 3. Any other vegetable 6. Pears 9. Dried Tomatoes 12. Syrup  About 1 cupful is to be exhibited in clear glass half pint or pint canning jars with lids & rings, no vacuum sealed. Entry must have good color and be free of moisture. JUNIOR FOOD PRESERVATION 16 Years and Under   Juniors may not enter in same classes in open and junior sections. Jars will be judged on basis of quality of canned vegetables and fruit.  All canned goods must have been processed since last year's fair. Fruits canned in syrup and vegetables in water.  All canned and preserved goods must be exhibited in clear glass standard quart or pint jars with LIDS & RINGS in good condition, no mayonnaise jars. No rusty lids. Products in tinted glass jars will not be judged. All jars must be clean and free of labels. Jars may be opened by judges. SECTION 12 - CANNED VEGETABLES 1st $5.00; 2nd $4.00; 3rd $3.00 1. Beans, green 7. Peas 2. Beans, wax, yellow 8. Tomatoes, pulp 3. Beans, lima 9. Tomatoes, whole 4. Beets, sliced 10. Tomatoes, Stewed 5. Beets, whole 11. Tomato juice 6. Corn, cut 12. Any other-judged by variety   SECTION 13 - CANNED FRUITS 1st $5.00; 2nd $4.00; 3rd $3.00 1. Apples 9. Grape Juice 2. Applesauce 10. Grape Juice w/grapes 3. Berries & Raspberries 11. Any other juices 4. Cherries 12. Citrus and Spices Vinegar 5. Peaches 13. Vinegar, with oil and spices 6. Pears 14. Vinegar, with Honey and Spices 7. Plums 15. Wine Vinegar 8. Apple juice 16. Any Other Variety SECTION 14 – JAMS 1st $4.00; 2nd $3.00; 3rd $2.00 1. Blackberry 5. Peach 2. Blueberry 6. Plum 3. Cherry 7. Strawberry 4. Grape SECTION 15 – JELLIES 1st $4.00; 2nd $3.00; 3rd $2.00 1. Apple 5. Peach 2. Blackberry 6. Plum 3. Cherry 7. Mint 4. Grape 8. Strawberry SECTION 16 -  PRESERVES 1st $4.00; 2nd $3.00; 3rd $2.00 PRESERVES 1. Blackberry 4. Pear 2. Cherry 5. Plum 3. Peach 6. Strawberry SECTION 17 - PICKLES & RELISHES 1st $4.00; 2nd $3.00; 3rd $2.00 PICKLES 1. Beets 2. Bread & butter 3. Dill 4. Dilly bean 5. Pepper, hot or plains 6. Harvard Beets 7. Sweet, mixed RELISHES  8. Chow Chow 11. Pepper 9. Corn 12. Tomato 10. Cucumber 13. Sweet relish   SECTION 18 - SAUCES & SPICED FRUITS 1st $4.00; 2nd $3.00; 3rd $2.00 SAUCES 1. Catsup 4. Tomato 2. Chili Sauce 5. Salsa 3. Spaghetti, no meat HOME BREW Superindent: Sue Belmore NO PERSONAL NAMES ALLOWED ON BOTTLES. Both containers must be labeled with beer type, year, along with Department, Section, and Class along with Exhibitor Number.  No names or advertisements on label.  One entry per category. Special Rules 1. Entries must be produced by exhibitor.  Exhibitors must be 21 years or older. 2. Exhibitors must not be involved in any commercial beer making or use facilities of commercial brewery. 3. All beer must be in 10-12 once brown/green bottles - no swing tops. 4. Submit two (2) bottles per entry and each bottle must be labeled with Department, Section, and Class along with Exhibitor Number.  The entry form must be filled out completely (section and class filled in). 5. ALL AHA AND BCJP RULES AND REGULATIONS APPLY. 6. Entrants are responsible for properly categorizing their entries. 7. One entry per category. Amateur Beer Judging is based on the AHA (American Homebrewers Association) System: Properties Maximum points Aroma 12 Appearance 3 Flavor           20 Mouthfeel 5 Overall Impression 10 Total Maximum Points 50 Awards: Classes - 1st Place $5.00, 2nd Place $4.00, 3rd Place $3.00, 4th Place $2.00 Best in Show – Section 13, 14, and 15 - Rosette and Etched Mug Best Label – Rosette SECTION 25 - ALES 1. Barley Wine 2. French Style 3. Belgian Style Lambic 4. Mild and Brown Ales 5. English Style Pale Ales 6. American Style Ales 7. English Style Bitters 8. Scottish Style Ales 9. Porters 10. English & Scotch Style Strong Ales 11. Stout 12. German Style Ales 13. Canadian Ales 14. Belgian Style Ales 15. Olde Ales 16. Pale Ales 17. Amber Ale 18. Other SECTION 26 - LAGERS 1. Bocks 2. German Style Dark Lagers 3. German Style Light Beer 4. Classic Pilsner 5. American Lagers 6. Vienna/Marzen/Octoberfest 7. German Style Pilsner 8. Other SECTION 27. HYBRID/MIXED STYLES 1. German Style Ales 2. German Style Wheat Beer 3. Smoked Beer 4. Fruit 5. Spice Beer 6. Experimental Beer 7. California Common Beer 8. Vegetable Beer 9. Specialty Beer 10. Herb Beer 11. Other SECTION 28 - HOME BREW LABELS 1. Home Brew Labels – Personalized labels can be submitted for judging.  They should be affixed to an empty, unsealed beer bottle.  They may be hand drawn, computer generated, or otherwise original art.  The labels will be judged on their originality and appropriateness to the beer type.  Labels can include the source of the beer, because it will be judged as part of the design. HOMEMADE WINE Wines will be judged on color, clarity (free from sediment), bouquet and taste.  Cork or screw caps may be used.  Two bottles of each entry required - one for judging and one for exhibit.  The bottle for display should be in quart or 1/5 wine bottle.  The bottle for judging may be in a smaller bottle.  Only the wine bottle for display will be returned.reads just like last years  Both containers must be labeled with wine type, type of grapes used, and vintage year, along with Department, Section, and class and Exhibitor Number.  No names or advertisements on label.  One entry per category. ***WINE MADE FROM KITS AND CONCENTRATES SHOULD BE ENTERED IN SECTION 23.*** Special Rules 1. Entries must be produced by exhibitor.  Exhibitors must be 21 years or older. 2. Exhibitors must not be involved in any commercial winemaking or use facilities of commercial wineries. 3. No artificial coloring or flavoring agents are allowed in entries. 4. Wine must be entered in quart or 1/5 wine bottle. Cork or screw caps may be used. Two bottles of each entry required - one for judging and one for exhibit. Only one bottle will be returned. 5. Containers must be labeled with wine type, type of grapes used and vintage year, along with Department, Section, and Class along with Exhibitor Number. 6. Composite, plastic, or natural corks only!  Screw tops are also acceptable.  No names on corks.  7. Allowed additives for all classes: sulphating, yeast, yeast nutrients or energizers, citric acid or acid blend, and tannin. 8. Please note: Initial specific gravity (pre-fermentation level) should be noted on label. Amateur Wines Judging is based on the University of California Davis Wine System: Properties Maximum points Appearance 3 Aroma and Bouquet 6 Taste 6 Aftertaste 3 Overall Quality 2 Total Maximum Points 20 Awards: Classes - 1st Place $5.00, 2nd Place $4.00, 3rd Place $3.00, 4th Place $2.00 Best in Show – Fresh Grapes or Fruit  - Section 17, 18, 19, 20, 21 & 22  - Rosette   and Etched Wine  Glass Concentrate – Sections 23 - Rosette and Etched Wine Glass Best Label – Section 24 – Rosette SECTION 30 - FRESH GRAPES (DRY) 1. Red Vinifera Grapes 2. White Vinifera Grapes 3. Red Native American & Red French Hybrid Grapes 4. White Native American & White French Hybrid Grapes 5. Rose (from grapes) 6. Concord Grapes 7. Other SECTION 31 - FRESH GRAPES (SWEET) 1. Red Vinifera Grapes 2. White Vinifera Grapes 3. Red Native American & Red French Hybrid Grapes 4. White Native American & White French Hybrid Grapes 5. Rose (from grapes) 6. Concord Grapes 7. Other SECTION 32 - LOCAL FRESH BERRY (DRY) 1. Blackberry 2. Elderberry 3. Strawberry 4. Blends 5. Other SECTION 33 - LOCAL FRESH BERRY (SWEET) 1. Blackberry 2. Elderberry 3. Strawberry 4. Blends 5. Other SECTION 34 - LOCAL FRESH FRUIT (DRY) 1. Apple 2. Cherry 3. Peach 4. Pear 5. Blends 6. Other SECTION 35 - LOCAL FRESH FRUIT (SWEET) 1. Apple 2. Peach 3. Pear 4. Cherry 5. Blends 6. Other SECTION 36 - CONCENTRATE 1. Red Vinifera Grapes 2. White Vinifera Grapes 3. Red Grapes (other) 4. White Grapes (other) 5. Concord Grape 6. Rose 7. Berry (Dry) - Blackberry 8. Berry (Dry) - Elderberry 9. Berry (Dry) - Strawberry 10. Berry (Dry) - Miscellaneous 11. Berry (Sweet) - Blackberry 12. Berry (Sweet) - Elderberry 13. Berry (Sweet) - Strawberry 14. Berry (Sweet) - Miscellaneous 15. Fruit (Dry) - Apple 16. Fruit (Dry) - Cherry 17. Fruit (Dry) - Peach 18. Fruit (Dry) - Pear 19. Fruit (Dry) - Other 20. Fruit (Sweet) - Apple 21. Fruit (Sweet) - Cherry 22. Fruit (Sweet) - Peach 23. Fruit (Sweet) - Pear 24. Fruit (Sweet) - Other 25. Dandelion - Dry 26. Dandelion - Sweet 27. Mead - Dry 28. Mead - Sweet 29. Vegetable - Dry 30. Vegetable - Sweet 31. Sparkling Wines 32. Dessert Wines Section 37 - Wine Labels. 1. Wine Labels – Personalized labels can be submitted for judging.  They should be affixed to an empty, uncorked wine bottle.  They may be hand drawn, computer generated, or otherwise original art.  The labels will be judged on their originality and appropriateness to the wine type.  Labels can include the source of the wine, because it will be part of the design.
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