DEPARTMENT L — FOOD PRESERVATION

Total Premium Offered Superintendents Mrs. Robin Boswell, 934-9382
$1,200.00 Mrs. Barbara Hays
Entries will be received on Wednesday from 1-8 p.m.
“Best In Show Ribbon will be awarded for Sections 1 – 4, Sections 5 – 8, and Section 9 – 11”
Jars will be judged on basis of quality of canned meat, vegetables and fruit. Menu will be checked for contrast in texture and color. Equal consideration will be given for
quality of canned goods and the menu given. 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. LIDS & RINGS are to be in good condition, no mayonnaise jars. No rusty lids.
Products in green tinted glass jars will not be judged. All jars must be clean and free of labels. No decorative jars.
Very fancy packs are discouraged as being impractical because of time needed to make such packs and greater chance of spoilage. Jars may be opened by judges.

SECTION 1— CANNED MEATS & FISH 1st $5.00; 2nd $4.00; 3rd $3.00

1. Chicken 4. Sausage Cakes 7. Squirrel 10. Any other meat
2. Stew Beef 5. Spareribs 8. Fish
3. Sausage Links 6. Tenderloin 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, not bloody looking; clear color.
   PACK: Full to within 1/2 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, with 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, with grapes
3. Berries, any type 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 others variety

SECTION 4 — COLLECTIONS

1. Meats, 3 varieties, quarts $6.00 $5.00 $4.00
2. Vegetables, 3 varieties, quarts 6.00 5.00 4.00
3. Fruits, 3 varieties, quarts 6.00 5.00 4.00
4. 5 jar emergency meal, with 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. Fig
4. Grape 8. Strawberry 12. Any other — judged by variety
   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. Jars may be opened by judges. Standard jelly glasses with kids may be used. Standard pint or half pint jars may
   be used.

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,
   it is 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. 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 3. Strawberry 5. Vegetable Marmalades
2. Pear 4. Rhubarb 6. Any other
   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 of a jelly like consistency, though not firm enough to hold its shape when turned 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 — BUTTERS, CONSERVES, PRESERVES 1st $4.00; 2nd $3.00; 3rd $2.00

1. Apple 3. Peach 5. Pumpkin
2. Grape 4. Pear 6. Any Other
   CONSERVES
3. Chutney 9. Strawberry 12. Any other
4. Grape 10. Mincemeat
5. Peach 11. Cantaloupe
   PRESERVES
6. Blackberry 18. Plum 23. Tomato, yellow
7. Cherry 19. Raspberry 24. Watermelon
8. Citron 20. Strawberry 25. Apple
9. Peach 21. Tomato, red 26. Any other
10. Pear 22. Tomato, green
    
    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 Ib. sugar to 1 Ib. of fruit.
    
    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.
    
    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, or in standard pint or half pint jars without paraffin.

SECTION 9 — PICKLES & RELISHES 1st $4.00, 2nd $3.00- 3rd $2.00

PICKLES

1. Beet 8. Green Tomato 15. Sweet Mixed
2. Bread & Butter 9. Mustard 16. Watermelon
3. Cabbage 10. Okra 17. Harvard Beets
4. Cucumber, sour 11. Onion 18. Pickled Eggs
5. Cucumber, sweet 12. Pepper, hot or plain 19. Any Other
6. Dill 13. Sauerkraut
7. Dilly Beans 14. Squash
   RELISHES
8. Beet 30. Pepper
9. Chow Chow 31. Picalilli
10. Corn 32. Tomato
11. Cucumber 33. Sweet Relish
12. 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; 2nd $3; 3rd $2
SAUCES

1. Catsup 5. Salsa
2. Chili Sauce 6. Fig
3. Spaghetti, no meat 7. Any other
4. Tomato
   SPICED FRUITS
5. Apples 13. Pears
6. Crabapples 14. Any Other
7. Peaches

SECTION 11 — DRIED FRUITS, VEGETABLES & MEAT
1st $4; 2nd $3; 3rd $2

1. Onions 6. Pears
2. Peppers, bell 7. Any other fruit
3. Any other vegetable 8. Meat
4. Apples 9. Tomatoes
5. Peaches 10. Any other
   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.

FOOD PRESERVATION

16 Years and Under
Juniors may not enter in same classes in open class and junior section. Jars will be judges in 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.
“Best in Show Ribbon will be awarded.”

SECTION 12 — CANNED
VEGETABLES
1st $5; 2nd $4; 3rd $3; 4th $1

1. Beans, Green
2. Beans, Wax, Yellow
3. Beans, Lima
4. Beets, Slices
5. Beets, Whole
6. Corn, Cut
7. Peas
8. Tomatoes, pulp
9. Tomatoes, whole
10. Tomatoes, stewed
11. Tomato Juice
12. Any other –judged by variety

SECTION 13 — CANNED FRUITS
1st $5; 2nd $4; 3rd $3; 4th $1

1. Apples
2. Applesauce
3. Blackberries
4. Cherries
5. Peaches
6. Pears
7. Plums
8. Apple Juice
9. Grape Juice
10. Any other

SECTION 14 — JAMS
1st $4; 2nd $3; 3rd $2; 4th $1

1. Blackberry
2. Blueberry
3. Cherry
4. Grape
5. Peach
6. Plum
7. Strawberry
8. Any other

SECTION — 15 JELLIES
1st $4; 2nd $3; 3rd $2; 4th $1

1. Apple
2. Blackberry
3. Cherry
4. Grape
5. Peach
6. Plum
7. Strawberry
8. Mint
9. Any other

SECTION 16 — PRESERVES
1st $4; 2nd $3; 3rd $2; 4th $1

1. Blackberry
2. Cherry
3. Peach
4. Pear
5. Plum
6. Strawberry
7. Any other

SECTION 17 —PICKLES AND RELISHES
1st $4; 2nd $3; 3rd $2; 4th $1

PICKLES

1. Beets
2. Bread & Butter
3. Dill
4. Dilly Beans
5. Pepper, hot or plain
6. Harvard Beets
7. Sweet, mixed
8. Any other
   
   RELISHES
9. Chow Chow
10. Corn
11. Cucumber
12. Pepper
13. Tomato
14. Sweet Relish
15. Any other

SECTION 18 — SAUCES
1st $4; 2nd $3; 3rd $2; 4th $1

1. Catsup
2. Chili Sauce
3. Spaghetti, no meat
4. Tomato
5. Salsa
6. Any other

HOME BREW BEER

Superintendent: Sue Belmore, 301-932-5372
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 ounce 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; 2nd place, $4; 3rd place, $3; 4th place, $2
   Best In Show: Section 25, 26 and 27 — Rosette and Etched Mug;
   Best Label: Rosette

SECTION 25 — ALES

1. Barley Wine 10. English & Scotch Style Strong Ales
2. French Style 11. Stout
3. Belgian Style Lambic 12. German Style Ales
4. Mild and Brown Ales 13. Canadian Ales
5. English Style Pale Ales 14. Belgian Style Ales
6. American Style Ales 15. Olde Ales
7. English Style Bitters 16. Pale Ales
8. Scottish Style Ales 17. Amber Ale
9. Porters 18. Other

SECTION 26 — LAGERS

1. Bocks 5. American Lagers
2. German Style Dark Lagers 6. Vienna/Marzen/Oktoberfest
3. German Style Light Beer 7. German Style Pilsner
4. Classic Pilsner 8. Other

SECTION 27 — HYBRID/MIXED STYLES

1. German Style Ales 7. California Common Beer
2. German Style Wheat Beer 8. Vegetable Beer
3. Smoked Beer 9. Specialty Beer
4. Fruit 10. Herb Beer
5. Spice Beer 11. Other
6. Experimental Beer

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
Superintendent: Sue Belmore, 301-932-5372
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. 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 36. **
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 classes: sulfating, 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.
   
   Judging 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; 2nd place, $4; 3rd place, $3; 4th place, $2
Best In Show: Fresh Grapes or Fruit, Sections 30-35 — Rosette and Etched Wine
Glass; Concentrate, Section 36 — Rosette and Etched Wine Glass;
Best Label, Section 37 — 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 4. Blends
2. Elderberry 5. Other
3. Strawberry

SECTION 33 — LOCAL FRESH BERRY (SWEET)

1. Blackberry 4. Blends
2. Elderberry 5. Other
3. Strawberry

SECTION 34 — LOCAL FRESH FRUIT (DRY)

1. Apple 4. Pear
2. Cherry 5. Blends
3. Peach 6. Other

SECTION 35 — LOCAL FRESH FRUIT (SWEET)

1. Apple 4. Cherry
2. Peach 5. Blends
3. Pear 6. Other

SECTION 36 — CONCENTRATE

1. Red Vinifera Grapes 17. Fruit (Dry) — Peach
2. White Vinifera Grapes 18. Fruit (Dry) — Pear
3. Red Grapes (other) 19. Fruit (Dry) — Other
4. White Grapes (other) 20. Fruit (Sweet) — Apple
5. Concord Grapes 21. Fruit (Sweet) — Cherry
6. Rose 22. Fruit (Sweet) — Peach
7. Berry (Dry) — Blackberry 23. Fruit (Sweet) — Pear
8. Berry (Dry) — Elderberry 24. Fruit (Sweet) — Other
9. Berry (Dry) — Strawberry 25. Dandelion — Dry
10. Berry (Dry) — Miscellaneous 26. Dandelion — Sweet
11. Berry (Sweet) — Blackberry 27. Mead — Dry
12. Berry (Sweet) — Elderberry 28. Mead — Sweet
13. Berry (Sweet) — Strawberry 29. Vegetable — Dry
14. Berry (Sweet) — Miscellaneous 30. Vegetable — Sweet
15. Fruit (Dry) — Apple 31. Sparkling Wines
16. Fruit (Dry) — Cherry 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.