element01 element03

DEPARTMENT J

OPEN CLASS FOOD EXHIBIT-CANNED FOODS

 

Sponsored by:  The Senath Women's Club

 

RULES AND REGULATIONS

ATTENTION: All entries must be picked up Saturday between 9 p.m. & 10 p.m.

1) Exhibits are open to everyone in the Kennett trade area.

2) All entries must be the work of the exhibitor.

3) One person ln each lot number.

4) All entries must be made on the Sunday before the Fair between 1:00 pm. and 4:00 p.m., and Monday

    between 1:00 p.m. and 5:00 p.m., and must remain until 9 p.m. Saturday.

5) There will not be an entry fee.

6) All entries must be identified with a label placed underneath the jar so it cannot be seen, giving name and address of exhibitor and name of product.

7) All products must be canned in STANDARD jars and lids.

8) Prizes and ribbons will be given ONLY on classes listed in the following schedule.  Only one 1st, 2nd and 3rd place per lot.

9) Prizes will be awarded as follows for each lot number:

First.............. 4.00

Second ........ 3.00

Third ........... 2.00

10) Canned products may not be opened at judges’ discretion.

11) Items will be judged on the to lowing points (80 points total):

a] Whether in standard jar and iid (seal, clean) .................................................. 10 points

b] Pack {one-half inch head space; correct proportion of liquid to product) ...........15 points

c] Product ........................................................................................................ 55 points

 

Sizes of Pieces, Color, Texture and Grain, Detects, Clarity of Liquid

 

CLASS 1 - CANNED VEGETABLES

Lot 1 - Green Beans

Lot 2 - Tomatoes

Lot 3 - Carrots

Lot 4 - Lima or Butter Beans

Lot 5 - Corn

Lot 6 - Beets

Lot 7 - Green Peas

Lot 8 - Vegetables Soup Mix

Lot 9 - Tomato juice

Lot 10 - Okra

Lot 11 - Kraut

Lot 12 - Sweet Potatoes

Lot 13 - Bell Peppers

Lot 14 - Peas - Blackeye or Purple Hull

Lot 15 - Soup Beans or Dry Beans (White, Pinto, Kidney, etc.)

Lot 16 - Pumpkin

Lot17 - Spinach

Lot 18 - Regular Potatoes

Lot 19 - Miscellaneous

 

CLASS 2 - FRUITS

Lot 1 - Apples

Lot 2 - Peaches

Lot 3 - Cherries

Lot 4 - Pears

Lot 5 - Apple Sauce

Lot 6 - Pickled Peaches

Lot 7 - Grape juice

Lot 8 - Blackberries

Lot 9  - Strawberries

Lot 10 - Miscellaneous

 

CLASS 3 - JELLIES

Lot 1 - Apple

Lot 2 - Grape

Lot 3 - Plum

Lot 4 - Blackberry

Lot 5 - Strawberry

Lot 6 - Muscadine

Lot 7 - Pepper Jelly

Lot 8 - Elderberry

Lot 9 - Cherry

Lot 10 - Peach

Lot 11 - Crabapple

Lot 12 - Mint

Lot 13 - Miscellaneous

 

CLASS 4 - PRESERVES, BUTTERS

Lot 1 - Blackberry Preserves

Lot 2 - Strawberry Preserves

Lot 3 - Pear Preserves

Lot 4 - Peach Preserves

Lot 5 - Apple Butter

Lot 6 - Peach Butter

Lot 7 - Muscadine Preserves

Lot 8 - Watermeion Preserves

Lot 9 - Fig Preserves

Lot 10 - Tomato Preserves

Lot 11 - Conserves

Lot 12 - Miscellaneous

 

CLASS 5 - CONDIMENTS

Lot 1 - Sour Pickles

Lot 2 - Sweet Pickles

Lot 3 - Mixed Vegetable Pickles

Lot 4 - Dill Pickles

Lot 5 - Bread & Butter Pickles

Lot 6 - Beet Pickles

Lot 7 - Green Tomato Pickles

Lot 8 - Sweet Relish

Lot 9 - Pickled Peppers (Hot)

Lot 10 - Pickled Peppers (Not Hot)

Lot 11 - Picallilli

Lot 12 - Chili Sauce

Lot 13 - Catsup

Lot 14 - Watermelon Pickles

Lot 15 - Pickled Okra

Lot 16 - Corn Relish

Lot 17 - Chow Chow

Lot 18 - Sandwich Spread

Lot 19 - Hot Pepper Rellsh

Lot 20 - Tomato Relish

Lot 21 - Squash Relish

Lot 22 - Miscellaneous

Lot 23 - Cinnamon Pickles

Lot 24 - Black Bean and Corn Salsa

Lot 25 - Rotel

Lot 26 - Pickled Green Beans

Lot 27 - Cayenne Peppers

Lot 28 - BBQ Sauce

Lot 29 - Salsa - Red

 

CLASS 6 -JAMS

Lot 1 - Blackberry

Lot 2 - Strawberry

Lot 3 - Dewberry

Lot 4 - Grape

Lot 5 - Plum

Lot 6 - Miscellaneous

Lot 7 - Peach

 

CLASS 7 - HERBS

Lot 1 - Lavender

Lot 2 - Cherry Bark

Lot 3 - Chamomile

Lot 4 - St. John Wort

Lot 5 - Red Clover

Lot 6 - Yarrow

Lot 7 - Lemon Balm

Lot 8 - Peppermint

Lot 9 - Hot Pepper

 
 
element02   element04