Dept. 15 - Home Produced Products

DEPARTMENT 15 - HOME PRODUCED PRODUCTS

Rules:

Read the premium material for Department 15 very carefully. Follow all rules and regulations. If an entry calls for a specific number of items be sure to exhibit that number or that size.
The entry fee schedule is printed on the entry form. The correct fee MUST accompany the entry form. Entries are due August 8th.
All entries must be brought to the Fairgrounds, the Monday before the Fair between 3:00 PM and 8:00 PM. Entries must be removed from the Fairgrounds the Tuesday after the Fair between 3:00 PM and 8:00 PM. Claim tickets must be presented to pick up entries and to claim premium checks.
All products must have been made by the exhibitor.
If a class does not merit a first place, the judge may award a lesser placing.

SECTION 1 – BAKED GOODS
Chairpersons: Linda Decker 570-240-3055 or [email protected]
Co-Chairperson: Abby Belles

Rules:

Exhibitors are limited to one entry per subdivision within each class.
Cake decorating entries, which are to be judged on decoration only and the cake need not be edible, may use any kind of form, such as cardboard or plastic. All decorated cakes must be disposable. The decoration of the cake must be icing and not ribbons or decorations one cannot eat.
Cookies, brownies and breads should be brought in a plastic bag. (Ziplock preferred) Plastic containers are available for pies, round cakes (9”) or cupcakes.
Pies may be made with either one or two crust(s) but must be presented in a 9” disposable, non-returnable, baking pan.
Baked products will be judged on flavor, lightness, general appearance, and crumb.
Pies will be judged on texture of crust, flavor, and consistency of filling.

Premiums: $5 $4 $3 $2 $1

Class:
Quick Breads:
1. Baking Powder Biscuits – 4 on a plate
2. Corn Bread – four pieces, about 2 ½” x 3”
3. Fruit Muffins – 4 on a plate
4. Vegetable Muffins – 4 on a plate
5. Any Other Muffins – 4 on a plate
6. Nut Bread – loaf about 4” x 8” x 5”
7. Fruit Bread – loaf about 4” x 8” x 5”
8. Vegetable Bread – loaf about 4” x 8” x 5”
9. Sour Dough Bread – Any size
Yeast Bread, no fork pricks – 1 loaf about 4” x 8” x 5”
10. Raisin Bread
11. Rye Bread
12. White Bread
13. Whole Wheat Bread
14. Fancy & Holiday Bread – Any size
15. Rolls – White or Wheat – 4 on a plate
16. Rolls – Any Flavor – Sweet – 4 on a plate
17. Rolls – Any Flavor – Dinner – 4 on a plate
18. Bagels – Any Flavor – 4 on a plate
19. English Muffins – 4 on a plate
Butter Cakes, iced:
20. Chocolate
21. Spice
22. White
23. Yellow
24. Any other kind
25. Cupcakes, white/chocolate – 4 on a plate
26. Cupcake, other, specify – 4 on a plate
27. Best Decorated Cake, all edible
Cakes, not iced:
28. Angel Food
29. Chiffon
30. Sponge
31. Cheesecake, any flavor
32. Any Other
Pies, either one or two crust types:
33. Blackberry
34. Blueberry

35. Cherry
36. Peach
37. Raisin
38. Raspberry
39. Shoo-fly
40. Nut
41. Vegetable
42. Cream
Candy – 4 pieces:
43. Chocolate Covered Candy, Hand Dipped
44. Chocolate Fudge
45. Divinity
46. Light Fudge
47. Peanut Butter Fudge
48. Chocolate/Peanut Butter Fudge
49. Hard Candies
50. Molded Candies
Cookies – 4 cookies:
51. Bar/Brownies
52. Dropped
53. Filled
54. Pressed
55. Rolled
56. Sliced or Icebox
57. Dietetic
58. Microwave
59. Scones – any flavor or additions
Cake Decorating: (Judge on appearance only)
60. Holiday Cake
61. Wedding Cake
62. Shower Cake
63. Birthday Cake
64. Anniversary Cake
65. Wyoming County Fair Theme Cake
66. Gingerbread House – Base size no larger than 15”x20”
67. Fun with Food – must be baked but have fun with it and be creative!
Gluten Free:
68. Cookies – 4 on a plate
69. Cake, iced
70. Brownies – 4 on a plate

SECTION 2 – CANNED OR DRIED PRODUCTS
Chairpersons: Louise Kling 215-353-6459 or [email protected] Co-Chairpersons: Ginger Howell & Jodi Armstrong

Rules: PLEASE READ ALL RULES BEFORE MAKING ENTRIES.

Canned foods are to be judged on quality, general appearance and container.
Use standard, labeled, Mason-type, clear jars for preserving fruits, etc. Date of canning (month and year) and name of item should be on the jar label. Jams and jellies will be 4 oz., ½ pint, or pint.
Use two-piece self-sealing lids (flat disks and metal screw bands) for sealing all jars of food.
Metal screw bands may be loosely applied while transporting jars to and from the entry position to prevent damage; however, screw bands must be removed from the jars before exhibiting entries.
All food not in standard jars or not sealed with self-sealing lids will be disqualified by the judge.
Judging criteria: All canned foods must be ½ inch from the top of the jar. Liquids should be clear, not cloudy. Arrangement in jar should be attractive. Quality of product must be considered, i.e. over ripeness, discoloration, uniformity of size.
Pickles and relishes judged on size, uniformity, clearness, color, and arrangement.
Dried fruits and vegetables judged on quality and general appearance.
Juices judged on color and clarity.
Attach entry tag with white string, DO NOT tape tags to jars. No rubber bands.

Premiums: $5 $4 $3 $2 $1

Class:
Canned Fruits – one container only:
1. Apple
2. Blackberries
3. Blueberries or Huckleberries
4. Cherries, dark with pits
5. Cherries, red, sour, pitted
6. Cherries, red with pits
7. Cherries, white with pits
8. Elderberries
9. Grapes
10. Peaches
11. Pears
12. Plums
13. Raspberries, black
14. Raspberries, red
15. Rhubarb
16. Strawberries
17. Other
Best Display of Canned Fruits – in pint or quarts:
18. Three Different Kinds in three containers
Canned Vegetables – May be in 4oz., ½ pint, pint, or
Quart standard containers:
19. Asparagus
20. Green Beans
21. Lima Beans
22. Yellow Beans
23. Kidney Beans
24. Cranberry Beans
25. Pinto Beans
26. Beets
27. Beet Greens
28. Carrots
29. Corn
30. Mixed Vegetables
31. Peas
32. Peppers
33. Pumpkin
34. Sauerkraut
35. Spinach
36. Succotash
37. Tomatoes, Red, Stewed
38. Tomatoes, Red, Whole
39. Tomatoes, Green, Whole
40. Tomatoes, Yellow, Stewed
41. Tomatoes, Other, Specify
42. Tomatoes, Red with Mixed Vegetables
Soup:
43. Vegetable
44. Tomato
Best Display of Canned Vegetables – 3 containers:
45. Three different kinds in three containers
Canned Meats – one container only:
46. Beef
47. Chicken
48. Pork
49. Other, Specify
Best Display of Canned Meats – three containers:
50. Three different kinds in three containers
Pickles & Relishes – one container only:
55. Beans
56. Beets
57. Cauliflower
58. Chow-Chow
59. Bread & Butter Cucumber
60. Dill Cucumber
61. Mustard Cucumber
62. Sour Cucumber
63. Sweet Cucumber
64. Kosher Dill Cucumber
65. Any other cucumber pickle, specify
66. Onions
67. Peppers
68. Corn Relish
69. Pepper Relish
70. Miscellaneous Relish, except Zucchini, specify

Best Display of Relishes – three containers:
71. Three different kinds in three containers
72. Pickled Zucchini
73. Relish Zucchini
74. Cabbage
75. Pickled Crabapple
76. Watermelon Pickles
77. Other Pickles, specify
Best Display of Pickles – three containers:
78. Three different kinds in three containers
Sauces – one container only:
79. Apples
80. Barbecue
81. Cherry
82. Chili
83. Crabapple
84. Peaches
85. Pizza
86. Salsa
87. Spaghetti
88. Tomato
89. Other
Best Display of Sauces – three containers:
90. Three different kinds in three containers
Dried Fruits, Vegetables & Teas:
Should be displayed in standard clear jars of ½ pint
or pint with 2 piece lid and ring.
Minimum of ¼ cup unless otherwise stated.
Must have label stating variety of contents, drying method
(oven, dryer, sun), added ingredients if any and date.
100. Apples
101. Apricots
102. Bananas
103. Blueberries
104. Other Fruits, specify
105. Teas
106. Corn
107. Onions
108. Peppers
109. Tomatoes
110. Other Vegetables, specify
Dried Meat – Display in a plastic bag, preferably zip lock
111. Meat Jerky – include 4 pieces 1” wide by 3” long. Attach recipe.
Juices – one container only:
112. Apple
113. Grape
114. Raspberry
115. Tomato
116. Other, specify
Vinegars – one container only:
    Note: Quart or pint canning jars only. No decorative jars.
117. Basil
118. Cider
119. Raspberry
120. Thyme
121. Other, specify
Dried Herbs – one container only:
   Note: All herbs to be leaves. Do not grind or chop herbs
   Jars to be full and must be ½ pint or pint. No ¼ pint.
122. Basil
123. Lemon Basil
124. Oregano
125. Parsley
126. Sage
127. Sweet Marjoram
128. Thyme
129. Lemon Balm
130. Any Other Dried Herb, Specify
Pie Filling – one container, quart jars only:
131. Apple
132. Blueberry
133. Blackberry
134. Cherry
135. Peach
136. Other, Specify
Best Display of Pie Filling – three containers, quart jars:
137. Three different kinds in three containers

SECTION 4 – BUTTER, HONEY SPREADS, JAMS, JELLIES, MARMALADES & PRESERVES
Chairperson: Louise Kling 215-353-6459 or [email protected] Co-Chairpersons: Ginger Howell & Jodi Armstrong

Rules:

All food stuff should be ¼ inch from the top of the jar.
Canned foods are to be judged on TASTE, GENERAL APPEARANCE, QUALITY, and CONTAINER.
ALL JARS WILL BE OPENED AND TESTED – Please bring two piece jar lids for all product in this category.
Standard clear jelly jars, 4 oz., ½ pint, and pint need to be used, including maple syrup.
All food not in standard jars will be disqualified by the judges.
Date and Name of Item must be on the label.
Attach entry tag with white string. DO NOT tape tags to jars.

Premiums: $5 $4 $3 $2 $1

Class:
Butter – Made from pureed fruit with smooth consistency, no chunks:
1. Apple
2. Apricot
3. Cherry
4. Grape
5. Orange
6. Peach
7. Pear
8. Plum
9. Quince
10. Tomato
11. Any other butter, specify
Honey Spreads:
12. Apple
13. Pear
14. Pineapple
15. Quince
16. Any other honey spread, specify
Jams – Made from crushed or chopped fruit:
17. Blackberry
18. Blueberry
19. Cherry
20. Currant
21. Elderberry
22. Peach
23. Plum
24. Raspberry, black
25. Raspberry, red
26. Rhubarb
27. Strawberry
28. Pear Jam
29. Any other Jams, specify
Jellies – Made from strained juice: (Must be clear and shimmering)
30. Apple
31. Blackberry
32. Cherry
33. Crabapple
34. Currant
35. Elderberry
36. Gooseberry
37. Grape

38. Huckleberry
39. Peach
40. Plum
41. Quince
42. Raspberry, black
43. Raspberry, red
44. Strawberry
45. Any other Jellies, specify
Marmalades – small pieces of fruit or peel
suspended in transparent jelly:
46. Apricot
47. Grape
48. Grapefruit
49. Orange
50. Peach
51. Pear
52. Pineapple
53. Plum
54. Quince
55. Tomato, yellow
56. Any other Marmalades, specify
Preserves – chunked pieces of fruit in soft jelly base -
must contain whole, half, or sliced fruit:
57. Apple
58. Blackberry
59. Cherry
60. Peach
61. Raspberry
62. Strawberry
63. Any other Preserves, specify
Maple Products:
Must be in standard mason-type jar with 2 piece lid
64. Maple Syrup
65. Maple Candy
66. Maple Spread
Frozen Jams – 2 p lids only:
67. Grape
68. Red Raspberry
69. Strawberry
70. Peach
71. Blueberry