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
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
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
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 |