2010 Homemakers Department Part I

 
 

2010 Homemakers Department

 

Jeanette Seidenstricker, Chairperson

 

  

PLEASE REVIEW ALL INFORMATION IN THE GENERAL RULES AND REGULATIONS

          Exhibitors must be 19 years of age or older to enter in the Homemakers Department

 

DIVISION M - CANNED GOODS

 

SECTION 1 - CANNED VEGETABLES

(Pints or Quarts - Standard Jar)

 

AWARDS: 1st-$4   2nd-$3   3rd-$2

  

1. Beets (sliced or diced)
2. Beets (whole)
3. Carrots (sliced or diced)
4. Carrots (whole)
5. Corn, whole grain
6. Corn and Tomatoes
7. Kale
8. Lima Bean
9. Mixed Vegetables
10. Peas

11. Pimentos or Peppers (red or green)

12. Sauerkraut
13. Spinach

14. Summer Squash

15. Succotash
16. Sweet Potatoes
17. Tomatoes
18. Tomatoes (whole in tomato juice)

19. Tomatoes, Stewed

20. Tomato Juice
21. Soup Mixture
22. String Beans (green) frenched
23. String Beans (green)
24. String Beans (wax)
25. Pumpkin
26. Asparagus
27. Potato
28. Cabbage
29. Other

 

SECTION 2 - SPECIAL GROUP DISPLAYS

 All jars must be same size and have lids. The display will be judged on quality of products. Menu must be printed plainly on white card approximately 3” x 5”.

 

AWARDS: 1st-$5   2nd-$4   3rd-$3

(5 different kinds)

 

1. 5 jars of canned vegetables
2. 5 jars of canned fruits
3. 5 jars pickles
4. 5 glasses of jelly

5. Emergency menu (must have a meat), with meal of 5 jars

SECTION 3 - CANNED FRUITS

(Pint or Quart - Standard Jar)

 

AWARDS:  1st-$4   2nd-$3   3rd-$2

 

1. Apples, sliced
2. Apple Juice
3. Applesauce
4. Blackberries
5. Blackberry Juice
6. Cherries, Pitted

7. Cherries, Whole
8. Grape Juice
9. Peaches (halves) white
10. Peaches (halves) yellow
11. Peaches (sliced) white
12. Peaches (sliced) yellow
13. Pears (halves)
14. Pears (sliced)
15. Pears (whole)
16. Plums
17. Raspberries
18. Other

 

SECTION 4 - CANNED MEATS

 (Pint or Quart - Standard Jar)

 

AWARDS: 1st-$4 2nd-$3 3rd-$2

 

1. Any Canned Meat

 

 

SECTION 5 - JAMS, JELLIES, AND SOFT SPREADS

 

AWARDS: 1st-$5   2nd-$4   3rd-$3

 

Jams are usually made of one fruit, crushed or jammed together into a mass of an even, soft consistency thick enough to spread easily or be divided into portions. Juices are not separated from fruit and are of a jelly-like consistency. Fruit Butters are smooth, even, fine-grained mixture of medium soft consistency, without seeds or small pieces of fruit and with no evidence of juice as a separate liquid.

 

1. Apple Butter

2. Peach Butter

3. Pear Butter
4. Plum Butter
5. Blackberry Jam

6. Grape Jam

7. Blueberry Jam

8. Peach Jam
9. Pear Jam
10. Plum Jam
11. Raspberry Jam
12. Strawberry Jam
13. Cherry Jam
14. Spiced Cantaloupe
15. Other

 

SECTION 6 - CONSERVES

 

AWARDS: 1st-$5   2nd-$4   3rd-$3

 

Conserves are a jam-like product made of two or more fruits. They often contain nuts or raisins. They are made of very small whole or piece of fruit cooked into a mixture of an even, soft consistency, the liquid being jelly-like in character. Name and flavor of the conserve is that of the dominant fruit.

 

1. Grape

2. Plum

3. Other

 

SECTION 7 - SOFT SPREADS

 

AWARDS: 1st-$5 2nd-$4 3rd-$3

 

Soft Spreads 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 well plumped. Juice is a thick syrupy consistency completely surrounding the fruit.

 

1. Apple

2. Blackberry

3. Cherry

4. Damson
5. Grape
6. Peach

7. Pear
8. Plum
9. Raspberry

10. Strawberry

11. Watermelon

12. Tomato - Cherry

13. Tomato - Green
14. Tomato - Yellow
15. Blueberry

16. Other 

 

SECTION 8 - JELLIES

 

AWARDS: 1st-$5   2nd-$4   3rd-$3

 

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 deavage. 

 

1. Apple
2. Peach
3. Blackberry
4. Cherry 

5. Grape
6. Mint
7. Plum
8. Raspberry 

9. Strawberry
10. Pepper
11. Elderberry
12. Blueberry
13. Other 


SECTION 9 - PICKLES, CATSUP, SAUCES and SYRUPS

(Pint or Quart - Standard Jar)

 

AWARDS: 1st-$5   2nd-$4   3rd-$3

 

1. Beets
2. Bread and Butter
3. Chowchow
4. Cucumber (dill)

5. Cucumber (sour)

6. Cucumber (sweet)

7. Green Tomato
8. Mustard (mixed)

9. Chili Sauce or Chutney

10. Tomato Catsup or Paste

11. Sliced Cucumber Pickle
12. Spiced Crab Apple

13. Spiced Peach

14. Spiced Pear

15. Watermelon Rind
16. Zucchini Pickles
17. Corn Relish
18. Zucchini Relish
19. Pepper Relish

20. Cucumber Relish

21. Misc. Relish
22. Apple Catsup

23. Salsa
24. Paste
25. Tomato Sauce
26. Spaghetti Sauce

27. Bar-B-Q Sauce
28. Pickled Cantaloupe

29. Pickled Pepper

30. Other

SECTION 10 - HERB VINEGARS

 

1. Any bottle of herb seasoned vinegar 

 

SECTION 11 - DEHYDRATED FOOD

 

1. Fruit

2. Vegetable

3. Meat

 

DIVISION N - HOME WINE and BEER

 RULES and PROCEDURES

 

1.  This competition is open to any amateur winemaker 21 years of age or older.

2.  No entrant shall be involved in commercial winemaking or use the services of a commercial winemaking facility. This is an amateur contest.

3.  All wines must be produced and bottled by the entrant from grapes, grape concentrate, fruit juice or honey. No artificial colors or flavors are permitted.

4.  Entry categories are shown below. It is the responsibility of the entrant to select the proper category.

5.  Two bottles (24 ounces) of each entry are required. One bottle is required for judging and one for exhibit. Only one bottle will be returned.

6.  Wines must be brought to the fairgrounds the Monday before Fair opens between noon and 8:00 p.m.

7.  All wine bottles entered must be labeled as follows: a). Bottle for judging should have an easy peel-off label. b). Bottle for exhibit may have winemaker’s own design label. c). The following information must be printed or typed on the peel-off label: Maker’s name, category number, varietal name, of grape or fruit.

8.  Judging will be conducted on the Tuesday before Fair opens by experienced and trained wine judges. The decisions of the judges will be final.

9.  A category that does not attain a minimum of five entries may be combined with the next most appropriate category.

10.  Wine for exhibit may be picked up between noon and 8:00 p.m. on the Monday after the Fair closes.

 

 

SECTION 12 A - WINES

AWARDS: 1st-$5   2nd-$3   3rd-$2

  

Fruit (non Grape)
1. Apple/Pear
2. Stone Fruit
3. Berry
4. Honey
5. Other

  

Sparkling
6. Sparkling

  

Dessert
7. Grape

8. Fruit
9. Other

White Vinifera
10. Chardonnay
11. Riesling
12. Other

  

Red Vinifera
13. Cabernet Sauvignon
14. Zinfandel

 

Rosé
15. Native Vinifera
16. Native Hybrid

17. Native - Other

  

White Hybrid
18. Seyval Blanc
19. Vidal
20. Other

  

Red Hybrid

21. DeChaunac
22. Foch
23. Other

  

White Native
24. Niagra
25. Other

 

Red Native
26. Red

 

 

SECTION 12 B - BEERS

AWARDS: 1st-$5   2nd-$3   3rd-$2

 

  1. All beer must be in 10 – 12 ounce brown/green bottles – no swing tops.
  2. The entry form must be filled out completely (category and sub category filled in).
  3. Submit two (2) bottles per entry and each bottle must have a completed BOTTLE ID FORM.
  4. There is NO LIMIT to the number of entries.
  5. ALL AHA AND BCJP RULES AND REGULATIONS APPLY.
  6. Entrants are responsible for properly categorizing their entries.

 

CLASSES

1.  Light                                              15. German Wheat and Rye Beer          

2.  Pilner                                             16. Belgian and French Ale

3.  European Amber Lager                     17. Sour Ale

4.  Dark Lager                                     18. Strong Belgian Ale

5.  Bock                                              19. Belgian Strong Ale

6.  Light Hybrid Beer                            20. Fruit Beer

7.  Amber Hybrid Beer                          21. Spice/Herb/Vegetable Beer

8.  English Pale Ale                              22. Smoke-flavored and Wood-age Beer

9.  Scottish and Irish Ale                      23. Specialty Beer

10. American Ale                                  24. Melomel (Fruit Mead)

11. English Brown Ale                          25. Other Mead

12. Porter                                           26. Standard Cider and Perry

13. Stout                                            27. Specialty Cider and Perry

14. Indis Pale Ale

 

 

 

 

DIVISION O - BAKERY

 

POSITIVELY - No Mixes or Canned Fillings unless category specifies as such. Must be completely homemade. All baked goods should be cooled thoroughly before wrapping. Please include copy of recipe on 3” x 5” card. Please enter custard or other “perishable” item between 8:30 a.m. and 9:30 a.m. the day of judging.

 

AWARDS: 1st-$4    2nd-$3   3rd-$2

 

SECTION 13 - YEAST BREAD AND ROLLS

 

1. Bread, loaf, white
2. Bread, loaf, other
3. Rolls, plain, plate of 6
4. Rolls, other, plate of 6

5. Cinnamon Buns
6. Tea Ring

7. Pizza Crust
8. Other

 

Bread Machine
9. Bread from scratch
10. Bread from mix
11. Rolls from scratch
12. Rolls from mix
13. Sweet Rolls

 

SECTION 14 - QUICK BREADS

(Baking Powder or Soda)

 

1. Muffins, Plain, plate of 6
2. Muffins, Corn, plate of 6
3. Muffins, Other, plate of 6
4. Biscuits, plate of 6
5. Banana Bread

6. Orange Bread

7. Cranberry Bread

8. Date and Nut Bread
9. Prune Bread
10. Pumpkin Bread

11. Zucchini Bread
12. Corn Bread
13. Coffee Cake
14. Other


Bread Machine
15. Bread from scratch
16. Bread from Mix
17. Rolls from scratch
18. Rolls from mix
19. Sweet Rolls  

 

 

SECTION 15 - COOKIES (6 on a small plate)

 

1. Brownies
2. Chocolate Chip Cookies
3. Bar Cookies

4. Drop Cookies
5. Pressed Cookies
6. Rolled Cookies

7. Sliced Cookies
8. Other

 

 

 

SECTION 16 - CAKES

 

AWARDS: 1st-$6   2nd-$5   3rd-$4

 

1. Angel Food, unfrosted

2. Chiffon, unfrosted
3. Pound, unfrosted
4. Sponge, unfrosted

5. Applesauce

6. Fruit Cake Cake, any frosting

7. Spice

8. Chocolate
9. Marble
10. Orange

11. Walnut
12. White
13. Yellow
14. Apple

15. Red velvet

16. German Chocolate
17. Jelly Roll
18. Cheesecake
19. Gingerbread
20. Cupcakes (4) chocolate
21. Cupcakes (4) white
22. Cupcakes (4) yellow
23. Donuts
24. Cake Mix with added ingredients and homemade icing*
25. Cake Mix with added ingredients and no icing
26. Other


* Cake mix used in special recipe with other ingredients added

 


 

SECTION 17 - PIES

 

AWARDS: 1st-$6   2nd-$5   3rd-$4

 

1. Apple
2. Berry
3. Cherry
4. Chiffon, any flavor
5. Chocolate
6. Coconut
7. Custard

8. Lemon
9. Mince
10. Peach
11. Pecan
12. Pineapple

13. Pumpkin

14. Raisin

15. Rhubarb
16. Rhubarb/Strawberry

17. Strawberry

18. Sweet Potato
19. Tomato (green)

20. Cantaloupe

21. Empty pie shell

22. Cobbler
23. Other

 

AWARDS: 1st-$4   2nd-$3   3rd-$3

 

24. Tart (2)

25. Fried Pies (2)


 

 

SECTION 18 - CANDY

 

AWARDS: 1st-$4   2nd-$3   3rd-$2

 

1. Butter Creams
2. Caramel
3. Cooked Fondant

4. Fruit Bars
5. Chocolate Fudge
6. Mints 

7. Nut Brittle
8. Sea Foam or Divinity
9. Taffy

10. Microwave

11. Molded Chocolate
12. Other 

 

DECORATING

Mixes may be used or “dummy” objects used for decorating

 

 

SECTION 19 - LAYER OR SHEET CAKE

 

AWARDS: 1st-$9   2nd-$8   3rd-$7

 

1. Beginner (1 year or less experience)

2. Advanced (more than 1 year experience)

3. Professional (teacher or those who sell decorated cakes)

 

 

 

SECTION 20 - TIERED WEDDING CAKE

 

AWARDS: 1st-$16 2nd-$13 3rd-$11  

 

1. Beginner (1 year or less experience)

2. Advanced (more than 1 year experience)

3. Professional (teacher or those who sell decorated cakes)

 

 

 

SECTION 21 - NOVELTY ITEM

 

AWARDS: 1st-$8   2nd-$7   3rd-$6

 

1. Beginner (1 year or less experience)

2. Advanced (more than 1 year experience)

3. Professional (teacher or those who sell decorated cakes)

 

  

*Senior citizen, professional and handicapped divisions will be judged separately*
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