ARKANSAS VALLEY FAIR 
OPEN CLASS COMPETITION 
FOODS DIVISION 
August 14-18, 2013 
 
For more information, call the Otero County Extension Office, 254-7608 or a Superintendent: 
 
SUPERINTENDENT:       Linda Senor — 384-5877 
 
ENTRY DATE & TIME:      Tuesday, August 13, 2013 from 11:00 a.m. — 7:00 p.m. (Note date & time change from previous years.) No entries will be accepted after this time.  
 
ENTRY LOCATION:      Exposition Building, Arkansas Valley Fairgrounds 
 
ENTRY FEES:            $1.00 per item 
 
RULES AND REGULATIONS: 
 
All products must have been prepared since August 31, 2012, by person entering them.  No more than one entry by an exhibitor in any one class. 
 
Competition is open to all persons, male or female. 
 
Professionals may exhibit. A professional is defined as: 
·      Someone who has taught a class for a fee in the area of their entry.  This does not include demonstrations. 
·      Someone who has a degree in the area of their entry. 
·      Someone who has received personal income from the sale of work in the area of their entry. 
·      Someone who is a qualified judge for work in the area of their entry. 
No product may be entered which is not found in the premium list. 
 
All canned products must include the following information on the label:  name of the product; method of preparation (type syrup, type pack, any additional ingredients added) as applies to product canned; method of processing (pressure canner or water bath only) and pounds of pressure used if food pressure canned; elevation at which processing was done; exact processing time; date processed. 
 
                                   EXAMPLES: 
 
     PEACHES                          STRAWBERRY JAM            GREEN BEANS 
vinegar  salt dip                    hot pack                             hot pack, ½ tsp salt 
     hot packed - thin syrup        powdered pectin added            pressure canned at 
     boiling water bath canned      boiling water bath                  12-1/2 lbs 
     35 minutes at 5000 feet      10 minutes at 5000 feet            30 minutes @ 5000 feet 
     September 15, 2012            April 25, 2013                        September 1, 2012 
 
Processing times information are from the 2006 (or current) Ball Blue Book and high altitude adjustments. 
 
All jars and glasses must be standard caps and jars (with stamped name on jar), and labeled as above without exhibitor's name.  No blue jars accepted. (See Ball Corporation premium awards information on page 3). 
 
Appropriate packaging needs to be used to cover products, such as plastic wrap, waxed paper, or a zip type bag. 
  
 
JUDGING AND AWARDS: 
Judging will begin at 9:00 a.m. on Wednesday, August 14, 2013, on the Fairgrounds in Rocky Ford. 
 
Any article may be tested to the satisfaction of the judge.  Judging will follow state fair rules. 
 
In those classes in which no competition exists, or if, in the opinion of the judges, an article exhibited is not worthy of a first award, the judge may award second, third, or no award.  All items will be graded and only blue grade items will receive first, second, or third awards. 
 
If there are enough similar items entered in any "Other" category to make a class, they will be judged separately.  Decision is up to superintendents and judges. 
 
Prize money in the amount of $25.00 will be awarded to the Grand Champion of each Division (Food Preservation Division, Bakery Division, Junior Division, and Professional Division).  Prize money in the amount of $15.00 will be awarded to the Reserve Grand Champion of each Division.  Prize money in the amount of $5.00 will be awarded to the Champion and Reserve Champion of each Department. 
 
CHECK-OUT TIME:      Sunday, August 18, 2013, 1:00 p.m. — 3:00 p.m. — no exceptions 
 
Pick up ribbons and cash prizes. 
Food items in bakery division not displayed need to be picked up after 1:00 p.m. (or after judging is completed) on Wednesday, August 14, 2013.   Decorated cakes will be left intact for display. 
Workers will not be responsible for lost, stolen, broken items or items left after check-out time.  Greatest caution will be taken, however, to insure safety of displays. 
Canned goods need to be picked up before 3:00 p.m. 
 
 
 
 
Wilton Enterprises proudly announces special premium awards for 2013 
 
Wilton Enterprises will award one "Best of Class" award in the Open Class Division, and one current Wilton Yearbook of Cake Decorating to each first prize winner in all cake decorating categories. 
 
"Best of Class" winners may choose one of the following awards: 
·      Pops! Sweets On A Stick Book 
·      Celebrate with Fondant Book  
·      Cupcakes! Book 
Classes which qualify for this award are 152, 159, 194, 195, 221 and 222. 
 
2013 Award Announcement 
BALL® Fresh Preserving AWARD 
FOR ADULT LEVEL 
presented by: 
BALL® & KERR® Fresh Preserving PRODUCTS 
 
Jarden Home Brands, marketers of Ball ® and Kerr® Fresh Preserving Products is proud to recognize today’s fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best in designated categories. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid. 
 
Entries designated First Place from each category will receive: 
 
• Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and 
one (1) Free (up to $5 value) Coupon for Ball® Pectin. 
 
Entries designated Second Place from each category will receive: 
 
• One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and 
one (1) Free (up to $5 value) Coupon for Ball® Pectin. 
 
 
 
2013 Award Announcement 
BALL® Fresh Preserving AWARD 
FOR YOUTH LEVEL 
presented by: 
BALL® & KERR® Fresh Preserving PRODUCTS 
 
In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands, marketers of the Ball® and Kerr® Fresh Preserving Products will present First Place Awards in designated categories. A panel of judges will select the best entry in each category for Fruit, Vegetable, Pickle, and Soft Spread. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid. 
 
The best entry from each category will receive: 
 
• One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and 
one (1) Free (up to $5 value) Coupon for Ball® Pectin. 
 
 
FOOD PRESERVATION DIVISION 
 
 
DEPARTMENT A - CANNED FRUITS*** All fruits must be processed in boiling water bath.  Fruits should be uniform in size, natural color and shape, well preserved.  Liquid should be clear and bright, covering food in jar. 
Class 
1.      Apricots 
2.      Peaches 
3.      Pears 
4.      Apples 
5.      Apple Sauce 
6.      Pitted Red Pie Cherries 
7.      Black Sweet Cherries 
8.      Rhubarb in  Syrup 
9.      Plums 
10.      Miscellaneous Fruit 
11.      Grape Juice 
12.      Any Other Fruit Juice 
13.      Tomatoes — water bath process 
14.      Tomato Juice 
 
 
DEPARTMENT B - CANNED VEGETABLES*** 
Prime stages of maturity, tender and firm vegetables.  Vegetables should be uniform in size and shape.  Natural clear bright color.  Clear liquid should be covering food in jar.  All entries must be canned in pressure canner. 
 
Class 
15.      Green or Wax Beans - cut or broken 
16.      Beans, fancy pack or whole 
17.      Corn 
18.      Asparagus       
19.      Beets, small whole  
20.      Beets, sliced or diced  
21.      Carrots  
22.      Mixed Vegetables  
23.      Miscellaneous Vegetables (other than above) - label variety 
24.      Stewed Tomatoes, tomatoes canned with non-acid vegetables 
25.      Sweet Peppers 
26.      Chilies (No Vinegar) 
 
27.      Vegetable Juice 
28.      Tomatoes — pressure cooker process 
 
 
DEPARTMENT C - JELLIES*** (COOKED) 
Standard jelly jars must be used.  All other containers will be disqualified.  Jelly must be processed in boiling water bath.  Jellies should hold shape, cut easily with a spoon leaving sharp edges, not syrupy or sticky but spreadable.  NO PARAFFIN. 
 
Class 
29.      Apple Jelly 
30.      Crabapple Jelly 
31.      Chokecherry Jelly 
32.      Grape Jelly 
33.      Plum Jelly 
34.      Cherry Jelly 
35.      Red Raspberry Jelly 
36.      Mint Jelly 
37.      Cranberry Jelly 
38.      Strawberry Jelly 
39.      Rhubarb Jelly 
40.      Combination 2 or more 
41.      Miscellaneous Jellies (other than above) - label variety 
 
DEPARTMENT D — PRESERVES & MARMALADE*** 
Must be sealed jars processed in a boiling water bath.  NO PARAFFIN. Preserves: Uniform and distinct pieces of fruit in syrup or jelly juice.  Marmalade: Small transparent pieces of fruit and peel in soft jelly.  Conserves: Similar to jam but always mixture of fruit and usually has nuts and sometimes raisins. 
 
Class 
42.      Tomato Preserves 
43.      Cherry Preserves, red or black 
44.      Peach Preserves 
45.      Pear Preserves 
46.      Strawberry Preserves 
47.      Plum Preserves 
48.      Miscellaneous Preserves (other than above) -  label variety 
49.      Miscellaneous Marmalade - label variety 
50.      Miscellaneous Conserves - label variety 
51.      Watermelon Preserves 
DEPARTMENT E - BUTTERS & JAMS  (COOKED)*** 
Must be sealed jars processed in boiling water bath.  NO PARAFFIN.  Jams: Chopped or mashed fruit cooked with sugar to form thick mixture.  Butters: Pureed fruit pulp, sugar and spices of smooth consistency. 
 
Class 
52.      Apple Butter 
53.      Peach Butter 
54.      Plum Butter 
55.      Pear Butter 
56.      Miscellaneous Butter - label variety 
57.      Peach Jam 
58.      Plum Jam 
59.      Cherry Jam 
60.      Strawberry Jam 
61.      Raspberry Jam 
62.      Blackberry Jam 
63.      Any other Berry Jam 
64.      Apricot Jam 
65.      Combination (2 or more fruits) - label variety 
66.      Miscellaneous Jams (other than above) - label variety 
 
 
DEPARTMENT F - PICKLES & RELISHES (PINT OR QUART)*** 
Must be sealed jars processed in boiling water bath.  Uniform in size, color and shape.  Tender plump or crisp according to kind.  Clear liquid, not cloudy.  Product retains natural color and flavor. 
 
Class 
67.      Pickled Onions 
68.      Pickled Fruit 
69.      Pickled Beets 
70.      Pickled Cucumbers, sweet 
71.      Pickled Cucumbers, dill 
72.      Pickled Cucumbers, limed 
73.      Pickled Peppers, red or green 
74.      Sauerkraut 
75.      Mustard Pickles 
76.      Mixed Vegetable Pickles 
77.      Bread and Butter Pickles 
78.      Any other Pickled Vegetable 
79.      Tomato Catsup 
80.      Chili Sauce 
81.      Salsa 
82.      Any Other Sauce 
83.      Pepper Relish 
84.      Corn Relish 
85.      Cucumber Relish 
86.      Any other Vegetable Relish 
 
 
DEPARTMENT G - DRIED FOODS 
Class 
87.      Fruit Leathers (6 pieces) 
88.      Dried Fruit (½ cup) see note 
89.      Dried Vegetables (½ cup) -(see note) 
90.      Soup Mix (½ cup) see note 
91.      Dried Meats (6 pieces) 
92.      Quick breads made with dried food (recipe must be included) 
93.      Herbs (1 oz.) (see note) 
94.      Noodles (4 oz.) 
 
NOTE:  For dried food only:  One exhibitor may enter three (3) or more varieties in classes 88, 89, 90, 93.  Must be packaged in appropriate containers for dried products. 
 
 
DEPARTMENT H - NUTRITIOUS SNACKS 
Mixtures: Place one half cup of mixture in small plastic bag.  Candy, cookies or bars: Place on paper plate in plastic bag. 
 
Class 
95.      Granola Mix, recipe required 
96.      Trail Mix, recipe required 
97.      Cookies or bars, (3), recipe required 
98.      Candy, (6 pieces) recipe required 
99.      Muffins, (3) recipe required 
 
 
 
 
BAKERY DIVISION             
 
DEPARTMENT I - YEAST BREADS 
Yeast bread should have a uniform golden crust, smooth, well-rounded top, slice easily and hold shape.  The texture should be moderately fine, even grained and free from large air bubbles.  The flavor should be pleasant, well baked, bland nut-like taste.  Allow bread to cool before wrapping. 
 
Class 
100.      Loaf White Bread 
101.      Loaf Whole Wheat Bread - at least 90% 
102.      Loaf Raisin Bread 
103.      Loaf Rye Bread 
104.      Loaf any other Flour or Grain Bread 
105.      Dinner Rolls, any form (3) 
106.      Dinner Rolls, Whole Wheat (3) - at least 90% 
107.      Cinnamon Rolls (3) 
108.      Raised Doughnuts (3) 
109.      Raised Coffee Cake 
110.      Raised Special Rolls (3) 
111.      Holiday Breads (Easter, Christmas, St. Patrick’s, etc.) 
112.      Sourdough — any item 
 
 
DEPARTMENT J - QUICK BREADS 
Quick breads should be even or slightly rounded, golden brown crust, equally light throughout.  Texture should be fine even grain, not crumbly.  Flavor should be characteristic of ingredients.  Any nuts or fruits should be uniformly distributed.  No Quick Bread Mixes. 
 
Class 
113.      Loaf Nut Bread, no fruit or vegetables 
114.      Loaf Banana Bread with nuts 
115.      Loaf Banana Bread without nuts 
116.      Loaf Other Fruit Bread with nuts 
117.      Loaf Other Fruit Bread without nuts 
118.      Loaf Vegetable Bread with nuts 
119.      Loaf Vegetable Bread without nuts 
120.      Muffins, any variety (3) 
121.      Biscuits (3) 
122.      Cake Doughnuts 
123.      Gingerbread 
124.      Quick Coffee Cake, no yeast 
125.      Most Original Variety, quick bread, no yeast.  Recipe must be included. 
126.      Any Other Quick bread, label variety 
 
 
DEPARTMENT K - ROUND THE WORLD BAKED GOODS 
Items must be labeled.  Include name of item and country of origin.  Items requiring refrigeration will not be accepted. 
 
Class 
127.      Poticia 
128.      Foreign Coffee Cake (patica cake, stollen, kulich, etc.) 
129.      Foreign Coffee Cake; non yeast, (patica cake, stollen, kulich, streusel, etc.) 
130.      Foreign Pastries (3), yeast (French, Danish strudel, puff, etc.) 
131.      Foreign Pastries (3) non-yeast (timbale cases, rosettes, baklava, etc.) 
132.      Foreign bread, yeast rolls, (3), loaf (1) 
133.      Foreign bread, non-yeast, (soda bread, etc.) Individual servings (3), loaf (1) 
134.      Foreign Cookies 
135.      Tortillas (3) 
 
DEPARTMENT L - PIES 
(NO CREAM OR CUSTARD PIES) 
All pies must be in throw away pie tins.  Two crusts required on all pies.  NO CREAM OR CUSTARD PIES.  Crust should be golden brown, flaky and crisp eating, cut easily with fork or knife but holds shape when served, pleasant flavor.  Fruit fillings should be whole fruit or sizes of pieces suited to fruit used.  Texture should be tender but hold shape and flavor should be characteristic of fruit used.  No starchy taste. 
 
Class 
136.      Apple Pie 
137.      Cherry Pie 
138.      Peach Pie 
139.      Berry Pie, any variety - label variety 
140.      Mincemeat Pie 
141.      Raisin Pie 
142.      Rhubarb Pie 
143.      Any Other Fruit Pie (label variety) 
 
DEPARTMENT M - CAKES AND SPONGE CAKES 
Cakes must be on a firm base (no glass or metal) no more than ½ inch wider than cake.  Cakes must be covered with transparent or wax paper.  No cake mixes.  Cakes should have a neat appearance, texture consistent with recipe and ingredients used, flavor well blended and pleasant to the taste.  No cream cheese frostings allowed.  Decorated cakes can be uncovered. 
 
Class 
144.      White Cake, iced-made with egg whites, 2 layer 
145.      Yellow Cake, iced-made with whole eggs, 2 layer 
146.      Chocolate Cake, iced, 2 layer 
147.      Spice Cake or Applesauce, iced or not 
148.      Pound Cake 
149.      Devil's Food Cake, iced, 2 layer 
150.      Carrot Cake 
151.      Fruit Cake, light or dark 
152.      Cup Cakes (3)** 
153.      Any Other Cake (non-perishable) Include recipe for proper judging 
154.      Angel Food Cake, iced or not 
155.      Sponge Cake, iced or not 
156.      Light or Dark Chiffon - iced or not 
157.      Jelly Roll (not in tube-pan) 
158.      Bundt Cake - not filled 
159.      Decorated Cake** 
 
 
DEPARTMENT N - COOKIES  
(EXHIBIT 3 PIECES) 
All cookies should be at least 2" and not more than 3" in diameter and must be placed on a small paper plate and placed inside a plastic bag.  Cookies should be of an even thickness.  Drop cookies should be free from thin edges or spreading and dropped from spoon - not pressed.  All cookies should be free from excess flour on the outside and delicately browned unless recipe states otherwise.  Flavor should be free from excess taste of spice, flavoring, molasses or other sweetening.  Texture depends on type of cookies.  Thin, rolled cookies or refrigerator cookies should be crisp, others should have a fine even grain, and be somewhat moist.  All cookies should be tender.  Bar cookies must be soft, chewy or cake-like inside. 
 
Class 
160.      Drop Cookies 
161.      Filled Cookies 
162.      Brownies 
163.      Oatmeal Cookies 
164.      Bar Cookies 
165.      Chocolate Chip Cookies 
166.      Ginger Cookies 
167.      Rolled Cookies 
168.      Sugar Cookies 
169.      Refrigerator Cookies 
170.      Press Cookies - shaped before baked 
171.      Peanut Butter Cookies 
172.      Decorated Cookies 
173.      Miscellaneous Cookies - other than above, label variety 
174.      Unbaked Cookies 
 
 
DEPARTMENT O - MICROWAVE COOKERY 
 
Class 
175.      White or Yellow Cake, any kind 
176.      Candy (3 pieces) 
177.      Cookies (3) 
178.      Jelly or Jam, any variety 
179.      Muffins 
180.      Loaf quick bread, with or without nuts 
 
 
DEPARTMENT P - CANDY 
(EXHIBIT 3 PIECES) 
 
Class 
181.      Mints 
182.      Fudge 
183.      Divinity 
184.      Brittles 
185.      Penoche or Brown Sugar Candies 
186.      Dipped Candy (Chocolate or summer coated) 
187.      Caramels 
188.      Toffee 
189.      Molded Candies 
190.      Miscellaneous 
 
 
 
 
 
JUNIOR DIVISION (16 AND UNDER) 
 
DEPARTMENT Q — CAKES - JUNIOR 
Class 
191.      Cake, iced 
192.      Chocolate Cake, iced 
193.      Any Other Cake 
194.      Cup Cakes (3)** 
195.      Decorated Cake **  
 
DEPARTMENT R — COOKIES - JUNIOR  
Class 
196.      Brownies (3) 
197.      Chocolate Chip Cookies (3) 
198.      Peanut Butter Cookies (3) 
199.      Sugar Cookies (3) 
200.      Bar Cookies (3) 
201.      Drop Cookies (3) 
202.      Misc. Cookies (3) 
203.      Unbaked Cookies (3) 
 
DEPARTMENT S — BAKED GOODS - JUNIOR  
Class 
204.      Pies, any variety (except cream or custard) 
205.      Fruit and/or Nut Bread 
206.      Yeast Rolls (3) 
207.      Loaf White Bread 
208.      Loaf Whole Wheat Bread (90% wheat) 
209.      Muffins (3) 
210.      Quick Breads 
 
DEPARTMENT T — FOOD PRESERVATION - JUNIOR  
Class       
211.      Jelly or Jam, any variety, label content and date*** 
212.      Canned Fruit*** 
213.      Canned Vegetables*** 
214.      Pickles & Relishes (Pint or Quart)*** 
215.      Nutritious Snacks 
216.      Dried Foods 
217.      Candy (3 pieces) on plate in plastic bag 
 
 
 
 
PROFESSIONAL DIVISION 
 
DEPARTMENT U — CAKES — PROFESSIONAL 
Class 
218.      Cake, iced 
219.      Chocolate Cake, iced 
220.      Any Other Cake 
221.      Cup Cakes (3)** 
222.      Decorated Cake **  
 
DEPARTMENT V — COOKIES — PROFESSIONAL 
Class 
223.      Brownies (3) 
224.      Chocolate Chip Cookies (3) 
225.      Peanut Butter Cookies (3) 
226.      Sugar Cookies (3) 
227.      Bar Cookies (3) 
228.      Drop Cookies (3) 
229.      Misc. Cookies 
230.      Unbaked Cookies (3) 
 
DEPARTMENT W — BAKED GOODS -  PROFESSIONAL 
Class 
231.      Pies, any variety (except cream or custard) 
232.      Fruit and/or Nut Bread 
233.      Yeast Rolls (3) 
234.      Loaf White Bread 
235.      Loaf Whole Wheat Bread (90% wheat) 
236.      Muffins (3) 
237.      Quick Breads 
 
DEPARTMENT X — FOOD PRESERVATION — PROFESSIONAL 
Class       
238.      Jelly or Jam, any variety, label content and date*** 
239.      Canned Fruit*** 
240.      Canned Vegetables*** 
241.      Pickles & Relishes (Pint or Quart)*** 
242.      Nutritious Snacks 
243.      Dried Foods 
244.      Candy (3 pieces) on plate in plastic bag 
 
 
** THESE CATEGORIES ARE ELIGIBLE FOR THE SPECIAL WILTON CAKE     DECORATING AWARD 
 
*** THESE CATEGORIES ARE ELIGIBLE FOR THE BALL® FreshPreserving ™  AWARDS 
 
 
 
 
 
ARKANSAS VALLEY FAIR 
OPEN CLASS COMPETITION 
Foods 
Official Entry Blank 
 
Name ______________________________________________________________________________ 
 
Address _____________________________________________ Phone _________________________ 
 
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Additional items may be listed on the back. 
 
RESPONSIBILITY FOR EXHIBITS: 
All care possible will be used to insure the safety of the entries.  However, under no circumstances will the fair be responsible for any loss, injury or damage done to, occasioned by, or arising from any article on exhibition or when left after check-out time.                   
 
CHECK OUT TIME: 1:00 - 3:00 p.m. Sunday, August 18, 2013. 
I am not a professional according to any of the following definitions: 
(a)      I have not taught a class for a fee in the area of my entry(ies).  This does not include demonstrations. 
(b)       I do not have a degree in the area of my entry(ies). 
(c)      I do not receive a major source (more than half) of my personal income from work in the area of my entry(ies.) 
(d)       I am not a qualified judge for work in the area of my entry(ies). 
 
I am a professional according to one or more of the above definitions. 
 
 
                                                                                    __________________________________                                                                      
(SIGNATURE) - AMATEUR                        (SIGNATURE) - PROFESSIONAL