September 4-14 2014
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Home Arts Foods Department

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HOME ARTS - FOODS

 JNielsen

 

Assistant Supervisor
Judy Nielsen

 

Entries Received:
Section II - Home Canning
Thursday, Aug 29 (10 am-5 pm), Friday, Aug 30 (10 am-7 pm) & Saturday, Aug 31 (10 am-5 pm)

Sections III - Homemade Candy, IV - Yeast Breads, V - Cookies, VI - Cakes, VII - Muffins
Wednesday, Sept 4 (8:00 a.m. to noon only) - No more than five (5) entries per exhibitor will be accepted between 11:00 a.m. and noon. Absolutely no entries will be accepted after noon!

Entry Charge: .50 per entry

Judging Dates: September 3 & 4 (for applicable categories)

Entries Released: September 16 (10 am-7 pm) & September 17 (10 am-5 pm)

Exhibitors must read and abide by Living Arts General Rules.


Entry Information:

  1. Entries will not be accepted prior to the entry dates. Entries must be taken to the Zion Building.
  2. No articles will be released prior to release dates.
  3. Exhibitors may enter only one (1) item per lot number.
  4. Every exhibit must remain intact until specified release dates. Exhibitors are not allowed to help themselves in removing an entry. Assistants are provided for this purpose. The Fair is not responsible for articles left after release dates.
  5. Only articles listed will be accepted for entry.
  6. All exhibits in the Home Canning classes must have been prepared within the past year. ANY ARTICLE WHICH HAS BEEN ENTERED IN A PREVIOUS UTAH STATE FAIR WILL NOT BE ACCEPTED.
  7. Entries are limited to residents of Utah.
  8. All entries must be the work of the exhibitor and shown in his or her name. There is no age limit.
  9. The Supervisor reserves the right to refuse entries offered in case there is anything objectionable or not fit for judging or if the entry requires more space than can be allowed.
  10. Entries will be accepted in designated lots only.
  11. All candy entries become property of the Utah State Fair.

Judging:

  1. The judges are instructed not to award premiums unless the articles are deemed worthy of merit. If any article is not worthy of the first premium, the judges may award second or no premium, according to their judgement.
  2. Extra prizes may only be awarded at the discretion of the judges and with prior approval from the State Fair Administration.
  3. Supervisors, home arts employees and judges may enter articles for display only.
  4. Premiums will be paid as shown for that Class unless otherwise specified.

 

DEPARTMENT HA7 - Adult
DEPARTMENT HA8 - Youth (16 & under)

One Champion Youth trophy will be awarded to the exhibitor with the highest number of blue ribbons in Dept. HA8 - Youth Foods. All classes included. Exhibitor not eligible to win award in two consecutive years.


SECTION II - HOME CANNING
Special Rules

  1. Only products of home kitchens are eligible.
  2. Products exhibited must have been prepared since August 2012, by the person entering them.
  3. NOTICE - A one-quart or pint jar constitutes an exhibit for fruit. A one-pint or a one-quart jar constitutes an exhibit for vegetables and meat. Standard canning jars to be used. All jars labeled with name of product and initials of exhibitor on bottom of jar.
  4. One glass or jar constitutes an exhibit for preserves, conserves, pickles and relishes.
  5. One (1/2 pint or 1 pint) jar with lid constitutes an exhibit for jellies and jams.
  6. One (1/2 pint, pint or quart) jar constitutes an exhibit for dried fruits and for vegetables.
  7. In jams, jellies, preserves, marmalades, pickles and relishes, the exhibitor is requested to loosen the ring on the jar.
  8. Mold disqualifies a product.
  9. Utah goods should be used as far as possible.
  10. All entries must have new rings, lids and clean bottles.
  11. No hot entries accepted.
  12. Because of time involved in entering canning exhibits, we encourage you to enter on first two entry dates. No canning entries of more than five exhibits will be accepted during the last two hours on the last entry day.
  13. Exhibitors are limited to 50 total exhibits in canning.
  14. Jars should be labeled on bottom if sweeteners other than sugar are used.
  15. Jars should be labeled on bottom stating method of canning, method of processing (raw or hot pack), amount of time processed, lbs. if pressured, and recipe used (i.e. Kerr recipe, Ball recipe, etc.).
  16. All fresh fruits, jams & jellies must be processed in a boiling water bath and sealed.
  17. All vegetables and meats must be pressure cooked.
  18. Exhibits must be canned using USDA, Ball or Kerr guidelines issued 2000 or later.
  19. Family recipes will be disqualified if not previously checked with a USU Extension Agent. The following are good sources of approved recipes: USDA Complete Guide to Home Canning (http://www.uga.edu/nchfp/publications/usda/4_USDAcanningGuide3_06.pdf) and the Ball Blue Book (http://www.freshpreserving.com).
  20. Bottles with decorations (doilies, labels, etc.) will not be judged.
  21. Be sure to check processing times for your altitude and write altitude on bottom of jars.
  22. Entries processed in a steam canner will not be accepted.

 

Judging Criteria for Canned Products
1. Processing
2. Product-color, quality, uniformity of pieces
3. Liquid and pack - clarity
4. General appearance of exhibit-appearance of jar

 

 Ball AwardsJarden Home Brands marketers of BallŽ and KerrŽ Fresh Preserving Products is proud to recognize today's fresh perserving (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 BallŽ Jars sealed with BallŽ Lids and Bands, or BallŽ Collection EliteŽ Jars sealed with Collection EliteŽ Lids and Bands, or preserved in KerrŽ Jars sealed with KerrŽ Lids and Bands. In addition, soft spread entries must be prepared using BallŽ Pectin: Classic, Low or No-Sugar Needed or Liquid.
  
Entries designated First Place from each category (Adult) will receive:
Two (2) Five-Dollar ($5) Coupons for BallŽ or KerrŽ Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for BallŽ Pectin.
Entries designated Second Place from each category (Adult) will receive:One (1) Five-Dollar ($5) Coupon for BallŽ or KerrŽ Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for BallŽ Pectin.
  
The best entry from each category (Youth) will receive:
One (1) Five-Dollar ($5) Coupon for BallŽ or KerrŽ Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for BallŽ Pectin.

 

 C&H logo

C&H Sugar Special Award

To the three highest placing Adult and Youth exhibitors in Class A - Fresh Fruits. Placings will be determined by number of blue ribbons won in all lots combined. Entries must be made with C&H sugar and bear the official C&H Entry Label. Labels will be available at entry time and must be attached to the entry in a visible location.

Prizes will be in the form of store-redeemable certificates good for C&H Granulated Sugar, as follows: First Prize, $25 in coupons; Second Prize, $20 in coupons; Third Prize, $15 in coupons

 

 

1st - $42nd - $33rd - Ribbon4th Ribbon


CLASS A-FRESH FRUITS (1-qt. jar or 1 pint constitutes an exhibit unless other size is designated. Must be processed in a boiling water bath). No bottled juices allowed.

Lot No.
1. Apples
2. Applesauce (no spices)
3. Apricot
4. Blueberries
5. Boysenberry or Blackberry
6. Cherries (Light)
7. Cherries (Dark)
8. Cherries, Pie
9. Cocktail
10. Currants, red
11. Grapes
12. Marschino Cherries (1/2 pint jar)
13. Mincemeat
14. Peaches (Yellow)
15. Pears
16. Pie Filling
17. Plums
18. Raspberries
19. Rhubarb
20. Other (not listed in above lots)

 

CLASS B-VEGETABLES (1 qt. or 1 pint jar constitutes an exhibit. Must be pressure cooked). *Tomatoes must include processing time, recipe used (i.e., Kerr), method (hot, raw, pressured), acid added (type) and if pressured, lbs. and altitude adjustments. Label if bottled in own juice with no liquid added; bottled in own juice with water added or bottled with tomato juice added.

1. Asparagus
2. Beans, green
3. Beans, wax
4. Beets
5. Carrots
6. Corn, whole kernel (must be pressure cooked)
7. Peas
8. Tomatoes, whole*
9. Squash or pumpkin
10. Spinach
11. Spaghetti Sauce, Meatless
12. Other (not listed in above lots)

 

Judging Criteria for Jam and Jelly
1. Appearance, natural color of fruit, clear sparkling, transparent, free from sediment and cloudiness
2. Consistency, firm enough to hold shape yet tender and quivery
3. Containers

CLASS C-JAMS (One jelly glass or jar with lid constitues an exhibit. NO FROZEN JAMS - must be processed in a boiling water bath and list time processing on jars. 1/2 pint or pint size.)

1. Apple Butter
2. Apricot
3. Apricot Pineapple
4. Blueberry
5. Boysenberry or Blackberry
6. Cherry
7. Fruit Mixture
8. Grape
9. Marmalade
10. Peach
11. Pear
12. Plum or Prune
13. Raspberry
14. Strawberry
15. Unusual Jam (only one 1st place will be awarded. All will be judged together)

 

CLASS D-JELLIES - Must be processed in a boiling water bath and list time processed on jars - No Jelly Jars - No Wax

1. Apple
2. Apricot
3. Boysenberry or Blackberry
4. Cherry
5. Chokecherry
6. Currant, Red or Black
7. Elderberry
8. Fruit Mixture
9. Grape
10. Jalapeno
11. Mint
12. Peach
13. Pear
14. Plum
15. Raspberry
16. Strawberry
17. Unusual Jelly (only one 1st place will be awarded. All will be judged together)

 

CLASS E-JUICE

1. Apple
2. Berry (Other than Cranberry)
3. Cranberry
4. Grape
5. Mixed Fruit
6. Tomato
7. Vegetable
8. Other (only one 1st place will be awarded. All will be judged together.)

 

CLASS F-PICKLES AND RELISH (1qt., 1 pint or 1/2 pint jar) Source of recipe must be noted on bottom of jar - must be processed in a boiling water bath and time processed listed on bottom of jar.

1. Beet pickles or relish, vinegar 5% acidity or better (include amount, time processed, and source of recipe.
2. Bread and butter pickles
3. Chili sauce
4. Salsa (pint or 1/2 pint only) - (include processing time, method and source of recipe)
5. Cucumber pickles, sweet
6. Dill pickle (bottled last year)
7. Green tomato relish (pint or 1/2 pint only)
8. Zucchini pickles (pint or 1/2 pint only)
9. Zucchini relish (pint or 1/2 pint only)
10. Sweet pickle relish (pint or 1/2 pint only)
11. Other relish (pint or 1/2 pint only)
12. Mixed sweet pickles
13. Mixed other pickles
14. Mustard pickles
15. Onions, pickled
16. Tomato catsup
17. Dill beans
18. Sauerkraut
19. Pickled peppers
20. BBQ Sauce
21. Other (1 jar only) (only one 1st place will be awarded. All will be judged together)

 

CLASS G-CANNED AND DRIED MEATS (pressure cooked)

1. Beef
2. Poultry
3. Fish
4. Other (only one 1st place will be awarded. All will be judged together.)

 

CLASS H-HOME DRIED VEGETABLES (1 qt., 1 pint, or 1/2 pint jar with 2 piece lid)

1. Green Beans
2. Corn
3. Carrots
4. Peas
5. Squash
6. Onions
7. Peppers
8. Tomatoes
9. Potatoes
10. Celery
11. Mushrooms
12. Herbs - chives
13. Herbs - dill
14. Herbs - oregano
15. Herbs - parsley
16. Herbs - other
17. Other (only one 1st place - all will be judged together)

 

CLASS I-DRIED FRUITS (1 qt., 1 pint, or 1/2 pint jar with two piece lid)

1. Apples
2. Apricots
3. Bananas
4. Cherries
5. Grapes
6. Peaches
7. Pears
8. Pineapple
9. Prunes
10. Strawberry
11. Leather
12. Other (only one 1st place, all will be judged together)

A Champion Home Canner Trophy will be awarded to the person with the highest number of blue ribbons in Section II. Exhibitor not eligible to win award in two consecutive years.

Champion Home Canner award is sponsored by: Trent Rasmussen

 

SECTION III - HOMEMADE CANDY

An entry in this Section shall consist of enough pieces to fill a 6" paper plate (min. of 10 pieces) suggested size is 1"x 1" per piece.

Exhibitors name should be put on bottom of paper plate with masking tape.

No popcorn, no uncooked candy.

Candy must be entered by noon, Wednesday, Sept. 4 - Judging will be 1:30 p.m. the same day.

1st - $42nd - $33rd - Ribbon4th - Ribbon


Candy should not be dipped unless designated.

Judging Criteria for Candy
1. Texture
2. Flavor
3. Appearance

CLASS J
1. Chocolates dipped - one flavor filling only
2. Turtles
3. Caramels
4. Fudge
5. Divinity
6. Mints (Soft) pulled & etc.
7. Peanut Brittle
8. Other Brittle and crunches
9. Penoche, Pralines or Brown Sugar Candies
10. English Toffee - not dipped
11. Suckers, Candy Canes, Hard Candies, or similar
12. Pecan Roll
13. Taffy
14. Marshmallows
15. Jellied Candies
16. Truffles
17. Molded Chocolates
18. Other

A Champion Home Made Candy award will be made to the person with the highest number of blue ribbons in Section III. Exhibitor not eligible to win award in two consecutive years.

 

 Red Star logo

 

Red Star Yeast Awards

Offers free Red StarŽ yeast and coupons to all contestants.

In addition, Red StarŽ will provide merchandise items for award winners in three yeast bread categories.

 


SECTION IV - YEAST BREADS

Yeast Breads should be brought in Wednesday, September 4th, 8 a.m. until noon only, and judging will begin at 1:30 p.m.

Bread should be so completely baked that, when pressed upon it will spring out immediately upon release of pressure. An excellent loaf of bread should be uniform golden brown in color, oblong in shape, and about 9x4x4 inches in size. The flavor should be nutty, agreeable to taste, and with no suggestion of sourness. The crumb should be slightly moist, tender yet no crumbling when compressed, light in weight in proportion to size, even grain, slightly creamy white in color. The crust of a standard loaf should be tender and of medium thickness. Exhibitors name should be put on bottom of paper plate with masking tape.

1st - $42nd - $33rd - Ribbon4th - Ribbon


Judging Criteria for Bread
General Appearance
Lightness
Crust
Crumb (texture)
Flavor (taste and smell)

CLASS K-BREAD, LOAF - Yeast Breads Only (1 only of each)
1. White
2. Whole Wheat (100%)
3. Whole Wheat (part)
4. Rye
5. White Variations (onion, cheese, etc.)
6. French Bread
7. Fancy Bread (1 only) nuts, fruits, yeast, etc.
8. Sour Dough Bread (no yeast)
9. Bread Machine

 

CLASS L-ROLLS, YEAST PAN ROLLS (at least 6 of each - special roll dough only to be used - max. size is a 6" diameter)
1. Rolls, white
2. Rolls, whole wheat
3. Rolls, Rye
4. Rolls, Variations (onion, cheese, etc.)

 

CLASS M-SPECIAL VARIETY YEAST ROLLS (at least 6 of each - max. size is a 6" diameter)
1. Cinnamon
2. Nut
3. Swedish Tea Ring (1 only-not over 12" in diameter)

 

CLASS N-QUICK BREADS
1. Banana Bread
2. Zucchini Bread
3. Poppy Seed Bread
4. Pumpkin Bread
5. Other Quick Bread

 

A Championship Bread award will be made to the person with the highest number of blue ribbons in Section IV. Exhibitor not eligible to win award for two consecutive years.

 

 C&H logo

 

C&H Sugar Special Award

To the three highest placing Adult and Youth exhibitors in Class P - Cookies. Placings will be determined by number of blue ribbons won in all lots combined. Entries must be made with C&H sugar and bear the official C&H Entry Label. Labels will be available at entry time and must be attached to the entry in a visible location. Prizes will be in the form of store-redeemable certificates good for C&H Granulated Sugar, as follows:
First Prize, $25 in coupons; Second Prize, $20 in coupons; Third Prize, $15 in coupons
A copy of your recipe must accompany your entry.

 

SECTION V - COOKIES

Judging Criteria for Cookies
Appearance
Originality
Flavor
Texture

CLASS P

8 cookies constitute an entry. Cookies will be judged on overall appearance and taste. Exhibitors name must be marked on masking tape on the bottom of the plate.

1st - $42nd - $33rd - Ribbon4th - Ribbon

1. Chocolate Chip
2. Other Chip (white chocolate, mint, butterscotch, cinnamon, etc.)
3. Oatmeal
4. Fruit Filled
5. Brownies
6. Butter
7. Peanut Butter
8. Bars
9. Macaroons
10. Shortbread
11. Snickerdoodles
12. Sugar (not frosted)
13. Gingersnaps
14. Pumpkin
15. Other (cookies will be judged together regardless of variety -only one 1st place will be awarded)

 

A Championship Cookie award will be made to the person with the highest number of blue ribbons in Section V. Exhibitor not eligible to win award for two consecutive years.

 

SECTION VI - CAKES

Judging Criteria for Cakes & Muffins
1. Appearance
2. Originality
3. Flavor
4. Texture

 

CLASS Q

Single layer, unfrosted (powdered sugar is okay, no glaze)
Exhibitors name must be marked on masking tape on the bottom of the plate.

1st - $42nd - $33rd - Ribbon4th - Ribbon

1. Angel Food
2. Butter
3. Fruit
4. Chocolate
5. Pound
6. Spice
7. Apple
8. Lemon
9. Orange
10. Carrot
11. Red Velvet
12. Coffee
13. Other Cake (no cheesecake)

lst - $202nd - $153rd - Ribbon4th - Ribbon

14. Wedding Cake - bottom layer must be baked cake - maximum 14" base - upper layers foam - decorated.

lst - $122nd - $83rd - Ribbon4th - Ribbon

15. Gingerbread House - no larger than 18" in any direction. Mounted on a firm board. Must be made from fresh baked gingerbread.

 

A Championship Baking award will be made to the person with the highest number of blue ribbons in Section VI and VII. Exhibitor not eligible to win award for two consecutive years.

 

SECTION VII - MUFFINS

CLASS R

6 muffins constitute an entry. Muffins will be judged on overall appearance and taste. Exhibitors name must be marked on masking tape on the bottom of the plate.

lst - $42nd - $33rd - Ribbon4th - Ribbon

1. Blueberry
2. Bran and nut
3. Chocolate
4. Corn
5. Lemon
6. Orange
7. Poppyseed
8. Other (only one 1st place awarded. All will be judged together.)

 

How to Enter

Click here for a printable entry form

Click here to enter online

 

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