Culinary Arts

Section II - Home Canning

Date	Time
Thursday, Aug. 31st	10 am - 5 pm
Friday, Sept. 1st	10 am - 7 pm
Saturday, Sept. 2nd	10 am - 5 pm

Sections III - Homemade Candy
IV - Yeast Breads
V - Cookies
VI - Cakes
VII - Muffins

Date	Time
Wednesday, Sept 6th	8 am - 12 pm only*

*No more than five (5) per exhibitor will be accepted between 11:00 am and noon. Absolutely no entries will be accepted after noon!

Judging Dates: September 5th & 6th (for applicable categories)

Date	Time
Monday, Sept 18th	10 am - 7 pm
Tuesday, Sept 19th	10 am - 2 pm

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 Home Canning classes must have been prepared within the past year. AN 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.

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 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.

See judging criteria by class below.

Department CA1 - Adult Foods

One Champion Adult rosette and prize will be awarded to the exhibitor with the best of show exhibit in Dept CA1 in each section..

Department CA2 - Youth Foods (16 & under)

One Champion Youth rosette and prize will be awarded to the exhibitor with the best of show exhibit in Dept CA9 - Youth Foods. All classes included.

1. Only products of home kitchens are eligible.
2. Products exhibited must have been prepared since August 2021, 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, pickle 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 or 1 pint) 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 the 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 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 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. The following are good sources of approved recipes: USDA Complete Guide to Home Canning (https://nchfp.uga.edu/publications/publications_us...) , the Ball Blue Book (https://www.freshpreserving.com/), and The USU Extension Canning Resources (Canning Resources | USU) .
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.
23.Electric Pressure Canner will not be accepted.

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

Premiums

1st - $4

2nd - $3

3rd - Ribbon

4th - Ribbon

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

A Champion Home Canner Rosette & Prize will be awarded to the person with the best of show exhibit in Section 1.

1. An entry in this section shall consist of enough pieces to fill a 6" paper plate (min. of 10 pieces) suggested size is 1"x1" per piece.
2. Exhibitors name should be put on bottom of paper plate with masking tape.
3. No popcorn, no uncooked candy.
4. Candy must be entered by noon , Wednesday Sept. 7th. Judging will be 1:30 pm the same day.

Premium

1st - $4

2nd - $3

3rd - Ribbon

4th - Ribbon

1. Texture
2. Flavor
3. Appearance

A Champion Homemade Candy Rosette and Prize will be given to the exhibitor with the best of show exhibit in Section 2.

Edit 8/25/2023
Yeast Breads should be brought in Wednesday, September 6th, 8 am until noon only, and judging will begin at 1:30 pm.

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 and golden brown in color. 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 color. The crust of a standard loaf (disposable pan) should be tender and of medium thickness. Exhibitors name should be put on bottom of paper plate with masking tape.

Premium

1st - $4

2nd - $3

3rd - Ribbon

4th - Ribbon

1. General Appearance
2. Lightness
3. Crust
4. Crumb (texture)
5. Flavor (taste and smell)

A Champion Bread Rosette and Prize will be given to the exhibitor with the best of show exhibit in Section 3.

1. Appearance
2. Originality
3. Flavor
4. Texture

A Champion Cookie Rosette and Prize will be given to the exhibitor with the best of show exhibit in Section 4.

1. Appearance
2. Originality
3. Flavor
4. Texture

A Championship Baking Rosette and Prize will be given to the exhibitor with the best of show exhibit in Section 5 & 6.