Super Fair - Foods

 

Class listing

Foods                   
Superintendent: Carrie Bouwens                            
E-mail: open_foods@superfair.org                                          Phone: 402-467-1920
Registration Deadline: August 1st
Check-In: August 9th, 2:00pm-7:00pm. Lincoln Room
Show Times: August 10th exhibits on display at 4:00pm
Entry Fees: None

Premiums: Adult Division- 1st place $5, 2nd place $4, 3rd place $3. Special Award: Best in Each Division additional $5. Secretary's Cookie Jar 1st place $10, 2nd place $7.50, 3rd place $5. Junior Division- 1st place $5, 2nd place $4, 3rd place $3, 4th place $2. Bes

Release Times Because space is limited, all baked goods NOT placing may be picked up on Wednesday, August 11th. Non-placing baked entries not picked up by Wednesday at 9 p.m. will be disposed of. All canned goods and baked goods which placed will be released on Sunday,
Judge(s): 

Premiums: Adult Division-1st place $5, 2nd place $4, 3rd place $3. Special Award: Best in Each Division an additional $5. Secretary's Cookie Jar 1st place $10, 2nd place $7.50, 3rd place $5. 　Junior Division-1st place $5, 2nd place $4, 3rd place $3, 4th place $2. B

Release Times Because space is limited, all baked goods NOT placing may be picked up on Wednesday, August 11th. Non-placing baked entries not picked up by Wednesday at 9 p.m. will be disposed of.  All other items placing will be released August 14, 9:00pm-10:30pm or Au
Judge(s): 

Show Rules: There is a separate division for youth ages 6-17 as of January 1, 2010. All other classes are for those 18 and up as of January 1, 2010. ONLY ONE EXHIBIT MAY BE ENTERED FOR EACH CLASS NUMBER. Premium payouts must be picked up from show superintendent during release time.
BREAD- Bread must be one loaf, baked in a single bread pan, size 4”x8” or larger for white and whole wheat. Quick Bread sizes should be 3”x7” or larger. Pan or loaf size is optional for other kinds of bread. Rolls must be shown in groups of nine attached, made in an 8x8 or 9x9 inch pan. All bread should be shown on a white paper plate or piece of cardboard that had been covered with white paper. Bread products must be secured in a plastic bag.
CAKES- May be exhibited on white paper plates, or cardboard covered with white paper. Must be frosted unless otherwise specified. One slice of the cake from those placing will be used for display purposes. No cake mixes are allowed in any category except for Create-A-Cake and Decorated Cake.
PIES- Use your own pie plates. All pies must be in 8” or 9” plates. Must be two crusts, unless otherwise noted. One slice of pie from those placing will be used for display purposes.
COOKIES- Six cookies on a white paper plate, secured with a plastic bag.
Secretary’s Cookie Jar- A gallon container of your choice, of assorted cookies to contain at least six different kinds of cookies. Bring one of each kind of cookie in a small box so the judge will not have to open the container. The first place cookie container will be given to the Secretary of the Fair Board, Second place cookie will be given to the Treasurer of the Fair Board. Containers will be returned to the owners.
HOMEMADE CANDY- Six pieces of candy on a small white paper plate secured with a plastic bag.
CANNED FRUITS & VEGETABLES- All products entered in this class shall be conned form August, 2009 through July, 2010. Must be in quart or pint jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. All canned goods must remain in good condition during fair. Any article receiving a premium. We require all classes be processed according to USDA guidelines.
JAMS, JELLIES, & BUTTER- All products entered in this class shall be canned from August, 2009 through July, 2010. Must be in jelly or half pint jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. Entries will be opened and judged on appearance, flavor and texture. WE REQUIRE ALL CLASSES BE PROCESSED ACCORDING TO USDA GUIDELINES.
Jams- Jams are crushed pieces of fruit suspended in its own jelly.
Jellies- Jellies are beautiful in color, translucent, tender enough to cut easily with a spoon, yet
firm enough to hold its shape when turn from the glass.
PICKLES, RELISHES & SALSA- All products entered in this class shall be canned from August, 2009 through July, 2010. Quarts and pints may be used. Jars must be canning jars. PLEASE LEAVE JAR RINGS ON ALL JARS. Entries will be opened and judged on appearance, flavor and texture. We require all classes be processed according to USDA guidelines.
JUICES- All products entered in this class shall be canned from August, 2009 through July, 2010. Must be in quart jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. We require all classes be processed according to USDA guidelins.
DRIED/DEHYDRATED- Involves drying out the natural moisture present in all fruit, vegetables, etc. so that the enzymes which cause decay, are inhibited. Exhibit in an unsealed pint or half-pint jar ONLY. Jar must be full. Please include lid and ring.