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DIVISION M – FOOD PRESERVATION

Co-Superintendent - Kristi Anderson 651-257-6256
Co-Superintendent - Peggy Oehlke, 651-436-6597

Entries accepted:

Monday, July 28, 4 - 9 PM
Tuesday, July 29, 9 AM - 1 PM

PLEASE PRE-REGISTER BY JULY 24. Your entry tags will be ready to pick up in Bldg. B when you bring your exhibits. Both current Minnesota Extension Service and USDA/MES preservation methods will be accepted. Canning information on each product is available through the University of Minnesota 1-800-876-8636.

All entries MUST be in standard pint or quart canning jars with 2-part seals. EXCEPT corn and fish must be in PINT jars. Jellies, jams and salsas will be accepted in pint or half pint jars. (No exhibits accepted in salad dressing or other old jars). All entries MUST be labeled with the product name, the type of processing (water-bath or pressure canner), the pounds pressure used when working with the pressure canner, the processing time (time operating the water-bath or pressure canner). Non-acid foods, such as peas, beans, beets, corn, etc. must be processed in the pressure canner. High-acid foods, such as tomatoes, etc. may be processed in the water-bath or the pressure canner.
The judges may open the jam and jelly jars for tasting.
Due to lack of refrigeration NO freezer jams will be accepted. Please use a ring/band when exhibiting.

CLASS 1 — VEGETABLES (18 years & over)
CLASS 1A — VEGETABLES (under 18 years)

Lots:
  1. Beans, string
  2. Beans, yellow wax
  3. Beets, small
  4. Carrots, small
  5. Peas
  6. Sweet corn (pint jar only)
  7. Tomatoes
  8. Not specified

CLASS 2 — FRUITS (18 years & over)
CLASS 2A — FRUITS (under 18 years)

Lots:
  1. Apples
  2. Apricots
  3. Blackberries
  4. Blueberries
  5. Cherries
  6. Crabapples
  7. Green grapes
  8. Peaches
  9. Pears
  10. Plums
  11. Raspberries (red)
  12. Not specified

CLASS 3 — PRESERVED FRUITS (18 years & over)
CLASS 3A — PRESERVED FRUITS (under 18 years)

Preserved fruit is whole, if small fruit or sections if a large fruit. Tender, transparent and plump in thick syrup.
Lots:
  1. Red Raspberry
  2. Strawberry
  3. Tomato
  4. Not specified

CLASS 4 — FRUIT SAUCE (18 years & over)
CLASS 4A — FRUIT SAUCE (under 18 years)

Lots:
  1. Apple sauce
  2. Rhubarb sauce
  3. Not specified

CLASS 5 — JELLIES (18 years & over)
CLASS 5A — JELLIES (under 18 years)

Jellies are almost clear, solid syrup. Light should be seen through glass. This quality is easier to judge when the product is in a 1/2 pint plain glass jar. Use 2 piece lids, NO WAX.
Lots:
  1. Apple
  2. Blackberry
  3. Choke Cherry
  4. Crabapple
  5. Currant
  6. Grape
  7. Mint
  8. Plum
  9. Red Raspberry
  10. Black Raspberry
  11. Not specified

CLASS 6 — JAMS, MARMALADES & CONSERVES (18 years & over)
CLASS 6A — JAMS, MARMALADES & CONSERVES (under 18 years)

Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar. They tend to hold their shape but are generally less firm than jellies. Jams should be sealed in a 1/2 pint jar with a two piece lid (No Wax) using a boiling water bath to process.
Lots:
  1. Apricot
  2. Peach
  3. Plum
  4. Grape
  5. Rhubarb
  6. Combination Fruit (2 fruits combined No Berries)
  7. Strawberry/Rhubarb
  8. Strawberry
  9. Blackberry
  10. Red Raspberry
  11. Black Raspberry
  12. Double Berry
  13. Triple Berry
  14. Blueberry
  15. Tomato
  16. Chutney
  17. Low sugar/no sugar fruit spread
  18. Not specified jam
  19. Orange marmalade
  20. Not specified marmalade
  21. Not specified conserve

CLASS 7 — BUTTERS (18 years & over)
CLASS 7A — BUTTERS (under 18 years)

Butters consist of fruit run through a sieve, sugar added and cooked until it forms a paste of good consistency.
Spices may be added.
Lots:
  1. Apple
  2. Plum
  3. Not specified

CLASS 8 — PICKLES (18 years & over)
CLASS 8A — PICKLES (under 18 years)

(No color additives allowed)
Lots:
  1. Beet
  2. Bread & Butter, sweet
  3. Crabapple, sweet
  4. Cucumber, sweet
  5. Cucumber, ripe
  6. Dill
  7. Dilled beans
  8. Mustard
  9. Peach
  10. Green tomato, sweet
  11. Watermelon, sweet
  12. Peppers
  13. Not Specified

CLASS 9 — RELISHES AND VEGETABLE SAUCES (18 years & over)
CLASS 9A — RELISHES AND VEGETABLE SAUCES (under 18 years)


Lots:
  1. Catsup
  2. Salsa
  3. Sauerkraut
  4. Spaghetti sauce
  5. Corn relish
  6. Cucumber relish
  7. Pepper relish
  8. Tomato relish
  9. Zucchini relish
  10. Stew
  11. Not specified

CLASS 10 — JUICES (18 yrs. & over)
CLASS 10A — JUICES (under 18 years)

Place in re-sealable pints. Include processing time and type.
Lots:
  1. Apple
  2. Grape
  3. Tomato
  4. Not Otherwise Specified

CLASS 11— CANNED MEATS (18 yrs. & over)
CLASS 11A— CANNED MEATS (under 18 years)

Lots:
  1. Fish (pint Jar only)
  2. Beef
  3. Poultry
  4. Wild game
  5. Meat Sauce
  6. Not Otherwise Specified

CLASS 12 — DEHYDRATE OR DRIED FOODS (18 yrs.& over)
CLASS 12A — DEHYDRATED OR DRIED FOODS (under 18 yrs)

Product must be in plastic bags or pint jars. Labeled with pre-drying treatment.
Lots:
  1. Apples
  2. Apricots
  3. Bananas
  4. Any other Fruit
  5. Carrots
  6. Onions
  7. Peppers
  8. Tomatoes
  9. Any other Vegetable
  10. Beef Jerky
  11. Any other Meat

CLASS 13 — DRIED HERBS (18 yrs. & over)
CLASS 13A — DRIED HERBS (under 18 years)

1/4 cup product - place in plastic bags or jars.
Lots:
  1. Basil
  2. Chives
  3. Oregano
  4. Parsley
  5. Sage
  6. Thyme
  7. Other Herbs

CLASS 14— WINES (re-sealable glass bottle)

Exhibitor does not need a federal permit.
Exhibitor may enter more than 1 wine in lot; but each entry must be from different batch.

SWEET WINES
Lots:
  1. White Grape, Minnesota variety
  2. Red Grape, Minnesota variety
  3. Grape, Other variety
  4. Apple
  5. Plum
  6. Raspberry
  7. Sparkling
  8. Dandelion
  9. Rhubarb
  10. Semi-sweet
  11. Sweet, not specified wine
    DRY WINES

  12. White Grape, Minnesota variety
  13. Red Grape, Minnesota variety
  14. Grape, Other variety
  15. Apple
  16. Plum
  17. Raspberry
  18. Sparkling
  19. Dandelion
  20. Rhubarb
  21. Semi-dry
  22. Dry, not specified wine

CLASS 15— BEERS

1 bottle per entry.
Open to all amateur home brewers 21 years & over. Bottles should be standard beer bottles with cork, screw cap or crown cap closures.
Exhibitor may enter more than 1 beer in lot; but each entry must be from different batch.

Lots:
  1. Pale Ale
  2. Dark Ale
  3. Pale Lager
  4. Dark Lager
  5. Specialty (list special ingredient)

GRAND CHAMPION and RESERVE CHAMPION ribbons will be awarded in the following classes: Vegetables, Fruits & fruit sauces; Jams, jellies & butters; pickles, relishes, juices, canned meats, dehydrated foods/herbs, wines and beers.

Premium Codes:
Placing: 1st 2nd 3rd 4th 5th 6th
A $2.00 $1.75 $1.50 $1.25 $1.00 $0.50

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