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Division 8 Rules

General Division 8 Rules

1. Red River Valley Fair General Rules apply except as noted.
2. Ribbons are awarded in each of 3 separate sub-divisions: ADULT, YOUTH (age 18 and under), and MASTER GARDENER. Youth Participation Certificates will also be awarded.
3. Lamar County Master Gardeners award $50 in cash prizes ($25, $15, and $10) to the 3 individuals in the Adult subdivision and to the 3 individuals in the Youth subdivision earning the most points according to ribbon placements for their Food Preservation/Gardening entries.  
   1. Blue Ribbon:    3 points
   2. Red Ribbon:     2 points
   3. White Ribbon:  1 points
4. Master Gardeners and families as well as Red River Valley Fair Board members and families are not eligible for cash prizes; Master Gardener sub-division is judged separately for ribbons only.
5. 1 exhibit may be entered per sub-class. 
6. All entries must be checked in on Monday, September 28, 2009 between 12 Noon and 6 PM.
7. Except for perishables, entries will remain on display throughout the fair and must be picked up on Sunday, October 4, 2009, between 1 PM and 3 PM.
8. Security service is provided.  Every precaution will be taken to protect all articles.  Under no circumstances will the Red River Valley Fair Association and assistants be responsible for damage, theft, breakage, or any other type of loss, and it is upon these conditions that exhibits are entered and received for show in the Fair.
9. All entries must have been produced within the last year (12 months).
10. Entries must be the work of the exhibitor in whose name they are entered.
11. Exhibitors are encouraged to prepare and process preserved products according to current USDA/Extension Service information.
12. There are no exceptions to the rules; judges’ decisions are final.

Division 8 Rules:  Pickles, Relishes, Canned Vegetables & Fruit, Jams, Jellies, Preserves, Butter, and Honey

1. All entries must be labeled with name of product, date of preservation, and method used.
2. All canned items must be in standard canning jars with standard lids and screw-on rings/bands in good condition and not rusted; honey should be in a honey jar.
3. Entries will be disqualified if jars are not clean, not sealed well, or show signs of spoilage; paraffin sealed items will not be accepted.
4. Color should be characteristic for the produce canned.
5. Judges have the option of opening any jar at their discretion.

JUDGING SCALE

Canned Pickles, Relishes, Vegetables & Fruit

UNIFORMITY:   50 Points

Pieces of the same size and shape for pickles; pieces ground, chopped, or liquefied for relishes; liquid should be clear and free from sediment or defects of any kind.

COLOR:              30 Points

Pleasing appearance; even color throughout and free from lighter or uncured pieces; sometimes, grape leaves are included in jars where cucumbers are cured because they give a brighter color.

TEXTURE:         20 Points

Texture is characteristic for the product preserved and not overly soft or mushy, with a pleasing overall impression.

Class 1A – Pickles

1.     Beets

2.     Bread and Butter

3. Dill
4. Peach
5. Peppers
6. Okra
7. Sour
8. Squash
9. Sweet
10. Misc.

Class 2A – Relishes

11. Chow Chow
12. Corn
13. Cucumber
14. Green Tomato
15. Hot Sauce-Picante Style/Salsa
16. Pickle
17. Squash
18. Misc.

Class 3A – Canned Vegetables

19. Beans
20. Beets
21. Carrots
22. Onions
23. Peas
24. Peppers
25. Okra
26. Potatoes
27. Sauerkraut
28. Tomatoes
29. Misc.

Class 4A – Canned Fruit

30. Berries
31. Figs
32. Peaches
33. Pears
34. Plums
35. Misc.

Class 5A – Other

36. Misc.

 JUDGING SCALE

Jams, Jellies, Preserves, Butter, & Honey

Total 100 Points

CLEARNESS         40 Points

Liquid should be clear with color characteristic of fruit; contents should be free from sediment, defect, or crystals; fruit should have translucent appearance.

CONSISTENCY    40 Points

Liquid should range from consistency of honey to semi-jelly for preserves; pieces of fruit hold shape and appear tender; good proportion of liquid; jelly should be firm but tender, holds shape, not syrupy or gummy.

COLOR                   20 Points

Color should be characteristic of fruit and free from discoloration due to overcooking or being stored too long; honey will be judged on color, clarity, and overall appearance. 

Class 6A – Jams

37. Apricot
38. Blackberry
39. Peach
40. Plum
41. Strawberry
42. Misc.

Class 7A – Jellies

43. Apple
44. Blackberry
45. Cherry
46. Grape
47. Mint
48. Peach
49. Pepper
50. Plum
51. Strawberry
52. Misc.

Class 8A – Preserves

53. Apricot
54. Blackberry
55. Fig
56. Peach
57. Pear
58. Pear Honey
59. Plum
60. Strawberry
61. Tomato
62. Misc.

Class 9A – Butter

63. Apple
64. Peach
65. Pear
66. Misc.

Class 10A – Honey

67. Comb In
68. Comb Out

Division 8 Rules:  Fresh Vegetables & Fruits

1. Vegetables and fruit should be shown at the prime of development.
2. Specimens should be free of unnatural blemishes, distortions, and irregularities in shape and size.
3. Specimens in a single entry should be UNIFORM in color, size, and shape.
4. When foliage is present, it should be fresh and of good substance.
5. Presence of worms, larva, other insects, arachnids, disease, or damage from any of these will be penalized. Any entries deemed hazardous to other entries will be disqualified and removed.
6. Consult the CLASS PORTION for the quantity of each type of vegetable or fruit to be exhibited. The number of specimens required is in parentheses ( ).
7. Containers are provided for display.

 Class 11A – Vegetables

69. Beans-all (3pods)
70. Cantaloupe (1)
71. Cucumber (3)
72. Corn (3 ears)
73. Eggplant (1)
74. Garlic (1 bulb)
75. Greens (1 bunch)
76. Okra (3 pods)
77. Onions-red, white, and/or yellow (3 per variety entered)
78. Peas-all (3 pods)
79. Peppers-bell, sweet, and/or hot (3 per variety entered)
80. Potatoes-red, white, and/or yellow (3 per variety entered)
81. Pumpkin (1)
82. Squash-all (3 per variety entered; 1 if large variety)
83. Sweet Potatoes (3)
84. Tomatoes-standard, Italian, and/or small cherry (3 per variety entered)
85. Watermelon (1)
86. Misc.

Class 12A – Fruits

87. Apricots (3)
88. Apples (3)
89. Berries-all (3 per variety)
90. Figs (3)
91. Grapes (1 bunch)
92. Peaches (3)
93. Pears (3)
94. Plums (3)
95. Misc.

Class 13A – Other

96. Gourds (1)
97. Herbs (1 sprig)
98. Nuts (3 in shell)
99. Misc.

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