Section 25:HOME ARTS--PRESERVED FOODS

ENTRY FORMS DUE: Friday, August 15, 2008
EXHIBITS DUE: 10:00 p.m., Tuesday, September 9, 2008 (Baked Goods & Preserved Foods)
JUDGING BEGINS: 9:00 a.m., Wednesday, September 10, 2008
RELEASE TIME: 7:30 p.m., Sunday, September 14, 2008 for Walk-out

1. LIMIT: One entry per exhibitor per class except ``Any other" category. Those entries must be significantly different from one another, and are limited to 2 entries per exhibitor.
2. All entries in these divisions must be home prepared, and canned or packaged by the exhibitor within one year of the opening date of the Fair. Items that have been shown at any previous Fairs are not eligible. All products being considered for the cash awards that have not otherwise been eliminated from consideration will be opened.
3. STANDARD JAR: A container specifically or specially designed for canning purposes. No paraffin seals. All canning must be in sealed jars. NOTE: All jars must have rings. No added cloth or paper decorations to lids, please.
4. NON-ACID FOODS: All vegetables, meats, poultry and fish, must be canned under pressure. Low-acid fruit, such as figs should be made more acidic by adding lemon juice, as directed in the University Agricultural Extension Service Leaflet, ``Home Canning of Fruits". Tomatoes and fruits (not including their juices) must be processed in a boiling water bath.
5. Exhibits picked up at closure of Fair become the full responsibility of the exhibitor, especially in regard to the contents.