Section 50:4-H BAKED GOODS & PRESERVED FOODS

ENTRY FORMS DUE: Friday, August 15, 2008
EXHIBITS DUE: 10:00 p.m., Tuesday, September 9, 2008
JUDGING BEGINS: 9:00 a.m., Wednesday, September 10, 2008
RELEASE TIME: 7:30 p.m., Sunday, September 14, 2008

1. The exhibitor, in accordance with the 4-H Club Home Economics Program, must have prepared all entries in these divisions.
2. Exhibitors may make entries only in the unit in which they are either currently enrolled, or were during the immediately preceding 4-H year, but not both.
3. LIMIT: Maximum of 12 entries per exhibitor. One entry per exhibitor of a particular type (drop cookies, bar cookies, etc.). Entry sheet must list type of food. Foods that require refrigeration may not be entered. NOTE: Exhibitor limited to entries in one division plus OTHER. Primary Division not eligible for Best of Show.
4. MINIMUM QUANTITIES: Muffins, biscuits, rolls, cookies and candies; Four (4) each. (Packaged for display, plus one item separately wrapped for judging.) Cakes - whole cake minus one slice. (Packaged as above.) Breads - whole loaf minus one slice. (Packaged as above.) Pies - whole pie minus one slice. No foil pans, please. (Packaged as above.)
5. DANISH SYSTEM OF JUDGING. (For judging scale, see Page here.)

1. All entries must have been made within one year of the opening day of the Fair. All food and recipes in publications listed in the "4-H Food Preservation Project" outline. Check carefully the recommendations for kind and size of container.
2. Only standard containers, specifically designed for the purpose, will be accepted. EXHIBITS MUST BE ACCURATELY LABELED.
3. Entry sheet must list the type of product (fruit, vegetables, preserves, etc.) and the method of process used (canning, freezing or drying).
4. Low acid foods must be canned under pressure. Dried products should be wrapped in clear plastic or sealed jars. No paraffin seals. All canning exhibits must be in sealed jars.
5. LIMIT: An exhibitor may not enter more than 12 entries total. Each entry must be a different product or the same product preserved by a different method. Jar labels should list type of product and process (i.e., Apricot jam, pectin method; Apricot halves, water bath processed; frozen green beans, blanched one minute, or not blanched and to be used within three months).