CLASS 10 CANNED MEATS & FISH
Lot
1 Chicken
2 Venison
3 Elk
4 Beef
5 Mincemeat
6 Salmon
7 Trout
8 Beef Broth
9 Chicken Broth
10 Soup, meat based
11 Others not listed above
CLASS 11 CANNED FRUIT
Lot
1 Apples
2 Applesauce
3 Apricots
4 Cherries, dark
5 Cherries, light
6 Pie Cherries
7 Peaches
8 Pears
9 Rhubarb
10 Huckleberries
11 Plums
12 Pie Filling
13 Dietetic Fruit
14 Others not listed
CLASS 12 JAMS
Lot
1 Apricot Jam
2 Apricot-Pineapple Jam
3 Blackberry Jam
4 Blueberry Jam
5 Cherry Jam
6 Peach Jam
7 Huckleberry Jam
8 Strawberry Jam
9 Red Raspberry Jam
10 Rhubarb Jam
11 Plum Jam
12 Other Jams not listed
CLASS 13 FRUIT BUTTERS
Lot
1 Apricot
2 Apricot-Pineapple
3 Blackberry
4 Blueberry
5 Cherry
6 Peach
7 Huckleberry
8 Strawberry
9 Red Raspberry
10 Rhubarb
11 Plum
12 Other Butters not listed
CLASS 14 JELLIES
Lot
1 Apple
2 Blackberry
3 Blueberry
4 Cherry
5 Currant
6 Grape
7. Raspberry
8 Strawberry
9 Others not listed
CLASS 15 HONEY - PRESERVES -CONSERVES
Lot
1 Combed
2 Strained
3 Manmade
4 Others not listed
CLASS 16 SYRUP
Lots will be added as needed
CLASS 17 PICKLES & RELISHES
Lot
1 Bread and Butter Pickles
2 Cucumber Pickles
3 Dill Pickles
4 Sweet Pickles
5 Pickled Beets
6 Pickled Beans
7 Corn Relish
8 Zucchini Relish
9 Others not listed
CLASS 18 SPECIALTY FOODS
Lot
1 Vinegar, berry sweetened
2 Vinegar, berry unsweetened
3 Vinegar, other fruit (specify on entry form)
4 Vinegar, herb
5 Vinegar, other (specify on entry form)
CLASS 19 PANTRY ENTRY
1 jar each from classes 10 -16
CLASS 20 EGGS
1/2 dozen eggs
must be clean in 1/2 cartons and uniform in
size and color
Lot
1 - Brown
2 - White
3 - Bantam
4 - Others not listed
DEPARTMENT B FRUITS & VEGETABLES
Superintendents
Faith and Tom
Hundley
907-232-1095
To prepare an attractive display, consider the following
when you select and prepare vegetables for exhibit:
1. Trueness to type- specimens should be typical of the
variety in shape, color and size.
2. Quality and condition- specimens should be edible,
in prime condition, and free from blemishes or damage
from insects, disease or handling. Specimens with
deepest color are preferred.
3. Uniformity- specimens should be alike in size, shape,
color, texture and stage of maturity.
4. Size- contrary to popular opinion, large entries
do not have a competitive edge over other entries
(except for special entries such as largest pumpkin,
watermelon, head of cabbage).
5. Largeness- suggests coarseness, over-maturity and
possible poor quality. Medium-sized specimens are
more typical of a variety and most desired.
6. Cleanliness- dirt detracts from the natural
attractiveness of vegetables and conveys an
unfavorable impression to judges and the public.
PAGE 50 H GRANT COUNTY FAIR H 2017
RULES
1. Crops must be grown by contestant!
2. All exhibits must be clean and free from pests/
insects.
3. ALL EXHIBITS WITH MULTIPLE ITEMS MUST BE
OF UNIFORM SIZE, SHAPE AND COLOR.
4. No entries may compete for more than one prize
and ribbon.
5. All judging to be done on market basis.
6. No awards will be given to highly inferior, pest
infested or improperly prepared vegetables even
though they may be the only entry.
7. All entries shall become the property of the Grant
County Fair Board.
8. Sheaves of grain should be 18-inches from bottom
of head to base of sheaf.
9. Base should be even and about three inches in
diameter.
10. Please note the number of items required beside
each class and or lot.
CLASS 1 BEETS (Tops off) -plate of 4
Lot
1 Table (small)
2 Picking (large)
3. Cylindrical
CLASS 2 CARROTS (Tops off) -plate of 4
Lot
1 Long Varieties (such as Gold Pack, Imperator)
2 Short Varieties (such as Golden Heart, Ox heart)
CLASS 3 CORN - Plate of 3
(Husk only to expose a 2-inch vertical strip)
Lot
1 Yellow Sweet Corn, early varieties
2 Yellow Sweet Corn, late varieties
3 White Sweet Corn
4 Popcorn
5 Other Varieties
CLASS 4 MELONS - 1 melon
Lot
1 Cantaloupe/Muskmelon
2 Watermelon
3 Other Melons
CLASS 5 ONIONS - Plate of 4
Tops off (except green onions)
Lot
1 Red
2 White
3 Yellow
4 Green, tops on 4-5” above white
5 Other
CLASS 6 PEPPERS
Lot
1 Jalapeno -5
2 Chili -5
3 Serrano -5
4 Bell (Sweet) - 2
5 Banana -2
6 Other Hot Peppers -5
7 Other Sweet Peppers -2
CLASS 7 POTATOES - Plate of 3
Lot
1 Blue
2 Gold
3 Red
4 Russet
5 White
6 Other Varieties