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Superintendent |
Raemi Kunath, 765-7101 Email:
kunath@homesgalore.com |
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Assistant Superintendent |
Rebecca Kunath,(810)325-1371 |
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Premiums |
A=$2; B=$1.25; C=$1 |
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Judging |
Monday at 11:00 a.m. |
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Location |
Still Exhibit Barn |
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Objective |
Learn the basic principles of food preservation following
reputable guidelines: University recommended guidelines or Ball Blue Book
guidelines. |
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Fair Exhibit Requirements |
1. Exhibitors must accompany exhibit and be
interviewed. |
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2.
Each Jar should be labeled
as follows; Product, Name, Address, Age, Section, Class, Contents, Date and
Recipe. |
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3.
Exhibits may be made in either pint or quart jars. The jars should be of
uniform type. |
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4. Select section and class numbers that correspond
with your exhibit. |
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5. The "ACTION" exhibit may be an
educational display (i.e., use of poster 14" x 22", props, etc.) or
an actual exhibit of the finished product used in such a way that the 4-H
member can actually show and explain what he or she has "done" and
"learned". The
"ACTION" exhibit is different from a demonstration as it would
emphasize showing WHAT rather than HOW.
This doesn't mean that the HOW would not be included, the primary
objective would be to make the audience aware of WHAT the member has been
doing and learning in 4-H club work. |
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6. If
displaying jars in a basket - please limit the basket height to less than 9 1/2 inches tall. |
SECTIONS CLASSES
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SECTION 1 - ACTION EXHIBIT - FREEZING |
An educational exhibit explaining
some phase of freezing foods (method, equipment used, wrap, container,
etc.) If notebooks or workbooks are
used, they must be accompanied by a poster or other descriptive items. Class 01 8 - 11 Yrs. Class 02 12 - 13 Yrs. Class
03
14 and Over |
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SECTION 2 - ACTION EXHIBIT/PRESERVATION |
An educational exhibit
explaining the process of food preservation (such as canning, drying or
other). Class 05 8 - 11 Yrs. Class 06 12 - 13 Yrs. Class
07
14 and Over |
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SECTION 3 - CANNING |
Class 09 Three jars, 3 kinds of fruit Class 10 Three jars, 3 kinds of tomatoes (includes tomato juice) Class 11 Three jars, each a different product Class 12 Pickles, 3 jars, each a different kind Class 13 Jam, Jellies or preserves, 3 jars, 3 different fruits (Different
size jelly jars are acceptable in this class.) Class 14 Three jars, 3 different vegetables "A pressure cooker
should be used where applicable - refer to current Ball Blue Book for
guidelines." |