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Home » Fair Information » Departments » Department 15
Department 15
Home Arts
Home Arts Committee
Sandy Jackson, Chairperson - (570) 297-2612 or (570) 297-4775
Marion Ballard - (570) 297-2558
Evelyn Bristol - (607) 426-8724
Carol Dibble - (570) 596-2877
Barbara Grace - (570) 596-3042
Jean Spencer - (570) 364-5499
Marilyn Welch - (570) 297-2992
Eunice Wilston - (570) 297-3779

Entry forms should be submitted by July 14, 2008,
to Sandy Jackson, RR 2 Box 65A, Columbia Cross Roads, PA 16914
Entry Rules
  1. Reasonable care will be taken to protect all exhibits on display from damage or loss. However, the Troy Fair Association, the Home Arts Committee, the Penn State Cooperative Extension Service and 4-H are not in any way to be held responsible for accidents, loss or damage, or foods that are inedible at the conclusion of the Fair.
  2. Use standard mason-type canning jars of non-colored clear glass for preserving and exhibiting all canned foods.
  3. Use two piece self-sealing lids (flat discs and metal screw bands) for sealing all jars of food. Metal screw bands may be loosely applied for the trip to and from Fair to prevent damage; however, screw bands and fabric decoration must be removed from jars before exhibiting entries. Jars that are sealed with wax or other types of covers will not be accepted.
  4. Use the following size jars for exhibiting:
    • Fruit - pints or quarts
    • Vegetable - pints or quarts (except cream corn and peppers in half pints or pints only)
    • Fruit Juices - pints, quarts or half gallons
    • Tomato Juice - plain or vegetable blend - pints or quarts
    • Meats and Poultry - half pints, pints or quarts
    • Pickles and Relish - half pints or pints only (except pickled beets and cucumber pickles may be in quarts)
    • Spiced Fruit - half pints or pints only
    • Jelly, Jam, Preserves, Marmalades, Conserves - half pints or pints only
    • Butters - half pints or pints only
  5. All meats and low-acid vegetables must be processed in a pressure canner using modern home canning directions. All vegetables are low-acid except tomatoes and pickled vegetables
  6. Fruits, juices, butters, jams, jellies, marma¬lades, preserves, conserves, pickled foods and tomatoes must be processed in a boiling water bath canner using modern home canning directions
  7. Entries of different fruits or vegetables in the same jar will not be accepted. They require extra processing time which endangers the keeping qualities
  8. Canned foods will be eliminated from the competition if the liquid is lower than two inches from the top of the jar
  9. The judges may open and sample canned goods if necessary in making a decision
  10. The judges will disqualify any unclean jars, or those which appear to them to have coloring or preservatives added. This includes the addition of soda to green vegetables
  11. Canned foods will be judged on quality, appearance, and container
  12. For each class, especially those entitled “other”, describe exactly what the item is on entry form
  13. If you have questions concerning food preservation, call the Bradford County Extension Office, (570) 265-2896
  14. Items which do not meet the above requirements will not be judged
Entry Fees
Fees per item
  1. 1 to 5 items - $2.00
  2. 6 to 10 items - $4.00
  3. 11 to 15 items - $6.00
  4. 16 to 20 items - $8.00
  5. 21 to 25 items - $10.00
  6. 26 to 30 items - $12.00
Payment
Your check or money order, payable to "Troy Fair" must accompany your entry form. If you do not bring the same number of items you pre-register, entry fees will be forfeited. Entry fees will not be refunded. Entry forms must be received by July 14, 2008. Mail to Sandy Jackson, RR2 Box 65A, Columbia Cross Roads, PA 16914.
Drop Off Times
Exhibits will be received between 9:00 a.m. and Noon on Saturday, July 19, 2008 at the 4-H Building, Gate 3
Pick Up Times
Exhibits must be picked up between Noon and 2:00 p.m. on Sunday, July 27, 2008. This should make it more convenient for those who exhibit at both the Grange building (flowers) and Home Arts.
Our corner display theme this year is DAD'S WORKSHOP. The number of men displaying items has increased over the past years, and we want to give them the spotlight this year. However, the items we put in our corner display do not have to be made by a man. An idea of some of the items to display are woodworking, metal items, flannel, etc. Keep this in mind when you are choosing your entries.
 
Section I - Canned Foods
Canned Fruits
Basis for Judging:
  1. Texture - Firm, yet tender; characteristic of quality products. Edge of fruit smooth, free from dark places, peel places, seed or sediment of any kind. Free from mushiness or fruit pulp.
  2. Uniformity - Pieces of same size, shape and color throughout, characteristic of ripe fruit. Syrup clear.
  3. Pack - Good proportion of liquid and solids. Liquid covers product to within ½ inch of top. Use only one kind of fruit per jar. Relatively free of trapped air.
Canned Fruit - 1 container
Classes
  1. Apples
  2. Applesauce
  3. Blackberries
  4. Blueberries / Huckleberries
  5. Cherries, dark, with pits
  6. Cherries, red, sour, pitted
  7. Cherries, red, with pits
  8. Cherries, white, with pits
  9. Elderberries
  10. Grapes
  11. Peaches
  12. Pears
  13. Plums
  14. Raspberries, black
  15. Raspberries, red
  16. Rhubarb
  17. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Fruit Pie Filling
Display of Canned Fruit - 3 jars, each a different fruit
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Canned Vegetables
Basis for Judging:
  1. Maturity of Product - young and tender; free from strings, fiber, large stems, cores, white streaks or starchiness.
  2. Pack - Jars filled to within one inch of top. Liquid clear and covering product. No sediment in bottom of jars. Relatively free of trapped air.
  3. Uniformity - Pieces of same size and shape; no defects; color even throughout and characteristic of the vegetable.
  4. Texture - Vegetable should hold their shape and not appear mushy, no split beans or peas.
Canned Vegetable
Classes
  1. Asparagus
  2. Beans, green
  3. Beans, lima
  4. Beans, yellow
  5. Beets
  6. Broccoli
  7. Carrots
  8. Cauliflower
  9. Corn
  10. Peas
  11. Potatoes
  12. Pumpkin or Winter Squash
  13. Sauerkraut
  14. Tomatoes
  15. Tomato Sauce
    • Plain
    • With vegetables
    • With meat
  16. Soup
    • Tomato
    • Other
  17. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of canned vegetables - 3 jars, each a different vegetable
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Canned Meats
Basis for Judging:
  1. Appearance - Natural color for cooked meat (may be red or pink, but not bloody looking). Browned meat should not be crusty and hard.
  2. Pack - Jars filled to within 1 ½ inches of the top and relatively free of trapped air. Pieces uniform in size.
  3. Liquid - Clear, free from sediment, and may be jelly-like. Liquid should be about half-way up in jar.
  4. Fat - Fat in proportion to meat, not more than 1/4 of content. Fat at top of container free from discoloration or foreign matter.
Canned Meat - 1 container
Classes
  1. Beef
  2. Beef Tongue (pickled)
  3. Poultry
  4. Pork
  5. Sausage
  6. Scrapple
  7. Veal
  8. Spare Ribs
  9. Venison
  10. Other Game
  11. Soup Stock
  12. Mincemeat with meat
  13. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of canned meat - 3 jars, each a different meat
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Pickles, Relishes, and Spiced Fruit
Basis for Judging:
  1. Size and shape - pickles uniform size and shape.
  2. Texture - Firm, translucent and crisp, not tough, soft or flabby.
  3. Color - As near natural color as possible, even throughout and free from light uncured spots.
  4. Liquid - Clear and free from sediment or defects; liquid to cover pickles and fill spaces.
  5. Pack - Jar filled to within ½ inch of jar top; food should not touch underside of lid; pickles arranged for best use of jar space.
Pickles and Relishes - 1 container
Classes
  1. Beans
  2. Beets
  3. Cauliflower
  4. Chow-chow
  5. Zucchini Pineapple
  6. Cucumber
    • Bread and butter
    • Dill
    • Mixed
    • Mustard
    • Sour
    • Sweet
    • Ripe
  7. Onions
  8. Peppers
  9. Relishes
    • Corn
    • Pepper
    • Zucchini
    • Sweet Pickle
    • Tomato
    • Other
  10. Sauces
    • Catsup
    • Chili Sauce
    • Salsa
  11. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of Pickles and Relishes - 3 varieties
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Spiced Fruit - 1 container
Classes
  1. Apples
  2. Cantaloupes
  3. Cherries
  4. Crabapples
  5. Peaches
  6. Pears
  7. Green Tomato
  8. Watermelon
  9. Mincemeat
  10. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Juices
Basis for Judging:
  1. Color - Characteristic of well ripened tomato or fruit.
  2. Stability - Little or no tendency to separate after standing.
  3. Absence of Defects - No particles of fiber, skin or seed.
  4. Pack - Filled to within ¼ inch of top, except that vegetable blend should be ½ inch.
Juice - 1 container
Classes
  1. Apple
  2. Grape
  3. Tomato
    • Plain
    • Vegetable blend
  4. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of Juices - 3 varieties
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Section II - Butters, Jams, Jellies, Marmalades, & Preserves
  1. Butter - a smooth thick spread
  2. Jam - Made from crushed fruits, usually small ones, and are cooked to a smooth jelly-like consistency
  3. Jellies - Made from fruit juices
  4. Preserves and Marmalades - Usually contain citrus fruit and nuts/raisins
  5. All these products must be processed in boiling water bath for airtight seal (No paraffin)
Butters and Jams
Basis for Judging:
  1. Pack - Filled to within 1/4 inch of jar top. Surface free of air bubbles and foam. Food should not touch lid.
  2. Consistency - Jam should hold its shape but be less firm than jelly. Spread-should be spreading consistency.
  3. Color and Clearness - Product should be clear but of a color characteristic of the fruit.
Butter - 1 container
Classes
  1. Apple
  2. Grape
  3. Peach
  4. Pear
  5. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $0.50
Jam - 1 container
Classes
  1. Blackberry
  2. Blueberry
  3. Cherry
  4. Peach
  5. Plum
  6. Raspberry, black
  7. Raspberry, red
  8. Rhubarb
  9. Strawberry
  10. Mixed Fruit
  11. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of Jams - 3 varieties
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Jellies
Basis for Judging:
  1. Pack - Filled to within ¼ inch of top. Surface free of air bubbles and foam.
  2. General Appearance - Color attractive and characteristic of fruit from which it is made, sparkling, not dull. Clear; free from sediment, pulp, crystals.
  3. Consistency - Firm but not tender, not sticky, syrupy or gummy. Should hold shape but quiver slightly when taken out of glass. Can be cut with knife.
Jelly - 1 container
Classes
  1. Apple
  2. Blackberry
  3. Cherry
  4. Currant
  5. Elderberry
  6. Grape
  7. Peach
  8. Plum
  9. Raspberry, black
  10. Raspberry, red
  11. Mixed Fruit
  12. Mint
  13. Blueberry
  14. Strawberry
  15. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of Jellies - 3 varieties
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
Marmalades, Preserves, and Conserves
Basis for Judging:
  1. Pack - filled to within ¼ inch of top. Surface free of foam. Food should not touch underside of lid.
  2. Fruit - Shape - hold shape; Clearness - Have transparent appearance; Color - Characteristic of fruit, free from discoloration due to overcooking or improper storage; Flavor - Characteristic of fruit used; Texture - tender.
  3. Syrup - Liquid should be clear but of a color characteristic of fruit, free of sediment.
Marmalade - 1 container
Classes
  1. Apricot
  2. Grape
  3. Peach
  4. Pear
  5. Plum
  6. Tomato
  7. Orange
  8. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Preserves and Conserves
Classes
  1. Blueberry
  2. Cherry
  3. Grape
  4. Peach
  5. Pear
  6. Plum
  7. Strawberry
  8. Tomato
  9. Other
Premiums
  1. First Place - $1.50
  2. Second Place - $1.25
  3. Third Place - $1.00
  4. Fourth Place - $0.75
  5. Fifth Place - $ 0.50
Display of Marmalades, Preserves & Conserves - 3 varieties, each a different fruit
Premiums
  1. First Place - $3.00
  2. Second Place - $2.50
  3. Third Place - $2.00
  4. Fourth Place - $1.50
  5. Fifth Place - $1.00
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