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Food gift package. Food flop
Level II — Age 9-11 5 A non-perishable food product from the 4-H foods and nutrition curriculum or similar recipe. 6 Educational exhibit prepared by member. 7 Food gift package. 8 Food flop Level III — Age 12-14 9 A non-perishable food product from the 4-H foods and nutrition curriculum or similar recipe. 10 Educational exhibit prepared by member. 11 Food gift package. 12 Food flop Level IV — Age 15-19 13 A non-perishable food product from the 4-H foods and nutrition curriculum or similar recipe. 14 Educational exhibit prepared by member. 15 Food gift package. 16 Food flop SPECIAL AWARD: $50 savings bond from Lively Ones 4-H alumni for top nutrition exhibit. SPECIAL AWARD: Top Yeast Bread (not machine): $50 savings bond by Prairie Rose 4-H in memory of Mandy Cowan. Top yeast bread in other three levels, $10 from Kappa Alpha Beta Sigma Phi SPECIAL AWARD: Electric knife given by Moran FCE in memory of Dorothy Strong for best yeast bread product in Level III or IV using at least 50% whole grain FOOD BOWL AWARD: Given by the Setter family in memory of Mary & Andrew Setter. Qualifications: to be eligible must exhibit the following: 4 food products (max. 16 pts.); participate in FACS Judging Contest (worth 16 pts.); and exhibit 2 canned items, 1 dried food, and 1 educational exhibit (max 16 pts.). If a tie, the high score in judging will be used to break the tie. The member must be enrolled in foods. The following is the point system that will be used: Purple = 4, Blue = 3, Red = 2, White = 1.
DIVISION M — Food Preservation
Superintendent — DeANN HAUSER 1. Open to any 4-H foods and nutrition member. Judging will be done at the some time as Foods. 2. The jars in each class must be standard pint or quart jars. Jellies and Sweet Spreads may be 1/2 pint; they must be sealed with flats, not paraffin. 3. Exhibits must have been preserved in current year. Members must be enrolled in foods to enter. Limit of one entry per class. 4. Use labels secured from the Extension Office. Must be placed 1 inch from the base of the plain face of jars. Label must contain method used. 5. Sweet Spreads and Pickles may be opened for judging if the judge desires. 6. Recommended methods must be used. Open kettle will not be accepted. Low acid foods must be pressure processed. All products must have written recipe. If not, placing will be lowered on ribbon. 7. Exhibit must be sealed in non-decorated, clean standard canning jars with matching brand (use Ball lids on Ball jars, or Kerr lids on Kerr jars, etc.) two-piece lids. Canning lids must be as purchased with no added decoration. (i.e., no padded, painted, ribbons, etc.) If not followed, placing will be lowered by one ribbon. Jelly must be in 1/2 pint or pint jars. All other products must be in pint or quart jars. 8. Pickles and sweet spreads must be finished by the waterbath process. 9. Ring bands should be in place for transporting home canned products; however, bands may be removed when presented for judging. Replacing the bands for display is optional. CLASS: (Only one entry per class) 1 Sweet spreads 2 Fruits and juices 3 Tomatoes⁄ tomato products 4 Low acid vegetables 5 Pickles and relishes 6 Meats 7 Dried foods: One kind of dried food to be in small jars, clear plastic bags or other see-through containers. 1/3 to 1/2 cup or 3 to 4 pieces per exhibit. 8 A Fruit Leather: Any one flavor, three rolled pieces (about 4-6 inches long) 9 3 pieces of jerky, approximately 1 inch in width by 3 inches 2012 Youth Food Preservation Awards Presented by Ball® & Kerr® FreshPreserving™ PRODUCTS In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands makers of Ball® and Kerr® Fresh Preserv-
The Iola Register 2012 Allen County Fair Entry Tabloid ing™ Products will present First Place Awards in designated recipe categories. A panel of judges will select the two best entries submitted by a youth in Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball® or Ball® Collection Elite® Jars sealed with Ball® Lids and Bands or Ball Collection Elite®, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands or Ball® Collection Elite® Lids and Bands. In addition, soft spread entries will be limited to recipes prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball® pectin must be provided at time of entry. Entries designated First Place from each category will receive the following: • One (1) five dollar coupon ($5) for Ball® or Kerr® FreshPreserving™ Products and one (1) three dollar coupon ($3) for Ball® Pectin Products.
DIVISION N — Fiber Arts
Superintendent — CAROL CRAWFORD 1. No exhibit will be released for any other use. Fiber arts exhibits cannot be used for any of the Fashion Revue classes. 2. Identification Label: (a) Type or print on 3” x 2 1/2” piece of cloth: class number, county or district, and exhibitor’s name; (b) Sew or safety-pin this ID label on the corner of the article; (c) For garments, attach ID label to the front left shoulder seam, or left side of waistband, as if you were wearing the garment, or lower left corner of flat articles. 3. A member may enter only two exhibits in each class. 4. When articles that are normally worn as a pair are exhibited, both articles must be shown together. Fasten articles together securely with yarn. 5. Special consideration will be given to articles that are of original design. Such articles should have a note attached explaining the original design. 6. The exhibitor may attach an index card, no larger than 3” x 5”, with the entry form to give the judge any information which the exhibitor thinks would be helpful for the judge to know. Explain whether you created the fabric for a knitted article by hand or by a knitting machine. Explain if the exhibit contains any recycled materials, or is made of at least 90% wool. 7. Exhibitors are expected to be enrolled in the fiber art project in which they are entered. When the exhibit is a sewed garment that also includes one or more fiber art techniques (i.e. knitting, crochet, needle arts, or patchwork and quilting), the determination of what division (Clothing or Fiber Arts) and class in which to enter will be left with the 4-H participant. 8. All exhibits that need to be hung MUST have the appropriate hanger, rod, wire or other mechanism attached in order to be properly displayed. 9. There are no age-specific classes in fiber arts. The exhibitor’s age and years in the project will be considered by judges. 10. Items will be judged on Tuesday, July 24 at Bowlus Fine Arts Center. CLASS 01 Crochet, an article 02 Knitting, an article made either by hand or by knitting machine (See #6 above) 03 Needle Arts, an article created by hand using any of the following techniques: a) embroidery and cross-stitch; b) needlepoint; c) candlewicking; d) crewel; e) lacework; and/or f) applique 04 Patchwork and Quilting, an article 05 Rug Making, a rug 06 Spinning, a skein 07 Weaving, a woven article 08 Ethnic Arts, an article 09 Macrame, an article
DIVISION O — Visual Arts and Crafts
Superintendent — CAROL CRAWFORD 1. Conference judging will be used in arts and crafts. A parent/adult is encouraged to sit in on the judging Fri, July 27, 4-7 p.m. in the Gym. 2. Members must be enrolled in the arts and crafts project to enter. All exhibits that need to be hung must have a wire or saw tooth hanger attached in order to be properly displayed. If not ready to hang, placing will be lowered by one ribbon. Members may enter up to 6 items in the class or classes of their choice but no more than 6 items total. CLASS 1 Crafts (no Lego constructions) 2 Sketching, Drawing, Painting