PHOTOGRAPHY

Pamela Ryle & Linda Green Johnson, Chairpersons

Premiums Offered: $394.00

First Place $3.00, Second Place $2.00, Third Place $1.00

Amateur Photographers Only

“Hayden Barker Best of Show” Award for adults and students

ADULT AND STUDENT DIVISIONS

Lot 1. abstract- Photos that emphasize form, color, and line

Lot 2. animal(s), tame      Lot 3. animal(s), Wild

Lot 4. Bird(s)     Lot 5. Building(s)

Lot 6. B&W of Person or People        Lot 7. B&W, other, no People

Lot 8. Firework(s)      Lot 9. Flower(s)

Lot 10. Funny     Lot 11. holiday

Lot 12. Insect(s) &/or Butterfly(s)       Lot 13. Landscape

Lot 14. Mountain(s)        Lot 15. Patriotic

Lot 16. Photo of adult(s) (18 & older)        Lot 17. Photo of Adult(s) with Child(ren) together

Lot 18. Photo of One Child (0-3 year)        Lot 19. Photo of Children (2 or more)

Lot 20. Photo of One Child (4-12 yrs)        Lot 21. Photo of one teen (13-17 yrs)

Lot 22. Public, Local Event        Lot 23. Special Effects

Lot 24. Special Moment         Lot 25. Sports

Lot 26. Story- Four photos that tell a story         Lot 27. Transportation

Lot 28. tree(s)        Lot 29. Water

Lot 30. Weather- clouds, rainbow, or snow, etc.        Lot 31. Selfies

Lot 32. theme Category- Fried green tomatoes

All exhibits must be 4” x 6” prints and mounted on WHITE 5” x 8” paper. Absolutely NO Nudity. Black & White photographs are limited to Lots 6 & 7. Photos must be made by the person entering the photo. One entry per Lot.

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PRESERVED FOODS

PRESERVED FOODS

Sammye Finley (949.3371) & Tina Newman, Chairpersons

Premiums Offered: $768.00

First Place $3.00, Second Place $2.00, Third Place $1.00

References: Ball Blue Book of Preserving (Copyright 2005 or later) & USDA Complete Guide to home Cooking

1. Pieces should be uniform in size & packaged snugly, but allow for circulation of liquids

2. Products should be free from defects of blemishes, strings, stems, seeds, pits, & peels. Some recipes may require these items and it is acceptable if the recipe is in keeping with approved guidelines.

3. Liquids should cover the product, keeping within the head space guidelines.

4. Liquids should be clear and free from cloudiness and small particles.

5. Product should retain its natural characteristic color, or as nearly that of standard cooked product. It should be free from undue color loss.

6. Texture should be tender, but not overcooked.

7. Product should maintain its shape and size appropriate for recipe and preparation method.

8. Air bubbles should be kept to a minimum.

9. Gas bubbles denote spoilage and are identified by movement to the surface of the product while the jar is stationary.

10. Any entry exhibiting spoilage of any type must be disqualified.

11. Bands must be in place for transporting home-canned products; however, bands may be removed when presented for judging. This will aid in determining head space. Head space must correspond to recommendations from the references listed above.

12. All entries must be heat-processed following current canning guidelines from one of the references listed above.

13. If product was not processed according to approved recommendations, it must be disqualified.

14. The product must be preserved in Mason-type, threaded, home canning jars with self-sealing 2-piece lids.

ANY ITEM NOT ENTERED IN STANDARD CANNING JARS WILL BE DISQUALIFIED

ADULT AND STUDENT DIVISIONS

FRUITS

Lot 1. Any other fruit        Lot 2. Apples        Lot 3. Applesauce

Lot 4. Blackberries        Lot 5. Blueberries         Lot 6. Mincemeat

Lot 7. Peaches        Lot 8. Pears

VEGETABLES

Lot 9. Any other vegetable        Lot 10. Field Peas

Lot 11. Green Beans (No Shellies)        Lot 12. Green Beans (With Shellies)

Lot 13. Kraut        Lot 14. Okra

Lot 15. Soup Mixture        Lot 16. Tomatoes

Excluding: Pumpkin Butter, mashed or pureed pumpkin, & Winter Squash, no Summer Squash

JAMS, JELLIES & SOFT SPREADS

Lot 17. Any other jam, jelly, or soft spread        Lot 18. Apple Butter

Lot 19. Apple Jelly        Lot 20. Blackberry Jam

Lot 21. Blackberry Jelly        Lot 22. Blueberry Jam

Lot 23. Blueberry Jelly        Lot 24. Cherry Jelly

Lot 25. Grape Jelly        Lot 26. Muscadine Jelly

Lot 27. Peach Jam        Lot 28. Pear Preserves

Lot 29. Strawberry Jam

PICKLES & RELISHES

Lot 30. Any other pickles         Lot 31. Beet Pickles

Lot 32. Bread & Butter Pickles        Lot 33. Chow Chow

Lot 34. Mixed Pickles        Lot 35. Pickle Slices (Dill)

Lot 36. Pickle Slices (Sweet)        Lot 37. Pickle Spears (Dill)

Lot 38. Pickle Spears (Sweet)        Lot 39. Pickles- Whole (Dill)

Lot 40. Pickles- Whole (Sweet)         Lot 41. Pickled Okra

Lot 42. Relish        Lot 43. Salsa

Lot 44. Sauce- Chili        Lot 45. Sauce- Pasta Lot

46. Sauce- Tomato        Lot 47. Squash Pickles

DEHYDRATED FOODS

Lot 48. Fruit

Lot 49. Vegetables

JUICE

Lot 50. Apple

Lot 51. Grape

Lot 52. Tomato

HOMEMADE WINE

Lot 53. Any Other

Lot 54. Blackberry

Lot 55. Grape

Lot 56. Peach

MEAL

Lot 57. 4 Jars = A Meal

THEME CATEGORY

Lot 58. Green Tomato Salsa

Lot 59. Green Tomato Pickles (Kosher Dill)

Lot 60. Green Tomato Relish

Lot 61. Spiced Green Tomatoes

Lot 62. Green Tomato Pie Filling

Food Preparation

Beverly Harmon, Chairperson
Premiums Offered: $180.00
First Place $3.00, Second Place $2.00, Third Place $1.00

ADULT AND STUDENT DIVISIONS

Whole Cake:
Lot 1. Cake made from mix
Lot 2. Cake made from scratch
Lot 3. Layer Cake
Lot 4. Pound Cake
Lot 5. Sheet Cake

Plate of 3:
Lot 6. Any Other Cookies
Lot 7. Bar Cookies
Lot 8. Biscuits
Lot 9. Chocolate Chip Cookies
Lot 10. Chocolate Fudge Candy
Lot 11. Cinnamon Rolls
Lot 12. Cornmeal Muffins
Lot 13. Brownies/Blondies
Lot 14. Fried Pies
Lot 15. Misc. Candy
Lot 16. Oatmeal Cookies
Lot 17. Peanut Butter Cookies
Lot 18. Peanut Butter Fudge
Lot 19. Sugar Cookies
Lot 20. Yeast Rolls

Decorated Cake:
Lot 21. Birthday
Lot 22. Holiday
Lot 23. Cupcake
Lot 24. Wedding
Lot 25. Other

½ Loaf:
Lot 26. Banana Bread
Lot 27. Other
Lot 28. Yeast Bread
Lot 29. Zucchini Bread

Whole Pies
Lot 30. Apple
Lot 31. Other

Green Tomato Desserts
Lot 32. Pie
Lot 33. Fruit Desserts
Lot 34. Other

Baked goods will be entered on Wednesday, August 23, 2017 from 10 AM-Noon.
Judging of baked goods will be Wednesday, August 23, 2017, from Noon-2 PM
Judging is CLOSED to the public.
All baked goods will be displayed in pictures on Wednesday

Crops and Vegetables

In Memory of Mack Steele
Harland Hixson and the Master Gardeners, Chairpersons

Premiums Offered: $660.00
First Place $3.00, Second Place $2.00, Third Place $1.00
(Crops & Vegetables MUST have been grown by entrant)

Adult and Student Divisions
Lot 1. Apples (4)
Lot 2. Banana Peppers (4)
Lot 3. Blueberries (8)
Lot 4. Bush Beans (8)
Lot 5. Cabbage with root (1)
Lot 6. Cantaloupe (1)
Lot 7. Cucumbers (4)
Lot 8. Eggplant (2)
Lot 9. Eggs in a Carton (4)
Lot 10. Field Pumpkin (1)
Lot 11. *Fresh Garden Vegetable Tray
Lot 12. Grapes (1 bunch)
Lot 13. Herbs
Lot 14. Honey (1 pint or 1 quart)
Lot 15. Hot Peppers (4)
Lot 16. Large Gourd (1)
Lot 17. Largest Pumpkin (1)
Lot 18. Largest Watermelon (1)
Lot 19. Pears (4)
Lot 20. Field Corn on Stalks (3)
Lot 21. Sweet Corn on Stalks (3)
Lot 22. Miscellaneous
Lot 23. Okra (4)
Lot 24. Onions- Red (4)
Lot 25. Onions- White (4)
Lot 26. Ornamental Gourds (4)
Lot 27. Ornamental Tomato (4)
Lot 28. Peaches (4)
Lot 29. Peanuts with plant (8)
Lot 30. Pie Pumpkin (1)
Lot 31. Pole Green Beans (8)
Lot 32. Potatoes- Gold (4)
Lot 33. Potatoes- Red (4)
Lot 34. Potatoes- Russet (4)
Lot 35. Red Tomatoes (4)
Lot 36. Sunflower
Lot 37. Sweet Peppers (4)
Lot 38. Sweet Potatoes (4)
Lot 39. Tree Nuts (4)
Lot 40. Watermelon (1)
Lot 41. Winter Squash (2)
Lot 42. Yellow Squash (4)
Lot 43. Yellow Tomatoes (4)
Lot 44. Unusual Grown
Vegetable (Oddity)
Lot 45. Zucchini
Lot 46. Theme CategoryHeirloom
Green Tomatoes (4)
Lot 47. Theme Category-
German Green Tomatoes (4)
Lot 48. Theme Category-
Green Salad Tomatoes (4)

*Minimum of 7 different varieties on a tray.

Field crops (adults only)
Lot 1. Alfalfa Hay (Full Bale)
Lot 2. Clover Mixed Hay (Full Bale)
Lot 3. Grass Hay (Full Bale)
Lot 4. Sheaf of Soybeans (4 Plants)
Lot 5. White Corn (4 Ears)
Lot 6. Yellow Corn (4 Ears)
Lot 7. Corn Stalk with Ears (3 stalks)

                       “Best of Show” ribbons awarded to Adult & Student Divisions.
              Thaxton Kell Award presented to the Adult who wins the most blue ribbons.