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Santa Fe CountyFairAdult & Youth Open ClassesEntry Rules & DeadlinesAugust 3 – August 6, 2022Open to all Santa Fe ResidentsSanta Fe County Fairgrounds 3229 Rodeo Road, Santa Fe, NMVisit us at: https://santafeextension.nmsu.edu/countyfair.html1
TABLE OF CONTENTSSchedule of events .3General Rules-Adult & Youth 4DivisionAgriculturalFloricultureBaked ProductsPreserved FoodsSewingNeedleworkQuiltingFiber ArtsFine ArtsPhotographyTraditional ArtsLotsA, B, AB, C, DE-GH-WX - Creative ArtsHandicraftsLeather CraftWoodworkMetal WorkingRocketryModelsOpen Youth - 24343The Santa Fe County Association and Board of Santa Fe County Extension Service will take every precautionfor the safety of visitors and exhibitors but will not be held responsible for any loss or damage or injury toanimals exhibited, or for any article of any kind or nature that is lost or destroyed, or in any way damaged.Each exhibitor will be responsible for animals owned or exhibited by him/her, and shall indemnify the SantaFe County Fair against all claims or demands or any kind or nature that may grow out of any injuryoccasioned by the animals owned or exhibited by him/her. The Santa Fe County Fair will not be responsibleor liable for any injury sustained in any way to exhibitors, entertainers, vendors, or specters.2
SCHEDULE OF 2022 SANTA FE COUNTYFAIR EVENTSSunday, July 318:30 amHorse Show, Rodeo de Santa Fe ArenaMonday, August 11pm-7pmCheck-In Adult and Open Youth EntriesTuesday, August 28am-2pm2pm-4pm5pm6pmCheck-In all animals for 4-H/FFA ShowsCheck-In Adult and Open Youth Agricultural and Floricultural EntriesWeigh-In Broiler and Meat Pen Entries, Small Animal BarnSwine Classification, Show ArenaWednesday, August 310am-7pmIndoor Exhibit Hall open to the public10amGoat Show, Show Arena1pmLamb Show, Show Arena3pmRabbit Showmanship, Small Animal BarnRabbit Show, Small Animal Barn (After Rabbit Showmanship)Thursday, August 410am-7pm10am10am2pm3pmIndoor Exhibit Hall open to the publicPoultry Judging, Small Animal BarnSwine Show, Show ArenaCattle Show, Show ArenaPoultry Showmanship, Small Animal BarnFriday, August 59am10am-7pm2:30 pm4pmRound Robin Showmanship, Show ArenaIndoor Exhibit Hall open to the publicBuyer’s Reception, PortalLivestock Auction, Show ArenaSaturday, August 69am9am9am-7pm10am-12pm1pm-3pmFAMILY FUN DAY!!!!Dairy Goat ShowIndoor Exhibit Hall open to the publicHealthy Living ExtravaganzaAnimal Learning Lab3
Open Exhibits-Adult & YouthGeneral Rules and Policies1. Any Santa Fe County resident is eligible to exhibit (youth must be between the ages of 5-19and adults must be 18 years and older).2. See Calendar of Events for check-in times of all entries.3. The decisions made by judges are final.4. Articles exhibited in the fair must be the work of the exhibitor and must have beencompleted since the previous fair. Produce must be grown in Santa F County by theexhibitor.5. Exhibitor is allowed a limit of three entries per class number. “Other, not listed” class willonly be used if there is no other listed category.6. Exhibits shall be claimed upon presentation of identification on Sunday, August 8th between9:00 am- Noon. Exhibits will NOT be released early.Adult Rules1. You may register according to the schedule in the Calendar of Events.2. Ribbons will be awarded using the American Award system- First, Second, and Third places.3. One Best of Show (Purple Rosette) may be awarded in each lot, at the judge’s discretion.4. One Sweepstakes (Gold Rosette) may be awarded in each of the following categories byJudging Committee in:AgriculturalBaked ProductsPreserved FoodsSewingNeedleworkHandicraftsFine ArtsFloriculturePhotographyCreative ArtsLeather CraftsWoodwork4Fiber ArtsRocketryQuiltingModelsMetal WorkingTraditional Arts
Sweepstakes award winners must also be “Best Of Show” winner.5. People’s Choice Award (red, white, and blue rosette) will be awarded when voting ends atnoon on Saturday. People’s Choice will exclude food products.6. Items may be entered as “For Display Only” and will not be judged.7. The decision of the Judge is final.Open ExhibitsYouth Rules1. Eligible youth must be Santa Fe County residents.2. You may register according to the schedule in the Calendar of Events.3. There will be four age categories: 5-8, 9-11, 12-13, and 14-19.4. Ribbons will be awarded using the Modified Danish system for exhibits in the age 9-19categories. Youth, 5-8, will be awarded participation ribbons for each item entered.5. One Best of Show (purple rosette) may be awarded in each lot at the Judge’s discretion.6. Overall high point and runner-up plaques will be awarded in each the following age groups: 911, 12-13, and 14-19.7. The decision of the Judge is final.The Santa Fe County Fair Board will take every precaution for the safety of visitor and exhibits, butassumes no liability for personal injury or loss or damage to any property of the exhibitor or patrondue to theft, fire, or other not listed causes.5
Santa Fe County Fair Code of EthicsExhibitors of the Santa Fe County Fair will agree to the following guidelines:1.I will read and seek to understand the rules and guidelines directing county fairparticipation as set forth by the Santa Fe County Fair Book. I ask that parents,fair officials, fair board members, etc. not break the rules or make exceptions onmy behalf.2.I will conduct myself in a positive manner at all times while participating in theSanta Fe County Fair.3.I will do my own work, appropriate for my age and physical and mental development.I will be honest and not take unfair advantage of others. All exhibits will be a truerepresentation of my work.4.I will keep my fair exhibit area and myself neat, clean, and well groomed. I willdress neatly and appropriately for the occasion.5.I will be willing to take and follow instructions as directed by those responsible forme and my exhibit.6.I will exhibit good sportsmanship, being modest in winning and generous in defeat. Iwant my exhibit to be an example of how to accept the good and the bad, and how tolive and learn from the outcome.7.I will refrain from loud, boisterous talk and swearing. I will refrain from drinking,smoking, using illegal drugs, and sexual misconduct.I will show respect for the rights of others and be courteous of others opinions atall times.8.9.If I am a parent or guardian, I will be responsible for the actions of my childreninvolved in the county fair. If I am not on the fairgrounds, it is my responsibility toidentify adult supervision for my children.10. The Santa Fe County Fair board and fair officials expect courteous and orderlyconduct by exhibitors at all times. Harassment, profanity, or un-sportsmanlikeconduct toward officials, judges, superintendents, or other listed exhibitors willnot be tolerated. A violation of these rules may result in the violator and his/herexhibit being removed from the grounds with a possible forfeit of awards.*All exhibitors must sign the indoor exhibits registration form, indicating that they havecarefully read and understand the Santa Fe County Fair general rules and policies as wellas the Santa Fe County Fair Code of Ethics and agree to accept them.6
AGRICULTURAL PRODUCTSRefer to the rules and policies at the beginning of this book for more information.Vegetables are shown on white plates (provided by the exhibitor) and should be in proper stateof development, crisp, tender and fresh.They should be uniform in size, color, and shape, free of blemishes, cracks and insect damage,dust and spray residue and average in size.LOT A-VEGETABLES23. Kale24. Kohlrabi ( 1 without leaves)25. Lettuce, head (1 head w/wrapperleaves)26. Lettuce, loose-leaf (green)27. Lettuce, loose-leaf (red)28. Lettuce, romaine29. Lettuce, COS30. Muskmelon, cantaloupe (1)31. Muskmelon, casaba (1)32. Muskmelon, honeydew (1)33. Muskmelon, Persian (1)34. Melon, any Other, not listedvariety (1)35. Okra (8 pods)36. Onion, dry, white, globe (3 maturebulbs)37. Onion, dry, white, flat (3 maturebulbs)38. Onion, dry, yellow, globe (3mature bulbs)39. Onion, dry, yellow, flat (3 maturebulbs)40. Onion, dry, red, any type (3mature bulbs)41. Onion, green (3 plants withoutroots, trim tops)42. Parsnip (3 roots without tops)43. Peas, dry black-eyed (1 pint)44. Peas, dry southern, any other, not1. Beans, dry pinto (1 pint)2. Beans, dry lima (1 pint)3. Beans, dry, any Other, not listedvariety (1 pint)4. Beans, snap, green (6 pods)5. Beans, snap, yellow wax (6 pods)6. Beans, green, lima (6 pods)7. Beans, purple (6 pods)8. Beets, table (3 roots withouttops)9. Broccoli (1 Head)10. Cabbage, kraut (1 trimmed head)11. Cabbage, salad (1 head w/wrapperleaves)12. Carrot (3 roots without tops)13. Cauliflower, (1 head w/wrapperleaves)14. Corn, Indian ( 3 ears in husks)15. Corn, popcorn (3 ears in husks)16. Corn, sweet (3 ears in husks)17. Cucumber, lemon ( 3)18. Cucumber, pickle (3,3-4 in.maximum)19. Cucumber, slicing (1, 4 in.maximum)20. Eggplant ( 1 medium)21. Garlic ( 3 mature bulbs)22. Gherkins (3)7
listed variety (6 pods)45. Peas, green or English (6 pods)46. Peas, green, black-eyed (6 pods)47. Peas, green, southern, any other,not listed variety (6 pods)48. Peas, edible pod (6 pods)49. Peppers, green bell (3)50. Peppers, red (not dry) bell (3)51. Peppers, green chile, long-podvarieties (3)52. Peppers, red (not dry) chile, longpod varieties (3)53. Peppers, yellow chile, long-podvarieties (3)54. Peppers, green, small, pungenttype (3)55. Peppers, red (not dry), small,pungent type (3)56. Peppers, yellow, small, pungenttype (3)57. Peppers, native, green (3)58. Peppers, Native, red (3)59. Peppers, habanero (3)60. Peppers, jalapeno (3)61. Peppers, serrano (3)62. Peppers, other, not listed (3)63. Potato, Irish, red (3 tubers)64. Potato, Irish, white (3 tubers)65. Potato, Irish, russet (3 tubers)66. Potato, sweet, any variety (3tubers)67. Pumpkin, large, field type (1)68. Pumpkin, Halloween, medium (1)69. Pumpkin, pie or sugar, small (1)70. Pumpkin, cushaw (1)71. Pumpkin, largest (1)72. Pumpkin, decorative (3)73. Radish, red (6)74. Radish, white (6)75. Rhubarb, any variety (3 stalks)76. Spinach, fresh77. Squash, Locata (1)78. Squash, Oriental (1)79. Squash , Roly-poly (1)80. Squash, spaghetti (1)81. Squash, summer, scallop (1)82. Squash, summer, yellow (1)83. Squash, summer, zucchini ( 3small)84. Squash, summer, zucchini (1 large)85. Squash, summer, any other, notlisted (1)86. Squash, winter, acorn (1)87. Squash, winter, banana (1)88. Squash, winter, buttercup (1)89. Squash, winter, butternut (1)90. Squash, winter, hubbard (1)91. Squash, winter, turban (1)92. Squash, winter, any other, notlisted (1)93. Swiss chard94. Tomato, red (3)95. Tomato, green (3)96. Tomato, cherry, red (6)97. Tomato, cherry, green (6)98. Tomato, Roma (3)99. Tomato, pear (6)100. Tomato, any other, not listed(3-6)101. Turnip, any variety ( 1 large)102. Turnip, any variety (3 small)103. Watermelon, long type ( 1)104. Watermelon, round type (3small)105. Watermelon, largest (1)106. Any Other, not listed8
vegetable (Class maybe divided byvariety)LOT B-FRUITFruits are shown on plates and there should be three specimens unless otherwise designated by theschedule. All fruits should be uniform in size, shape and color and free from insect damage. They should beshown ripe, except for pears and apples which are picked before they are ripe. They should be shown withnatural bloom (the waxy substance that cover fruit). Apples and pears must have stems.127. Apples, Arkansas black128. Apples, Cano129. Apples, Golden Delicious130. Apples, Grimes Golden131. Apples, Home Strain132. Apples, Jonathan133. Apples, Lodi134. Apples, Red Delicious135. Apples, Stayman136. Apples, Summer Champion137. Apples, Winesap138. Apples, Turley Winesap139. Apples, Virginia Winesap140. Apples, any other, not listed latevariety (name variety)141. Apples, any, other not listedsummer variety (name variety)142. Apricots143. Cherries144. Grapes, Concord (1 bunch)145. Grapes, purple, not concord ( 1bunch)146. Grapes, red, any variety (1bunch)147. Grapes, white, any variety (1bunch)148. Nectarines, any variety149. Peaches, early Elberta150. Peaches, Elberta (regular)151. Peaches, Halberta152. Peaches, Halehaven153. Peaches, JH Hale154. Peaches, Red Haven155. Peaches, other, not listed156. Pears, Anjou157. Pears, Bartlett158. Pears, Bartlett, red159. Pears, Bosc160. Pears, Duchess161. Pears, Keifer162. Pears, Lincoln163. Pears, any other, not listed164. Pecans, any variety (1 pint,unshelled)165. Plums, European: Prunes, Damson,Green Gage, Stanley, Sugar,French, and other, not listed (5)166. Plums, Japanese: Abundance,Elephant Heart, RedheartKelesey, Stasuma, Santa Rosaand other, not listed (5)167. Plums, American and American,Hybrids: Wild Goose and other,not listed (5)168. Quince169. Blackberries170. Raspberries171. Any other fruit, not listed9
LOT AB-WEAVE OF YOUR HARVEST0175. Combination of fruits and vegetables arranged in a basket.LOT C-EXTRACTED HONEYAn extracted Honey exhibit consists of three one-pound jars. Score card for ExtractedHoney: Clearance 25%, Body 25%, Color 25%, Flavor 30%.0180. Honey, white0181. Honey, amber0182. Honey, light amber0183. Honey, cut combLOT D-HAYThis contest is open to any hay or baleage producer from Santa Fe County. Entries must be submitted bythe farm where the forage was grown. For more details and submission form go ml0190. Warm season Perennial Grass0191. Alfalfa Hay0192. Cool season Perennial0193. Mix-Annual Grass other hay0194. Grass Baleage0195. Legume BaleageFLORTICULTUREPlease refer to the rules and policies at the beginning of this book for more information. All entries must havebeen grown by the exhibitor. Potted plants must have been the property of and cared for by the exhibitor for aleast three months. Exhibitor may enter one in each class and should be correctly named and identified by kind,variety or color if possible. All classes may be divided by kind, variety, and color. Exhibitor must provide their owncontainer for flowers to be displayed in. Pots may be no larger than 12 inches in diameter and 15 inches high.Exhibits should be free of insects, insect damage, or spray residue. Exhibitor is responsible for reasonablecareand watering of their exhibit. Wilted materials will be removed from the exhibit area.10
LOT E-FLOWER GARDENING0259. Impatiens0260. Lisianthus0261. Larkspur0262. Lobelia0263. Marigold, Crackerjack0264. Marigold, medium0265. Marigold, petite0266. Nasturtium0267. Pansy0268. Petunia, single0269. Petunia, double0270. Phlox0271. Poppy, California0272. Poppy, Iceland0273. Poppy, Oriental0274. Poppy, Other, not listed0275. Portulaca (Moss Rose)0276. Roses0277. Roses, climbing0278. Roses, miniature0279. Roses, Other, not listed0280. Salvia0281. Scabiosa0282. Seed pod0283. Shasta Daisy0284. Snapdragon0285. Statice0286. Stock0287. Strawflower0288. Sunflower, mammoth/ giant0289. Sunflower, any Other, notlisted0290. Sweet Peas0291. Sweet William0292. Verbena0293. Viola0294. Zinnia, Cactus0295. Zinnia, Giant0296. Zinnia, Lilliput0297. Zinnia, Other, not listed0220. Ageratum0221. Alyssum0222. Aster0223. Bachelor Buttons0224. Balsam0225. Bells of Ireland0226. Butterfly Bush0227. Calendula0228. Canterbury Bells0229. Candytuft0230. Carnation0231. Chrysanthemum0232. Clarkia0233. Clematis0234. Cockscomb0235. Columbine0236. Coneflower1237. Convolvulus0238. Coreopsis0239. Cosmos0240. Dahlia, cactus0241. Dahlia, decorative0242. Dahlia, Dinner plate0243. Dahlia, Pom Pom0244. Dahlia, Star0245. Delphinium0246. Dianthus (pinks)0247. Fever, Few0248. Gazania0249. Gladiola, single0250. Gladiola, double0251. Gypsophila (baby’s breath)0252. Herb, catnip0253. Herb, oregano0254. Herb, savory0255. Herb, spearmint0256. Herb, any Other, not listed0257. Hibiscus0258. Hollyhock11
0298. Any Other, not listed (classmay be divided by variety)LOT F-INDOOR GARDENING0310. House Plant0311. Dish garden0312. Terrarium0313. Bottle garden0314. Line flower arrangement, fresh0315. Line flower arrangement, dry0316. Mass flower arrangement, fresh0317. Mass flower arrangement-dry0318. Table centerpiece0319. Corsage0320. Winter bouquetLOT G-FRESH FLOWER ARRANGEMENTS0327. Modern theme0328. Any Other, not listed theme0325. Southwestern theme0326. Traditional themeBAKED PRODUCTSPlease refer to the rules and policies at the beginning of this book for more information. Items need to bedisplayed on a white disposable plate with a plastic bag cover or plastic wrap. Individuals teaching the art ofcake decorating or making profit from decorated items are classified as teacher/professional and can exhibit onlyin those lots so identified. Items will be judged on their decoration and appearance, however, they must be edible.No cream pies or whipped-cream topping will be accepted for exhibit. Cream cheese icing is discouraged, asrefrigeration is not available.LOT H-CANDY (6 pieces)Candy should have smooth fine-grained texture- no sugar crystals. It should have pleasingand appropriate flavor.1300. Fudge, peanut butter1301. Fudge, chocolate1302. Fudge, caramel1303. Fudge, Other, not listed1304. Glass candy1305. Penuche1306. Divinity1307. Mints, chocolate1308. Mints, Other, not listed121309. Peanut brittle1310. Caramels (wrapped in plastic wrap)1311. Fondant, cooked1312. Pecan roll1313. English toffee1314. Pralines1315. Turtles1316. Dipped creams1317. Dipped fondant1318. Dipped caramels
1319. Orange slices1320. Taffy1321. Other, not listedLOT I-MISCELLANEOUS BREADS1342.1343.1344.1345.1346. Fry bread (4)1347. Jalapeno corn bread (4)1348. Pita bread (4)1349. Other, not listed (4)Muffins (4)Biscuits (4)Tortillas (4)Sopapillas (4)LOT J-YEAST BREADSYeast breads should be so completely baked that when pressed upon, it will spring out immediately upon release ofpressure. The flavor should be agreeable to taste. The crumb should be moist, tender, yet not crumbling whencompressed, light in weight in proportion to size, even grain, slightly creamy white in color. The crust of astandard loaf should be tender and of medium thickness.1377. Parker house rolls (4)1378. Clover leaf rolls (4)1379. Pecan rolls (4)1380. Cinnamon rolls (4)1381. Crescent rolls (4)1382. Hamburger buns (4)1383. English muffins (4)1384. Other, not listed (4)1370. White (1 loaf)1371. Rye (1 loaf)1372. Foreign (1 loaf)1373. Whole wheat (1 loaf)1374. Indian (1 loaf)1375. Oatmeal (1 loaf)1376. Sourdough (1 loaf)LOT K-SPECIALTY BREADSSpecialty breads should be displayed on a covered cardboard.1403. Holiday Bread1404. Other, not listed1400. Swedish1401. Coffee cake (yeast)1402. Coffee Cake (quick)13
LOT L- QUICK BREADSQuick breads should be baked in a loaf pan no smaller than eight inches.1423. Zucchini1424. Banana1425. Other, not listed1420. Pumpkin1421. Nut1422. DateLOT M-SMALL CAKES AND COOKIESSmall cakes and cookies will be judged according to uniformity in size and shape, well crowned, lightness, texture—crisp, tender even grain, and flavor—“well balanced flavor with no taste of baking powder or soda, and not toolightly seasoned.”1452. Applesauce cookies (6)1453. White sugar cookies, rolled (6)1454. Ginger cookies, rolled (6)1455. Fruit bars, (6)1456. Brownies or fudge (6 Squares)1457. Raised doughnuts, not sugared (4)1458. Cake doughnuts, notsugared (4)1459. Gingerbread squares (4)1460. Biscochitos (6)1461. Other, not listed (6)1440. Cupcakes, brown sugar (4 iced)1441. Cupcakes, white (4 iced)1442. Cupcakes, chocolate (4 iced)1443. Chocolate drop cookies (6)1444. Chocolate chip cookies (6)1445. Oatmeal drop cookies (6)1446. Peanut butter cookies (6)1447. Spiced drop cookies (6)1448. Ice box cookies (6)1449. Swedish spritz cookies (6)1450. Filled cookies (6)1451. Coconut macaroons (6)LOT N-UNICED CAKES, CHIFFONCakes will be judged on appearance, lightness, texture and flavor. Cakes should be placed on a flat, disposablesurface.1488. Spice1489. Other, not listed (6)1485. Chocolate1486. Orange or lemon1487. MochaLOT O-UNICED CAKES, SPONGE/ANGEL FOODSponge cakes must be tender, loose in texture and velvety.1500. Sponge, yellow1501. Sponge, chocolate1502. Angel food, white14
1503. Angel food, chocolate1504. Other, not listedLOT P-UNICED CAKES, BUTTER OR SHORTENINGTo be graded excellent, a butter cake must be light in weight in proportion to ingredients used. Fruit cakescannot be light & must not be all fruit.1519. Pound1520. Coffeecake1521. Spice1522. Other, not listed1515. Applesauce1516. Banana1517. Date1518. Fruit, HolidayLOT Q-ICED CAKES, OTHERIced cakes, consistency and appearance of icing, as well as flavor will be considered.1539. Pineapple1540. Chocolate1541. Other, not listed1535. White1536. Yellow1537. Coconut1538. BananaLOT R-UNICED CAKES, BUTTER OR SHORTENINGCakes will be judged on appearance, lightness, texture and flavor. Cakes should be placed on a flat,disposable surface. Iced cakes, consistency & appearance of icing, as well as flavor will be considered.1557. Spice1558. Carrot1559. Chocolate 1560. Other, not listed1555. Orange1556. Carmel or burnt sugarLOT S-DECORATED CAKES, AMMATEURSCakes will be judged on appearance, lightness, texture and flavor. Cakes should be placed on a flat, disposablesurface1574. Novelty cakes from mold1575. Sculpture1576. Tiered cake1577. Other, not listed1570. Artistic – decoratED sheet cake1571. Color flow1572. Foreign methods1573. Gum paste work15
LOT T-DECORATED CAKES, TEACHER/PROFFESSIONALCakes will be judged on appearance, lightness, texture and flavor. Cakes should be placed on a flat, disposablesurface1592. Tiered cakes1593. Artistic1594. Other, not listed1590. Foreign methods1591. Novelty cakesLOT U-DECORATED ITEMS, AMATEURCakes will be judged on appearance, lightness, texture and flavor. Cakes should be placed on a flat, disposablesurface1604. Ornamentals1605. Cookie houses1606. Other, not listed1600 Cookies1601. Cupcakes1602. Petit-fours1603. EggsLOT U-DECORATED ITEMS, TEACHER/PROFESIONALCakes will be judged on appearance, lightness, texture and flavor. Cakes should be placed on a flat, disposablesurface1619. Ornamentals1620. Cookie houses1621. Other, not listed1615. Cookies1616. Cupcakes1617. Petit-fours1618. EggsLOT d Berry1640. Peach1641. Apricot1642. Other, not listed16
PRESERVED FOODSPlease refer to the rules and policies at the beginning of this book for more information.Preserved products should have a label on the jar with the name of the product and the dateof preservation. All canned items must be exhibited in regulation canning (in sizes as stated ineach section) with cap and ring. No Other, not listed containers will be accepted Judging will be done by comparison to recognized standards (scientific, researchbased) of quality and safety by comparison to other exhibits to determine placingswithin a class. Exhibits will not be judged by tasting; visual inspection will be used for the mostpart. Jars may need to be opened, however, when spoilage is suspected ordifferences among entries are very small. Fancy padded lids, fabric overwraps or cozies interfere with the judging processand should not be used. Jams, jellies, marmalades and preserves sealed with paraffin will not be judged;these products must be heat sealed (canned). Jar sizes for which there are no USDA canning recommendations will not bejudged. All entries must have been preserved within the last year (12 months). If fresh produce is used, the exhibit should have been preserved within the lastgrowing season; in no case should this exceed one year Unsealed exhibits or products showing signs of spoilage will not be judged. Exhibits must be labeled on the jar with the name of the food, the datepreserved, and the method of food preservation (DO NOT PUT participants nameon the jar). The entry should also be accompanied by the recipe used and source (such asUSDA or BALL). It is important that the RECIPE IS FROM A RELIABLERESEARCH-BASED SOURCE. (A judge needs to know if the proper amount ofcitric acid, lemon juice or vinegar has been added to canned tomatoes, forexample. The judge also has to know whether certain foods have meat, low acidvegetables, starches, etc. added.) Dried foods may be handled by judges to determine stage of doneness. Dried foods should be displayed in appropriate storage containers (glass jars withrust-free lids, heavy-weight plastic food-quality bags, vacuum-sealed plastic bag).17
(Source: National Center for Food Preservation)Entries without the required labeling and filled out entry tag will not bejudged.Sample Entry Tag:Entry #111Product: Spiced Crab ApplesLot: CCClass No. 0606-Other not listedWater Bath or Pressure CannedAltitude at processing location:7000Date processed: July, 2020Processing time: 35 minutesLbs. of pressure: N/ARecipe source: USDA Complete Guide to Home CanningCopy of recipe attached: --------Name: Julie ChildsPhone: xxx-xxx-xxxxLOT X-DRIED FRUITS (jar size not to exceed 1 quart)Dried foods should be shown in jars (method of drying and pre-treatment method should be indicated).1800. Apples1801. Apricots1802. Bananas1803. Grapes1804. Cherries1805. riesFruit leather, any kindOther, not listedLOT Y-DRIED VEGETABLES (jar size not to exceed 1 quart)Dried foods should be shown in jars (method of drying and pre-treatment method should be indicated).1830. Beans, green1831. Beans, other, not listed1832. Bell pepper1833. Broccoli1834. Carrots1835. Chile, green18
1836. Chile, red1837. Corn1838. Onions1839. Pinto beans1840. Pumpkin1841. Mixed beans1842. Squash, zucchini1843. Squash, yellow1844. Squash, other, not listed1845. Vegetable leather, any kind1846. Other, not listed vegetableLOT Z-DRIED HERBS (jar size not to exceed 1 quart)Dried foods should be shown in jars (method of drying and pre-treatment method should be indicated).1870. Basil1871. Catnip1872. Chives1873. Cilantro1874. Oregano1875. Parsley1876. Rosemary1877. Sage1878. Savory1879. Spearmint1880. Thyme1881. Other, not listedLOT AA-DRIED MISCELLANEOUS (jar size not to exceed 1 quart)Dried foods should be shown in jars (method of drying and pre-treatment method should be indicated).1900. Jerky, meat1901. Sunflower seeds1902. Pumpkin seeds1903. Nuts1904. Soup mix1905. Other, not listedLOT BB-Canned VEGETABLES (jar size quart or pint)Canned foods will not be opened. Canned products will be judged according to uniform size, shape and colorof the product; uniform and economical pack; clear liquid and firm solids.1920. Asparagus1921. Asparagus, cut1922. Beets, small, whole1923. Beets, sliced1924. Cabbage1925. Black-eyed peas (shelled)1926. Black-eyed peas (snapped)1927. Carrots1928. Carrots (sliced)1929. Chile, green (1/2 pint)1930. Corn, who kernel1931. Corn, cream-style1932. Greens, any kind1933. Lima beans, large1934. Lima beans, baby1935. Peas, English1936. Peas and carrots1937. Pimentos, red (1/2 pint)1938. Potatoes, small, whole (1)1939. Pumpkin19
1940. Sauerkraut1941. Soup mixture1942. Squash, summer1943. Stewed tomatoes1944. String beans, green1945. String beans, wax1946. Succotash1947. Sweet potatoes1948. Tomatoes1449. Tomato juice1950. Zucchini1951. Other, not listedLOT CC-CANNED FRUITS (jar size quart or pint)Canned foods will not be opened. Canned products will be judged according to uniform size, shape and colorof the product; uniform and economical pack; clear liquid and firm solids.1970. Apples1971. Applesauce1972. Apricots1973. Blackberries1974. Blueberries1975. Boysenberries1976. Cherries, any variety, pitted1977. Cherries, any variety, notpitted1978. Currants1979. Figs1980. Gooseberries1981. Grapes, blue1982. Grapes, white1983. Mulberry1984. Nectarines1985. Peaches1986. Pears1987. Pineapple1988. Plums, purple1989. Plums, yellow1990. Quinces1991. Raspberries1992. Rhubarb1993. Strawberries1994. Other, not listedLOT DD-PICKLES (1/2 pint or larger)Canned foods will not be opened. Canned products will be judged according to uniform size, shape and colorof the product; uniform and economical pack; clear liquid and firm solids.2015. Apples (spiced)2016. Beet pickles2017. Bread & Butter pickles2018. Dill pickles2019. Green tomato pickles2020. Green tomatoes, dill2021. Kosher pickles2022. Mixed pickles2023. Mustard pickles2024. Onion pickles2025. Peach pickles (spiced)2026. Pear pickles (spiced)2027. Pickled peppers2028. Sour cucumbers, whole2029. Sweet cucumbers, whole2030. Sweet, sliced or chips2031. Vinegar, flavored2032. Watermelon pickles20
2033. Zucchini2034. Other, not listedLOT EE-RELISH (1/2 pint or larger)Canned foods will not be opened. Canned products will be judged according to uniform size, shape and colorof the product; uniform and economical pack; clear liquid and firm solids.2050. Chow Chow or Piccalilli2051. Beet relish2052. Corn relish2053. Cucumber relish2054. Zucchini relish2055. Any other, not listed relish2056. Catsup2057. Chutney2058. Chile sauce2059. Pepper hash2060. Tomato relish2061. Tomato sauce2062. Taco sauce2063. Spaghetti sauce2064. Barbeque sauce2065. Other, not listedLOT FF-CANNED MEATS (1/2 pint or larger)Canned foods will not be opened. Canned products will be judged according to uniform size, shape and colorof the product; uniform and economical pack; clear liquid and firm solids.2075. Beef2076. Chicken2077. Fish2078. Lamb2079. Pork2080. Other, not listedLOT GG-PRESERVES (1/2 pint or larger)Preserves: Fruit should be a natural color, transparent, plump and pieces of fruit should hold their shape; syrup shouldbe thick and clear.
Exhibitors of the Santa Fe County Fair will agree to the following guidelines: 1. I will read and seek to understand the rules and guidelines directing county fair participationas set forth by the Santa Fe County Fair Book. I ask that parents, fair officials, fair board members, etc. not break the rules or make exceptions on my behalf. 2.
