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Foods

 

Superintendent: Lorene Bartos

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Phone: 402.310.3481

 

Online Registration: Begins June 1 and ends Thursday, July 25, 2018. Exhibitors can also register in person at the Lancaster Event Center prior to July 25th.

Check-In: Wednesday, August 1st, 1pm-6:00pm, Lincoln Room

Judging: Wednesday night, August 1st and Thursday morning (Area Closed to Public during judging)

Show Times Open to Public: Thursday, August 2nd – Sunday, August 5th, 10:00am-9:00pm each day.

 

General Show Rules

 

How To Sign Up:

 

Step One: Read the rules and regulations.

 


               
Rules and Regulations
               

Rules & Regulations

Entry Fees: None if pre-entered by July 25th.

 

Late Entry Fee: Late entries will be accepted; however, a $1 late fee will be charged per entry.

 

Premiums:

1st place: $5.00
2nd place: $4.00
3rd place: $3.00
4th place - $2.00 (only in Youth)
Also Special Awards

 

PREMIUM PAYOUTS and Release Times: Because of limited space, all baked goods NOT placing may be picked up on Thursday, August 2nd by 9:00pm. Non-placing baked entries not picked up by this time will be disposed of. All other Food exhibits will be released on Monday, August 6th, 1:00pm-6:00pm. 4-H families may pick up their exhibits and premiums during static 4-H release time. Premiums will only be paid during the release times at the Premium Payout Station. No payouts will be paid at any other time. If you do not collect your premiums during these times, you will forfeit your winnings!

 

SHOW RULES
Exhibitors may only enter in one division, Adult or Youth. The Youth Division is for youth ages 5-18 (as of January 1, 2018). Please put youth age on tags.

 

BREAD
Bread must be one loaf, baked in a single bread pan, size 4”x8” or larger for white and whole wheat. Quick Bread sizes should be 3”x7” or larger. Pan or loaf size is optional for other kinds of bread. Rolls must be shown in groups of four attached, made in an 8x8 or 9x9 inch pan. All bread should be shown on a white paper plate or piece of cardboard that had been covered with white paper. Bread products must be secured in a plastic bag. Muffins, kolaches, etc. 4 on a plate.

 

CAKES
May be exhibited on white paper plates, or cardboard covered with white paper. Must be frosted, unless otherwise specified. One slice of the cake from those placing will be used for display purposes. No cake mixes are allowed in any category except for Create-A-Cake and Decorated Cake.

 

CANNED FRUITS & VEGETABLES
All products entered in this class shall be canned from August 2017 through July 2018. The entry must be in quart or pint jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. All canned goods must remain in good condition during fair. Any article receiving a premium that does not comply with the above, loses the right to such premium. We require all classes be processed according to USDA guidelines. Jars must be labeled with (1) method of preservation, (2) altitude, (3) processing time, and (4) number of pressure if pressure canner used.

Secretary’s Cookie Jar
This entry consists of a gallon container of your choice, filled with assorted (at least six different kinds) of cookies. Bring one of each kind of cookie in a small box so the judge will not have to open the container. The first-place cookies will be given to the Secretary of the Fair Board, second-place cookies will be given to the Treasurer of the Fair Board. Containers will be returned to the owners.

Cookies
Four cookies on a white paper plate, secured with a plastic bag.

 

DRIED/DEHYDRATED
This exhibit involves drying out the natural moisture present in all fruit, vegetables, etc. so that the enzymes which cause decay are inhibited. Exhibit in an unsealed pint jar ONLY. Jar must be full. Please include lid and ring. No decorative lids.

 

HOMEMADE CANDY
Four pieces of candy on a small white paper plate secured with a plastic bag.

 

JAMS, JELLIES, & BUTTER
All products entered in this class shall be canned from August 2017 through July 2018. Must be in jelly or half pint jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. Entries will be opened and judged on appearance, flavor and texture. WE REQUIRE ALL CLASSES BE PROCESSED ACCORDING TO USDA GUIDELINES. Only 10 entries in this division per exhibitor.

Jams - Jams are crushed pieces of fruit suspended in its own jelly. All products entered in this class shall be canned from August 2017 through July 2018.

Jellies - Jellies are beautiful in color, translucent, tender enough to cut easily with a spoon, yet firm enough to hold its shape when turn from the glass. All products entered in this class shall be canned from August 2017 through July 2018.

 

JUICES
All products entered in this class shall be canned from August 2017 through July 2018. Must be in quart jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. We require all classes be processed according to USDA guidelines.

 

PICKLES, RELISHES & SALSA
All products entered in this class shall be canned from August 2017 through July 2018. Quarts and pints may be used. Jars must be canning jars. PLEASE LEAVE JAR RINGS ON ALL JARS. Entries will be opened and judged on appearance, flavor and texture. We require all classes be processed according to USDA guidelines. Attach a label with processing method and time.

 

PIES
Use your own pie plates. All pies must be in 8” or 9” plates. Must be two crusts, unless otherwise noted. One slice of pie from those placing will be used for display purposes.


 

Step Two: 

View Class List

 

Step Three:

Enter Classes