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Section 4-9

SECTION 4

 

ART WORK

 

BETH PIEPER & BECKY PORTEUS - Clerks
Felicity Ward & Adele Porteus - Assistant Clerks


Premiums:
1st - $1.50, 2nd - $1.00, 3rd - $.75
Judge's Choice: $5.00


Art Judging Guide:
Originality .......................................30%
Composition ....................................20%
Use of Colors ..................................20%
Competency of Techniques .............20%
Frame Finish ...................................10%
               Total ...............................100%

 

Special Rules:
  • All exhibits must be the work of the exhibitor.
  • Improper or unsuitable work will not be accepted.
  • All paintings must be framed or mounted on proper mats, and prepared for hanging,
  • Article displayed before at this Round Up cannot be reentered.
  • Except where noted*, all classes will be subdivided for:
         • Youth (10 & under)
         • Teens (11-19 years)
         • Adults

 

ARTWORK CLASSES:

     1. Oil Painting
             a. Landscapes
             b. Nature/wildlife
             c. Portraits
             d. Still Life
             e. Miscellaneous
     2. Water Painting
             a. Landscapes
             b. Floral
             c. Miscellaneous
     3. Pen & Ink
     4. Pencil
             a. Landscapes
             b. Nature/wildlife
             c. Portraits
             d. Miscellaneous
     5. Pastels
             a. Landscapes
             b. Nature/wildlife
             c. Portraits
             d. Miscellaneous
     6. Acrylic painting
             a. Landscapes
             b. Nature/wildlife
             c. Portraits
             d. Still Life
             e. Miscellaneous
     7. Tole Painting
     8. Calligraphy
     9. Collage
     10. Colored Pencil
     11. Colored Chalk
     12. China Painting
     13. Digital Art
     14. Digitally Enhanced Art
     15. Sculpture or 3-D
     16. Mixed Media
     17. Airbrush
     18. Crayon
     19. Marker
     20. Paper Cutting
     21. Paper Mache
     22. Printmaking
     23. Tempera Paint
     24. Wood Burning
     25. Youth Paint with Nature
     26. Miscellaneous

 

CERAMICS & GLASS WORK CLASSES:
     27. Glazes
     28. Underglazes
     29. Stains
     30. Handmade pottery
     31. Wheel-thrown pottery
     32. Paint Your Own pottery
     33. Stained glass
     34. Glass fusion
     35. Zipper Art

 

CREATIVE WRITINGS & OTHER ARTS CLASSES:
     36. Poem
     37. Short Story
     38. Essay
     39. Speech
     40. Posters – original creation
     41. Historic Event Posters – framed, labeled and ready to hang.

 

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SECTION 5

 

PHOTOGRAPHY

 

SCHNEEKLOTH & KARI MONAT - Clerks
Gracie Monat & Lily Monat - Assistant Clerks


Premiums: 1st - $1.50, 2nd - $1.00, 3rd - $.75
Judge's Choice: $5.00

 

PHOTOGRAPHY CLASSES:


Color Photography
     1. Portrait/People
     2. Scenic
     3. Still life
     4. Animals
     5. Floral
     6. Insects
     7. Digitally Enhanced photo
     8. Action
     9. Close-up
     10. Historic photo
     11. Miscellaneous


Black & White Photography
     12. Portrait /People
     13. Scenic
     14. Still life
     15. Animals
     16. Floral
     17. Insects
     18. Digitally Enhanced photo
     19. Action
     20. Close-up
     21. Historic photo
     22. Miscellaneous

 

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SECTION 6

 

FOOD PRESERVATION


MARLA JESSE,- Clerk
Payton Marshall - Assistant Clerk


Premiums: 1st-$1.50, 2nd-$1.00, 3rd-$.75
Judge's Choice: $5.00


Food Preservation Special Rules:
  • Canned foods must be canned in standard jars or jelly glasses that have been
      manufactured for home canning.
  • Canned products must be sealed properly. For safety, all jars must have rings to
     protect seal.
  • Canned foods must meet current (2000 or newer) USDA or Ball/Kerr home canning
     recipes and processing.
  • All jars must be labeled in the following form:
       · Name of Product
       · Processing Method (water or pressure canner)
       · Date of Preparation
       · Processing Time ( Pounds of Pressure)


Examples:

Green Beans, Cut
July 10, 2019
Pressure canner at 12.5 lbs.
For 20 Minutes

Peaches, sliced,
September 1, 2018
Boiling water bath
For 35 minutes


  • Do not include name of the person who did the canning.
  • Specify on label if commercial pectin is added to jams, jellies, etc.
  • Adjust all processing time and/or pressure for high altitude of 5,000 feet, as a
    general recommendation for Washington County.

       • Boiling Water Bath Method add 1 min. for each 1,000' for 20 min. or less of
         original processing time; over 20 min., then add 2 min. for each 1,000'.
       • Pressure Canner Method add 1/2 lb. of pressure for every 1,000' elevation and
         do not change processing time.
  • Jars will be opened and tasted at the discretion of the judges.
  • All exhibits must have been canned within last year.
  • All vegetables and meats must be canned by processing in a pressure cooker. When
     required, add lemon juice, etc. for tomatoes.
  • All preserves, marmalades, butter, conserve, jams and jellies must be processed in
     boiling water bath and sealed in jars. No parafin.

  • Must be at least three jars entered in each class to be a separate class; otherwise they
     will be in miscellaneous class.
  • All salsa and dried meat entries must use a USDA approved recipe and must attach a
     copy of the recipe to the entry item.


CANNED FRUITS AND VEGETABLES JUDGING GUIDE


Appearance of pack:
Uniformity of size and shape… ....................... 10%
Natural color ................................................... 15%
Clearness & density of liquid .......................... 15%
Amount of food in jars ……… ........................ 10%
Removal of skins, spots or blemishes .............. 10%


Selection of products quality:
Distinct, uniform, firm ...................................... 25%
Container: clean, suitable size, seal ................. 10%
Label .................................................................. 5%
               Total ................................................ 100%


CANNED FRUIT & VEGETABLES CLASSES:

1. Apricots
2. Apples
3. Red cherries, pitted
4. Bing cherries, whole
5. Peaches, not whole
6. Pears, not whole
7. Plums
8. Miscellaneous canned fruit
9. Beans, green or yellow cut
10. Beets, no vinegar added
11. Carrots, diced or sliced
12. Corn
13. Peas
14. Spinach and Swiss chard
15. Tomatoes
16. Vegetable juice
17. Vegetable soup mixture, no meat stock
18. Miscellaneous vegetables


CANNED MEATS JUDGING GUIDE


Appearance of pack:
Uniformity of size and shape… ....................... 15%
Color ............................................................... 15%
Proportion of meat to liquid in jar ................... 15%
Removal of fat and foreign matter ……… ...... 10%
Quality of meat................................................. 30%
Container: Appropriateness, clear, seal .......... 10%
Label ................................................................. 5%
               Total ............................................... 100%


CANNED MEAT CLASSES:
19. Beef
20. Chicken, boneless
21. Miscellaneous

 

PICKLES, RELISHES JUDGING GUIDE
No artificial coloring is to be used in pickles or relish,
etc., except fruit or mock apple rings
.


Plain Vegetable Pickles
Appearance: color, size, uniformity of pack ...................... 25%
Flavor: amount of acidity and salt ..................................... 35%
Texture: crisp, not tough or soft ......................................... 35%
Proportion of pickle to liquid .............................................. 5%
               Total ..................................................................100%


Sweet Fruit Pickles
Fruit: Appearance, color, flavor, texture ........................... 75%
Syrup: Clear, Consistent, pack........................................... 25%
               Total ..................................................................100%


Relishes
Appearance & color ......................................................... 25%
Size and uniformity of pieces ........................................... 25%
Flavor .............................................................................. 25%
Texture ............................................................................ 25%
               Total ................................................................100%

 

PICKLED FOOD CLASSES:

22. Pickled Beets
23. Sweet Cucumber pickles
24. Dill pickles
25. Bread and Butter
26. Mock Apple Rings
27. Corn relish
28. Pickle relish
29. Pickled peppers
30. Miscellaneous relish
31. Miscellaneous pickles
32. Salsa - (opened at discretion of judge)


JELLIES, JAMS, PRESERVES, MARMALADE
JUDGING GUIDE

General Appearance
     Color ............................................... 15%
     Clearance ....................................... 10%
     Container and Label ....................... 5 %
Flavor ........................................................... 35%
Texture ......................................................... 35%

 

JAM & JELLY CLASSES:

33. Berry jam
34. Cherry jam
35. Grape jam
36. Plum jam
37. Peach jam
38. Apricot jam
39. Strawberry jam
40. Miscellaneous jam
41. Apple jelly

42. Plum jelly
43. Grape
44. Cherry jelly
45. Strawberry jelly
46. Pepper jelly
47. Miscellaneous jelly
48. Fruit Butters, any flavor
49. Marmalade, any flavor
50. Conserves, any flavor


DRIED FOODS CLASSES:

51. Fruit leathers (6 pieces) 1"x 4"
52. Dried fruits (6 pieces)
53. Dried veggies (1/4 cup)
54. Dried meat (6 pcs.) 1”x4"

55. Egg Noodles (2 oz.)
56. Dried Herbs (1 oz. or ¼ cup or bunch) may enter 3 different herbs

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This information will be updated annually or as rules and regulations change.

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