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Section 4-9

SECTION 4

 

ART WORK

 

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 Photos – framed, labeled and ready to hang.
42. 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:
43. Color Photography
    a. Portrait/People
    b. Scenic
    c. Still life
    d. Animals
    e. Floral
    f. Insects
    g. Digitally Enhanced photo
    h. Action
    i. Miscellaneous
44. Black & White Photography
    a. Portrait /People
    b. Scenic
    c. Still life
    d. Animals
    e. Floral
    f. Insects
    g. Digitally Enhanced photo
    h. Action
    i. 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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