Home Economics
& Horticulture Dept.
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.
Back To Top
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
Back To Top
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 |
Peaches, sliced, |
• 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 |
42. Plum jelly |
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.) |
Back To Top
This information will be updated annually or as rules and regulations change.