Entry Fee: $3.00
Registration Form
Make checks payable to Grayson County Fair Association.
Age Divisions:
Junior: 8 - 18
Adults: 19-64
Senior Adults: 65+
Rules
All products will be entered in the Creative Arts Building at Loy Lake Park from 5:00 p.m. to 7:00 p.m. on Wednesday, October 5th or from 8:00 a.m.—10:00 a.m. on Thursday, October 6th. No late entries accepted.
Judging will begin at 12:00 p.m. on Thursday, October 6th.
Only food canned in Regulation canning jars will be judged. Standard 1/2 pint, 1 pint jars or quart jars will be accepted.
Entries must be labeled with product name, date of preparation, processing method and length of processing time. Home canned foods to be judged must have been prepared during the 2010-2011 season.
All entries must be heat processed following canning guidelines in the Ball blue Book canning guide or USDA guide. The two approved methods are: boiling water canning for high-acid foods and steam pressure canning for low acid foods. Paraffin seals not accepted.
Jars must be cleaned with lids free of rust and spots. Bands should be in place for transporting home canned products to ensure a complete safe seal. Only regulation canning jars will be judged.
All entries must be accompanied by 3 x 5 recipe card with name of the product and the recipe printed in ink or typewritten. The exhibitor’s name, address, age and phone number should be printed clearly on the back of the recipe. Entries will not be judged without the recipe. The recipes will become property of the Grayson County Fair Association.
The product should retain its natural characteristic color or as nearly that of standard cooked product. It should be free from undue color loss. The texture should be tender but not over cooked. The product should maintain its shape and size appropriate for recipe or preparation method.
Awards will consist of First, Second and Third Place in each class with ribbons presented for each if merited. Participation ribbons will be awarded to other entries. Sections will be divided into classes based on the number of entries.
Entries must be left on display until 5:00 p.m. on Sunday, October 9th.
Entries must be picked up by receipt between 5:00 p.m. and 6:00 p.m. on Sunday, October 9th.
Judges and superintendents reserve the right to determine if an entry is of First or Blue ribbon workmanship and if it is entered in the correct Class.
Class A: Fruit—Any Variety
Class B: Vegetables
Class C: Soft Spreads
Class D: Pickled Foods—Any Variety
Class E: Miscellaneous
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