Open Class Baking & Canning

DEPARTMENT XII BAKING and CANNING

Sponsored by Rutland Bottle Gas Company

Rutland Bottle Gas Building

Saturday, August 14, 2021– 12 Noon

Superintendent – Jane Fitch, Tara Roberts

Entries must be registered on August 6 and 7, from 8am-4 p.m. All goods must be in place by 12 Noon Saturday, August 14, 2021. Articles can ONLY be removed between 10 am. and 1 pm, Sunday, August 22, 2021 or items will be disposed of. An exhibitor may enter one exhibit in each class. Season or Membership ticket required to enter. Department will be closed for judging.

Must be made or canned in 2020 or 2021. Pint or quart jars except where specified. Do not cover lids. Baked goods must be on disposable paper or aluminum pie pan, NO glass or metal pans, furnished by the exhibitor and enclosed in zip lock plastic bag. NO frozen, NO box mixes; each person is responsible for taking his or her own items.

                 FIRST                        SECOND                    THIRD

               $4.00                           $3.00                           $2.00

CANNING:                                                                               

DIVISION 201 – Preserves (any size jar)

______      Class 1 – Preserves (name variety)       

DIVISION 202 – Jams (Any size jar)

______ Class 2 – Raspberry                                              

______ Class 3 – Strawberry                                                               

______ Class 4 – Blackberry                                             

______ Class 5 – Other Jams (name)                                                                                                               

DIVISION 203 – Jellies (Any size jar)                                                                               

______ Class 6 – Apple                                                                       

______ Class 7 – Blackberry                                             

______ Class 8 – Grape                                                                       

______ Class 9 – Other Jellies (name)                                                                                                               

DIVISION 204 – Spreads (Any size jar)

______ Class 10 – Apple Butter                                                          

DIVISON 205 – Pickled

______      Class 12 – Dill Pickles                                   

______      Class 13 – Bread & Butter Pickles                

______      Class 14 – Sweet Pickles                               

______      Class 15 – Zucchini                     

______      Class 16 – 14 Day Pickles

______      Class 17 – Sauerkraut

______      Class 18 – Beets

DIVISION 206 – Relishes

______ Class 19 – End of the Garden

______ Class 20 – Sweet Pepper

______ Class 21 – Corn Relish

______ Class 22 – Cucumber Relish      

DIVISION 207 – Sauces/Catsup

______      Class 25 – Catsup                                           

______      Class 26 – Chili Sauce                                   

______      Class 27 – Spaghetti Sauce                                              

______      Class 28 – Barbecue Sauce                           

______      Class 29 – Pizza Sauce                                                    

______      Class 30 – Taco Sauce

______      Class 31-   Salsa

DIVISION 208 – Juices

______ Class 32 – Tomato Juice                                                         

______ Class 33 – Grape Juice                                          

______ Class 34 – Other Juice (name Variety)                                   

______ Class 35 – V-8 Juice 

DIVISION 209 – Canned Fruit

______ Class 36– Applesauce                                           

______ Class 37 – Apples, pie filling                              

______ Class 38 – Blackberries                       

______ Class 39 – Peaches – half, whole or sliced         

______ Class 40 – Pears                    

______ Class 41 – Cherries

______ Class 42 – Blueberries                                                                          

 DIVISION 210 – Canned Vegetables

______ Class 43 – Beets, Whole or sliced

______ Class 44 – Beans, Lima

______ Class 45 – Beans, Kidney

______ Class 46 – Beans, Snap

______ Class 47 – Beans, Shell

______ Class 48 – Beans, yellow wax

______ Class 49 – Cabbage

______ Class 50 – Carrots

______ Class 51 – Corn

______ Class 52 – Peas

______ Class 53 – Sweet Potatoes

______ Class 54 – Potatoes

______ Class 55 – Tomatoes

______ Class 56 – Tomatoes, Green

______ Class 57 – Soup, Name Variety

______ Class 58 – Hot Pepper Rings”

DIVISION 211 – Canned Meat

______      Class 59 – Pork                              

______      Class 60 – Beef                                                

______      Class 61 – Deer  

______      Class 62– Poultry  

BAKING:

DIVISION 212 – Breads

______      Class 1 – Whole Wheat Bread (1 slice)                          

______      Class 2 – White bread (1 slice)   

______      Class 3 – Banana nut bread (1 slice)                              

______      Class 4 – Zucchini Bread (1slice)                 

______      Class 5 – Biscuits (3 on plate)     

______      Class 6 – Yeast Rolls (3 on plates)                

______      Class 7 – Monkey bread (1 slice)                                   

______      Class 8 – Cinnamon Rolls (3 on plate)                                                     

DIVISION 213 – Cakes

______      Class 9 – Angel Food (1 slice)     No frosting                 

______      Class 10 – Sheet Cake (any variety)

______      Class 11 – Layer Cake (any variety)            

______      Class 12 – Other Cake (name variety)                                               

DIVISION 214 – Cookies (exhibit 3 cookies)

______      Class 13 – Oatmeal                                        

______      Class 14 – Plain Sugar (no icing)                  

______      Class 15 – Chocolate Chip (no nuts)

______      Class 16 – Peanut Butter

______      Class 17 – Other Cookies (name)

______      Class 18 – Brownies – iced or Not iced      

DIVISION 215 – Pies

______      Class 19 – Apple (1 slice)

______      Class 20 – Cherry (1 slice)          

______      Class 21 – Pecan (1 slice)           

______      Class 22 – Peach (1 slice)           

______      Class 23 – Berry (1 Slice)

______      Class 24 – Other Pie (no cream) (name)

DIVISION 216 – Candy (6 pieces on a plate)

______      Class 25 – Fudge, Chocolate                                           

______      Class 26 – Fudge, Peanut Butter                    

______      Class 27 – Fudge, White

______      Class 28 – Hard Tack

______      Class 29 – Peanut Brittle

______      Class 30 – Candy Name Variety

DEPARTMENT XII BAKING and CANNING (cont.)

DIVISION 1217 – MUFFIN CONTEST

Contest will be Saturday, August 14 at 12 noon

All goods must be in place by 12 Noon Saturday, August 14, 2021. Articles must be picked up from 9am to 1 pm on Sunday, August 22 and not before or items will be disposed of. An exhibitor may enter one exhibit.  Season or Membership ticket required to enter.   Department will be closed for judging. 

Rules the same as baked goods but all entries must be made from the following recipe.

 

______Class 31 – Sour Cream Blueberry Muffins

Ingredients:

                  2 cups flour plus 1Tablespoon

                  3 Teaspoons baking powder

                  ½ Teaspoon Salt

                  2 Large Eggs

                  1 Cup Sugar

                  1 Teaspoon Vanilla

                  ½ cup Vegetable Oil

                  1 Cup Sour Cream

                  2 ¼ Cups Fresh Blueberries

                  Powdered Sugar Optional

CRUMB TOPPING

                  ¾ Cup Flour

                  2/3 Cup Granulated Sugar

                  4 Tablespoons melted butter

                  1 Teaspoon Cinnamon

 

Instructions:

Preheat oven to 400 degrees

To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside. For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside. In another bowl whisk together eggs and sugar until combined.  Add in oil, sour cream and vanilla and mix until combined.  Then add wet ingredients to the dry and mix just until combined.  Do not over mix. In a small bowl add 1 ½ cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous position of the crumb topping. Bake 18 – 20 minutes until muffins are lightly browned and a toothpick comes out clean.  Sprinkle with powdered sugar if desired.  Makes about 16 muffins.

 

DIVISION 1219 – Honey

 

Entries must be registered on August 6 and 7, from 8 am – 4 pm.  All goods must be in place by 12 Noon Saturday, August 14, 2021.  Articles can ONLY be removed between 10a.m. and 1 p.m. Sunday, August 22, 2021.  All items must be picked up by 2 pm or will be disposed of. An exhibitor may enter one exhibit in each class.  Season or Membership required ticket to enter.   Department will be closed for judging.  Judging at 3:00 Saturday, August 14, 2021. Must be displayed in clear pint mason jar, sealed and unlabeled until judging has been completed.  Entries must be accompanied by a small “sample “jar.

 

FIRST                         SECOND                    THIRD

$5.00                           $3.00                           $2.00

 

______Class 1:            Extracted honey (water light to light amber)

______Class 2:            Extracted honey (amber to dark)

______Class 3:            Honeycomb – 1 piece in pint jar