2010 williamson 4-h youth fair - georgetown - homegeorgetown.ffanow.org/f/georgetown/2010 williamson...

2010 Williamson 4-H Youth FairThursday, December 2, 2010 & Friday, December 3, 2010

Georgetown Community Center in the San Gabriel Park (Georgetown, Texas)

Williamson County 4-HExtension programs serve people of all ages regardless of socio-economic level, race, color, sex, religion, disability or national

origin. The Texas A&M University System, U.S. Dept. of Agriculture,and the County Commissioners Courts of Texas Cooperating

Exhibitor EligibilityTo compete in the Youth Fair, the exhibitor must be a certifiable member of the Williamson County 4-H programs.

Eligible Classes or Clubs (See Rule #6)Girl & Boy Scouts, VICA, FCCLA, Family & Consumer Science, Skills for Living, Career & Technical Education,

Electrical / Woodworking Education, Building Trades, Ag. Science, and Any Class that Assists Students in Developing Skills to Help Them Later in Life. School teachers may sign-up students, simply by completing a 4-H Enrichment Program form.

(Please submit only 1 form for your entire class or club.)

Williamson County 4-H Youth Fair Website: www.Wilco4HYouthFair.com (STILL BEING WORKED ON)Please check Frequently Asked Questions on the website, if you are unable to locate the information you need there,

feel free to contact Janice Knue at [email protected].

IT IS THE EXHIBITORS & THEIR PARENTS RESPONSIBILITY TO:A. READ AND FOLLOW ALL RULES & REGULATIONS

B. RESPOND TO EMAILS CONCERNING HELP NEEDED TO MAKE THE FAIR POSSIBLEIF YOU DO NOT HAVE EMAIL, IT IS YOUR RESPONSIBILITY TO CHECK WITH YOUR CLUB MANAGER/TEACHER TO SEE WHERE ASSISTANCE IS NEEDED.

FAIR TIME SCHEDULE:

Completed entry forms (with all required signatures) + a Thank You Note (See Page 5 (#19) for Instructions)Entry fees $5.00 per entry, except Clover Kids are $2.00 per entry.

1st Entry Form Evening(ONLY Food Division Entry Time, NO EXCEPTIONS)

(Accepting Divisions A Through Z Entries)Thursday, October 14, 2010 (4:00 PM until 7:30 PM)

Williamson County Extension Office, 3151 SE Inner Loop, Georgetown, Texas 78626

2nd Entry Form Evening(NO FOOD DIVISIONS WILL BE ACCEPTED, NO EXCEPTIONS)

(Accepting ONLY Divisions H Through Z Entries)Wednesday, October 27, 2010 (4:00 PM until 7:30 PM)

Williamson County Extension Office, 3151 SE Inner Loop, Georgetown, Texas 78626

ABSOULTLYNO LATE ENTRIES ENTRY FORMS

WILL BE ACCEPTED FOR ANY REASON.

NO ENTRY FORMS ALLOWED TO BE DROPPED OFF AT EXTENSION OFFICE,EXCEPT ON THE ABOVE SPECIFIED DATES & TIMES

Thursday, December 2, 2010

Check-In………………7:15 A.M. to 9:30 A.M. (No Exceptions)Judging……………..…10:30 A.M. to 1:30 P.M.Open to the Public……..2:30 P.M. to 7:30 P.M.

Friday, December 3, 2010

Open to the Public…….9:00 A.M. to 12:00 P.M.Closed: 12:00 P.M. to 1:00 P.M.

Pick-Up Exhibits………1:00 P.M. to 6:30 P.M. (No Exceptions)

mailto:[email protected]

http://www.Wilco4HYouthFair.com/

ENTRY FORMParticipant’s Name (Printed):____________________________________________(Group: all exhibitor names)Address:____________________________________________________________(Group: all exhibitor addresses)City, Zip:____________________________________________________________4-H Club/School Club:_________________________________________________Birth Date:___________________________________________________________(Group: all exhibitor birth dates)

Circle Age Group: Clover Kids: Age 5 to 7 As of August 31, 2010 Junior: Age 8 to 10 Intermediate: Age 11 to 13 Senior: Age 14 to 18

We have read and understand the Williamson County 4-H Youth Fair General Rules and Regulations and agree to abide by them. Copies of the rules and regulations may be obtained from your 4-H Club Manager, School Teacher, or the Williamson Country 4-H Youth Fair website.

Participant’s Signature:____________________________________________________ (Group: all exhibitor signatures needed)

Each participant must get with their manager or teacher concerning adults needed to represent them at the fair.

Parent/Guardian Signature:_________________________ Print Name:_____________(Group: all parent signatures needed)

Phone Number: ( )__________________ Email Address: _____________________(Group: information for all parents)

Club Manager / School Teacher Signature: ______________________Print Name: _________________

Phone Number: ( )__________________ Email Address: _____________________________________

Payment of $5.00 per entry must accompany this form. Clover Kids entries are $2.00 per entry. Group entries are $5.00 per group not per person. Make checks payable to: Williamson County 4-H Youth Fair. Return checks will be charged a $30 processing fee.

Number of Entries _____ x $5.00 each = ________ payment attachedNumber of Entries _____ x $2.00 each = ________ payment attached (CLOVER KIDS)

NO REFUNDS ON ENTRY FEES WILL BE MADE FOR ANY REASON. THANK YOU NOTE MUST BE SUBMITTED WITH THIS FORM.

No more than 5 entries per division.

If anyone would like to sell their exhibits, the exhibitor will put the sale price on their tag at check-in. (Preserved Food NOT FOR SALE)

DivisionLetter Division Name Entry Description

If Kit: Write Kit

Project Start DateRecipe Email Date

For Youth FairUse

Example: Example: Example:

V Plants Dish Garden Kit 9/1/2010

1

2

3

4

5

6

7

8

9

10

Texas AgriLIFE Extension Service - Williamson County 4-H

(Curriculum Enrichment/Group Enrollment Form)

DATE:______________________

4-H CURRICULUM PROJECT:_____________________________

SCHOOL NAME:___________________________ TEACHER:______________________________EMAIL ADDRESS________________________

All TOTALMale Female

White Black Native Hispanic Asian TOTAL

RESIDENCE New Only GRADE New Only Youth Volunteer Training (New Only)Farm K Leadership Rural 1 Parenting Town 2 Other Suburb 3 TOTAL City 4 TOTAL 5 Adult Volunteer Training (New Only)

6 Leadership 7 Parenting 8 Other 9 TOTAL

10 11 Other Adult Training (New Only)12 Leadership

TOTAL Parenting Other TOTAL

Page 3General Rules & Regulations

1. GENERAL INFORMATION:

The Youth Fair is made up of volunteers from the community. The rules and regulations are provided to ensure fair participation.

2. ETHICS:All exhibitors are expected to conduct themselves in a manner that will reflect respect for themselves, their school, their organization, and their parents.

3. PROJECT SAFETY:Security is not provided on the fair grounds, but adult supervision is provided during the fair’s open hours. In no case will the Williamson County 4-H Youth Fair, Volunteers, or County Extension Agents/Office be held responsible for any loss, damage, or injury of any person, articles, or vehicles. All projects must meet safety standards and electrical codes. Failure to comply will result in disqualification of the project.

4. NOTICE TO PARENTS OR GUARDIANS OF PARTICIPANTS:By allowing your child or ward to participate in the Williamson County 4-H Youth Fair, you are deemed to have consented to the following: photographs, video tapes, and other likeness of participants in future publications including but not limited to, newspapers, magazines, television, promotional literature, World Wide Web (Internet) and Williamson County 4-H Youth Fair programs.

5. ALL PROJECTS MUST BE HAND MADE BY THE EXHIBITOR:Finished projects may not be store bought. You must note on the entry form if the entry was made from a kit. Entries in the Plant Division must note on entry form the project start date.

6. EXHIBITOR ELIGIBILITY: To compete in the fair, the exhibitor must be presently attending a state accredited public, private, or home school in Williamson County, and be a member of Williamson County 4-H. The following clubs/classes are eligible to participate in the fair by simply filling out a 4-H Enrichment Program form: Girl & Boy Scouts, VICA, FCCLA, Family & Consumer Science, Skills for Living, Career & Technical Education, Electrical / Woodworking Education, Building Trades, Ag. Science, and any class that assists students in developing skills to help them later in life. School teachers may sign-up students, simply by completing a 4-H Enrichment Program form. If your group is not a 4-H club, the teacher or club leader only has to fill out one Curriculum Enrichment/Group Enrollment Form (page 3) for an entire class or club.

7. AGE GROUPS: Exhibitors are divided into four (4) groups determined by age.

Clover Kids………..Age 5 to 7 as of August 31 of this yearJunior……………...Age 8 to 10 as of August 31 of this yearIntermediate……....Age 11 to 13 as of August 31 of this yearSenior……………...Age 14 to 18 as of August 31 of this year

8. ENTRY PROCEDURES AND DEADLINES:Entries must be received according to the time specified under the Fair Time Schedule area. No Food Entries Accepted after Thursday, October 14, 2010 7:30 PM (FOR ANY REASON).

No Entries Accepted after Wednesday, October 27, 2010 7:30 PM (FOR ANY REASON).

9. ENTRY FEES:Specified on the entry form. NO REFUNDS ON ENTRY FEES WILL BE MADE FOR ANY REASON.

10. EXHIBIT AREAS ARE CLOSED DURING JUDGING.

11. PROJECT QUALIFICATIONS:No entries allowed that were shown in previous Williamson County 4-H Youth Fair. All entries, except horticulture/plants must have been made by the exhibitor since the previous Williamson County 4-H Youth Fair.

12. NUMBER OF ENTRIES:Each exhibitor will be permitted to enter as many entries as they would like, with no more than five entries per division. Page 413. GROUP PROJECTS ARE PERMITTED IN THE FOLLOWING DIVISIONS:Decorated Baked Goods Textiles Non-Clothing Crafts Wood Working

Agriculture/Outdoor Recreation Environmental/Science/Exhibits

a. Group projects will be entered and judged in the age group based on the age of the oldest member in the group.b. An exhibitor may participate in ONLY ONE group project.c. Complete descriptions must be given for each entry. All group members must be listed on the entry form.d. All proceeds from group projects will be made payable to the sponsoring group as indicated on the entry form.

14. CLASSIFICATIONS:The Williamson County 4-H Youth Fair Superintendents may move an entry to another division in order to group similar items for judging. Entries must be appropriate for the division entered and must meet all special rules pertaining to the division entered or it will be disqualified.

15. NO LIVE ANIMALS.

16. INFORMATION CONCERNING PROJECT:Entries may be accompanied by a project worksheet, if you wish to give detailed information concerning your project. No identification marks are allowed. This sheet may be typed or hand written in black ink. Do not write on the back of the page, if additional space is needed, use another project worksheet. (Exception: Photography Divisions may only have 1 page.) No other paperwork will be accepted.(Follow the instructions for project worksheet sheet protectors as specified on pages 6 and 7.)

17. AWARDS: a. Clover Kids will receive participation ribbons.b. Junior, Intermediate, and Seniors will be awarded as follows: 1. Good Job Award Ribbon: Good Quality/Room for Improvement 2. Great Job Award Ribbon: Great Quality 3. Excellence Award Ribbon: Excellent Quality 4. Rosettes: will be awarded to the Division Grand &Reserve Champions.*Excellence Ribbon: are not guaranteed a Division Reserve Champion or Division Grand Champion.

18. PRIZES:Premium to be awarded will be $10 for Grand Champions & $5 for Reserve Champions. PROVIDED THERE IS ENOUGH MONEY DONATED TO COVER THIS EXPENSE, IF NOT, ONLY ROSETTES WILL BE GIVEN.

*THE JUDGE’S DECISION IS FINAL*THE WILLIAMSON COUNTY 4-H YOUTH FAIR WILL NOT OVERTURN THEIR DECISION

19. Thank You Note Instructions: (Thank You Note Must be turned in with your entry form.)Personalize your card, don’t just sign the thank you card. Younger participants should get help from older participants or parents. Write neatly and legibly, print or cursive is acceptable. These cards will be sent out to judges and sponsors of the Williamson County 4-H Youth Fair, so please give a general thank you. By all means personalize your note with, for example, how much you enjoyed baking your cake or taking photographs, etc. for the fair.

Below are a few samples that you may want to use to start out your thank you note:

Thank you for supporting the Williamson County 4-H Youth Fair, without your support our fair would not be possible. .

Thank you for supporting the Williamson County 4-H Youth Fair. The success of our fair would not be possible without the support received from community members like you. ………………………………

I appreciate you volunteering to support the Williamson County 4-H Youth Fair. ……………………..

I really enjoyed creating my …………………… and being able to participate in the Williamson County 4-H Youth Fair. Without members of the community like you, I would not have had this opportunity.

Page 5Williamson County 4-H Youth Fair

Project Worksheet (OPTIONAL)

(DIVISIONS A THROUGH W)

If you use this project worksheet, it is mandatory to put it in a sheet protector and attach it to the exhibit at check-in.

Exhibitor Number & Exhibit Number will be given at check-in.

Exhibitor Number will be the same for all projects. (Provided at Check-In)

Each project will have a specific Exhibit Number. (Provided at Check-In)

Please circle one: Clover Kid (Age 5-7) Junior (Age 8-10) Intermediate (Age 11-13) Senior (Age 14-18)

Exhibitor Number:

Exhibit Number:

Division:

Describe Exhibit:

Was this made from a kit?

On the remainder of this page, summarize any information you would like the judges to know about your project: for example: time spent, new skills learned, humorous or unusual experiences, project progression, etc. Hand written or typed in black ink.

Page 6Williamson County 4-H Youth Fair

Photography Project Worksheet (OPTIONAL)

(DIVISIONS X THROUGH Z)

NO SHEET PROTECTORSecurely attach it to the back of the 8X10 photograph with double sided tape.

Exhibitor Number & Exhibit Number will be given at check-in.Exhibitor Number will be the same for all projects. (Provided at Check-In)Each project will have a specific Exhibit Number. (Provided at Check-In)

Please circle one: Clover Kid (Age 5-7) Junior (Age 8-10) Intermediate (Age 11-13) Senior (Age 14-18)

Exhibitor Number: Exhibit Number: Division:Describe Exhibit:

On the remainder of this page, summarize any information you would like the judges to know about your project: for example: time spent, new skills learned, humorous or unusual experiences, project progression, etc. Hand written or typed in black ink.

Please Circle Any of the Following Alterations that Have Been Made:Red Eye Reduction, Touch Up Filters, Enhancements, Cropping

Please Indicate Any Other Alterations that Have Been Made: ______________________________________________________________

Page 7BAKED FOODS & CANDY/SNACK DIVISIONS

No Entries Allowed that Require Refrigeration

By entering these divisions, the exhibitor gives permission for the Williamson County 4H Youth Fair to publish their recipe(s) in a Williamson County 4-H Youth Fair Cookbook.

RECIPE(S) MUST BE:

1. Typed (by Computer or Typewriter) on Plain White Computer Paper (8 ½ X 11).No Photo Copies of Recipes will be Accepted

2. Submitted in Standard Recipe Form.See Example Recipe

3. Submitted with Entry Form. 2 Copies must be submitted: 1 in a Clear Sheet Protector. Both Must Be Submitted With Entry Form

4. Email Copy of Recipe to: Janice Knue ([email protected]) (Has to be submitted DOC not Doc X)REQUIREMENT, NOT OPTIONAL (EMAIL NOT RECEIVED ENTRY WILL BE DISQUALIFIED)

Email Subject: Exhibitor Name & Name of Recipeby Saturday, October 16, 2010 (NOT RECEIVED BY THIS DATE, ENTRY WILL BE DISQUALIFIED)

5. No Store Bought Entries.Kits/Box Mixes: Must Specify on Recipe

6. Due to Limited Space Available Display Boards, Decorations, Accessories, EtcNOT ALLOWED

7. Securely Wrap Your Entry in Clear Plastic Wrap Prior to Bringing Your Entry In to Check-In.Entry Must Be Displayed on Disposable Plate/Tray NO GLASS ALLOWED.

8. Bring Tasting Piece Securely Wrapped in Clear Plastic Wrap on Small Disposable Plate.Tasting Piece HAS TO BE Cut From the Actual Displayed Entry.

WARNING!! WARNING!! WARNING!! WARNING!! WARNING!! WARNING!! WARNING!! WARNING!!

Due to the danger of food poisoning, NONE OF THE FOLLOWING CAN BE USED: Cream Cheese, Whipped Cream, Alcohol, Cheese Cakes, Uncooked Fresh Fruit, Flower Garnishes, Cottage Cheese, or Raw Eggs.

You can use pasteurized eggs or pasteurized egg products. To avoid disqualification, indicate this on your recipe.

IF ALL RULES ARE NOT FOLLOWED THE ENTRY WILL BE DISQUALIFIED WITHOUT NOTIFICATION

Judging Criteria Will Include the Following Depending on the Division: (But May not be Limited to the Following)

Uniform in Color, Shape, Size, and ThicknessGently Rounded Top that is Evenly BrownedCuts Easily with Table Knife or ForkFlakes Layered Throughout CrustHolds Shape When ServedGolden Brown CrustDegree of DifficultyTempting FragranceSymmetrical ShapeRecipe FormatTender CrustPresentationAppearanceTextureQualityAromaTaste Page 8

Baked Foods & Candy/Snack Recipe Format:

I. Does Your Recipe Have All of These Parts? Yes No a. Name of Recipe. ______ ______

b. Complete list of ingredients (Size cans, packages, etc. given). ______ ______EX: 10 oz box chopped frozen spinach NOT spinach, box of spinach or frozen spinach.


c. Description for combining all ingredients. ______ ______

II. List of Ingredients:

a. Ingredients are listed in order in which they are used. ______ ______

b. Ingredients listed as they are measured, i.e. the word describing is in the correct place. EX: ¼ cup chopped onion, not ¼ cup onion chopped. EX: 1 green pepper, chopped, not 1 chopped green pepper. ______ ______

c. Measurements given in common fractions (1/4 cup, 2 tablespoons, 1 teaspoon). ______ ______

d. All measurements are spelled out, not abbreviated. (cup, teaspoon, tablespoon, size of can, etc.). EX: 4 – ounce can ______ ______

e. Avoid brand names. Include complete description of ingredients. (low-fat, packed in syrup, reduced fat, etc.). ______ ______

III. Directions: I have:

a. Used clear instructions for every step of combining and cooking the ingredients. ______ ______

b. Used short, clear sentences. ______ ______

c. Used the correct word to describe combining and cooking processes. ______ ______

d. Stated the size of pan. ______ ______

e. Given the temperature and cooking time. ______ ______

f. Included the number of servings or how much the recipe will make. ______ ______

Banana Muffins Ingredients:3 or 4 large bananas, mashed1 cup white sugar1 egg, slightly beaten1/3 cup melted margarine or butter1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt1 ½ cups flour

Directions:Preheat oven to 350 degrees.

In large mixing bowl, mix the mashed bananas, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Add the dry ingredients all at once to the banana mixture, stirring to combine, but being careful not to over-stir, or muffins will be tough. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes.

Yield: 1 dozen muffins.

These are much more flavorful the next day, and they freeze very nicely too!

Page 9BAKED FOODS & CANDY/SNACK DIVISIONS

No Entries Allowed that Require Refrigeration

DIVISION A: BAKED FOODS CAKESExamples:

Cupcakes (12 per plate)Non-Layer CakesLayer Cakes

DIVISION B. BAKED FOODS BREADSExamples: Fruit or Nut Quick BreadsMuffins or Mini Loafs (12 per plate)Yeast Bread

DIVISON C. BAKED FOOD PIES (NO Crèmes OR Custards: NO Pumpkin, Lemon, Cream Cheese, or Cool Whip Type Pies)(No Meringue or Whipped Cream Toppings)Examples:CobblersFruitNut

DIVISION D: BAKED FOODS COOKIES (NO Lemon Bars, Cream Cheese Brownies, or Egg Based Custard Type Bars)Examples:Regular Cookies (12 per plate)Bar Cookies (12 per plate)Pan Cookie

DIVISION E: DECORATED BAKED GOODSExamples:Decorated CakesCupcakes (12 Per Plate)Cookies (12 Per Plate), Etc.Gingerbread Creations (Gingerbread Houses Must be Made of All Edible Items)

DIVISION F: CANDY & SNACKSExamples:Hard Candies (at least 12 pieces per plate)Candy Patties (12 per plate)Candy Bars (12 per plate)Snack Crackers (at least 12 per plate)

Page 10DIVISION G: PRESERVED FOODS

For Safety Issues: No Sales Allowed in this Division

By entering these divisions, the exhibitor gives permission for the Williamson County 4H Youth Fair to publish their recipe(s) in a Williamson County 4-H Youth Fair Cookbook.

RECIPE(S) MUST BE:

1. Typed (by Computer or Typewriter) on Plain White Computer Paper (8 ½ X 11).No Photo Copies of Recipes will be Accepted

2. Submitted in Standard Recipe Form.See Example Recipe

3. Submitted with Entry Form. 2 Copies Must be Submitted: 1 in a Clear Sheet Protector Both Must Be Submitted With Entry Form

4. Email Copy of Recipe to: Janice Knue ([email protected]) (Has to be submitted DOC not Doc X)REQUIREMENT, NOT OPTIONAL (EMAIL NOT RECEIVED ENTRY WILL BE DISQUALIFIED)

Email Subject: Exhibitor Name & Name of Recipeby Saturday, October 16, 2010 (NOT RECEIVED BY THIS DATE, ENTRY WILL BE DISQUALIFIED)

5. No Store Bought Entries.Kits/Box Mixes: Must Specify on Recipe

6. Due to Limited Space Available Display Boards, Decorations, Accessories, EtcNOT ALLOWED

7. Processed in Standard Size Mason, Ball, or Kerr Jars. Pint or Quart Size Only

8. Processed with Unbroken Seals.Paraffin Seals are not Acceptable

CANNING PROCEDURE: (Next 3 Pages)Must Comply with USDA and Canning Company Safety Guidelines

No Open Kettle MethodWater Bath and Pressure Canning Procedures must be Indicated in the Recipe.

DRIED FOODS:Must be in Moisture and Vapor Proof Container or Bags.

JERKY:NO WILD GAME

IF ALL RULES ARE NOT FOLLOWED THE ENTRY WILL BE DISQUALIFIED, WITHOUT NOTIFICATION

Judging Criteria Will Include, but May Not be Limited to the Following:

No Air Pockets (Bubbles) Among the Product PiecesGood Color with Clear Liquid, Not CloudyLiquid Covers the ProductProperly Sealed JarsNo Chips on the JarsNo Rusted LidsRecipe FormatAppearanceTextureAroma

Page 11Preserving Food:

Using Pressure CannersCOOPERATIVE EXTENSION SERVICE • THE UNIVERSITY OF GEORGIA

College of Family and Consumer Sciences in cooperation with the College of Agricultural and Environmental Sciences


Pressure canners for use in the home were extensively redesigned beginning in the 1970’s. Models made before the 1970’s were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or covered with a counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gaskets. (At least one style has screw-down knobs around the canner and does not have a gasket, however.) They all have removable racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse.

Today’s pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Weighted gauges are usually designed to “jiggle” several times a minute or to keep rocking gently when they are maintaining the correct pressure. Read your manufacturer’s directions to know how a particular weighted gauge should rock or jiggle. Dial gauge canners will usually have a counterweight or pressure regulator for sealing off the open vent port to pressurize the canner. This weight should not be confused with a weighted gauge and will not jiggle or rock as described for a weighted gauge canner. Pressure readings on a dial gauge canner are only registered on the dial and only the dial should be used as an indication of the pressure in the canner.

Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for its published processes.

Serious errors in processes obtained in pressure canners can occur if any of the following conditions exist:

The altitude at which the canner is operated is above sea level and adjustments in pressure are not made. Internal canner pressures (and therefore temperatures) are lower at higher altitudes. Canners must be operated at increased pressures as the altitude increases. Check reliable canning instructions for altitude adjustments.

Air is trapped in the closed canner during the process. Air trapped in a pressure canner lowers the temperature obtained for a given pressure (for example, 10 or 15 pounds pressure) and results in underprocessing. To be safe, USDA recommends that all pressure canners must be vented 10 minutes before they are pressurized.

To vent a canner, leave the vent port (steam vent) uncovered (or manually open the petcock on some older models) after you fill the canner and lock the canner lid in place. Heat the canner on high until the water boils and generates steam that can be seen escaping through the open vent port or petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for 10 minutes. After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the vent port to begin pressurizing the canner. (See steps 3 and 4 below.)

An inaccurate dial gauge is used. Dial gauges should be checked for accuracy each year before use. If the gauge reads high or low by more than one pound at 5, 10 or 15 pounds pressure, replace it.

Clean lid gaskets and other parts according to the manufacturer’s directions. Use only canners that have the Underwriter’s Laboratory (UL) approval to ensure their safety.

Follow these steps for successful pressure canning: (Read through all the instructions before beginning.)

Center the canner over the burner. When you have your jars of food ready for canning, put the rack and hot water into the canner. If the amount of water is not specified with a given food, use 2 to 3 inches of water. Longer processes required more water. Some specific products (for example, smoked fish) require that you start with even more water in the canner. Always follow the directions with USDA processes for specific foods if they require more water be added to the canner.

For hot packed foods, you can bring the water to 180 degrees F. ahead of time, but be careful not to boil the water or heat it long enough for the depth to decrease. For raw packed foods, the water should only be brought to 140 degrees F.

Page 12Place filled jars, fitted with lids, on the jar rack in the canner, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.

Fasten the canner lid securely. Leave the weight off the vent port or open the petcock.

Turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a funnel-shape from the open vent port or petcock. While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes.

After this venting, or exhausting, of the canner, place the counterweight or weighted gauge on the ventport, or close the petcock. The canner will pressurize during the next 3 to 10 minutes.

Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or, for canners without dial gauges, when the weighted gauge begins to jiggle or rock as the manufacturer describes.

Regulate the heat under the canner to maintain a steady pressure at, or slightly above, the correct gauge pressure. One type of weighted gauge should jiggle a certain number of times per minute, while another type should rock slowly throughout the process – check the manufacturer’s directions. • Loss of pressure at any time can result in underprocessing, or unsafe food. • Quick and large pressure variations during processing may cause unnecessary liquid losses from jars.

IMPORTANT: If at any time pressure goes below the recommended amount, bring the canner back to pressure and begin the timing of the process over, from the beginning (using the total original process time). This is important for the safety of the food.

When the timed process is completed, turn off the heat, remove the canner from the heat (electric burner) if possible, and let the canner cool down naturally. (It is okay to leave the canner in place after you have turned off the burner.) While it is cooling, it is also depressurizing. Do not force cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized are types of forced cooling. They will also cause loss of liquid from jars and seal failures. Force cooling may also warp the canner lid.

Even after a dial gauge canner has cooled until the dial reads zero pounds pressure, be cautious in removing the weight from the vent port. Tilt the weight slightly to make sure no steam escapes before pulling it all the way off. Newer canners will also have a cover lock in the lid or handle that must release after cooling before the lids are twisted off. Do not force the lid open if the cover locks are not released. Manufacturers will provide more detailed instructions for particular models.

Depressurization of older canner models without dial gauges should be timed. Standard size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks that are designed to open when the pressure is gone. These canners are depressurized when the piston in the vent lock drops to a normal position. Some of these locks are hidden in handles and cannot be seen; however, the lid will not turn open until the lock is released.

After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.

Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

Page 13Remove ring bands from sealed jars. Ring bands can be washed and dried and put away for using another time. Put any unsealed jars in the refrigerator and use first.

Wash jars and lids to remove all residues.

Label jars and store in a cool, dry place out of direct light.

Dry the canner, lid and gasket. Take off removable petcocks and safety valves; wash and dry thoroughly.

Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist.

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.The Cooperative Extension Service offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability.

An equal opportunity employer/affirmative action organization committed to a diverse workforce.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College ofAgricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.

Josef M. Broder, Interim Dean and Director

FDNS-E-37-3 02-05 02-05

Page 14Preserved Food Recipe Format:

I. Does Your Recipe Have All of These Parts? Yes No a. Name of Recipe. ______ ______

b. Complete list of ingredients (Size cans, packages, etc. given). ______ ______ EX: 6 pounds of 4- to 5-inch pickling cucumbers

c. Description for combining all ingredients. ______ ______

d. Description for canning procedure used or dried food procedure used. ______ _______

II. List of Ingredients:

a. Ingredients are listed in order in which they are used. ______ ______

b. Ingredients listed as they are measured, the word describing is in the correct place. EX: ¼ cup chopped onion, not ¼ cup onion chopped. EX: 1 green pepper, chopped, not 1 chopped green pepper ______ ______

c. Measurements given in common fractions. (1/4 cup, 2 tablespoons, 1 teaspoon) ______ ______

d. All measurements are spelled out, not abbreviated.(cup, teaspoon, tablespoon, size can, etc.) ______ ______

e. Avoid brand names. Include complete description of ingredients. ______ ______ (low-fat, packed in syrup, reduced fat, etc.)

III. Directions: I have:

a. Used clear instructions for every step of combining and cooking the ingredients. ______ ______

b. Used short, clear sentences. ______ ______

c. Used the correct words to describe the canning or dried food process. ______ ______

d. Stated the size of jars or packages. ______ ______

e. Given the temperature and processing time. ______ ______

f. Included the number of servings or how much the recipe will make. ______ ______Bread and Butter Pickles

Ingredients:6 pounds of 4- to 5-inch pickling cucumbers8 cups thinly sliced onions (about 3 pounds)1/2 cup canning or pickling saltcrushed ice4 cups vinegar (5%)4 1/2 cups sugar2 tablespoons mustard seed1 1/2 tablespoons celery seed1 tablespoon ground turmeric

Directions:Wash cucumbers. Cut a 1/16-inch slice off the blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.

To make pickles, combine remaining ingredients in a large pot. Add drained cucumbers and onions and slowly heat to boiling. Fill pint jars with slices and cooked syrup, leaving 1/2 inch of space at the top. Release air bubbles. Adjust lids and carefully place the jars in a rack in a canner containing hot water. Add more hot water to cover the jars by at least 1 inch. Cover the canner and bring the water to a boil. Processing time begins as soon as the water comes to a boil.

Process for 15 minutes. Yields: 8 pints. Page 15

DIVISION H: TEXTILE SEWN CLOTHINGItems Must Be Sewn By The Exhibitor

All Clothing Must Be on a HangerExamples:

BlousesDressesShortsShirtsSkirtsVestsPantsEtc.

Due to Limited Space Available Display Boards, Decorations, Accessories, Etc NOT ALLOWED

Judging Criteria Will Include, But May Not be Limited to the Following:

Seams & Design of Material Match Where PossibleNo Signs of Stretching or Distortion of Article ShapeNo Loose Threads From Knots or Thread EndsBatting Should Be Even & Corners SmoothItem Attractive, Creative, & CleanFabric Suitable for PatternComplexityOriginalityQuality

DIVISION I: TEXTILE SEWN (NON-CLOTHING)Items Must Be Sewn By The Exhibitor

Examples:Stuffed Animals / Stuffed DollsQuiltingHolidayPillowsEtc.

Due to Limited Space Available Display Boards, Decorations, Accessories, Etc NOT ALLOWED


Seams & Design of Material Match Where PossibleNo Signs of Stretching or Distortion of Article ShapeNo Loose Threads From Knots or Thread EndsBatting Should Be Even & Corners SmoothItem Attractive, Creative, & CleanFabric Suitable for PatternComplexityOriginalityQuality

Page 16DIVISION J: TEXTILE CRAFTS

Painted, Sequins, Beads, Etc.

All Clothing Must Be on a Hanger

Examples: Decorated Garments (sweatshirts, t-shirts, vests, etc.)Decorated Accessories (belts, scarves, button covers, etc.)Etc.

Due to Limited Space Available:Display Boards, Decorations, Accessories, Etc. ARE NOT ALLOWED


No Signs of Stretching or Distortion of Article ShapeNo Loose Threads From Knots or Thread EndsBatting Should Be Even & Corners SmoothPainted Items Dry, Neat, & Not SmearedItem Attractive, Creative, & CleanAll Clothing Must Be on Hanger

DIVISION K: JEWELRY / ACCESSORIESThis Category Is For Home Made Items

Pre-Made Decorated Items: See Textile Crafts Division

Examples:Bracelets and AnkletsHair AccessoriesNecklacesEarringsRingsBeltsEtc.

Cases (Max. 12” X 12”), Boxes (Max. 12” X 12”), or Display Head, Neck, Wrist, Finger CAN BE USED



Item Attractive, Creative, & CleanComplexityOriginalityQuality

Page 17DIVISION L: NEEDLEWORK

All Clothing Must Be on a Hanger

Examples:

Needlework / Embroidery (crewel, candle wicking, cross-stitch, needlepoint, etc.)Crochet / KnittingEtc.



Pillows Should be Evenly Stuffed With Smooth CornersNo Signs of Stretching or Distortion of Article ShapeStitches Should Have the Appropriate TensionNo Loose Threads From Knots or Thread EndsEmbroidery Stitches are Judged on QualityStitches Should be Neat & EvenSmocking is Judged on QualityAttractive, Creative, & CleanComplexityAppearanceOriginalityQuality

DIVISION M: WREATHS / SWAGS / BROOMSLIVING ITEMS WILL BE CLASSIFIED IN THE FLORAL ARRANGEMENTS DIVISION

Examples:SeasonalHolidayEtc.



No Signs of Stretching or Distortion of Article ShapePainted Items Dry, Neat, & Not SmearedAttractive, Creative, & CleanNo Loose or Missing PiecesDegree of DifficultyTechniqueOriginality

Page 18DIVISION N: ART PAINTING

Items May Be Matted (Any Color), But Must Not Be Framed.

Project May Be on Any Media Not Limited to Paper or Canvas.

May Include Painting on Wood or Other Surfaces.

Examples:Paintings (Oil or Acrylic) (Tempera – Watercolor)



Painted Items Dry, Neat, & Not SmearedAttractive, Creative, & CleanNeatly DisplayedOriginalityTechniqueContrastColor

DIVISION O: ART DRAWING

Items May Be Matted (Any Color), But Must Not Be Framed.

Project May Be on Any Media Not Limited to Paper or Canvas.May Include Drawing on Wood or Other Surfaces.

Examples:Drawings (Chalk) (Black / White – Charcoal or Pencil) (Color Pencils) (Black / White Ink)



Drawn Items Neat & Not SmearedAttractive, Creative, & CleanNeatly DisplayedOriginalityTechniqueContrast

Page 19DIVISION P: ART OTHER

Examples:Sculpture (Clay, Plaster, Paper Mache, Metal, Etc.)Mixed Media

Etc.


Judges Criteria Will Include, But May Not be Limited to the Following:

No Signs of Stretching or Distortion of Article ShapePainted Items Dry, Neat, & Not SmearedAttractive, Creative, & CleanNo Loose or Missing PiecesNeatly DisplayedOriginalityTechniqueContrastColor

DIVISION Q: ENVIRONMENTAL / SCIENCE / EXHIBITSNO LIVE PROJECTS!

Examples:Natural Resources Collection (Insects, Plants, Shells, Rocks, Arrowheads, Artifacts, Etc.)Creative Recycling / Trash to ArtScience ProjectsGraphic DesignEducationalInventionsEtc.

No Identification of the Individual(s) Involved in the Project.

All Projects Must Meet Safety Standards and Electrical Codes


ComplexityFunctionalTechniqueCreativity

Page 20DIVISION R: CRAFTS

SEE WOODWORKING DIVISION: FOR WOODEN YARD ART Examples:Metal Craft (Lamps, Hat Racks Not Welded, Etc.)Ceramics / Green Ware / Porcelain / Clay Craft

Wood Craft (Including Wood Burning)Padded Picture Frames / Albums, Etc.)Lamps (Decorated, Includes Shades)Decorated DollsLeather CraftLatch HookDecoupageBasketsBearsEtc.




No Signs of Stretching or Distortion of Article ShapePainted Items Dry, Neat, & Not SmearedAttractive, Creative, & CleanNo Loose or Missing PiecesNeatly DisplayedDegree of DifficultyWorkmanshipTechniqueOriginality

DIVISION S: HOLIDAY CRAFTSSEE WOODWORKING DIVISION: FOR WOODEN YARD ART

Examples:DecorationsOrnamentsEtc.




No Signs of Stretching or Distortion of Article ShapePainted Items Dry, Neat, & Not SmearedAttractive, Creative, & CleanNo Loose or Missing PiecesDegree of DifficultyTechniqueOriginality

Page 21DIVISION T: FLORAL ARRANGEMENTS

Artificial / Fresh / Dried

Examples:Centerpieces

Corsages Etc.



Attractive, Creative, & CleanNo Loose or Missing PiecesDegree of DifficultyAppearanceOriginality

DIVISION U: PLANTSAll Plants Entered in this Division Must Have Been in the Possession of the Exhibitor Since: October 15, 2010

Examples:Trailers / Vines (Must Be In Hanging Baskets)Dish Gardens (Foliage or Succulent / Cacti)Collection of HerbsFlowering PlantsFoliage PlantsSucculentsFernsEtc.

Rules:

1. Exhibitor is Responsible for Watering Their Plants Throughout the Fair

2. Start Date Must be Indicated on the Entry Form

3. No Spray or Gloss Permitted on a Horticulture Exhibit

4. Visible Infestations will be Refused at Check-In

5. Hanging Baskets Must be Ready to Hang

6. Only Living Plants in this Division

7. No Dripping ContainersDue to Limited Space Available:

Display Boards, Decorations, Accessories, Etc. ARE NOT ALLOWED


Pot(s) Clean & Free of Dead Leaves & Other MatterBlooming Plants in BloomFree of InfestationTrimmed & NeatAdaptabilityAppearanceColorSize Page 22

DIVISION V: WOODWORKINGThe Majority of the Project Must be Wood and Constructed From Raw Material to Qualify for this Division.

Examples:Wooden Furniture (Indoor or Outdoor)

Wooden Yard Art (Holiday)Cutting BoardsCheckerboardsHobby HorsesWooden ToysCamp StoolsBook RacksSkateboardsToy TrucksGun StocksPool CuesCarvingsClocksBowlsEtc.




Wood CraftsmanshipAppearanceComplexityOriginalityTechnique

DIVISION W: AGRICULTURAL / OUTDOOR RECREATIONMETAL, PLASTIC, FIBERGLASS, ELECTRICAL, ETC.

WOOD PROJECTS MUST BE ENTERED UNDER WOODWORKING DIVISION

Examples:Livestock Equipment (Feeders, Head Gates, Squeeze Chutes, Cattle Guards, Trailers, Etc.)Truck Accessories (Tool Boxes, Headache Racks, Bumper Guards, Etc.)Outdoor Equipment (Example: Furniture from PVC Pipe)Wildlife Equipment (Stands, Feeders, Etc.)Yard Art (Not Wood)




Design & BalanceAppearanceComplexityPracticalityTechniqueDurability

Page 23PHOTOGRAPHY DIVISIONS

Black & White or ColorAll Entries Must be 8 X 10

They Must be Dry Mounted on Mat Board or Thin Foam Board, No Poster Board or Cardboard. According to State 4-H Photography Contest Rules:

Mounting of Photographs: All prints must be securely mounted solid on PHOTOGRAPHIC MOUNT BOARD (mat board material) or a THIN FOAM BOARD no larger than 8 inches by 10 inches suitable for hanging without an additional frame. Masonite, photo folders, corrugated cardboard or thin poster board is not acceptable. Glue or rubber cement is not allowed for mounting purposes. (Use dry mounting if possible.) Matting (of any kind) is not allowed and will result in disqualification. Some resources for mounting supplies include: Hobby Lobby, Michaels, Blick Studio (www.dickblick.com), local framing shops, and art supply stores.

http://texas4-h.tamu.edu/events/photography/index.html#rules

May Use: 35 MM PHOTOGRAPHY or DIGITAL PHOTOGRAPHY:

Important Rule:

Digital Photos Which Have Been Altered in Any Way, Must Have a Project Worksheet Attached Which Indicates the Alterations Made. Project Sheet (1/2 Sheet & NO Sheet Protector) Must Be Attached to the Back Side of the Picture.

Examples of altering:Red Eye ReductionTouch Up FiltersEnhancementsCroppingEtc.



LightingExposureFocus and CompositionPrint QualitySubjectCompositionImpactUniqueness

Page 24DIVISION X: PHOTOGRAPHY PEOPLEExamples:Portraits Group Shots

http://texas4-h.tamu.edu/events/photography/index.html#rules

http://www.dickblick/

Action/Athletic ShotsChildren or BabiesMiscellaneous People

DIVISION Y: PHOTOGRAPHY ANIMALExamples:Farm Animals Wildlife Pet Photos Other Animals

DIVISION Z: PHOTOGRAPHY OTHERExamples:Natural Landscape Plant/Floral Still Life Architecture

Page 25

2010 williamson 4-h youth fair - georgetown - homegeorgetown.ffanow.org/f/georgetown/2010 williamson...

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