Cooking by MRPM Country Fest

Maple Ridge Pitt Meadows Country Fest 2012 is proudly brought to you by Maple Ridge-Pitt Meadows Agricultural Association

Goals & Objectives of the Agricultural Association To stage an annual fair, which will be a showcase for quality livestock, produce of the soil, home crafts, youth work and community life in general. To support and encourage the 4-H program in its aims of developing personal skills, a sense of community and good citizenship in our youth. To demonstrate the value of agriculture to our economy through demonstrations and displays. To bring together rural and urban peoples in an atmosphere of wholesome entertainment and good sportsmanship –promoting understanding and co-operation for the benefit of all TO CONTACT COUNTRY FEST OFFICE Phone: 604-463-6922 Fax: 604-463-6940 Email: lorraine@mrpmcountryfest.com

Home Arts & Garden Rules 1. Each exhibitor must have his or her own entry form. 2. Needlework, Arts, Crafts & Hobbies, Wine & Beer, Photography & Scrapbooking entries can be dropped off at the HOME ARTS & GARDEN BUILDING situated in the centre grounds, opposite the fair office) on Tuesday, July 24th between 4pm and 8pm. Cooking and Gardening can be dropped off on Thursday, July 26th between 4pm and 8pm and Friday, July 27th between 10am and noon 3. No exhibitor shall be allowed in the building during judging. 4. Only persons with claim checks will be allowed in the building to pick up their entries on Monday, July 30 between 4pm and 8pm. Any perishable entries not claimed at 9p.m. on July 30th will be considered abandoned and will be disposed of.. 5. Unclaimed entries may be picked up at the office by arrangement up to one week after Country Fest. 6. ALL ENTRIES MUST BE FINISHED IN THE LAST YEAR OR NOT PREVIOUSLY ENTERED IN MAPLE RIDGE FAIR/COUNTRY FEST. 7. ALL ENTRIES ARE LEFT AT EXHIBITOR’S OWN RISK. 8. ONE ENTRY PER CLASS PER PERSON

Theme Classes – "MAKE MINE COUNTRY STYLE" This year, the theme of the Home Arts,and Garden building is “Make Mine Country Style". Using your creativity, imagination and decorative skills, show us your vision using the Make Mine Country Style theme. These themes allow you to have fun and let your imagination go wild. You are permitted to use any interpretation of the theme you would like.

Aggregate Award Any adult exhibitor that enters in four out the six categories that are offered and any junior exhibitor that enters in four out of the five categories that are offered will be eligible for this award. Prizes & rosettes will be awarded for the Junior and Senior Winner.

HOME COOKING CONVENORS: Leah Schofield 604-323-4337 ENTRY FEE: $0.75 th ENTRY FORM & PAYMENT DEADLINE: Monday, July 16 PRIZES: 1st - $4; 2nd - $3; 3rd - $2 PLEASE SEE GENERAL RULES AT THE BEGINNING OF PRIZE BOOK No commercial mixes or pastry allowed, except for decoration only classes unless otherwise stated. Cover all baking with plastic wrap or bags – some provided. Paper plates, scotch tape and straight pins will also be available. Any square cakes should be displayed on an appropriately sized piece of covered cardboard. FOOD GUIDELINES: 1) Yeast Breads – should have smooth rounded top, evenly brown, thin crust, moist interior. Fine, even interior texture, light, pleasant taste and pleasant aroma. 2) Baking Powder Biscuits – should have fairly smooth surface, delicately browned, tender crisp crust with a slightly moist interior, flaky and tender, pleasant flavour. 3) Quick Breads and Muffins – should be slightly browned, symmetrical, bumpy rough surface, tiny holes not tunnels. 4) Cakes – should have a flat or slightly rounded top, moist, fine-grained, slightly glossy surface, fine velvety texture. Does not crumble significantly when cut. Is tender. Has a characteristic, pleasant flavour.

JUDGING STANDARDS: General Appearance Internal appearance or texture

30 points 30 points

Flavour / Odour Total

BAKING 400.Bread, brown 401 Bread, white -.FLEISCHMANN’S SEE COUNTRY

40 points 100 points

404. Fruit Bread, any kind 405. Baked savory item, please submit recipe 406. Bread Machine, any kind of bread 407.Best organic baked item, 4pcs or slices-majority of ingredients organic, please submit recipe.

FAIR BAKING CONTEST RULES AT THE END OF THIS SECTION

402.Bread Rolls, 4 403.Quick Bread, any kind

411Muffins, AOV, 4 412.Cupcake - 4 ( wedding cake) 413.Cupcake - 4 decorated 414.Cupcake - 4 filled 415.Cupcake - 4 using fresh fruit 416.Cupcake AOV - 4

Muffins & Cupcakes. 408.Baking Powder Biscuits, 4 409. Whole Wheat Carrot Honey Muffins , 4 MAZOLA & BEEHIVE – SEE COUNTRY FAIR BAKING CONTEST RULES AT THE END OF THISSECTION

410.Blueberry Muffins, 4

Pastry NOTE: PLEASE MAKE SURE ALL PIES ARE BAKED IN A 6”OR 9” ALUMINUM PIE PLATE 417 Strawberry Pie 423.Blueberry Pie 418.Raisin Pie 424.Tarts, butter, 4 419.Peach Pie 425.Rhubarb Pie 420.Pie AOV 426.Pie with a graham or oreo cookie crust, 1AV 427.Your Best Dessert Using a Rhubarb Recipe 421.Apple Pie 422.Tarts, AOV, 4 (Please submit recipe) Special Prize

ALL PIES ENTRIES ACCOMPANIED WITH PROOF OF USING TENDERFLAKE WILL BE AUTOMATICALLY ENTERED INTO THE “COUNTRY FAIR BAKING CONTEST” SEE COUNTRY FAIR BAKING CONTEST RULES AT THE END OF THIS SECTION

Cookies & Cakes BAKING CONTEST RULES AND RECIPE AT THE END OF THIS SECTION

428 Slice, any variety, 4 slices 429.Chocolate cake, iced, whole cake 430.Shortbread cookies, 4 431. Cowboy Cookies, 4 – CRISCO - SEE

436 Cookies, chocolate chip, 4 437.Pressed or rolled cookies, 4 AV 438.Unbaked cookies, 4, AV 439.Carrot cake, whole 440.Rice Krispie square” judged on creativity and added ingredients 441.Honey Cake – Special Prize 441A – Cake Pops -4 judged on creativity NEW

COUNTRY FAIR BAKING CONTEST RULES AND RECIPE AT THE END OF THIS SECTION

432.Cookies, sugar, 4 433.Cake AOV, whole 434.Cookies, fancy, 4 435. Cranberry & White Chocolate Shortbread ROBIN HOOD FLOUR – SEE COUNTRY FAIR

Candies 442.Fudge, 4pcs. 443.Peanut Brittle, 4pcs. 444.Homemade Chocolate, 4pcs 445.Homemade Chocolate, fancy, 4pcs.

446.Fudge Brownies, 4 pcs. 447.Decorated Gingerbread men. 4 448Gingerbread house – kits only, 1 ft x 1 ft

For Decorative Style Only 449.Decorated Cupcakes, 4 450.Decorated Cookies - choose theme/season, 4 451.Birthday cake, Decorated – dummy permitted 452.Special Occasion Cake, decorated – dummy permitted

453.Dainties on a doily – a plate of at least 3 different kinds of dainties that would be served to guests. Judged on appearance, & overall creativity of presentation.

THEME CLASS – “MAKE MINE COUNTRY STYLE” – your interpretation 453A .Decorated Cake - Special Prize

Jams & Jellies Jams should be soft and easy to spread and show no separation of fruit and juice. Jelly should be transparent, no sediment, should retain its shape and quiver when unmolded, cut easily with a smooth shiny edge. It should not be rubbery or granular. *New jars and lids only - No recycled jars and lids* JUDGING STANDARDS: Appearance – pack & seal Colour & clearness Evenness & distribution of fruit

Interior texture Flavour Total

10 10 10

454.Strawberry Jam 455.Raspberry Jam 456.Blackberry Jam 457.Blueberry Jam 458.Blackberry Jelly 459.Apple Jelly 460.Marmalade, orange 461.Marmalade, three fruit 462.AOV Jam, named

30 40 100

463.AOV Jelly, named 464.AV Freezer Jam, named

464A CERTO best jam or jelly - Bumbleberry Jam or jelly – Country Fest prize money plus 1st prize $20 product coupon – 2nd prize Gift Prize BUMBLEBERRY JAM OR JELLY ENTRIES MUST BE ACCOMPANIED WITH PROOF OF USING CERTO SEE COUNTRY FAIR CONTEST RULES AT THE END OF THIS SECTION

ALL JAM & JELLY ENTRIES ACCOMPANIED WITH PROOF OF USING BERNARDIN PECTIN WILL BE AUTOMATICALLY ENTERED INTO THE “BERNARDIN PECTIN AWARD” CONTEST SEE BERNARDIN RULES AT THE END OF THIS SECTION

Canning All canning in clean, neatly labeled uniform jars with new lids and rings (not Recycled store jars and lids). Jar size is at the discretion of the entrant Canning can be from 2009 canning season. 465.Cherries 478.Mustard pickles 466.Peaches 479.Vegetable pickles 467.Pears 480.Beet pickles 468.Plums 481.Onion pickles 469.Tree Fruit AOV 482.Relish, red or green 470.Vegetables, AV 483.Salsa 471.Tomatoes 484.Antipasto 472.Apple Sauce 485.Chutney, AV, named 473.Mincemeat 486.Condiment sauce, AV, named (ie. BBQ.) 474.Dill pickles 487.Herb vinegar, AV 475.Pickles, AOV 488.Canned salmon 476.Bread & butter pickles 489.Canning,any item not listed 477.Sweet pickles

ALL CANNING ENTRIES ACCOMPANIED WITH PROOF OF USING BERNARDIN PRODUCTS WILL BE AUTOMATICALLY ENTERED INTO THE “BERNARDIN BEST OF SHOW” CONTEST SEE BERNARDIN CONTEST RULES AT THE END OF THIS SECTION

SPECIAL CLASSES 490. Dinner for 2 with a theme: “MAKE MINE COUNTRY STYLE ". Prizes: 1st - $25, 2nd - $15, 3rd - $10 RULES: TO BE ELIGIBLE TO ENTER THE DINNER FOR TWO 1) You must set a table for two a 36” by 36” table will be provided. 2) A dinner menu must be displayed with table setting 3) Table setting and decorations do not have to be handmade Menu selection 10 Table will be judged on: Creativity 40 Originality 40 Total 100 Colour scheme 10 491. Heritage Cooking Class – submit sample and recipe of the oldest recipe that you have ( make sure you list how old the recipe is and any family background it may have (ie. – Great Grandmother’s recipe from 1910’s, Irish Soda Bread, Bannock, etc.) – Special Prize 492. Heart Smart – dessert – please submit recipe Special Prize 493. BERNARDIN GIFT Pack Competiton - SEE BERNARDIN RULES AT THE END OF THIS SECTION 494. BERNARDIN Snap Lid / Mason Jar Craft Competition - SEE BERNARDIN RULES AT THE END OF THIS SECTION

BEST IN SHOW - Cooking – Rosette EGGS 513.1/2 dozen brown eggs 514.1/2 dozen white eggs 515.1/2 dozen bantam eggs 516.1/2 dozen coloured eggs, all one colour 517.1/2 dozen duck eggs

518. Egg collection, min of 6 different eggs, named 519. Decorated egg 520. Devilled eggs halved (6) displayed using theme “Make Mine Country Style” Special Prize

BEST IN SHOW - Eggs - Rosette JUNIOR COOKING CONVENORS: Leah Schofield 604-323-4337, Pearl Henry, Jennifer Waterman ENTRY FORM & PAYMENT DEADLINE: Monday, July 11th ENTRY FEE: $0.25 each PRIZES: 1st - $3; 2nd - $2; 3rd - $1

PLEASE SEE GENERAL RULES AT THE BEGINNING OF PRIZE BOOK & ADULT SECTION NOTE: PLEASE BE SURE TO HAVE AGE WRITTEN ON EACH REGISTRATION FORM

Age 6 and younger (mom & me) 1200.Muffins, 4 1201.Cookies, fancy, 4 Special Prize 1202.Decorated cupcakes, 4 1203.Candy, any kind, 4 pieces 1204.Buns, any kind, 4 1205.Weirdest shape cookie, 1 1206.Balanced lunch (displayed in a lunch box) (following the Canada Food Guide)

1210. Jelly Bean Art – judged on creativity 1211.Sugar cube creation (i.e. castle made of sugar cubes, props ok)

1212.Unbaked cookies, 4 1213.Popcorn - creative, plain coloured, caramel (3 cups) 1214.Decorated Cookies ~ you choose the theme/season (4) 1215. Decorated Gingerbread men (4) 1216.Decorated Gingerbread house

Special Prize

1207.Decorated cake- any theme 1208.Tea party - set up and decorate for two 1209.Rice Krispie Square, 4 - judged on creativity and added ingredients (i.e. sprinkles) Age 7 to 9 1217.Muffins, 4 1218.Cookies, fancy, 4 1219.Cookies, any other, 4 1220.Decorated cupcakes, 4

1221.Candy, any kind, 4 pieces 1222.Buns, any kind, 4 1223.Weirdest shape cookie, 1 1224.Balanced lunch (displayed in a lunch box) (following the Canada Food Guide)

Special Prize

1225.Decorated cake - any theme 1226.Rice Krispie Square, 4 - judged on creativity and added ingredients (i.e. sprinkles) 1227. Jelly Bean Art – judged on creativity 1228.Sugar cube creation (i.e. castle made of sugar

1231.Popcorn - be creative, plain, coloured, caramel (3 cups) 1232.Best dog treat, homemade, judged by appearance and nutritional value. Must submit recipe. 1233.Decorated Cookies - you choose the theme/season (4) 1234.Decorated Gingerbread men (4) 1235.Decorated Gingerbread house

cubes, props ok)

1229.Cake made w/mix - any flavor, not iced 1230.Unbaked cookies – 4

Age 10 to 12 1236.Bran muffin, 4 1237.Blueberry muffins, 4 1238.Muffins, any other kind, 4 1239.Buns, any kind, 4 1240.Balanced lunch (displayed in a lunch box) (following the Canada Food Guide)

1248.Decorated cookies ~ you choose the theme/season (4) 1249.Decorated Gingerbread men (4) 1250.Decorated Gingerbread house 1251.Best Dog Treat, homemade. Judged by appearance, and nutritional value. Must submit recipe. 1252.Decorated cake - any theme 1253 Jelly Bean Art – judged on creativity 1254.Rice Krispie Square, 4 - judged on creativity and added ingredients (ie. sprinkles) 1255. Sugar cube creation (ie. castle made of sugar

Special Prize

1241.Cookies, fancy, 4 1242.Decorated cupcakes (4) 1243.Candy, any kind, 5 pieces 1244.Weirdest shaped cookie, 1 1245.Unbaked cookies - 4 1246.Popcorn, creative , (plain, coloured, caramel) 3cups 1247.Cake made w/mix - any flavor, not iced

cubes

"Mom and Me" Beginner Canning (Ages 9 to 12) Adult Supervision required. Majority of work done by entrant 1256.Strawberry Jam 1259.Canning, any item not listed 1257.Raspberry Jam 1260.Canned fruit, AV 1258.Jam, AOV Age 13 to 16 1268.Best Dog Treat, homemade - Judged by appearance and nutritional value. Must submit a recipe. 1269.Buns, AV, 4 1270.Chocolate cake, 4 slices 1271.Butter tarts, 4 1272.Blueberry muffins, 4 1273.Fancy cookies, 4 1274.Best Lunchbox Snack – ROBIN HOOD FLOUR - Apple n’ Cheddar Muffins

1284.Canning, AOV 1285.Any item not listed 1286.Rice Krispie Square, 4 - – judged on creativity and added ingredients (ie. sprinkles) 1287. Jelly Bean Art – judged on creativity 1288.Sugar cube creation ( ie. castle made of sugar cubes, props ok)

1289.Pastry, 1 pie, AV 1290.Pressed or rolled cookies, 4 1291.Unbaked cookies, 4 1292.Popcorn creative, plain, coloured, caramel (3 cups) 1293.Decorated cake - any theme 1294.Decorated Cookies - you choose the theme/season (4) 1295.Decorated Gingerbread men (4) 1296.Decorated Gingerbread house 1297. Youth Best Bread Contest FLEISCHMANN’S

SEE COUNTRY FAIR BAKING CONTEST RULES AT THE END OF THIS SECTION

1275.Balanced lunch (displayed in a lunch box) (following the Canada Food Guide)

Special Prize

1276.Your best healthy snack, cooked (please submit your recipe)

1277.Jam, Strawberry 1278.Jam, Raspberry SEE COUNTRY FAIR BAKING CONTEST RULES AT THE END OF THIS SECTION 1279.Jam, AV, 1 jar 1280.Jelly, Strawberry 1281.Jelly, Raspberry 1282.Jelly, AV, 1 jar 1283.Canned fruit AV 1300. SUNDAY SPECIAL SANDWICH for someone Special Served on a plate, may include garnishes i.e., set up the way it would be left in fridge for someone to find as a surprise…complete lunch. Judged on nutritional value, taste, and overall presentation! NOTE: Not all sandwiches are made out of bread. Decorated cake - Dummy cake can be used - THEME CLASS -"MAKE MINE COUNTRY STYLE" 1301.Age 8 years and younger Special Prize 1303.Age 11 to 12 years Special Prize 1302.Age 9 to 10 years Special Prize 1304.Age 13 to 16 years Special Prize

BEST IN SHOW - Junior Cooking – Rosette 5

JUNIOR EGGS 1305.1/2 dozen eggs, AV 1306. 1/2 doz eggs, mixed sizes 1307. Largest egg 1308, smallest egg 1309, Oddest shaped egg 1310. Decorated egg

1311. Devilled eggs halved (6) displayed using theme “MAKE MINE COUNTRY STYLE” 1312. Egg with the most freckles NEW 1313. Egg Carton Creature – make and colour/paint a creature or farm animal out of an egg carton NEW

BEST IN SHOW - Eggs – Rosette BAKING COMPETITION RECIPES Class # 409 – WHOLE WHEAT CARROT HONEY MUFFINS Ingredients 2 C. Whole Wheat Flour

1 tsp Vanilla

1 tsp Baking Powder

2 Eggs

1 tsp Baking Soda

1 C. Milk

1/2 tsp Salt

1/2 C. Mazola Oil

2 tsp Cinnamon

1/2 C. Beehive Honey

1/4 tsp Nutmeg

2 C. Carrots – Shredded

DirectionsPreheat oven to 350°F Lightly oil the muffin tin or line with a muffin liner. Combine the flour, baking powder, baking soda and salt in a bowl. In a large bowl combine the cinnamon, nutmeg and vanilla along with the milk, honey and oil. Whisk until thoroughly combined. Add the eggs to the milk and whisk thoroughly. Stir the flour mixture into the liquid until combined, be careful not to over mix, then gently stir in the shredded carrots. Scoop batter into a muffin tin and bake at 350°F for 13 to 15 minutes or until the tops are browned. Makes 12 muffins

Class # 431 - COWBOY COOKIES Ingredients 1 cup CRISCO shortening 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda

1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups rolled oats 1/2 cup chopped pecans 1 (6-ounce) package chocolate chips 1/2 cup shredded coconut

Directions Preheat oven to 350 degrees F. In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool

Class # 435 - CRANBERRY & WHITE CHOCOLATE SHORTBREAD Ingredients 1-3/4 cups Robin Hood All Purpose Flour

1 tsp vanilla extract ½ cip dried cranberries ½ cup white chocolate chips Icing sugar for dusting

½ cup Fleischmans Corn Starch ½ tsp salt 1 cup unsalted butter room temperature ¾ cup icing sugar

Directions Preheat oven to 300 F. Line a 9” x 13” baking pan with parchment paper so that it overhangs ends fro easy removal. In a large bowl, combine flour with corn starch and salt. In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture then cranberries and chocolate chips. Using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over. Bake in preheated oven 50 – 50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugart if desires.

Class # 1274- APPLE N’ CHEDDDAR MUFFINS Ingredients: 2 cups (500 mL) ROBIN HOOD® All Purpose Flour 1/3 cup (75 mL) sugar 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) cinnamon 1 cup (250 mL) sharp Cheddar cheese, grated

1/3 cup (75 mL) Parmesan cheese, grated 1 (1) egg 1 cup (250 mL) buttermilk or sour milk 1/4 cup (50 mL) oil 1 (1) medium size tart apple, finely chopped 1/4 cup (50 mL) grated Cheddar cheese (optional)

Directions: 1. COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl. 2. BEAT egg, buttermilk, oil and apple together thoroughly. 3. ADD liquid ingredients all at once to dry ingredients. Stir just until moistened. 4. FILL greased muffin cups 3/4 full. 5. SPRINKLE tops with 1/4 cup (50 mL) cheddar cheese if desired. 6. BAKE at 400°F (200°C) for 18-23 minutes or until top springs back when lightly touched.

COUNTRY FAIR BAKING CONTEST RULES • • • • • • •

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All entrants into the contests must submit entries that were made using the sponsor’s product. A product label must accompany each entry, as proof of purchase. ACH Foods will require only one proof of purchase from either Mazola Corn Oil or Bee Hive Corn Syrup.. All entries will be judged on appearance, texture, creativity of recipe and presentation. Decision of the fair judge(s) will be final. First and second place winners’ names and address must be submitted. All first place winners must submit recipe, proof of purchase, photograph and signed release form giving permission to the sponsors for use of the winner’s name, recipe and/or photograph in any other advertising or publicity without payment. The fairs will send to C.F.B. the signed release forms, recipes and photo for the first place winners along with a list of all the names and addresses for 2nd place winners where applicable. C.F.B. contests will reimburse each fair for cash winnings up to a maximum of $80.00 per fair upon receipt of winners signed declaration form from the fair convenor. C.F B. reserves the right to substitute gift prizes for a cash prize equivalent of $10.00 first place,ane$6.00 second place. The fair is responsible for distribution of prizes to individual winners. National contest prizes will be sent directly to the winner.

BERNARDIN CONTEST RULES •

Use of Bernardin Mason Jar/Snap lid must accompany each entry, as proof of purchase. Bernardin Jam/Jelly award requires Bernardin Pectin package or UPC as proof of purchase

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All entries will be judged on appearance, texture, creativity of recipe and presentation. Decision of the fair judge(s) will be final.

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All first place winners must submit proof of purchase, photograph for gift pack competition, itemized description/cost and signed release form giving the sponsor (Bernardin) permission to use, without payment, the winner’s name and/or photograph in any other advertising or publicity.

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National Gift Pack contest prizes will be sent directly to the winners.

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Gift prizes, banners, rosette prize ribbons and other promotional giveaways will be sent 3 to 4 weeks prior to the start of the fair in our fair contest kit.

Bernardin Best of Show Award * Fair’s “Best Home Canning” entry submitted in a Bernardin mason jar & SNAP Lid® as selected by the fair: 1st: $30.00 Gift Certificate Plus Rosette Prize Ribbon Judging may be based on highest accumulated points (fair decides point system) or judges’ choice of Best Home Canning Entry from among qualifiers

Bernardin Jam/Jelly Award * Best Jam/Jelly using Bernardin pectin as selected by the fair: Judging will be based on appearance, taste, texture and recipe creativity. Winning entry must include proof of purchase of sponsor’s product purchase.. 1st: $20.00 Gift Certificate Plus Rosette Prize Ribbon

Bernardin SNAP Lid® / Mason Jar Creative Craft Award * Best decorative or functional homemade craft made using a Bernardin mason jar(s) and/or 2-piece SNAP Lid® as selected by the fair. 1st: $20.00 Gift Certificate Plus Rosette Prize Ribbon Bernardin Gift Pack Competition * Best Gift Pack submitted using Bernardin mason jar & SNAP Lid® as selected by the fair. Judges select winner based on creativity, quality of home canned product, perceived value & appropriateness Ribbon . 1st: $20.00 Gift Certificate Plus Rosette Prize Ribbon Judging may be based on highest accumulated points (fair decides point system) or judges’ choice of Best Home Canning Entry from among qualifiers

Bernardin Gift Pack Competition * t

Although not required, we encourage individual fairs to add “taste-testing of home canned items” to their judging criteria for this competition, if possible. Judging guidelines are enclosed for evaluation of entries “with” and “without tasting” criteria. Note – “gift packs” need not be in baskets; in fact, we encourage entrants to be creative with their presentation thus the category name – Gift Pack Competition. When submitting photos for the National Competition, we suggest you remove cello wrap enclosing the gift pack prior to photography to provide the judges with a better view of the over-all presentation