ADULT DIVISION
ADULT FOOD PRESERVATION Superintendent:
Check-in time for items- Sat. Sept. 20, 10:00-2:00 Check-out time- Sun. Sept. 28, 1:00-3:00 All entries must be entered online by Sept. 15 https:// bentonar. fairwire. com
Special Awards: Best of Show Award sponsored by Maysville EHC. Top entry in Fruits, Vegetables, Pickles & Relish, Soft Spreads and Sauces $ 5 Cash Award sponsored by Gravette EHC Top Entry in each class of the Special 3 Jar exhibit will be awarded $ 5 sponsored by Gravette EHC
EXHIBITORS MAY ENTER 2 ITEMS IN EACH CLASS:
1. All canned fruit and vegetables must be displayed in clean, clear, and properly sealed standard pint jars. NO QUART JARS ACCEPTED! Rings must be on lids. Only standard Kerr, Ball, Mason, etc. pint jars will be accepted. Jelly must be in pints or 1 / 2 pints. Only properly sealed jars( no paraffin) will be accepted.
2. Exhibits should be labeled with the name of the product, date of food preservation and method used( canned in water bath, pressure canned or other). Labels are available from the Benton County Cooperative Extension Office prior to the fair and at the fairgrounds at check-in. For ease and convenience, please get labels in advance when possible.
3. Judging will follow USDA guidelines. The USDA Guide to Home Canning or The National Center for Home Food Preservation( https:// nchfp. iga. edu /) are the recommended resources. They must have properly sealed jars have been processed in a water bath or pressure canner according to their pH for a time determined in the USDA Guidelines. No dry canning. Call the your Benton County Extension Office to learn more about these processes or for questions.
4. All foods must have been canned or dried within the last 12 months.
5. No canned squash including summer, zucchini or spaghetti, pureed or mashed pumpkin, mashed sweet potatoes or mashed potatoes will be judged. Pickled summer or zucchini are allowed. Winter squash, potatoes and pumpkin( cubed) will be accepted.
6. Dried foods should be exhibited in standard pint or 1 / 2 pint canning jars with lids and rings. Jars should not be sealed. Judges may taste the product on dried foods only.
7. No product, including pickles, should use food coloring.
8. Fancy packs are discouraged as they can be a food safety risk.
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