CLASS C Quick Breads
Lot 9- Loaf (1)
Lot 10- Muffins (4)
Lot 11- Biscuits (4)

CLASS D Cookies
Lot 12- Drop (5)
Lot 13- Bars (5)
Lot 14- Filled (5)
Lot 15- Rolled (5)
Lot 16- Brownies (5)
Lot 17- Miscellaneous

CLASS E Cakes
We have a Special Category this year- We want to see your decorated Fair Themed cakes 

*Lot 26*
Lot 18- Single Layer
Lot 19- Angel Food
Lot 20- Fruit Cake
Lot 21- Coffee Cake
Lot 22- Wedding
Lot 23- Decorated/ Special Occasion
Lot 24- Cupcakes
Lot 25- Cupcakes, Decorated
Lot 26- FAIR THEMED CAKE
Lot 27- Miscellaneous

CLASS F Pies and Pastries
Lot 28- Cream Pie
Lot 29- Fruit Pie
Lot 30- Danishes
Lot 31- Donuts
Lot 32- Miscellaneous

CLASS G Desserts
Lot 33- Cobbler/ Crisps
Lot 34- Custards/ Pudding
Lot 35- Miscellaneous

CLASS H Candy
Lot 36- Brittle
Lot 37- Caramels
Lot 38- Taffy
Lot 39- Suckers or Hard Candy
Lot 40- Chocolate Covered
Lot 41- Fudge
Lot 42- Divinity
Lot 43- Miscellaneous

CLASS I GLUTEN FREE
Lot 44- Yeast Breads
Lot 45- Yeast Rolls
Lot 46- Quick Breads
Lot 47- Cookies
Lot 48- Cakes
Lot 49- Pies and Pastries
Lot 50- Desserts 

Dept M Preserving 

Food Preservation Rules:
*Products exhibited must have been prepared since August 6th, 2024, in the home by the person entering them.
*One pint or one-quart jar constitutes an exhibit of fruits, juices, vegetables, meats, soups, pickles, relishes or sauces. One pint or half pint jar constitutes an exhibit of jams or jellies. One jar of dehydrated food constitutes an entry. Standard canning jars must be used for all entries. 

(No mayonnaise jars.) Jars and lids should be clean and properly sealed. Each jar should be labeled with date canned and name of contents.
*One entry per lot
*3 Items per person per class 

CLASS A Jams &Preserves 

Lot 1- Berry
Lot 2- Pitted Fruit
Lot 3- Non-Pitted Fruit
Lot 4- Mixed Fruit
Lot 5- Miscellaneous

CLASS B Jellies
Lot 6- Berry
Lot 7- Pitted Fruit
Lot 8- Non-Pitted Fruit
Lot 9- Mixed Fruit
Lot 10- Miscellaneous

CLASS C Canned Foods
Lot 11- Fruits
Lot 12- Vegetables
Lot 13- Picked Vegetables
Lot 14- Sweet Pickles
Lot 15- Dill Pickles
Lot 16- Relishes
Lot 17- Sauces
Lot 18- Salsa
Lot 19- Syrups
Lot 20- Juices
Lot 21- Meats
Lot 22- Soup
Lot 23- Miscellaneous

CLASS D Dehydrated & Smoked
Lot 24- Fruits
Lot 25- Vegetables
Lot 26- Meats/Fish
Lot 27- Miscellaneous 

Dept N Floriculture 

Accepting Tuesday, August 5th, 8:00 am to 11:00 am
*Flowers must be grown in Sevier County by the exhibitor. 

*Floriculture exhibits must be in a container as provided by the exhibitor (no cans, please).
*More than 3 entries per exhibitor are encouraged and may be accepted at the discretion of the department head. However, a maximum of 3 entries per exhibitor will receive premium payment. *Exhibitors are responsible for the watering and other as needed general care of their exhibit. 

*All varieties of flowers should be named or identified on entry form. 

*Floriculture displays must be arranged prior to entering the Exhibit Hall. 

*Floriculture exhibits infested with insects or diseases will not be accepted.
*Poisonous, toxic or illegal plants will not be accepted 

*Suggested entry preparations. 

Preparation and Care of Cut Flowers/Foliages.
1. Gather flowers after 4 pm or before sunrise.
2. Cut with long stems, generally just before they come into full bloom. Some flowers such as the following are exceptions: Gladiolus, when its first bud opens; roses, when buds are soft; dahlias, when blooms are fully open; poppies, the night before opening.
3. For best results, flowers should be placed in warm water up to the flowers' heads immediately after cutting, then stored for several hours in a draft-less, cool place.
4. Groom entries carefully. Remove leaves that will be under water in the exhibit.
5. Flowers are judged for uniformity in size and development.
6. Clear glass containers are best for all cut flowers. They let the judge focus on the flower. 

CLASS A Potted Live Plants
Lot 1- Fern
Lot 2- Large Pot (over 10”)
Lot 3- Medium Pot (6-10”)
Lot 4- Small Pot (Under 6”)
Lot 5- Novelty
Lot 6- Miscellaneous

CLASS B Artistic Fresh Arrangement
Lot 7- Large (Over 12”)
Lot 8- Medium (8-12”)
Lot 9- Small (Under 8”)
Lot 10- Novelty Arrangement
Lot 11- Miscellaneous

CLASS C Single Specimen Lot12- Rose
Lot 13- Gladiolus
Lot 14- Dahlia
Lot 15- Lily
Lot 16- Sunflower
Lot 17- Zinnia
Lot 18- Miscellaneous

CLASS D Fresh Bouquets
Lot 19- Mixed Specimen & Color Lot 20- Mixed Specimen (1 Color) Lot 21- Mixed Color (1 Specimen) Lot 22- Miscellaneous

CLASS E Artificial Arrangement
Lot 23- Table Decoration
Lot 24- Wreath
Lot 25- Decorated Birdhouse
Lot 26- Wall Decoration
Lot 27- Frames, Boxes, Etc.
Lot 28- Miscellaneous 

Dept O Horticulture & Field Crops 

Accepting Tuesday, August 5th, 8:00 am to 11:00 am 

* Entries must be grown in Sevier County by the exhibitor

NEW - Lot 29- Vegetables Art

*More than 3 entries per exhibitor are encouraged and may be accepted at the discretion of the department head. However, a maximum of 3 entries per exhibitor will receive premium payment. *Recognizing the shortness of Sevier County’s growing season and the time of the fair, immature entries are encouraged and will not be penalized. 

*Entries will be displayed on trays provided by the fair, except for live plant cuttings, such as herbs, that can be exhibited in a water supplying container, such as a vial or small vase provided by the exhibitor. 

*All varieties of fruits and vegetables should be named or identified on entry form.
* Entries that are highly favored by judges must meet high “Fair Quality” standards of excellence. They will be judged based on the following criteria: appropriate size, shape, color, uniformity, maturity, blemishes, cleanliness, overall condition, and variety correctly listed on the entry form. Maximum size is not desirable for some lots such as summer squash. Each item in the exhibit entry should be as uniform as possible in size, color, maturity, and characteristic shape. Judges will not look favorably on entries that are overly mature, blemished, or bruised. Exhibitors should follow instructions about the number of items in the entry, stems and trimming (see lot instructions). Entries that are infested by insects, diseases, overly bruised, or otherwise do not meet “fair quality” standards may not be accepted or displayed at the discretion of the department head. 

CLASS A Fruits
Lot 1- Apples (5, stem on)
Lot 2- Melons (1-2 stem on)
Lot 3- Berries (1c cup)
Lot 4- Pitted Fruit (5, stem on cherries, plums, etc.; no stems on peaches and nectarines)
Lot 5- Non-Pitted Fruit (stem on pears, etc.)
Lot 6- Grapes (2 bunches)
Lot 7- Miscellaneous 

CLASS B Vegetables
Lot 8- Artichokes (2)
Lot 9- Beans (10, stem on)
Lot 10- Bell Peppers (5, stem on) Lot 11- Beets (5, 2” tops)
Lot 12- Cabbage (1 head,1-2 wrapper leaves on)
Lot 13- Carrots (5, 2” tops)
Lot 14- Chili Peppers (5, stem on) Lot 15- Corn (4 ears)
Lot 16- Cucumbers- slicing (3, stem on)
Lot 17- Cucumbers-pickling (3, stems on)
Lot 18- Lettuce- (1 head)
Lot 19- Onions- all varieties (3, 3” tops, 1/2” roots, do not peel)
Lot 20- Potatoes- White (3)
Lot 21- Potatoes- Red (5)
Lot 22- Radishes (6, 1” tops)
Lot 23- Rhubarb (3 stalks, leaf removed)
Lot 24- Squash, summer green (3,1- 2” stem)
Lot 25- Squash, summer yellow (3,1-2” stem)
Lot 26- Squash, winter (1, stem on)
Lot 27- Tomatoes (5, no cracks, 1” stem on immature)
Lot 28- Miscellaneous
Lot 29- Vegetable Art

CLASS C Herbs or Spices
Lot 29- Parsley
Lot 30- Rosemary
Lot 31- Sage
Lot 32- Mint
Lot 33- Miscellaneous 

CLASS D Field Crop
Lot 34- Alfalfa (1 sheaf, 3 string ties)
Lot 35- Alfalfa (1 flake hay, in open box or plastic tote)
Lot 36- Barley (1 sheaf spring or winter, 3 string ties)
Lot 37- Oats (1 sheaf, 3 string ties) Lot 38- Corn (4 ears, no husks)
Lot 39- Corn (3 stalks sheaf, 3 string ties)
Lot 40- Threshed Grain (1-pint, clear glass bottle)
Lot 41- Miscellaneous

CLASS E Honey
Lot 42- Extracted, light
Lot 43- Extracted, dark