Welcome to the Homemakers & Open Class Exhibits!
The Pulaski County Extension Homemakers Association is proud to present the Open Class Divisions and Classes at the annual fair. This is your chance to showcase your talents in a variety of categories, from sewing and quilting to baking and canning. Whether you're a seasoned artisan or a budding hobbyist, we encourage everyone to participate!
Key Information for Open Class Entries:
- Check-in Date: Friday, June 27th
- Check-in Time: 8:30 AM - 12:30 PM
- Judging Begins: 1:00 PM
- Location: Community Building
- Project Release: Wednesday, July 2nd, 3:30 PM - 5:00 PM
Important Reminders:
- All entries must be submitted during the specified check-in times.
- Refer to the official "Pulaski County Extension Homemakers Association - 2025 OPEN CLASS DIVISIONS/CLASSES" document for complete rules, categories, and judging criteria.
- Ensure all items are prepared and labeled as required (e.g., cleaned, pressed, appropriate hanging materials, recipe cards for food items, labels for canned goods).
- A piece of each food exhibit will be kept for display. Display food in a clear, closed plastic bag if possible.
Open Class Divisions/Classes Highlights:
Entries are open to Adults, Professionals, and Youth, with specific classes and sections within each division.
Sewing/Clothing Division & Crochet and Knitting Division:
- Must be cleaned, pressed, and have appropriate hanging materials.
- Items mounted on poster board must be on standard size ($22\times28$) with stiff backing.
- Includes categories like Woman's/Man's Garment, Child's Garment, Recycled Clothing, Afghans, Baby Outfits, and Other crocheted/knitted items.
Quilting Division:
- Indicate on label: Name of Quilter (Piece) and Name of who did Quilting (Stitching).
- Limit of 2 entries per participant per class.
- Classes include Quilts (Pieced, Hand-Quilted, Machine-Quilted - Professionally Done or Done by Exhibitor), Appliqued Quilts, and Wall Hangings.
Baked Product Competitions:
- Fillings, frostings, glazings, pie fillings, and meringues (uncooked or cooked) are NOT permitted to contain cream cheese, whipped cream, unpasteurized milk, or eggs/egg whites. (Pasteurized eggs or eggs cooked).
- Home-canned fruits, vegetables, or meats are NOT permitted in products.
- Recipes must be provided, showing ingredients used in each part of the product.
- Exhibitors should carefully wash hands and ensure no open cuts before preparing foods.
- Baked products should be transported and stored in chilled coolers whenever possible.
- Entrant is responsible for picking up non-disposable pans after judging.
Canning Classes:
- Canning items must be labeled with: name of product, date canned, processing method, and length of processing time.
For a complete list of categories and detailed rules, please download the official Open Class Divisions/Classes document available through the Purdue Extension Pulaski County office or website.
We look forward to seeing your incredible entries and celebrating the diverse talents of Pulaski County!