ABOUT OPEN CLASS

The Eagle County Fair & Rodeo Open Class competition brings a unique opportunity for Eagle County residents to engage in friendly competition.
Open Class is open to all residents of all ages of Eagle County. Open Class participants are able to compete in many categories from jam making, quilting, baking, garden produce, arts, crafts, photography, sewing and so much more. Participants are judged against their own age group.

  • Enter Non-perishable Exhibits at the Eagle River Center on Monday, July 22 from noon to 6:30PM.

  • Enter Perishable Exhibits at the Eagle River Center on Tuesday, July 23 from 7:00 – 8:30AM.

  • Pick up Exhibits on Sunday, July 28 from 8:00 – 10:00AM.

The 2023 Open Class Results are now available. Congratulations to all of our winners and thank you to everyone who participated in this year’s Open Class!

ACERCA DE LAS CATEGORÍAS ABIERTAS

La competencia de Categorías Abiertas de la Feria y Rodeo del Condado de Eagle brinda una oportunidad única para que los residentes del Condado de Eagle participen en una competencia amistosa.

Las Categorías Abiertas están abiertas a todos los residentes de todas las edades del Condado de Eagle. Los participantes de las Categorías Abiertas pueden competir en muchas categorías, desde elaboración de mermeladas, acolchados, repostería, productos de jardinería, artes, manualidades, fotografía, costura y mucho más. Los participantes son juzgados según su propio grupo de edad.

  1. Las exhibiciones no perecederas deben ingresar en el Eagle River Center el lunes 22 de julio desde el mediodía hasta las 6:30 p.m.
  2. Las exhibiciones de productos perecederos deben ingresar en el Eagle River Center el martes 23 de julio de 7:00 a 8:30 a.m.
  3. Podrá recoger las exhibiciones el domingo 28 de julio de 8:00 a 10:00 a.m.

Los resultados de las Categorías Abiertas 2023 ya están disponibles. ¡Felicitaciones a todos nuestros ganadores y gracias a todos los que participaron en las Categorías Abiertas del año pasado!

  • Children: 2 to 7 years (participation ribbons only)
  • Youth: 8 to 10 years
  • Youth: 11 to 13 years
  • Youth: 14 to 17 years
  • Adult: 18 years or older
  • Professional: Any individual whose earnings from the practice of a skill/craft exceeds $500 per year

Food Preservation – General Judging Guidelines for Food Preservation

Products exhibited must have been prepared between August 2022 and July 2023. Know processing times and pressure/temperature/pounds at your elevation. Safety is of the utmost importance. Any entry not in compliance with judging guidelines or exhibiting spoilage will be disqualified. Quality criteria based on visual judging only. Judges may refrain from tasting preserved food.

Filled Jar

  • Headspace must correspond to instructions on the reference guides listed. The top of the finished recipe or liquid covering produce must provide adequate headspace as stated in approved guidelines.
  • Air Bubbles must be kept to a minimum. (Gas bubbles denote spoilage and can be identified by movement of bubbles to the surface of the product while the jar is stationary. Products indicating presence of gas bubbles will be disqualified.)
  • Bands should remain on the jars while in transit to the fair event. Remove bands carefully to determine if the headspace is correct. Replace bands for product display.
  • Avoid decorative jars, padded lids, or fabric covers.

 Heat Process

  • Methods used to heat process food must comply with current preserving guidelines as stated in the approved reference guides. The boiling water process for high-acid food and pressure process for low-acid food are the only recommended methods to preserve food in jars for shelf storage.
  • Time for correctly heat processing food varies depending on each specific recipe or food type. Processing time must be in agreement with approved reference guides.

 Product Appearance

  • Produce should be free from blemishes, disease and spoilage. Recipes prepared with stems, pits and peels intact are acceptable if the recipe is in keeping with approved guidelines.
  • Liquid must be clear and free from cloudiness and small particles unless the inherent characteristics of ingredients affect product clarity.
  • Color of the finished product should be as close as possible to its natural characteristics or that for cooked product.
  • Texture is affected by heat processing; however, the finished product should not easily break down or appear over-cooked.
  • Ingredients should retain their shape and size based on the type and preparation method. Ingredients should be cut in uniform pieces and packed evenly in the jar, allowing adequate room for liquid to circulate throughout the jar during processing.