2018 Baker County Fair Premium Book 2018 Baker County Fair Book | страница 62

Favorite Recipe Collection
Write current year in upper right hand corner of each recipe. Cards or recipes must be in front of file or designated (paper
clips, tabs, etc.) throughout the collection for ease in judging. Pen, pencil, typed, or printed is acceptable as long as re-
quired elements are on the recipe. Recipe collection can be in a file box or in recipe book form. Follow specific guidelines on
check sheet. Adding decorative items to recipes is optional and is not a part of the judging process.
511 300 111
Junior - collection with five recipes of foods you have prepared, using ingredients grown in the Pacific Northwest.
511 300 112
Intermediate - Collection with ten recipes of foods you have prepared. Five recipes should include a

variety of grain products (examples: granola, rice pudding, bulgur salad, pizza), 3 vegetable recipes, and 2

free choice (no restrictions) recipes.
511 300 113
Senior – collection with fifteen recipes of foods you have prepared. Six recipes should be vegetable and

fruit recipes, four recipes should be one-pot meals using or demonstrating knowledge of various

kitchen appliances (examples: microwave, wok, electric skillet), 3 poultry, fish or meat recipes (may substitute

other protein dishes as desired), and 2 free choice (no restrictions) recipes.
FOOD PRESERVATION
Members may enter three classes in their age division. Members must use current OSU approved or USDA preparation
and processing recommendations for preserved foods. Current OSU approved publications can be found at: http://extension.
oregonstate.edu/fch/food-preservation Current USDA recommendations can be located on the internet at http://nchfp.
uga.edu/publications/publications_home.html or http://nch- fp.uga.edu/ The Ball Blue Book copyright 2009 or newer, So
Easy to Preserve Book, pectin package inserts, or pectin product websites are also approved sources. All products, including
all preserved products in gifts packs, must have a 4-H Food Preservation Explanation Card with complete informa-
tion and instructions/recipe. Explanation Card is available at the county Extension office or on the State 4-H website. In ad-
dition, all containers must have label or tape with member name, county, class number. Label should be placed on the bottom
of the container or location not to interfere with allowing the judge to see contents. 
Include jar rings on all canned products. Jars may be opened during the judging process. For this reason we strongly
urge you to use smaller jars for your fair exhibits. Suggested are 4 oz. jars for jams and jellies, half pints & pint jars
for other products. Larger jars will be accepted, but food may be wasted as any opened jars may be emptied before
returning after Fair. Dried foods should be exhibited in jars or sturdy plastic bags, with labels securely attached. 
Judging criteria are outlined on the 4-H Canned Fruit and Vegetable Check Sheet (512-04), 4-H Canned Meat and Fish
Check Sheet (512-05), 4-H Dried Foods Check Sheet, 4-H Jam Check Sheet (512-01, 4-H Jelly Check Sheet (512-02) and 4-H
Pickles and Relishes Check Sheet (512-03), and a new 4-H Gift Pack Check Sheet (512-08) available at the county Extension
office or on the State 4-H website: http://oregon.4h.oregonstate.edu/ contest-materials-family-and-consumer-science
Note: Fill in blank in class number ( ) with corresponding numbers for:
1 – Junior
2 – Intermediate
3 – Senior
Junior Division
Members in this division can choose to exhibit any of the products listed below by placing a “1” in the last digit of the class
number. May enter three classes, only one exhibit per class number. Starred (*) items are suggested as beginning exhibits for
first year juniors.
512 111 01(_) *Canned fruit or berries. One jar of fruit or berries processed in a boiling water canner.
512 111 02(_) *Canned tomatoes. One jar of tomatoes processed in a boiling water canner.
512 111 03(_) Canned tomato sauce, juice, or ketchup. One jar of canned tomato sauce (plain or flavored), tomato juice

or tomato vegetable juice blend, or ketchup processed in a boiling water canner.
512 111 04(_) Canned tomato based salsa. One jar of canned tomato based salsa. Jars must be sealed by processing in a

boiling water canner.
512 111 05(_) Canned fruit based salsa. One jar of canned fruit based salsa. Jars must be sealed by processing in a

boiling water canner.
512 111 06(_) Relish. One jar of cucumber relish. Jars must be sealed by processing in a boiling water canner.
512 111 07(_) Relish. One jar of relish, other than cucumber. Jars must be sealed by processing in a boiling water canner.

Examples include zucchini relish, corn relish and chutneys, other chopped fruit and vegetable based

products that include acidification.
512 111 08(_) Canned pie filling. One jar of canned pie filling thickened with Clear-Jell®.
512 111 09(_) Fruit Sauce- One jar of canned fruit sauce with- out a thickener. Examples include apple sauce.
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2018 Baker County Fair Official Premium Book