2019 Baker County Fair Book 2019 Baker County Fair Book

Jars must be sealed and in standard 1/2 pint or pint jar. Please indicate use of commercial pectin with A next to entry on entry form. 43. Gluten Free 44. Other CLASS D - DECORATED CAKES Lot Numbers: 45. Cupcakes or Petit Fours (4) 46. “For a Holiday” Cake 47. “For a Shower or Birthday” Cake 48. Special Occasion (specify on entry) 49. Wedding Cake CLASS E - COOKIES (4 each) Lot Numbers: 50. Bar 51. Brownies 52. Chocolate Chip 53. Drop 54. Filled 55. Ginger 56. Oatmeal 57. Peanut Butter 58. Pressed 59. Refrigerated 60. Rolled 61. Sugar 62. Other CLASS F - CANDY Lot Numbers: 63. Caramels 64. Divinity 65. Fudge, recipe required a. with cocoa squares b. with chips c. with baking chocolate 66. Hand dipped 67. Mint 68. Molded Candy 69. Peanut Brittle 70. Penuche 71. Toffee 72. Other CLASS G - PIES Lot Numbers: 73. Single Crust with Decorated Top Crust 74. Two Crust 75. Other CLASS H – CREATIVE BAKING Recipe that starts with a boxed mix. Attach recipe. Lot Numbers: 76. Bread 77. Cake 78. Cookies 79. Pies 80. Other FOOD PRESERVATION - Open Class Superintendent: Jackie Wirth Rules and Regulations: No refrigerated items will be accepted. 1. Each jar should be labeled in the following manner: Name of Exhibitor Name of product Date product was made Method of preservation (boiling water bath or pounds of pressure) Time processed Labels should be placed on the bottom of jar 2. All pickle, salsa, and sauce recipes must have recipes included on 3x5 card. 3. All entries must have been canned by the exhibitor since the last day of the prior fair. 4. All food preservation entries are to be canned in standard canning jars. This may include any size jar except where noted. 5. All jars must be sealed and exhibited with clean screw band on. DO NOT DECORATE JARS OR LIDS. 6. Fruits, jellies, jams, butters, marmalades, preserves, conserves, pickles, and relishes may be opened during the judging, at the discretion of the judge. Bring 2 jars of the same product to replace their opened jars. 7. Taste Test: All items may be tasted, at the discretion of the judges. 8. The awards decisions reached by the judges are final. 9. Entrants 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://nchfp.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. Divisions: All Open Classes are judged according to the following divisions: Pee-Wee, 8 and under Youth, 9 - 12 Teen, 13 - 19 Adult, Amateur Senior, 55 & up Professional, any age Please notify Superintendent of your classification at the time of entry. CLASS A - BUTTERS, MARMALADES, JAMS, & PRESERVES 102 2019 Baker County Fair Official Premium Book Lot Numbers: 1. Apple Butter 2. Microwaved Jam and Jelly 3. Marmalade 4. Peach Preserves 5. Raspberry Preserves 6. Strawberry Preserves 7. Blackberry Preserves 8. Apricot Preserves 9. Other Preserves 10. Peach Jam 11. Raspberry Jam 12. Strawberry Jam 13. Other Jam 14. Apple Jelly 15. Blackberry Jelly 16. Strawberry Jelly 17. Currant Jelly 18. Grape Jelly 19. Pepper Jelly 20. Plum Jelly 21. Raspberry Jelly 22. Combination Jelly 23. Other Berry Jelly 24. Other Jelly 25. Butter CLASS B - DRIED FOODS Lot Numbers: 26. Fruit 27. Leathers 28. Trail Mixes 29. Vegetables 30. Jerky 31. Other CLASS C - FRUITS One Standard Pint or Quart Jar Lot Numbers: 32. Applesauce 33. Apricots 34. Berries 35. Cherries, Sweet 36. Maraschino Cherries 37. Mixed Fruit 38. Melon 39. Peaches 40. Pears 41. Plums 42. Rhubarb 43. Pie Filling 44. Other CLASS D - MEAT, FISH, POULTRY One Standard Jar Lot Numbers: 45. Meat 46. Mincemeat 47. Poultry 48. Seafood or Fish 49. Wild Meat 50. Other CLASS E - PICKLES, RELISHES One Standard Jar Lot Numbers: 51. Bread & Butter Pickles 52. Beet Pickles 53. Catsup 54. Crabapple 55. Dill Pickles 56. Fruit Pickles 57. Mixed Pickles 58. Pickled Beans 59. Relish 60. Sweet Pickles, whole or chunk 61. Salsa 62. Other CLASS F – VEGETABLES One standard jar Lot Numbers: 63. Asparagus 64. Beets 65. Carrots 66. Corn 67. Green Beans 68. Mixed 69. Peas 70. Sauerkraut 71. Tomato Sauce (vegetables) 72. Tomatoes 73. Wax Beans 74. Other CLASS G - SPECIALITIES Lot Numbers: 75. Herbal Oils 76. Herbal Vinegars 77. Canned Combination 78. Soups 79. Herb Mix 80. Syrups 81. Other 82. Gift Pack - Display of 3 different foods using 2 or more processing methods CLASS H - HONEY Lot Numbers: 83. Extracted Honey in Glasses (not less than one pint) 84. Comb Honey (not less than one comb) 85. Largest and most attractive display of Apiary products 2019 Baker County Fair Official Premium Book 103

2019 Baker County Fair Book 2019 Baker County Fair Book | Page 102