2016 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK PAGE 47
Card is available at the county Extension office or on the State 4-H website . In addition , 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 correspondin 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-Jel ®.
512 111 09 (_) Fruit Sauce- One jar of canned fruit sauce without a thickener . Examples include apple sauce .
512 111 10 (_) * Cooked jam . One jar of cooked jam using commercial pectin . Jars must be sealed by processing in a boiling water canner .
512 111 11 (_) * Cooked jelly . One jar of cooked jelly using commercially available juice and pectin . Jars must be sealed by processing in a boiling water canner .
512 111 12 (_) Quick cucumber pickles . One jar of cucumber quick pickles . Jars must be sealed by pasteurization or processing in a boiling water canner .
512 111 13 (_) Quick pickles other than cucumbers . One jar of canned fruit or vegetable quick pickles . Examples include crab apple , watermelon , dilled green beans , etc . Jars must be sealed by processing in a boiling water canner .
512 111 14 (_) * Fruit leather . Four rolled pieces ( about one inch wide ) of one flavor of fruit leather .
512 111 15 (_) * Dried fruit . About one-half cup of dried pieces of fruit ( not leather ).
512 111 16 (_) * Dried vegetable . About one-quarter cup of dried pieces of vegetable . 512 111 17 (_) * Dried herbs . About ¼ - ½ cup of dried herbs . 512 111 18 (_) * Dried herb seasoning combination . About 1 tablespoon of dried herb seasoning combination .
512 111 301 * Gift pack . One gift package including two different products from Junior Division of preservation methods . Each preserved product must have a 4-H Food Preservation Explanation card . The gift pack may also include products made or purchased by exhibitor to complete the theme . Indicate for whom the gift is intended and for what occasion . ( Example : A housewarming gift for new neighbors .)
Intermediate and Senior Division Members in these divisions can choose to exhibit any of the products listed under the Junior division , except Gift pack , by placing a “ 2 ” in the last digit of the class number for Intermediates or a “ 3 ” in the last digit of the class number for Seniors . They can also choose from any of the following exhibits as long as they enter only three exhibits total , one exhibit per class number . 512 111 21 (_) Cooked jelly . One jar of cooked jelly using juice the member has extracted and commercialpectin . Jars must be sealed by processing in a boiling water canner . 512 111 22 (_) Cooked jelly or jam . One jar of cooked jelly or jam made without added commercial pectin . Jelly must use juice extracted by the member . Jars must be sealed by processing in a boiling water canner .
512 111 23 (_) Syrup or juice . One jar of juice or syrup made from the juice that the member has extracted . Jars must be sealed by processing in a boiling water canner .
512 111 24 (_) Fermented pickles or sauerkraut . One jar of fermented ( brined ) pickles or sauerkraut . Jars must be sealed by processing in a boiling water canner .
512 111 25 (_) Canned vegetables or tomatoes . One jar of canned vegetables or tomatoes processed in a pressure canner .
512 111 26 (_) Canned meat or poultry . One jar of canned meat or poultry processed in a pressure canner .
512 111 27 (_) Canned fish . One jar of canned fish processed in a pressure canner . Fish products should be exhibited in pint or half pint jars .
512 111 28 (_) Canned combination dish . One jar of canned combination dish processed in a pressure canner . Examples include chili , soup , baked beans , etc .
512 111 29 (_) Dried meat or poultry jerky . Four 1 inch by 3 inch pieces of one type of jerky . Meat jerky ( beef , venison or poultry ) should follow the recommendations for preparation in Making Jerky at Home Safely , PNW 632 , May 2012 .
512 111 302 Intermediate Gift pack . One gift package including three different preserved products . Use two or more preservation methods . Methods from the junior and intermediate / senior divisions may be used . Each preserved product must have a 4-H Food Preservation Explanation Card . The gift pack may also include products made or purchased by exhibitor to complete the theme . Indicate for whom the gift is intended and for what occasion . ( Example : a housewarming gift for new neighbors .)
512 111 303 Senior Gift pack . One gift package including three or more different preserved products . Use two or more preservation methods . Methods from the junior and intermediate / senior divisions may be used . Each preserved product must have a 4-H Food Preservation Explanation Card . The gift pack may also include products