2017 Baker County Fair Premium Book 2017 BC Fair Book

PAGE 78 2017 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK 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: TBA 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 includ- ed 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 prepa ration and processing recommendations for preserved foods. extension.oregonstate.edu/fch/food-preservation. Current OSU approved publications can be found Current at: http:// recommendations can be located on the internet at USDA extension.oregonstate.edu/fch/food-preservation. http://nchfp.uga.edu/publications/publications_home.html or Current USDA recommendations can be located on the internet http://nchfp.uga.edu/ The Ball Blue Book copyright 2009 or at http://nchfp.uga.edu/publications/publications_home.html newer, So Easy to Preserve Book, pectin inserts, or http://nchfp.uga.edu/ The Ball Blue Book package copyright 2009 or pectin So product are Book, also approved sources. inserts, or or newer, Easy websites to Preserve pectin package pectin product websites are also approved sources. Divisions: All Open Classes are judged according to the follow- ing divisions: Pee-Wee, 8 and under Youth, 9 - 12 Teen, 13 - 19 Adult, Amateur Senior, 55 & up Professional, any age Please notify Superintendant of your classification at the time of entry. CLASS A - BUTTERS, MARMALADES, JAMS, & PRESERVES 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. 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

2017 Baker County Fair Premium Book 2017 BC Fair Book | Page 78