4074
4076
4081
4082
4083
4084
4085
4087
4174
Nut Brittle
4176
English Toffee Candy
4181
Cream Pie
4182
Fruit Pie /any kind
4183
Oatmeal Pie
4184
Peanut Butter Pie
4185
Nut Pie
4187
Cheese Cake
Section 3 - Youth 6 and Under
CLASS
4203 Chocolate chip
4204 Oatmeal cookies
4205 Peanut butter cookies
4206 Snickerdoodles
4207 Sugar cookies
4208 Unbaked cookies
4209 Quick bread (any)
4210 Muffins, plain
4211 Muffins, other
4212 Cupcakes, plain or frosted
Section 4 - Youth 7 - 9 - 4300#s
Section 5 - Youth 10-12 - 4400#s
Section 6 - Youth 13 - 15 - 4500#s
Section 7 - Youth 16 - 18 - 4600#s
CLASS CLASS
4300 4400
4301 4401
4302 4402
4303 4403
4304 4404
4305 4405
4306 4406
4307 4407
4308 4408
4309 4409
4310 4410
4311 4411
4312 4412
frosted
4313 4413
4314 4414
4315 4415
4316 4416
4317 4417
4318 4418
4319 4419
4320 4420
4321 4421
4322 4422
4423
4424
CLASS
4500
4501
4502
4503
4504
4505
4506
4507
4508
4509
4510
4511
4512
CLASS
4600
4601
4602
4603
4604
4605
4606
4607
4608
4609
4610
4611
4612
CLASS DESCRIPTION
Bar cookie
Brownies, unfrosted
Brownies, frosted
Chocolate chip
Oatmeal cookies
Peanut butter cookies
Snickerdoodles
Sugar cookies
Unbaked cookies
Quick bread (any)
Muffins, plain
Muffins, other
Cupcakes, plain or
4513
4514
4515
4516
4517
4518
4519
4520
4521
4522
4523
4524
4525
4613
4614
4615
4616
4617
4618
4619
4620
4621
4622
4623
4624
4625
Spritz cookies
Filled cookies
Biscotti
Turtle candy
Fudge
Nut brittle
Peanut balls
Suckers
Bread mix
Cake mix cake
Cake scratch
Cake with frosting
Decorated cake (only
decoration judged)
must be cake, a finished
product
Decorated cupcakes
(only decoration is
judged) must be cake, a
finished product
Doughnut
Pie, fruit
Pie, cream
Pie, oatmeal
Yeast rolls
Yeast bread
Cheese cake
Tortillas
4526 4626
4527
4528
4529
4530
4531
4532
4533
4534
4627
4628
4629
4630
4631
4632
4633
4634
4807 Egg free
4808 Vegan
4809 Other
Section 9 - All Ages
CLASS
4951 Bread machine, 1 loaf
4952 Cake Fest Competition (exhibitor makes
recipe below)
CAKE FEST COMPETITION PREMIUMS
First-$10"Second-$5"Third-$3
HAWAIIAN WEDDING CAKE
INGREDIENTS:
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla
INSTRUCTIONS: Mix all of your dry ingredients
together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple
with all of the juice.
Pour into a well-greased pan 9” round or 9”X13”
rectangle
Bake for about 35 – 40 minutes at 350 degrees (or
until toothpick in the center comes out clean). You
can serve it this way if you want…or you can kick it
up a notch with a simple creamy whipped cream-
cream cheese frosting!
CREAM CHEESE FROSTING
INGREDIENTS:
8 ounces (224g) full-fat block cream cheese,
softened to room temperature
1/2 cup (115g) unsalted butter, softened to room
temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4
cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
INSTRUCTIONS: In a large bowl using a handheld
or stand mixer fitted with a paddle or whisk
attachment, beat the cream cheese and butter
together on high speed until smooth and creamy.
Add 3 cups confectioners’ sugar, vanilla, and salt.
Beat on low speed for 30 seconds, then switch
to high speed and beat for 2 minutes. If you want
the frosting a little thicker, add the extra 1/4 cup of
confectioners’ sugar.
Cover and store leftover frosting for up to 5 days
in the refrigerator or up to 3 months in the freezer.
After freezing, thaw in the refrigerator then beat the
frosting for a few seconds so it’s creamy again.
DEPT. L - FOOD
PRESERVATION
Superintendent: Glenda Hyde, 541-548-6088
Assistant Superintendent:
Drop-off Time: Extended hours on Saturday,
July 24, from 8:00 am to 6:00 pm
Premiums:First-$5"Second-$4"Third-$3
Section 8 –Dietary Alternatives
DEPT L - SPECIAL AWARDS
CLASS-BREADS
4800 Gluten free
4801 Dairy free
4802 Egg free
4803 Vegan
4804 Other
CLASS- BAKED DESSERTS
4805 Gluten free
4806 Dairy free
Best of Show: Adult, Senior, Youth
Superintendent’s Choice
Theme Award: Fair theme will be the subject of
this award. All Classes within the Dept. will be
eligible. Entries will be judged on originality, ability
level and approximation to the theme. Indicate on
the exhibitor tag that the entry is in this Class by
inserting the word ‘theme’ on the tag in the upper
right-hand corner. ‘Theme’ is not a Class by itself.
All ages will be judged together for the ‘theme
award.”
A $10 award will be given to each of the above
winners. It will be included in the Premium checks.
FOOD PRESERVATION
GENERAL RULES
AND REGULATIONS
Pre-registration is strongly encouraged as
Covid-19 state and local health mandates
on building capacity may limit the number
of last minute walk in entries.
Please refer to DCF General Rules & Regulations in
front of Exhibitor/Premium Book.
" Fair exhibits serve as a model for would be
food preservers; therefore, the Fair requires
that your food preservation exhibits are
processed in accordance with current USDA
recommended procedures in OSU Extension
Instruction Booklets, So Easy To Preserve Ball
Blue Book 2006 or newer, the National Center
for Home Food Preservation web site, So
Easy to Preserve, or from commercial pectin
recipes. List source on the label.
" A referenced recipe must be from USDA
recommended procedures as listed in the
above booklets. Recipes and procedures
from any other sources MUST be written out
completely and attached to the to the exhibitor
tag.
" Any entry may be disqualified as a result of
omission of any of the labeling requirements.
Labels are available at the Fair entry office.
" All entries must be labeled on the top of the jar,
and no labels on the sides of the jar.
" Labels must include:
" Name of product
" Date preserved
" Type of pack (raw or hot)
" Process used (pressure, boiling water
canner, low temperature pasteurization),
altitude or location canned, processing
time.
" Section and Class number
" Label abbreviations recognized by judges:
" PC - pressure canner
" BWB - boiling water bath canner
" LTP – low temperature pasteurization in
boiling water bath canner
" ED - electric dehydrator
" SD - solar dryer
" SUN - sun dried
" F - frozen
" RP - raw pack or cold pack
" HP - hot pack
" # - pounds of pressure - (only for pressure
canning) be sure to adjust for altitude
" PNW + number (e.g. PNW 300)
" BBB (2006) - Blue Ball Book year or
edition
" BCBHP (2006) - Ball Complete Book of
Home Preserving and year
" CGHC - Complete Guide to Home Canning
(USDA National Center for Home Food
Preservation)
" SEP - So Easy To Preserve ((University of
Georgia)
" Pectin - Name of pectin used
" Candidates for the Theme Award are most
appropriate in the collection’s classes in the
Food Preservations Department. Decorating
the jars in individual classes is prohibited. The
label and content must be clearly visible.
" Jars included in the collection’s classes need
to be labeled with the labeling information
necessary in individual classes. The entry tag
must have the collection’s classes name and
number.
" Unless otherwise noted, all jars must be
standard canning jars. The size is determined
by USDA recommendations. All jars must be
clean and free from rust. Rings are required
and must be clean and free from rust and
easily removable.
" Clear, non-tinted jars are required.
" Jams or jellies must be processed in pint or
half-pint jars. No 4 ounce jars.
" Attach string on exhibit tag with scotch tape
to bottom of jar. For freezer jam, please use
freezer tape.
" All entries must have been preserved within
the last year. Each item should be entered in
the Fair only one time.
" Canned products are considered articles
of food and will be judged as such. Food
preservation department personnel reserve the
right to open any canned product.
" ENTRY CLERKS WILL NOT BE RESPONSIBLE
FOR INCORRECT OR INCOMPLETE ENTRIES.
Descriptions for Adult, Senior & Youth:
" Tomatoes- If entering in the tomato sections
identify the type of tomato product on the
exhibitor tag.
" “Tomatoes- whole or halved packed raw
without added liquid.”
" “Tomatoes- whole or halved packed in
water.”
" “Tomatoes- whole or halved packed in
tomato juice”.
" “Tomatoes- crushed packed hot without
added liquid.”
" Fruit Spreads - At 1000’ - 6000’ altitude, fruit
spreads must be processed at least 10 minutes
in a boiling water bath in half pint or pint jars,
except some conserve and marmalade recipes
(as in Ball Blue Book) and freezer jam.
" Frozen Jam – Display in ½ pint, regular mouth
canning jars or commercial freezer jars.
" Marmalade - A mixture of fruits usually
indicating citrus. Flavors listed refer to main
ingredient.
" Preserves - Chunks of fruit suspended in a
soft jelly.
" Conserve - A jam like mixture of two or more
fruits, usually including raisins or nuts or both.
Flavors listed refer to the main ingredient.
" Relish - Flavors listed refer to main ingredient.
" Flavored Vinegars - May use clear standard
canning jars or decorative narrow neck bottles
(1-2 cup in size), with screw-on lid or cork and
must be easily opened. Label does not require
process, time and altitude.
" Dried - Label should show drying method and
date of processing. Regular Narrow Mouth
Half Pint jars are REQUIRED and should be
filled. All Products must be shelf-stable.
" Paraffin - The USDA no longer recommends
paraffin to seal fruit spreads. Entries using
paraffin to seal any products will not be
accepted or displayed.
" Mustard - May be canned and displayed in 4
oz. jars (following directions in Ball Blue Book)
Age Groupings:
" Adult: Those 19 - 64 years of age.
" Senior: Those 65 years and above.
" Youth: 18 and under
“The Ball Fresh Preserving Awards will not be
awarded this year.”
Section 1 - Adult - Canned Fruit
CLASS
5000 Apples
5001 Applesauce
5002 Apricots
5003 Berries (Blackberry type as in Logan, Marion,
2021 Deschutes County Fair Premium Book | 9