2017 WALLOWA COUNTY FAIR PREMIUM SUPPLEMENT - PAGE 7
OPEN CLASS EXHIBITS
SUPERINTENDENT: Gail Hillock
HOMEMAKER OF THE FAIR
(You must register for this competition)
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All interested persons must register for Homemaker of the Fair when getting an exhibit number at the County Fair
Office at 668 NW 1st Street, Enterprise.
Contestants must enter in each of the following divisions: Floriculture, Baked Goods, Food Preservation and
Textiles.
Homemaker of the Fair will be determined by tabulating contestant’s total premium awards in above divisions. In case
of a tie, the exhibitor with the most blue ribbons will be the winner.
The Homemaker of the Fair will receive a $50 cash award from the Wallowa County Fair and is ineligible to compete
again for five years.
JUNIOR HOMEMAKER
(You must register for this competition)
Register for Junior Homemaker of the Fair when getting an exhibit number at the County Fair Office at
668 NW First Street, Enterprise.
2. Qualifications are the same as for adult Homemaker of the Fair.
3. Junior entrant must have attended school the year entering contest.
4. The Junior Homemaker of the Fair will receive a $50 cash award from the Wallowa County Fair and is ineligible to
compete again for five years.
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Ida Hillock Memorial Awards
These special awards, sponsored by her family, are given in memory of Ida Hillock. Ida was the Wallowa County Fair’s Baked
Goods Superintendent for many, many years. She volunteered her time and entered her own creations in the Fair, achieving
the Homemaker of the Fair award more than once.
Ida was known for her delicious pies, baked goods, and home cooking; she was always trying new recipes and was innovative
in her approach to cooking, baking, and improving the Baked Goods Department.
Two cash awards of $25.00 each will be given for pies. Winners will be chosen by the judge in the Baked Goods
Division.
PNW 395 Salsa Recipes for Canning (5/2000)
PNW 194 Canning Seafood (6/2008)
PNW 450 Home Canning Smoked Fish (8/2001)
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Judges reserve the right to open any jar for inspection; however, if other visible characteristics of the product eliminate
the product from consideration of an award, the judge is not obligated to open it for further evaluation. Contestants may
replace the open jar after judging.
9. The pack should show neatness and uniformity, with whole or uniform pieces filling the jar and covered by liquid. The
container must be clean under the ring, tightly sealed, and neatly labeled. Canned food will be judged on color,
clearness, quality, shape and pack.
10. Jellies should retain natural color and flavor, be translucent and cut easily, yet retain shape. Jams and Preserves should
contain firm pieces of fruit with clear thick syrup. Jams should not separate. Butters, fruit pressed thru a sieve, should
not have separation of fruit and juice.
11. Categories Golden: Adult, Sr. Youth, Jr. Youth, Professional. If there is no competition, Sr. and Jr. Youth will be combined.
AWARDS:
Ball Fresh Preserving Award (see article for rules and prizes)
Ball Fresh Preserving Award for Youth (see article for rules and prizes)
The Magic Garden – 2 Awards for Youth in jams/jellies/preserves, 2 Awards for Youth in pickles/relishes; $5.00 each
award
4 Catsup
5 Chutney
CLASS:
DIVISION:
6 Corn Relish
7 Crab Apple
101-CANNED FRUIT
8 Cucumber, dill
1 Applesauce
9 Cucumber, sweet
2 Apricots
10 Dilly Beans
3 Berries
11 Green Tomato
4 Red Cherries
12 Mixed Relish
5 Any Other cherries
13 Onion
6 Mincemeat w/o meat
14 Salsa
7 Mixed fruit
15 Sauce
8 Peaches
16 Peaches, spiced
9 Pears
17 Watermelon Rind
10 Plums (Prunes)
18 Zucchini Relish
11 Rhubarb
19 Zucchini Pickles
12 Any other
20 Any other
OPEN CLASS DEPARTMENTS:
100 – Food Preservation • 200 – Textiles & Needlework • 300 – Clothing • 400 – Arts • 500 – Photography
600 – Hobbies & Crafts • 700 – Land Products • 800 – Floriculture • 900 – Baked Goods
GENERAL RULES:
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Open class Non-Perishable exhibits delivered to Cloverleaf Hall Monday, August 7th from 8 a.m. until NOON from these Departments:
100-Food Preservation, 200-Textiles & Needlework, 300-Clothing, 400-Art, 500-Photography, and 600-Hobbies & Crafts.
Open class Perishable exhibits delivered to Cloverleaf Hall Tuesday, Aug 8th, from 8:00am —12:00pm, from these Departments: 700-
Land Products, 800-Floriculture, and 900-Baked Goods.
Exhibits released Saturday, Aug. 12th from 2:30-3:30pm.
All Open Class exhibits will be judged as follows: One 1st, 2nd, & 3rd ribbon in each class. Premiums are $2.00 for 1st, $1.50 for 2nd,
and $1.00 for 3rd. Best of Show ribbons are given in each department. Special Awards are listed in many departments.
Entries accepted from Wallowa County residents ONLY. If exhibits are brought to fair in someone else's name not from Wallowa County,
both people will be barred from the fair.
All exhibitors may make only one entry in each class. (You may not compete against yourself in a class). When 3 or more exhibits of the
same type are entered in “Any other” class, they will be judged in a separate class.
EXHIBIT TAGS CAN BE PICKED UP FROM THE EXTENSION OFFICE IN ADVANCE OF FAIR at 668 NW 1st, Enterprise (next to
Cloverleaf Hall) so tags can be filled out prior to delivering fair entries. Otherwise they may be filled out when bringing exhibits.
Golden, Adult, Senior Youth, Junior Youth, and Professional are in each department. Those going into 8th grade and under will
show in the Jr. Youth Division, 9th-12th grade will show in the Sr. Youth Division. Those 80 or older will show in the Golden Division. If
part of your living is earned selling a product you are entering, you must enter in the Professional Division. Mark Jr. Youth, Sr. Youth,
Golden, or Professional on Exhibit Tags. Adults will not need to mark anything on tags.
Fair premiums will be paid as listed unless amount exceeds fair budget. Checks not cashed within 6 months of issue will be forfeited.
100 - FOOD PRESERVATION
SUPERINTENDENT: June Colony
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Exhibits entered 8 am-Noon, Monday, August 7th at Cloverleaf Hall. Exhibits released Saturday, August 12th, 2:30-3:30 pm.
AN ENTRY CONSISTS OF ONE STANDARD JAR. Three or more identical entries in one class will be judged as a separate class.
(Example: 3 raspberry jams entered in Class: Berries will be judged as separate class, raspberry jam.)
Jars must be standard, designed for canning purposes. Jars must be clean under the ring and have the rings left on. Rings must be rust
free. Any entry not meeting these standards will be refused.
All entries in this division must have been completed by the exhibitor within one year of the opening date of the fair.
All foods are to be canned without the addition of salicylic or other acids.
Non-acid foods: All vegetables, meat, poultry & seafood must be canned under pressure. Low acid fruit should be made more acidic by
adding lemon juice as directed in OSU Extension Service leaflet, “Home Canning”. Tomatoes & Fruits (not including their juices) may be
processed in a boiling water bath.
EXHIBITS MUST BE ACCURATELY LABELED AS TO CONTENT, PROCESSING METHOD, TIME PROCESSED, AND DATE OF
PROCESSING. Your exhibit may be penalized if it does not contain this information on the exhibit tag.
All products must be processed according to recognized canning methods. The U.S. Dept of Agriculture recently published new home
canning recommendations, available at the Extension office (others also available):
PNW 172 Canning Vegetables (6/2001)
PNW 199 Canning Fruits (4/2009)
PNW 300 Canning Tomatoes & Tomato Products (1/2010)
PNW 355 Pickling Vegetables (6/2008)
PNW 361 Canning Meat/Poultry/Game (3/1999)
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102-CANNED SPICED FRUIT
Apple slices (pie filling)
Apricots
Crabapples, whole
Pears
Peaches
Any other
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103-CANNED VEGETABLES
Asparagus
Beets
Carrots, cut
Corn, cream style
Corn, whole kernel
Green beans, cut
Greens
Mixed Vegetables
Peas
Pumpkin
Sauerkraut
Tomatoes
Any other
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104-CANNED MEAT
Beef
Chicken or Turkey
Salmon
Venison or Elk
Any other
107-JAMS
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Apricot
Apricot Pineapple
Berry
Cherry
Grape
Mixed fruit
Peach
Plum
Any other
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Apple
Berry
Cherry
Plum
Any other
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109-SYRUPS
Any Fruit or Fruit Mix
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110-FREEZER JAMS & JELLIES
Apricot
Strawberry
Raspberry
Other Berry
Peach
Any Other
108-JELLY
105-SOUPS & STEWS
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Broth
Meat Soup
Vegetable Soup
Meat Stew
Vegetable Stew
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106-PICKLES & RELISHES
Asparagus
Beets
Bread and Butter
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111-JAM & JELLY
(Gathered from Wild Plants)
Black Cap
Berry
Rose Hip
Mixed Fruit
Any other
112-JUICES
Any fruit or fruits
Any vegetable or vegetables
113-PRESERVES