2017 WALLOWA COUNTY FAIR PREMIUM SUPPLEMENT - PAGE 37
et. al. Underline alternative ingredient(s) in the recipe.
Exhibit two individual items or ¼ of a large item.
511 444 03_: Cooking Up a Career. Find someone you
know who works in a catering business, local restau-
rant, health care food service, food scientist, works as
a Registered Dietitian, or any other food or nutrition
related industry. What do they do? How much educa-
tion do they need? Why did they choose this profes-
sion? What is the most enjoyable thing about their cho-
sen profession? Maximum of two pages, one sided
write up of an interview. Consider creativity and neat-
ness. Mount on a 9" X 12" colored paper or poster
board, or display in clear plastic binder. Include a pic-
ture of the person interviewed. (May be laminated to
preserve exhibit.) Overall size of mounted exhibit
should be no larger than 9 X 12 inches.
All Skill Levels
Poster
511 100 11_: Poster showing and explaining something you
have made, done, or learned in your Foods & Nutrition
project.
Poster must not exceed 24” x 30”.
Photo series or pictorial story
511 200 13_: Photo series or pictorial story depicting hunted
or harvested foods of the Pacific Northwest from har-
vest to table. Series may include up to twenty color
photos, pictures or drawings of one theme on one story
board not to exceed 24” x 30”. Please note if some of
the photos were taken by someone else. Exhibits will
be judged on the exhibitor’s ability to creatively depict
a story and not on their photography or drawing ability.
Gift Package
511 140 14_: A Gift Package with homemade foods featuring
up to five Pacific Northwest products. At least two
foods must be made by the exhibitor and feature
Pacific Northwest products. Gift package can be in a
box or basket not to exceed 18” x 24”. Exhibit must
include a breakdown of costs incurred in preparing the
gift package, including items on hand or recycled.
Baked items should be at least two of a small or one-
quarter of a large food. Include recipes on 5” x 8” card
or paper.
Include to whom the gift is intended and for what occasion.
Criteria for judging will include creativity, cost (value),
food safety, and nutrition.
Favorite Recipe Collection
Write current year in upper right hand corner of each recipe.
Cards or recipes must be in front of file or designated
(paper clips, tabs, etc.) throughout the collection for
ease in judging. Pen, pencil, typed, or printed is
acceptable as long as required elements are on the
recipe. Recipe collection can be in a file box or in
recipe book form. Follow specific guidelines on check
sheet. Adding decorative items to recipes is optional
and is not a part of the judging process.
511 300 111: Junior –collection with five recipes of foods you
have prepared, using ingredients grown in the Pacific
Northwest.
511 300 112: Intermediate – Collection with ten recipes of
foods you have prepared, using a variety of grain prod-
ucts. (Examples: granola, rice pudding, bulgur salad,
pizza.)
511 300 113: Senior – collection with fifteen recipes of foods
you have prepared. Ten recipes should be vegetable
and fruit recipes. Five recipes should be one -pot
meals using or demonstrating knowledge of various
kitchen appliances (examples: microwave, wok, elec-
tric skillet).
4-H FOOD PRESERVATION
Members must use current OSU approved or USDA
preparation and processing recommendations
for preserved foods. Current OSU approved publica-
tions can be found at: http://extension.oregon-
state.edu/fch/food-preservation Current USDA rec-
ommendations can be located on the internet at
http://nchfp.uga.edu/publications/publications_home.h
tml or http://nchfp.uga.edu/ The Ball Blue Book copy-
right 2009 or newer, So Easy to Preserve Book, pectin
package inserts, or pectin product websites are also
approved sources.
All products, including all preserved products in gifts
packs, must have a 4-H Food Preservation
Explanation Card with complete information and
instructions/recipe. Explanation Card is available at
the county Extension office or on the State 4-H web-
site. 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 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 the fair. Dried
foods should be exhibited in jars or sturdy plastic bags,
with labels securely attached.
Make sure to follow the approved processing times list-
ed for your product.
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.oregon-
state.edu/node/1855
Note: Fill in blank in class number (__) with corre-
sponding 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 cucum-
ber. 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 with-
out 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 dif-
ferent 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 house-
warming 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 commercial pectin. Jars
must be sealed by processing in a boiling water can-
ner.
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 can-
ner.
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 pres-
sure 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 exhibit-
ed 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 recommenda-
tions 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 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.)
Designing Spaces
Members are encouraged to enter Educational Displays
under the Communications division, enter Science experi-
ments under the Science division (i.e. compare energy use
with different types of lighting, water efficient products, use
of landscape to heat or cool homes), and enter career explo-
ration, hands for larger service, community outreach projects
using designing spaces skills under the Citizenship and
Leadership division.
Members may enter up to three classes, one exhibit per
class. Seniors and Intermediates may also enter one exhibit
in the Celebrate our World class.
In the Designing Spaces project, items produced by the 4-H
member are developed within the context of the over-all
design/plan of a specific location. The classes align with the
four elements of designing a space: designing a room, fur-
nishing a room, finishing a room, and creating a healthy
room environment. Judging criteria are outlined on the
appropriate evaluation form: Furnishing & Finishing
Designing Spaces (340-01) and Designing and Making
Healthy Designing Spaces (340-02).To qualify for judging, a
4-H Designing Spaces Exhibit Explanation card must be
attached. The explanation card and evaluation sheets are
available in county Extension offices or on the State 4-H
website at: Forms are available at county Extension offices
and on the State 4-H website : http://oregon.4h.oregon-
state.edu/special-events/state-fair/cm-family.
In addition to the exhibit tag, each piece of an exhibit must
be labeled on the back or bottom with the member’s name,
county, and exhibit class number.
Note: Fill in blank in class number (__) with correspond-
ing numbers for:
1 Junior
2 Intermediate
3 Senior
Designing a Space
340 100 11_ Design board for a room. Include: color
scheme, wall treatment, floor treatment, window
treatment, etc. OR floor plan for a room. Posters,
24 x 30, or multimedia presentation (on CD). Show
what you learned with before and after pictures or
diagrams, samples, story, cost comparisons,
optianal arrangements, etc.
Furnishing a Space
The functional items to furnish a room are made from
new, recycled or refurbished items for a specific
location, described in details on the explanation
card.