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About Cottage Grove sentinel. (Cottage Grove, Or.) 1909-current | View Entire Issue (July 29, 2015)
18 WOE HERITAGE FAIR 2015 b. Bridal Lot 5. Wedding Lot 6. Picnic Lot 7. Other CLASS 13 PROFESSIONAL BAKING DIVISION D FOOD PRESERVATION Superintendent Veronica Gieger RULES AND REGULATIONS Canned Foods 1. All entries must be home canned within one year of the FAIR date. 2. Canned foods shown at previous fairs are not eligible. 3. Entries must be exhibited in standard half pint, pint or quart jars. NO MAYONNAISE JARS. 4. Jellies and jams must be exhibited in half pint, 3/4 pint or jelly glasses. No wax seals allowed. No freezer jams may be exhibited. 5. Canned foods must be processed accord-ing to the lat- est recommendations of the OSU Extension Service or the latest edition of the Ball Blue Book. 6. All jars for entry must be brought in clean and with rings. 7. Label all jars with removable label attached to the lid of the jar. The label should list the con-tents, process- ing time, and method (water bath, pressure canner). No labels should be on the jar itself. 8. Relishes, pickles, jams, jellies, fruit juices, vine-gars and beverages may be opened at the judges’ discretion. 9. All entries will be judged the standards and rules set down by the Ball and Kerr canning books. Dried Foods 1. Dried foods should be exhibited in zipper-top plastic bags. 2. All bags should be labeled with the content, pre-treatment and method of dehydration. 3. Use the following quantities in the zipper-top bags: A. Jerky - 5 pieces B. Seeds and Nuts - 1/2 cup C. Leathers - 5 one-inch strips or rolls D. All other dried foods - 1/2 cup AWARDS See Ball Fresh Preserving AWARD JUNIOR DIVISION — Age 0-5, 6-9, 10-13 INTERNEDUATE DIVISION— Age 14-17 ADULT DIVISION— Age 18 + CLASS 1 CANNED VEGETABLES, 1 JAR Lot 1. Asparagus Lot 2. Beans a. Green b. Wax c. Shell Lot 3. Beets, cut or whole Lot 3. Beets, cut or whole Lot 4. Brussels Sprouts Lot 5. Carrots, cut or long Lot 6. Corn a. Creamed b. Whole kernel Lot 7. Greens, all kinds Lot 8. Mushrooms Lot 9. Peas Lot 10. Pumpkin Lot 11. Sauces Lot 12. Sauerkraut Lot 13. Squash, all kinds Lot 14. Tomatoes a. Whole b. Stewed c. Sauce d. Paste Lot 15.Vegetable juices Lot 16.Salsa Lot 17.Other varieties CLASS 2 CANNED BERRIES, 1 JAR Lot 1. Blackberries Lot 2. Blueberries Lot 3. Boysenberries Lot 4. Marionberries Lot 5. Nectarberries Lot 6. Raspberries Lot 7. Strawberries Lot 8. Other varieties CLASS 3 CANNED FRUITS, 1 JAR Lot 1. Apples a. Pie apples Lot 2. Applesauce a. Plain b. Spiced c. Other Lot 3. Apricots Lot 4. Cherries a. Dark b. Light c. Pie d. Maraschino e. Brandied Lot 5. Nectarines Lot 6. Peaches Lot 7. Pears Lot 8. Pie fillings Lot 9. Plums Lot 10.Prunes Lot 11.Rhubarb a. Red b. Green Lot 12.Other varieties CLASS 4 — JAMS, 1 JAR Lot 1. Apple Butter Lot 2. Apricot Lot 3. Blackberry Lot 4. Boysenberry Lot 5. Cherry Lot 6. Marionberry Lot 7. Peach Lot 8. Pear Lot 9. Plum Lot 10.Raspberry Lot 11.Strawberry Lot 12.Other varieties Lot 13.Low sugar/No sugar Lot 14. Strawberry-Rhubarb CLASS 5 — JELLIES, 1 JAR Lot 1. Apple Lot 2. Apricot Lot 3. Apricot-Pineapple Lot 4. Blackberry Lot 5. Boysenberry Lot 6. Cherry Lot 7. Currant Lot 8. Grape Lot 9. Peach Lot 10. Plum Lot 11. Raspberry Lot 12. Strawberry Lot 13. Other varieties Lot 14. Low Sugar/No Sugar CLASS 6 — PRESERVES, 1 JAR Lot 1. Apple Lot 2. Berry, any variety Lot 3. Cherry. Lot 4. Peach Lot 5. Pear Lot 6. Strawberry Lot 7. Tomato Lot 8. Watermelon Lot 9. Other varieties Lot 10. Low Sugar/No Sugar CLASS 7 — MARMALADE, 1 JAR Lot 1. Citrus Lot 2. Other varieties CLASS 8 — CONSERVES, 1 JAR Lot 1. Cherry Lot 2. Grape Lot 3. Pear Lot 4. Tomato Lot 5. Other varieties Lot 6. Low Sugar/No Sugar CLASS 9 — SYRUPS, 1 JAR Lot 1. Boysenberry Lot 2. Apple Lot 3. Other CLASS 10 — PICKLES, 1 JAR Lot 1. Beet Lot 2. Bread and Butte Lot 3. Dill Lot 4. Dilly Beans Lot 5. Sweet Lot 6. Sweet Chips Lot 7. Watermelon Lot 8. Other varieties CLASS 11 — RELISHES, 1 JAR Lot 1. Corn Lot 2. Pickle Lot 3. Zucchini Lot 4. Tomato Lot 5. Other varieties CLASS 12 CANNED MEAT OR FISH, 1 JAR Lot 1. Beef Lot 2. Fish a. Chinook Salmon b. Silver Salmon c. Tuna d. Smoked e. Other varieties Lot 3. Fowl a. Chicken
