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