511 444 02_Favorite Recipe Collection with fifteen
recipes of foods you have prepared. Ten recipes should
be vegetable and fruit recipes. Five recipes should be
one-pot meats using or demonstrating knowledge of
various kitchen appliances (examples: microwave, wok,
electric skillet). 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.
Recipe collection can be in a file box or in recipe book
form. Pen, pencil, typed, or printed is acceptable as
long as required elements are on the recipe. Follow
specific guidelines on check sheet. Adding decorative
items to recipes is optional and is not a part of the
judging process.
511 444 03_ Cooking Up a Career. Find someone
you know who works in a catering business, local
restaurant, 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
education do they need? Why did they choose this
profession? What is the most enjoyable thing about
their chosen profession? Maximum of two pages, one
sided write up of an interview. Consider creativity and
neatness. Mount on a 9”x12” colored paper or poster
board, or display in clear plastic binder. Include a
picture of the person interviewed. (May be laminated
to preserve exhibit.) Overall size of mounted exhibit
should be no larger than 9x12 inches.
Food Preservation
Members may enter three classes in their age division.
Members must use current OSU approved or
USDA preparation and processing recommen-
dations for preserved foods. Current USDA
recommendations can be located on the internet
at http:www.uga.edu/nchfp/publications/publications
usda.html. Ball Blue Book, 2009, pectin package
inserts or pectin product websites are approved
sources.
All products, including all preserved products
in gift packs, must have 4-H Food Preservation
Explanation Card with complete information and
instructions/recipe. Explanation Card is available
at the Extension office or on the State 4-H website.
In addition, all containers must have label or tape
with member name, county, and 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. Suggestion: Four ounce jars for jams
and jellies, half pints & pint jars for othe products.
Larger jars will be accepted. Any opened jars may be
emptied before returning after fair. Dried foods should
be exhibited in jars or sturdy plastic bags, with labels
securely attached. Make sure to follow the approved
processing times listed 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 from the County
Extension office or the State 4-H website
http://oregon.4h.oregonstate.edu/resources/materi-
als-family-and-consumer-science
Note: Fill in last blank (_) in class number
with corresponding number for Associate/Junior,
Intermediate, or Senior:
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. Attach
complete processing label.
512 111 03 Canned tomato sauce, juice, or
ketchup. One jar of canned tomato sauce (plain or fla-
vored), 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.
processed in a boiling water canner.
512 111 07 Relish. One jar of relish, other than cu-
cumber. 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-Jell®.
512 111 09 Fruit Sauce. One jar of fruit sauce
without 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 pas-
teurization or processing in a boiling water canner.
512 111 13 Quick pickles other than cucumber.
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 1/4 - 1/2 cup of
dried herbs.
512 111 18 Dried herb seasoning combination.
About 1 tablespoon of dried herb seasoning combi-
nation.
512 111 301 Gift Pack. One gift package including
two different products from Junior Division of pres-
ervation 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 fit is intended and for what occasion. (Example: A
housewarming gift for new neighbors.)
Intermediate and Senior 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 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 canner.
512 111 22_ Cooked jelly or jam. One jar of
cooked jelly or jam made without adding 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 ex-
tracted. Jars must be sealed by processing in a boiling
water canner.
512 1111 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 pressure 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 exhibited 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. 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,
PNW632, May 2012.
512 111 302 Intermediate Gift Pack. One gift pack-
age including three different preserved products. Use
two or more preservation methods. Methods from the
junior and intermediate/senior divisions may be used.
Each preserved prduct must have a 4-H Food Preserva-
tion 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: housewarming gift for
new neighbors.)
512 111 303 Senior Gift Pack. One gift package in-
cluding 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 Preser-
vation Explanation card. The gift pack may also include
products made or purchased by exhibitor to complete
the theme. Indicate for whom the fit is intended and
for what occasion. (Example: A housewarming gift for
new neighbors.)
2017 H GRANT COUNTY FAIR H PAGE 67