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DEPARTMENT P - BAKING AND CANNING
Superintendent - JUDI EARLEY
Phone - 739-3266, 738-1041 or 592-5250
The Baking and Canning Department is located under the Grandstand.
- Baking and Canning entries may be placed on-line by August 7th, or Friday or Saturday before the Fair from 10 a.m. to 4 p.m., or Sunday from 10 a.m. to 2 p.m. All entries will be due on Friday, Saturday, or Sunday.
- Exhibits must be in standard size USDA approved canning jars with lids and clean rust-free screw bands. (1/2 gallon size maximum).
- All jars must be labeled with date, canning method, and length of time processed. Water bathed or pressure canned. No open kettle method.
- 2007 and 2008 crops only.
- All canned entries may be opened and tasted at the judges’ discretion.
- Exhibits will be released Sunday following the Fair between 10 a.m. and 2 p.m.
- Exhibits may be baked in small containers. Breads in full loaves only.
- Canned entries will be judged by USDA standards: Headspace, processing method, time, appearance, and uniformity of product.
- All crock pickles, etc. must be in sealed jars to be judged.
- Pickles: Brine recipe must accompany entry to assure proper acidity.
- One entry per lot.
"Before and After" ribbon - enter canned item in Class A or Class H in Baking and Canning
Department, and fresh item in Agriculture Department. RIBBON ONLY.
DIVISION 1 - SENIORS (60+ years of Age)
DIVISION 2 - ADULTS (18 - 59 years of Age)
DIVISION 3 - JUNIORS (13 - 17 yearsof Age)
DIVISION 4 - YOUTH (12 years and under)
CLASS A - FRUIT/BERRIES
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Apples |
12. Peaches |
| 2. Apples, spiced |
13. Pears |
| 3. Applesauce |
14. Pears, spiced |
| 4. Apricots |
15. Plums, red, Prunes |
| 5. Blackberries |
16. Plums, yellow |
| 6. Blueberries |
17. Raspberries |
| 7. Cherries, black |
18. Rhubarb sauce |
| 8. Cherries, light sweet |
19. Young berries |
| 9. Cherries, maraschino |
20. Other berries |
| 10. Cherries, sour pie |
21. Other fruit |
| 11. Mixed fruit |
22. Non-Native fruit |
CLASS B - PIE FILLINGS
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Apple |
4. Mincemeat |
| 2. Blueberry |
5. Peach |
| 3. Cherry |
6. Other pie filling |
CLASS C - JELLIES
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Apple |
11. Herb, Mint, Peppers |
| 2. Apple, crab |
12. Marionberry |
| 3. Blackberry, tame |
13. Peach |
| 4. Blackberry, wild |
14. Plum or Prune |
| 5. Blueberry |
15. Raspberry |
| 6. Boysenberry |
16. Strawberry |
| 7. Cherry |
17. Other berry jelly |
| 8. Diabetic, sugar free |
18. Other tree fruit jelly |
| 9. Gooseberry |
19. Other mixtures jelly |
| 10. Grape |
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CLASS D - JAMS
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Apricot |
11. Peach |
| 2. Blackberry, tame |
12. Plum, red or Prune |
| 3. Blackberry, wild |
13. Plum, yellow |
| 4. Blueberry |
14. Raspberry |
| 5. Boysenberry |
15. Rhubarb |
| 6. Cherry |
16. Strawberry |
| 7. Diabetic, sugar free |
17. Other berry jam |
| 8. Freezer |
18. Other tree fruit jam |
| 9. Grape |
19. Other mixture jam |
| 10. Marionberry |
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CLASS E - MARMALADE, CONSERVES, BUTTERS
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Apple marmalade |
9. Berry conserve |
| 2. Cherry marmalade |
10. Rhubarb conserve |
| 3. Grape marmalade |
11. Other fruit conserve |
| 4. Orange marmalade |
12. Other conserve |
| 5. Peach marmalade |
13. Apple butter |
| 6. Plum marmalade |
14. Pear butter |
| 7. Strawberry marmalade |
15. Prune butter |
| 8. Other marmalade |
16. Other butter |
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17. Preserves, no pectin |
CLASS F – JUICES
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Alcohol / Beer & Meads |
10. Strawberry |
| 2. Apple |
11. Tomato |
| 3. Apple Cider |
12. Other Vegetable juice |
| 4. Blackberry |
13. Other Fruit juice |
| 5. Blueberry |
14. Vinegar, fuit |
| 6. Carbonated, non alcohol drink |
15. Vinegar, herb |
| 7. Cherry |
16. Wine, berry |
| 8. Grape |
17. Wine, fruit |
| 9. Raspberry |
18. Wine, herb, flower |
19.Other liquers and Brandy
CLASS G - SYRUPS
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Blackberry |
4. Raspberry |
| 2. Blueberry |
5. Strawberry |
| 3. Cherry |
6. Other berry syrup |
CLASS H - VEGETABLES
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Asparagus, cut |
15. Corn, creamed |
| 2. Beans, brown whole |
16. Corn, whole kernel |
| 3. Beans, green cut |
17. Greens |
| 4. Beans, green whole |
18. Mushrooms, domestic |
| 5. Beans, French cut |
19. Mushrooms, wild |
| 6. Beans, red |
20. Peas |
| 7. Beans, wax cut |
21. Sauerkraut |
| 8. Beans, other |
22. Squash |
| 9. Beets, diced |
23. Tomatoes |
| 10. Beets, sliced |
24. Tomatoes, stewed |
| 11. Beet greens |
25. Vegetables, mixed |
| 12. Beets, baby whole |
26. Vegetables, other |
| 13. Carrots, cut |
27. Non-Native vegetable |
| 14. Carrots, whole |
28. "Before and After" - RIBBON |
CLASS I - SWEET PICKLES - BRINE RECIPE REQUIRED
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Beet |
7. Sweet Cucumber, sliced |
| 2. Bread and Butter |
8. Sweet Dill cucumber |
| 3. Crabapple |
9. Sweet Other |
| 4. Chutney |
10. Sweet Corn Relish |
| 5. Green Tomato |
11. Sweet Cucumber Relish |
| 6. Sweet Cucumber, whole |
12. Other sweet Relish |
CLASS J - SOUR PICKLES - BRINE RECIPE REQUIRED
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Mustard |
6. Other sour pickle |
| 2. Mixed |
7. Sour Relish |
| 3. Sour Dill, whole |
8. Tomato Catsup |
| 4. Sour Dill, sliced |
9. Other Catsup |
| 5. Dill Bean |
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CLASS K - MEATS AND SEAFOOD, SOUPS, AND SAUCES
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Chicken |
10. Barbecue Sauce |
| 2. Corned Beef |
11. Spaghetti Sauce |
| 3. Turkey |
12. Tomato Sauce |
| 4. Other meat canned |
13. Other Sauce |
| 5. Clams or Crab |
14. Salsa |
| 6. Salmon, white |
15. Chilli with or without beans |
| 7. Salmon, red |
16. Vegetable Soup |
| 8. Salmon, smoked, canned |
17. Meat Soup |
| 9. Other Seafood canned |
18. Other Soup |
CLASS L - DRIED FOODS - IN JARS - No processing necessary
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Berry |
5. Meats |
| 2. Fruit |
6. Seeds, edible |
| 3. Fruit Leather or Rolls |
7. Vegetables |
| 4. Herbs |
8. Other dried foods |
CLASS M – CAKES - No boxed cake mixes. At least one half of a cake.
PREMIUMS: 4.50 3.00 2.50
LOT NUMBER
| 1. Angel Food, un-iced |
10. Sponge, un-iced |
| 2. Apple |
11. White |
| 3. Banana |
12. Yellow |
| 4. Carrot |
13. Torte |
| 5. Chocolate |
14. Fruitcake, citrus |
| 6. Coffee Cake |
15. Fruit, upside-down |
| 7. Jelly Roll |
16. Cupcakes, 4 |
| 8. Pound |
17. Other Cake |
| 9. Spice |
18. Other Roll |
CLASS N - SPECIAL DECORATED CAKES - BEGINNER
May use something other than actual cake. Board size not to exceed 18".
CLASS O - SPECIAL DECORATED CAKES - INTERMEDIATE
May use something other than actual cake. Board size not to exceed 18".
CLASS P - SPECIAL DECORATED CAKES - PROFESSIONAL
May use something other than actual cake. Board size not to exceed 18".
PREMIUMS: 5.50 4.50 4.00
LOT NUMBER
| 1. Wedding Cake |
4. Molded Cake |
| 2. Special occasion |
5. Original design |
| 3. Special cut-out |
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CLASS Q – PIES May be in small pan. We have a cooler to display the pies. Homemade pie crust only.
PREMIUMS: 5.00 4.00 2.50
LOT NUMBER
| 1. Apple |
10. Peach |
| 2. Banana Cream |
11. Pecan |
| 3. Blueberry |
12. Pie Cherry |
| 4. Blackberry |
13. Pumpkin |
| 5. Coconut Cream |
14. Raisin |
| 6. Chocolate Cream |
15. Raspberry |
| 7. Cream, other |
16. Rhubarb |
| 8. Lemon or Lime |
17. Other Pies |
| 9. Mincemeat |
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CLASS R - BAKED DESSERTS
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Cheesecake |
3. Other baked dessert |
| 2. Cobbler |
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CLASS S - COOKIES AND BARS - Four cookies of one kind.
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Adult & Child Project (1) Decorated Gingerbread Person |
12. Molasses |
| 2. Brownies |
13. Molded Chocolate Decorated |
| 3. Chocolate Chip |
14. Oatmeal |
| 4. Chocolate |
15. Refrigerator |
| 5. Coconut Bar Cookies |
16.Peanut Butter |
| 6. Coconut Drop Cookies |
17. No-bake Cookies |
| 7. Dipped and/or Decorated |
18. Sugar |
| 8. Date Bars |
19. Thumbprint |
| 9. Filled Cookies |
20. Other Cookies |
| 10. Fruit Bar Cookies |
21. Other Bar Cookies |
| 11. Gingersnaps |
22. Tarts |
CLASS T – CANDY - Four pieces of one kind.
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Caramels |
7. Other different Candy |
| 2. Divinity |
8. No-Cook Candy |
| 3. Chocolate Fudge |
9. Nut Brittle |
| 4. Other Fudge |
10. Taffy |
| 5. Dipped Chocolate |
11. Toffee |
| 6. Molded Chocolate Molded |
12. Truffles |
CLASS U - QUICK BREADS – Bread in full loaf, small pan okay
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Baking powder biscuits, 4 |
8. Muffins, bran, 4 |
| 2. Banana bread |
9. Muffins, corn, 4 |
| 3. Bran bread |
10. Muffins, other, 4 |
| 4. Cinnamon rolls, quick, 4 |
11. Muffins, extra large, 2 |
| 5. Date bread |
12. Pumpkin or Zucchini bread |
| 6. Doughnuts, cake, 4 |
13. Other quick bread |
| 7. Muffins, blueberry, 4 |
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CLASS V - YEAST BREADS - Bread in full loaf, small pan okay. Include brand of yeast used.
PREMIUMS: 3.00 2.50 2.00
LOT NUMBER
| 1. Cinnamon rolls, 4 |
14. Mixed grain bread |
| 2. Danish pastries, 4 |
15. Oat bread |
| 3. Doughnuts, 4 |
16. Raisin bread |
| 4. Filled sweet rolls, 4 |
17. Rye bread |
| 5. Other sweet rolls, 4 |
18. Sourdough bread |
| 6. Bagels, 4 |
19. White bread |
| 7. Dinner rolls, white, 4 |
20. Whole wheat bread |
| 8. Dinner rolls, wheat, 4 |
21. Any other yeast bread |
| 9. Dinner rolls, other, 4 |
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| 10. English muffins, 4 |
MACHINE BREADS: |
| 11. Dessert bread |
22. White machine bread |
| 12. French bread |
23. Wheat machine bread |
| 13. Fruit nut bread |
24. Other machine bread |
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