The Fair

Baking and Canning - Dept. P

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TO PLACE AN ON-LINE ENTRY CLICK HERE

Photo - Judi Earley

 

 

 

 

 

Superintendent - JUDI EARLEY
Phone (360)739-3266 or Kristi @ (360)739-4580

The Baking and Canning Department is located under the Grandstand.

  1. Baking and Canning entries may be placed on-line by August 6th or at the time entries are delivered on Friday and Saturday before the fair from 10 a.m. to 4 p.m., or Sunday from 10 a.m. to 2 p.m. All entries are due by 2 p.m. on Sunday.  On-line entries still require you to bring the items in on the day and time listed above.

  2. No entry fee is required and no free admission is issued to the Exhibitor.

  3. Exhibits must be in standard size USDA approved canning jars with lids and clean rust-free screw bands. (1/2 gallon size maximum). 8 oz to 32 oz are preferred. See BALL JAR Contest below. Dried foods must be in a jar for display.

  4. All jars must be labeled with date, canning method, length of time processed and product name. Water bathed or pressure canned. No open kettle method.

  5. 2011 and 2012 crops only.

  6. All canned entries may be opened and tasted at the judges’ discretion.

  7. Exhibits must be picked up Sunday following the fair between 10 a.m. and 2 p.m.  There will be no Security after Sunday release time and Monday the barns will remain open for cleaning.

  8. Exhibits may be baked in small containers. BREADS in full loaves only. PIES in 8 to 10 inch pan preferred due to limited space.

  9. Canned entries will be judged by USDA standards: Headspace, processing method, time, appearance, and uniformity of product.

  10. All crock pickles, etc. must be in sealed jars to be judged.

  11. Pickles: Brine recipe must accompany entry to assure proper acidity.

  12. One entry per lot.

  13. RED STAR YEAST CONTEST - Class V - indicate Yeast Brand used. RIBBON ONLY.
   14.  COOKIE CONTEST.  Finished Cookie Person and tray not to exceed 12 in high by 10 in wide. Cookies 10 - 11 in tall.
         The child designs and decorates the cookie, the adult helps cut out and baking. HAVE FUN!!
   15.  BEFORE AND AFTER CONTEST - enter canned item in Class A thru Class J in Canning Department, and fresh item in Agriculture Department. RIBBON ONLY. Inform the clerk that you are entering.           

2011 Award AnnouncementLogo - Ball
BALL® FRESH PRESERVING AWARD
FOR ADULT LEVEL
presented by: BALL® & KERR® Fresh Preserving PRODUCTS
Jarden Home Brands marketers of Ball ® and Kerr® Fresh Preserving Products is proud to recognize today’s fresh preserving (canning) enthusiasts. First and Second Place Awards will be given to individuals judged as the best in designated categories. A panel of judges will select the two best entries for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands, or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. Proof of purchase for Ball® pectin is required at time of entry.
Entries designated First Place from each category will receive:
• Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr® Fresh Preserving Products and one (1 Free up to $4 value) Coupon for Ball® Pectin.
Entries designated Second Place from each category will receive:
One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and one (1) Free (up to $4 value) Coupon for Ball® Pectin.

2011 Award Announcement
BALL® FRESH PRESERVING AWARD
FOR YOUTH LEVEL
presented by: BALL® & KERR® Fresh Preserving PRODUCTS
In recognition of youth who excel in the art of fresh preserving (canning), Jarden Home Brands marketers of the Ball® and Kerr® Fresh Preserving Products will present First Place Awards in designated categories. A panel of judges will select the best entry in each category for Fruit, Vegetable, Pickle, and Soft Spread. Entries must be preserved in Ball® Jars sealed with Ball® Lids and Bands or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. Proof of purchase for Ball® Pectin is required at time of entry.
The best entry from each category will receive:
• One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and
one (1) Free (up to $4 value) Coupon for Ball® Pectin.


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. Other berries

  9. Cherries, maraschino

20. Other fruit

10. Cherries, sour pie

21. Non-Native fruit
11. Mixed Fruit 22. 'Before and After' RIBBON

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

 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
 

 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
  17. Preserves, no pectin
 
CLASS F – JUICES, ALCOHOL

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 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
  5. Beans, French cut 19. Peas
  6. Beans, red 20. Sauerkraut
  7. Beans, wax cut 21. Tomatoes
  8. Beans, other 22. Tomatoes, stewed
  9. Beets, diced 23. Vegetables, mixed
10. Beets, sliced 24. Vegetables, other
11. Beet greens 25. Non-Native vegetable
12. Beets, baby whole 26. Before and After" - RIBBON ONLY
13. Carrots, cut  
14. Carrots, whole
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

 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, Tomato
  6. Salmon, white 15. Salsa, other
  7. Salmon, red 16. Chili with or without beans    
  8. Salmon, smoked, canned 17. Vegetable Soup
  9. Other Seafood canned
18. Meat Soup

19. Other Soup

  

CLASS L - Dried Foods In Jars

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".
(Use lots listed below)

CLASS O - SPECIAL DECORATED CAKES - INTERMEDIATE


May use something other than actual cake. Board size not to exceed 18".
(Use lots listed below)

CLASS P - SPECIAL DECORATED CAKES - PROFESSIONAL

 PREMIUMS:   5.50   4.50   4.00

May use something other than actual cake.Board size not to exceed 18"
(Use lots listed below)


LOT NUMBER

  1. Wedding Cake        4. Molded Cake             
  2. Special occasion 5. Original design
  3. Cut-out 6. Other

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. Raspberry
  6. Chocolate Cream 15.  Rhubarb
  7. Cream, other 16.Other Pies
  8. Lemon or Lime  
  9. Mincemeat

CLASS R - BAKED DESSERTS

PREMIUMS: 3.00   2.50   2.00


LOT NUMBER

  1. Cheesecake          3. Other baked dessert 
  2. Cobbler

CLASS S - COOKIES AND BARS - Four cookies of one kind

  PREMIUMS: 3.00   2.50   2.00

LOT NUMBER 

  1.  Adult & Child Project (1) See rule page
      Decorated Sugar or Gingerbread Person

 13. Molded Chocolate Decorated
  2. Brownies 14. Oatmeal       
  3. Chocolate Chip 15. Refrigerator
  4. Chocolate 16. Peanut Butter
  5. Coconut Bar Cookies 17. No-bake Cookies
  6. Coconut Drop Cookies 18.  Shortbread Cookies
  7. Dipped and/or Decorated 19. Snickerdoodle
  8. Date Bars 20. Thumbprint
  9. Filled Cookies 21. Other Cookies
 10. Fruit Bar Cookies 22. Other Bar Cookies
11. Gingersnaps 23. Tarts
12. Molasses 24. Gluten Free Cookies

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

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 15. Mixed grain bread
  2. Danish pastries, 4 16. Oat bread
  3. Doughnuts, 4 17. Raisin bread
  4. Filled sweet rolls, 4 18. Rye bread
  5. Other sweet rolls, 4 19. Sourdough bread
  6. Bagels, 4 20. White bread
  7. Dinner rolls, white, 4 21. Whole wheat bread
  8. Dinner rolls, wheat, 4 22. Any other yeast bread
  9. Dinner rolls, other, 4  
10. English muffins, 4 MACHINE BREADS:
11. Dessert bread 23. White machine bread
12. French bread 24. Wheat machine bread
13. Fruit nut bread 25. Other machine bread 
14. Gluten Free Bread
Northwest Washington Fair and Events Center 1775 Front Street • Lynden, WA 98264 • Email Us • (360) 354-4111 Phone • (360) 354-1315 Fax