Public Access is Closed to MOST County Facilities Due to COVID-19.

In response to Governor Inslee's Stay Home, Stay Healthy Order and Safe Start Plan, Thurston County continues to operate under an essential services model. This is in effect
until Thurston County enters Phase 3 of the Safe Start Plan. Courts and other elected offices may operate under different hours or restrictions.

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(For more information on the county's COVID-19 response, visit: https://bit.ly/3ext6BG)
(For more information on essential functions, visit: https://bit.ly/3dwIBK8)
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OPEN CLASS
Department III - Open Class
Division K - Home Arts Food Preservation

*DIVISION K - Y = Youth age 18 and younger

ENTRY TIMES:

  • Sunday July 19, 1-5pm
  • Monday July 20, 12-7pm
  • Monday, July 27, 3 - 7pm
  • Honey may be entered Monday, July 27, 12 – 7pm ONLY
  • Pick-up time: Monday August 3, 1-7pm

RULES – PLEASE READ CAREFULLY

  1. Jars - Entries must be exhibited in Standard clear canning jars, except for vinegar.
  2. Lids - Standard two-piece vacuum caps and lids must be used. Remove screw bands before entry.
  3. Processing methods should follow the current WSU bulletins No. PNW 172 Canning Vegetables, PNW 300 Canning Tomato Products, PNW 194 Canning Seafood, PNW 199 Canning Fruits, PNW 355 Pickling Vegetables, PNW 361 Canning Meat, Poultry & Game, PNW 395 Salsa Recipes for Canning, EB 1665 Let’s Preserve Jelly, Jam and Spreads  includes syrups), WSU Extension, Thurston County (867-2172), or The Ball Blue Book 2010 or later. The USDA guide available at http://www.uga.edu/nchfp/publications/publications_usda.html is also an acceptable recipe source. Recipe cards must be included (as indicated at lot description), as well as label information with name of publication used for canning listed (Pectin manufacturer recipe inserts are acceptable).
  4. All products will be judged by the above references. Jars without labels and processing time and method, under-processed foods, or foods not listed in above references will not be accepted or will be disqualified.
  5. Each exhibit must be processed after August 1 of previous year and labeled. Include on the label:
    1. name of product
    2. processing method (pressure or boiling water)
    3. method of packing (hot or cold & pretreatment)
    4. amount of time processed
    5. date of processing
    6. for tomatoes -amount of citric acid or lemon juice added
    7. publication used
  6. In the interest of safety, YOUTH entrants MUST be assisted by an adult in hot processing. Recipe chosen and appropriate execution of preparation and packaging done by YOUTH entrant.
  7. Can seafood, salsa, and relish in half-pint or pint jars only.
  8. All jams and jellies must be exhibited in half-pint or pint jars only. We can no longer accept jams and jellies in pot-belly jelly jars.

Judging based on appearance, container, label information and pack.

POINTS:  BLUE - 10  RED - 5  WHITE - RIB

CLASS 1 - CANNED FRUITS (including fruit sauces)

CLASS 2 - CANNED VEGETABLES

CLASS 3 - PICKLES AND SAUCES

LOT

  1. Sauces (except fruit sauces)
  2. Pickles - fruit
  3. Pickles - vegetable (-recipe)
  4. Pickles - mixed (-recipe if part vegetable)
  5. Relishes (-recipe)
  6. Pickles – Bread & Butter
  7. Salsa (-recipe)
  8. Other (-recipe if part vegetable)

CLASS 4 - SOFT SPREADS

LOT

  1. Jams
  2. Jellies
  3. Fruit butter
  4. Conserve
  5. Marmalade
  6. Syrup
  7. Other

CLASS 5 - MEATS AND FISH

LOT

  1.  Poultry
  2. Domestic meat
  3. Game meat
  4. Fish
  5. Shellfish
  6. Other

CLASS 6 - DEHYDRATD FOODS
All dried food entries must be exhibited in pint or half-pint glass canning jars with standard two piece vacuum caps & lids.  Leave screw bands on the jar.  The jar will be opened when judged to determine the correct amount of dryness in the product.
Label jar with the following informaton (label needs to be attached):

  1. Name of product 
  2. Type of pretreatment, if any
  3. Method of drying-e.g. air dry, oven, solar, dehydrator
  4. Amount of time for drying
  5. Date of drying

POINTS:  BLUE - 10  RED - 5  WHITE - RIB

LOT 

  1. Fruits
  2. Vegetables
  3. Leathers
  4. Jerky
  5. Soup mixes
  6. Herbs
  7. Other

CLASS 7 - HOMEMADE SOAPS
Please bring recipe on a 3x5 card with name, address, and phone number.

LOT

  1. Two bars hand soap
  2. Two bars laundry soap
  3. One pint of soap granules
  4. Glycerin soaps
  5. Two bars animal shampoo soaps
  6. Two bars milk soaps
  7. Other

CLASS 8 - HONEY
Entry time: July 27, 1 - 7pm ONLY
For all lots, submit three one (1) pound Queenline honey jars (glass or plastic)
Color LOT to be determined by JUDGE

POINTS:  BLUE - 10  RED - 5  WHITE - RIB

LOT

  1. Water White
  2. Extra White
  3. White
  4. Extra Lightamber
  5. lightamber
  6. Amber
  7. Darkamber
  8. Dark

CLASS 9 - VINEGARS
Vinegars can be entered in either quart or pint canning jars and sealed clear glass decorator bottles, corked and waxed.  Recipe must be included.

POINTS:  BLUE - 10  RED - 5  WHITE - RIBB

LOT

  1. Clear
  2. Flavored
  3. Herb
  4. Spiced
  5. Other