ENTRY RULES
1. Exhibitors must register for an account online to enter exhibits at the Fair: https://tillamook.fairwire.com.
2. Each exhibitor submitting entries to the Fair need to have a ShoWorks assigned exhibitor ID and enter their exhibits under their name.
3. No more than one entry per person will be accepted in each class.
4. Individuals who bake for profit are ineligible.
5. Awards will be marked 1st, 2nd, 3rd, and Best of Show, and will be made according to the merits of the exhibit. The judge may disqualify or award 1st, 2nd, or 3rd premiums at his/her discretion. The judge shall disqualify or transfer to the correct section (at his/her discretion) any exhibit which is not a true representative of the class or section in which it is entered. The judge may disqualify any exhibit not of show quality.
6. All canned foods must have been canned after August 2023.
7. Be sure all entries are processed by recommended canning processes available at OSU Extension Office.
8. All canned products must be put in a clean, clear jar. RINGS MUST BE LEFT ON JARS, and in good condition.
9. Each jar MUST be neatly labeled, giving the name of the product, the date canned, time processed and processing method [recipe attached].
10. All jars should have a label with the owner’s name on the bottom.
11. Jams and Jellies MUST be sealed with a two-piece lid and processed according to USDA standards. No paraffin.
12. The judge may not open jams and jellies, pickles, and relishes, they will be judged on appearance.
13. All dried food must have a label with the type of dryer used, length of drying time, any prep treatment of product and product name.
14. No commercial mixes allowed for baked goods.
15. In order to avoid food waste, the department will retain only a portion of baked goods exhibits for display.
16. ALL EXHIBITS MUST REMAIN INTACT UNTIL 9:00PM ON AUGUST 10TH.
17. Tillamook County Fair Board will NOT be responsible for the theft or breakage of any entry.
Remember: All Entries in Canned/Canning Classes Need: Neat Label, Name of Product, Date Canned, Time Processed, Processing Method