Oven + Orchard
Welcome to your one-stop destination for all things bake and can! Join our thriving community of home preservers and bakers where we share everything you need for ‘Freestyle’ Making and Baking.
Thank you for supporting the combined Cake and Sweet Stall at the GSS Fair on Saturday, 2nd August 2025!
Health & Safety Guidelines
Home Baking + Canning Reminders
Bake + Can Essentials
  • NO baking prior to Sunday 27th July. The fresher the better, so as close to Friday 1st August as possible would be great
  • Preserves can be made earlier, please label with the date it was made
  • Please avoid foods that need refrigeration as this makes it tricky on the day to keep it cold
  • Please include a print out of ingredients, notably any allergens such as milk, eggs and nuts. If you are able to make it into a table in word and print out multiples, that makes it easy for us to cut and tape the list to your goods. (See pic below)
  • There is no need to cut up slices and cakes etc – we will sell some whole, and others as single serves or bulk packs – that way we can keep the size uniform.
Packaging
There are a few options for packaging:
  • You can collect cake boxes or small containers with a lid (suitable for small batches of biscuits, slices etc) from the school hall on Wednesday 30th July at 8:40am. Then drop off your pre-packaged goods to the school hall on Friday 1st August.
  • Bring your goods on Friday 1st Aug in a reusable plastic container (example shown below) labelled with your name and phone number. We will then repackage your goods and make your container available to collect from the hall annex
Own packaging :
Please keep in mind we aim to be as environmentally friendly as possible, so cardboard is preferred.
Canning Circle
You’re welcome to make your own preserves and simply drop them off—there’s no need to join the Canning Circle if you’re happy to handle everything yourself. But if you’d like help sourcing fruit or jars, or want to swap + preserve with others, our Canning Circle is here for you! Here’s how it works:
Donate
You can donate the following:
Jam Jars, Citrus, Fruit, Berries, Chillies, Spices + Sugar
Drop off in the Hall Annex
Pick up
You can also pick up the items to that have been donated to make your preserves
Pick up in the Hall Annex
Contact Erica
Please contact Erica 0439 320 168 if you have any questions.
Store
Label with date. Store in cool, dark place. Check seals before using.
Drop Off
Drop your preserves to the School Hall Annex from Week 1 Term 3
Remember to follow our sterilisation guidelines for best results and food safety.
Important Dates
When can I bake?
NO baking prior to Sunday 27th July. The fresher the better, so as close to Friday 1st August as possible would be great
Pick up packaging
You can collect cake boxes or small containers with a lid (suitable for small batches of biscuits, slices etc) from the school hall on Wednesday 30th July at 8:40am.
Drop off
Please drop off your homemade bakes to the School Hall Annex between 8am and 11am on Friday 1st August.
You can drop off your preserves from Week 1 Term 3
On collection, another team of volunteers will confirm correct labelling of any allergens, finalise pricing and packaging in a way that is as environmentally friendly as possible. (If these times don’t suit you, please get in contact with me to arrange an alternative)
Any questions in the meantime please let us know.
Thanks,
Erica and Anastasia
Cake & Sweet Stall Convenors
0439 320 168 and 0421 688 138
Health & Safety Guidelines
GRACEVILLE STATE SCHOOL FAIR 2025 SAFE Food handling guide
This guide has been prepared for all volunteers (including those handling food prior to and on the day) with safe food handling practices for the Graceville State School Fair 2025. People handling and preparing foods should take all reasonable precautions to make sure the food they are handling is safe to be consumed.
ANY VOLUNTEERS WITH SIGNS OF INFECTIOUS ILLNESS (SUCH AS COUGHING, SNEEZING, FLU-LIKE SYMPTOMS, GASTROINTESTINAL ILLNESS) MUST NOT PREPARE FOOD OR ATTEND THE FAIR – please contact the Fair Convenor.
Before you commence any food preparation, WASH YOUR HANDS and CLEAN/DISINFECT HIGH-TOUCH AREAS.
REFERENCES:
  1. World Health Organisation. COVID-19 and food safety: guidance for food businesses (Interim guidance April 2020)
  1. Food Standards Australia New Zealand. COVID-19 - Advice for food businesses on general health and hygiene (August 2020)
  1. Queensland Health, 2018, Food safety for fundraising events. A pocketbook guide to assist non-profit groups.
Sterilisation Guidelines for Preserves
To safely jar preserves it is important to sterilise the jars and lids and ensure proper sealing. This prolongs the shelf life of the preserve and prevents growth of mould or bacteria. Please ensure you always use fresh ingredients, discarding any damaged parts and follow recipes and ratios precisely.
IMPORTANT STARTING POINTS
• Select glass jars with airtight lids—ensure they are free from cracks or chips.
• Remove old labels and wash jars and lids in hot soapy water
• Rinse well and allow to air dry (do not use a tea towel)
• Start the sterilisation process a short time before you are ready to fill the jars. Do not pour boiling hot liquid into cold jars as they may crack.
HOW TO STERILISE JARS
Remember: Always start with cleaned washed jars and lids
Oven method
• Stand the washed jars the right-way up, not touching each other on oven tray in a cold oven.
• Heat the oven to 120 degrees celcius and leave the jars for 30 minutes to sterilise.
• Place lids in a saucepan of water and bring to the boil. Allow to boil for 10 minutes before removing and allowing to air dry.
Stovetop Method
• Fill a large saucepan with cold water and ensure all jars and lids are submerged.
• Bring to the boil and allow to boil rapidly for 10 minutes.
• Remove the jars carefully using tongs, drain well and stand right-way up on a board (they’ll dry by evaporation).
Dishwasher Method
• Place the glass jars and lids on the top rack of the dishwasher and run on the hottest cycle possible, with no detergent.
• Allow to air dry on a board.
FILLING, SEALING AND STORING
• Carefully pour hot preserves into hot sterilised jars, filling to the top.
• Immediately seal lids tightly using an oven mitt.
• Allow jars to cool at room temperature.
• Label each jar with contents, ingredients and date made.
• Store in a cool, dark place to maintain freshness.