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, 1st August 2026!

Health & Safety Guidelines

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Home Baking + Canning Reminders

Bake + Can Essentials

  • NO baking prior to Sunday 26th July. The fresher the better, so as close to Friday 31st July 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 take the time to review our safe food handling guidelines.
  • Please attach an ingredients list for all your goods, including any allergens.

Packaging Options

  • Cake boxes and a limited supply of large glass jars (Moccona) can be collected from the hall annexe on Wed 29th July at 8:40am.
  • Own packaging - we are hoping that most goods are delivered pre-packaged and ready to sell this year. Please see flyer below for ideas
  • We will sell some cupcakes individually and some cakes by the slice. These can be delivered in a named reusable container, and we will leave these in the hall annexe for collection after the fair. We kindly request that these items do not contain nuts as we are unable to safely handle or re-package these.



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 26th July. The fresher the better, so as close to Friday 31st July as possible would be great

Pick up packaging

You can collect cake boxes or large glass jars (Moccona) from the school hall on Wednesday 29th July at 8:40am.

Drop off

Please drop off your homemade bakes to the School Hall between 8am and 11am on Friday 31st July.

On collection, we will confirm correct labelling of any allergens.

Any questions in the meantime please let us know.

Thanks,

Erica and Anastasia

Cake & Sweet Stall Convenors

0439 320 168 and 0421 688 138

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Health & Safety Guidelines

GRACEVILLE STATE SCHOOL FAIR 2026 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.

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