- All canned exhibits to be in standard quart, pint, or half-pint jars (Kerr, Mason, or Ball). Jars and lids should be of same manufacturer. All residue must be cleaned from jars.
- All containers must have a removable label placed on or with the jar (a good way to attach a label is with a rubber band or small piece of scotch tape). Indicate kind, date, and method of processing/method of dehydration, Pressure or hot water bath, raw pack, pounds of pressure and length of processing time. Canning preservation methods other than pressure or hot water bath will not be accepted for entry. If label is not complete, your entry could be disqualified.
- Judging will be done with USDA recommendations.
- To ensure a qualified entry, you may refer to: a current “Ball Blue Book Guide to Home Canning, Freezing, and Dehydration” and /or “USDA Complete Guide to Home Canning.”
- Your name and address must be given to the office at the time of registration in order to receive Food Preservation Awards. A proof of purchase for “Ball Pectin” must be provided.
Class I Fruit
Section
1 Apples2 Apricots
3 Berries
4 Prunes
5 Plums
6 Pears
7 Cherries
8 Huckleberries
9 Peaches
10 Rhubarb
11 Other
Class II Vegetables
Section
1 Asparagus
2 Beans (green)
3 Beans (yellow)
4 Beets
5 Carrots
6 Corn
7 Ketchup
8 Peas
9 Pumpkin
10 Salsa
11 Sauerkraut
12 Tomatoes
13 Medley (mix of 3)
14 Other
Class III Jellies
Section
1 Apple
2 Apricot
3 Berries
4 Berries (wild)
5 Cherry
6 Grape
7 Peach
8 Pear
9 Plum
10 Prune
11 Raspberry
12 Strawberry
13 Mixture
14 Unsweetened
15 Other
Class IV Jams
Section
1 Apple
2 Apricot
3 Berries
4 Berries (wild)
5 Cherry
6 Grape
7 Peach
8 Pear
9 Plum
10 Prune
11 Raspberry
12 Strawberry
13 Mixture
14 Fruit Butter
15 Unsweetened
16 Other
Class V Juices
Section
1 Apple
2 Apricot
3 Berries
4 Berries (wild)
5 Cherry
6 Grape
7 Peach
8 Pear
9 Prune
10 Raspberry
11 Strawberry
12 Mixture
13 Tomato
14 Mixed Vegetable
15 Unsweetened
16 Other
Class VI Syrups
Section
1 Apple
2 Apricot
3 Berries
4 Berries (wild)
5 Cherry
6 Grape
7 Peach
8 Pear
9 Prune
10 Raspberry
11 Strawberry
12 Mixture
13 Other
Class VII Sauces
Section
1 Apple
2 Apricot
3 Berries
4 Cherry
5 Grape
6 Peach
7 Pear
8 Raspberry
9 Strawberry
10 Mixture
11 Tomato
12 Other
Class VIIl Pickles
Section
1 Beet
2 Dill
3 Bread & Butter
4 Mustard
5 Relish
6 Sweet
7 Dilly Beans
8 Other
9 Mixed Vegetables
Class lX Meat & Vegetable Protein Foods
Section
1 Beef
2 Chicken
3 Meat
4 Fish
5 Soup
6 Lamb
7 Rabbit
8 Baked Beans
9 Other
Class X Dried
Section
1 Fruits
2 Vegetables
3 Meat
4 Grains
5 Herbs (for cooking)
6 Other
Class Xl Dried Leather
Class XIl Gift Basket/Soup Mixes
Must have at least one “home” preserved item.
Class XIIl Wine
Sections
1 Apple
2 Apricot
3 Berries
4 Berries (wild)
5 Cherry
6 Grape
7 Peach
8 Pear
9 Prune
10 Raspberry
11 Strawberry
12 Mixture
13 Other
Class XlV Miscellaneous