Make your own free website on Tripod.com

  • 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   Apples

        2   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