ADULT CANNING
DEPARTMENT 118
RULES
- Two pint jars in each class, unless otherwise specified.
- Each jar requires two labels – one on the front of jar stating name of product and date of processing. The second label is to be on the bottom of each jar stating name, age, and address.
- The exhibit must be made by the exhibitor in the past 12 months.
- All products must be sealed by processing. Steam pressure for vegetables and water bath for fruits and tomatoes.
- Jellies and Jams should be in uniform ½ pint containers.
- Please remove all screw bands form jars.
JUDGING CRITERIA
1. Workmanship (30%) 2. Appearance (20%)
3. Marketability (20%) 4. Overall Quality (20%)
5. Follow Directions (properly entered) (10%)
INDIVIDUAL ENTRY CLASSES
Prizes: First - $4.00 Second - $3.00 Third - $2.00
B-1 Tomatoes B-21 Any Mixed Vegetables
B-2 Green Beans B-23 Any Other Tomato (sauce)
B-3 Yellow Beans C-1 Peaches
B-4 Beets C-2 Blueberries
B-6 Carrots C-3 Pears
B-7 Corn C-6 Applesauce (name variety)
B-8 Any Other Vegetable C-7 Cherries
B-9 Bread & Butter Pickles C-20 Any Other Fruit
B-10 Relish D-1 Jelly (Any)
B-11 Salsa – Not Fruit (pint size) D-2 Jam (not strawberry)
B-13 Dill Pickles D-3 Any Other ½ pint preserve
B-14 Sweet Pickles D-4 Jam (strawberry)
B-15 Any Other Pickles C-8 Fruit Salsa
COLLECTION CLASSES
Prizes: First - $4.00 Second - $3.00 Third - $2.00
A-1 3 Jars Fruit (1 jar each, 3 varieties)
A-2 3 Jars Vegetables (1 jar each, 3 varieties)
A-3 3 Jars Jams (1 jar each, 3 varieties)
A-4 3 Jars Pickles (1 jar each, 3 varieties)
A-5 Gift – 3 jars canned goods arranged in a basket, box, or bowl for a gift of your choice. Other non-perishable food products may be included.
A-6 3 Jars Jelly (1 jar each, 3 varieties) |
