Rules:
1. Products must be in pints or quarts, with the exception of jelly, jams, and preserves,
which may be in half pints.
2. All jars must be clear recommended standard glass jars with two-piece metal disc tops.
No commercial jars such as peanut butter or mayonnaise jars.
3. Food must have been preserved in the current year.
4. Identify contents. Example: sweet pickles or dill pickle.
5. Put your initials on the bottom of the jar.
6. An individual may enter only one item per lot in each class.
7. Jams and jellies may be opened for tasting.
8. All entries must have been canned by the exhibitor.
Class A: Vegetables
Lots:
1. Corn- whole kernel
2. Peppers-sweet
3. Peppers- hot
4. Green peas
5. Pumpkin
6. Carrots
7. Tomatoes
8. String beans
9. Shell beans (no hulls)
10. Beets
11. Squash
12. Peas, crowder or blackeye
13. Soup mixture
14. Any other canned vegetable
Class B: Juices
Lots:
1. Grape
2. Apple
3. Tomato
4. Any other juice
Class C: Fruits
Lots:
1. Apples
2. Applesauce
3. Blackberries
4. Peaches
5. Plums
6. Pears
7. Cherries
8. Blueberries
9. Any other fruit
Class D: Jelly
Lots:
1. Raspberry
2. Strawberry
3. Peach
4. Apple
5. Blackberry
6. Any other jelly
Class E: Jams and Marmalades
Lots:
1. Strawberry jam
2. Blackberry jam
3. Any other jam
4. Orange marmalade
5. Any other marmalade
Class F: Butters
Lots:
1. Apple butter
2. Pear butter
3. Pumpkin butter
4. Peach butter
5. Plum butter
6. Any other butter
Class G: Honey
Lots:
1. Light with comb
2. Light without comb
3. Dark with comb
4. Dark without comb
Class H: Pickles and relishes
Lots:
1. Beet pickles
2. Bread and butter pickles
3. Cucumber pickles (dill)
4. Cucumber pickles (sweet)
5. Chow-chow
6. Cucumber relish
7. Kraut
8. Salsa
9. Any other relish
10. Any other pickles