ADULT – CANNED FOOD

COMMITTEE

Pat Gray
Peggy Ingle
Courtney Ingle

(See General Rules and Regulations)

RULES

1. All exhibits must be in clean, heat-treated, standard canning jars with will not be accepted.

2. An exhibitor may make only one entry in each lot. Different members of the same family cannot make duplicate entries in the same lot. Should any article be entered in the wrong class, the superintendent may make proper correction of entry.

3. Articles that have been entered should be canned within the year.

4. All entries must be made in the name of the producer.

5. Must pass proper test for seal used.

6. No 1/2 gallon cans accepted.

CLASS PRIZE AWARD

1st – $3
2nd – $2
3rd – $1

FRUITS

1. Apples
2. Applesauce
3. Blackberries
4. Cherries
5. Grape Juice
6. Peaches
7. Pears
8. Misc. Fruit

MEATS

9. Cold Pack Meats – Example: Beef, Tenderloin, Venison, etc.
10. Canned Meats – Example: Chili, Spaghetti Sauce with Meat, etc. 11. Meats, misc.

VEGETABLES

12. Beans, Green
13. Beans, Shelly
14. Carrots
15. Corn
16. Sauerkraut
17. Soup Mixture
18. Tomatoes
19. Tomato Juice
20. Misc. Vegetable

JELLY

21. Apple
22. Blackberry
23. Grape
24. Raspberry
25. Peach
26. Misc. Jelly

JAMS

27. Blackberry
28. Raspberry
29. Misc. Jam

PRESERVES

30. Peach
31. Strawberry
32. Misc. Preserves

FRUIT BUTTER

33. Apple Butter
34. Misc Fruit Butter

PICKLES

35. Beet
36. Bread & Butter Pickles
37. Dill
38.Sweet Cucumber
39. Dilly Beans
40. Mixed Pickles
41. Peppers, Banana
42. Peppers, Pickled-Sweet or Hot
43. Pickles, Squash

RELISHES AND SAUCES

44. Pickles, Misc.
45. Pickles Relish
46. Salsa
47. Spaghetti Sauce
48. Corn Relish

Best-In-Show — Rosette

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