DEPARTMENT 118

RULES

1. Two pint jars in each class, unless otherwise specified.

2. 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.

3. The exhibit must be made by the exhibitor in the past 12 months.

4. All products must be sealed by processing. Steam pressure for vegetables and water bath for fruits and tomatoes.

5. Jellies and Jams should be in uniform ½ pint containers.

6. 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-2 Green Beans
B-3 Yellow Beans
B-4 Beets
B-6 Carrots
B-7 Corn
B-8 Any Other Vegetable
B-9 Bread & Butter Pickles
B-10 Relish
B-11 Salsa – Not Fruit (pint size)
B-13 Dill Pickles
B-14 Sweet Pickles
B-15 Any Other Pickles
B-21 Any Mixed Vegetables
B-23 Any Other Tomato (sauce)

C-1 Peaches
C-2 Blueberries
C-3 Pears
C-6 Applesauce (name variety)
C-7 Cherries
C-8 Fruit Salsa
C-20 Any Other Fruit

D-1 Jelly (Any)
D-2 Jam (not strawberry)
D-3 Any Other 1/2 pint preserve
D-4 Jam (strawberry)

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)