All entries in this department will be accepted on Saturday, July  31, 2010 from 1:00 p.m. till 4:30 p.m. 

Classes 1, 2, 6, 7, 8, 9, & 10 must be submitted in standard “mason” canning jars, either quarts or pints.

Classes 3, 4, & 5 must be exhibited in standard “mason” canning jars, either pints or ½ pint sizes.

All jars must be sealed. Rings must be left on the jar.

All entries must have been produced since the 2009 Fair.

All entries must conform to USDA or Ball/Kerr Blue Book Guidelines.

All premium checks void after sixty (60) days.

Score Card for Canned Products
Product color, quality, & uniformity of pieces – 60
Liquid and pack clarity – 30
General appearance of exhibit and appearance of jar – 10
TOTAL – 100

Score Card for Jam & Jelly
Appearance – natural color of fruit, clear sparkling,
 transparent, free from sediment & cloudiness – 50
Consistency – Firm enough to hold shape yet
 tender and quivery – 40
Containers – 10
TOTAL – 100

CLASS 1 – Fresh Fruits
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00

Lot 1 - Apples
Lot 2 - Applesauce (no spices)
Lot 3 - Blueberries
Lot 4 - Boysenbarry or Blackberries
Lot 5 - Grapes
Lot 6 - Other
Lot 7 - Peaches
Lot 8 - Pears
Lot 9 - Pie Filling

CLASS 2 – Vegetables
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00

Lot 1 - Barbeque Sauce
Lot 2 - Beans, green
Lot 3 - Beets
Lot 4 - Carrots
Lot 5 - Corn
Lot 6 - Other
Lot 7 - Pepper, hot or sweet, any color
Lot 8 - Potatoes
Lot 9 - Soup Mixture
Lot 10 - Spaghetti Sauce, Meatless
(must be pressure processed)
Lot 11 - Tomatoes
Lot 12 - Vegetables for Stew

CLASS 3 – Jams & Preserves
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00
Jam - A thick, cooked mixture of fruit, sugar and pectin, usually containing pieces of fruit.
Preserves - A thick cooked mixture of whole or cut up fruit, sugar and pectin, usually containing pieces of fruit and it's seeds. (ie. Strawberry or blueberry)
Marmalade - A Jellied fruit preserve that contains pieces of rind (usually citrus fruit)

Lot 1 - Boysenberry or Blackberry
Lot 2 - Cherry
Lot 3 - Grape
Lot 4 - Marmalade
Lot 5 - Peach
Lot 6 - Strawberrry
Lot 7 - Any Other

CLASS 4 – Butters
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00
Butter - A thick, dark preserve made by slowly cooking fruit, sugar, spices and cider together

Lot 1 - Apple Butter
Lot 2 - Pear Butter
Lot 3 - Any Other

 

CLASS 5 – Jellies
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00

Jelly - A clear, cooked mixture of fruit juice, sugar and usually pectin.

Lot 1 - Apple
Lot 2 - Boysenberry or Blackberry
Lot 3 - Fruit Mixture
Lot 4 - Grape
Lot 5 - Any other Jelly
 

CLASS 6 – Syrup
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00

Lot 1 - Berry
Lot 2 - Peach
Lot 3 - Any Other

 

CLASS 7 – Pickles & Relish
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00

Lot 1 - Beet Pickles or Relish
Lot 2 - Chili Sauce
Lot 3 - Chow-Chow
Lot 4 - Corn Relish
Lot 5 - Cucumber Pickles, sweet
Lot 6 - Dill Beans
Lot 7 - Dill Pickle
Lot 8 - Green Tomato Relish
Lot 9 - Mixed Other Pickles
Lot 10 - Mixed Sweet Pickles
Lot 11 - Mustard Pickles
Lot 12 - Okra
Lot 13 - Onions, Pickled
Lot 14 - Other Pickles
Lot 15 - Other Relish
Lot 16 - Pepper Relish
Lot 17 - Salsa
Lot 18 - Sauerkraut
Lot 19 - Squash Pickles or Relish
Lot 20 - Sweet Pickle Relish
Lot 21 - Tomato Catsup
Lot 22 - Watermelon

CLASS 8 – Canned & Dried Meats
AWARDS: 1st - $4.00; 2nd - $3.00; 3rd - $2.00

Lot 1 - Beef
Lot 2 - Dried Jerky
Lot 3 - Pork Sausage
Lot 4 - Pork Tenderloin
Lot 5 - Poultry
Lot 6 - Wild Meat