DIVISION RULES
Adults 18 years and over
RULES:
1. Please read and follow all the general rules and regulations on the website.
2. Use white, clear standard canning jars only (without labels).
3. Canned foods preserved since date listed in general rules are eligible.
4. All canned foods should be presented without labels.
5. Exhibitors' identification tags should be presented with entries.
6. Uniform labels will be placed on jars by the Canning Committee.
7. There is a sample tasting jar required in Section A-5, B-10, & C thru J.
8. The tasting jar should be one that can be disposed of when the judging has been completed. It may be a small baby food jar, or other similar glass or plastic container, containing a small amount of the same ingredients as the display jar.
SECTION AC - 85th ANNIVERSARY CHALLENGE
Class 85 - Any canned item using a recipe that is at least 40 years old. Modern canning techniques must be used for processing.
SECTION A - CANNED FRUIT
One standard quart or pint jar constitutes an exhibit.
Class 1 - Applesauce
Class 2 - Cherries - Red or White
Class 3 - Peaches
Class 4 - Pears
Class 5 - Any fruit juice (Sample Testing Jar Required. See Rules.)
Class 6 - Any other fruit not listed
SECTION B - CANNED VEGETABLES
One standard quart or pint jar constitutes an exhibit.
Class 1 - Beans - Green
Class 2 - Beans - Wax
Class 3 - Beets
Class 4 - Carrots - Whole or cut
Class 5 - Tomatoes - Whole
Class 6 - Tomatoes - Stewed
Class 7 - Tomatoes - Stewed with added ingredients
Class 8 - Tomato Puree
Class 9 - Corn - Pints only
Class 10 - Any vegetable juice (Sample Testing Jar Required. See Rules.)
Class 11 - Any other vegetable not listed. (Peas or Lima Beans in Pints only)
SECTION C - SYRUPS AND SAUCES
One standard quart or pint jar constitutes an exhibit. (Sample Testing Jar Required. See Rules.)
Class 1 - Fruit syrups or toppings
Class 2 - Non-fruit syrups or toppings
Class 3 - Bar-B-Que Sauce, Hot
Class 4 - Bar-B-Que Sauce, Mild
Class 5 - Spaghetti Sauce
Class 6 - Any other syrup or sauce not listed-dessert type
Class 7 - Any other sauce not listed-non dessert
SECTION D - RELISHES
One standard 1/2 pint or pint jar constitutes an exhibit.
Class 1 - Chili Sauce
Class 2 - Corn relish
Class 3 - Cucumber relish
Class 4 - Pepper relish
Class 5 - Chutney
Class 6 - Any fruit relish
Class 7 - Salsa - Hot
Class 8 - Salsa - Mild
Class 9 - Any other named relish
SECTION E - PICKLED VEGETABLES & FRUIT
One standard canning jar constitutes an exhibit. (Sample Testing Jar Required. See Rules.)
Class 1 - Bread and Butter Pickles
Class 2 - Bread & Butter Zucchini
Class 3 - Mixed Pickles
Class 4 - Watermelon Rind
Class 5 - Beets - (MUST BE PROCESSED)
Class 6 - Fruit Pickles
Class 7 - Any spiced fruit
Class 8 - Any brandied fruit
Class 9 - Any other named pickle
Class 10 - Any other pickled item
Class 11 - Any brined item (not dill pickles, see Section F)
Class 12 - Tomatoes
SECTION F - PICKLES
One standard canning jar constitutes an exhibit. (Sample Testing Jar Required. See Rules.)
Class 1 - Processed
Class 2 - Refrigerator
Class 3 - Brined
SECTION G - JAMS
One standard pint or 1/2 pint jar or jelly glass with top constitutes an exhibit. (Sample Testing Jar Required. See Rules.)
Indicate on exhibit tag if freezer type jam.
Class 1 - Cherry
Class 2 - Grape
Class 3 - Peach
Class 4 - Blueberry
Class 5 - Raspberry
Class 6 - Strawberry
Class 7 - Blackberry Jam
Class 8 - Citrus Marmalade or Conserve
Class 9 - Conserves
Class 10 - Any jam or preserve made with vegetables
Class 11 - Any preserve not made with vegetables
Class 12 - Any other jam or marmalade not listed
Class 13 - Any low-sugar jam
Class 14 - Any no-sugar jam
Class 15 - Mixed Berry jam
Class 16 - Any Berry and Vanilla Combo Jam
SECTION H - JELLIES
One standard pint or 1/2 pint jar or jelly glass with top constitutes an exhibit. (Sample Testing Jar Required. See Rules.)
Indicate on exhibit tag if freezer type jelly.
Class 1 - Apple
Class 2 - Cherry
Class 3 - Crabapple
Class 4 - Currant
Class 5 - Mint
Class 6 - Grape
Class 7 - Raspberry
Class 8 - Any combination(s) jelly
Class 9 - Any vegetable or herb jelly
Class 10 - Any other jelly not listed
Class 11 - Any low-sugar jelly
Class 12 - Any no-sugar jelly
Class 13 - Any Berry and Vanilla Combo Jelly
SECTION I - FRUIT BUTTERS
One standard pint or 1/2 pint jar constitutes an exhibit. (Sample Testing Jar Required. See Rules.)
SECTION J - SPECIALTY TYPE CANNED OR BOTTLED ITEMS
Class 1 - Any Vegetable
Class 2 - Any Fruit
Class 3 - Vinegars
Class 4 - Condiments (i.e.; mustards, catsup, horseradish, etc.)
Class 5 - Any other
Class 6 - Any item not usually canned locally (i.e. maple syrup, molasses, extracts,
etc.)
SECTION J - SPECIALTY TYPE CANNED OR BOTTLED ITEMS
(Sample Testing Jar Required. See Rules.)
Class 1 - Any Vegetable
Class 2 - Any Fruit
Class 3 - Vinegars
Class 4 - Condiments (i.e. mustards, catsup, horseradish, etc.)
Class 5 - Any other
Class 6 - Any item not usually canned locally (i.e. maple syrup, molasses, extracts,
etc.)
SECTION K - Special Ruling:
All classes in sections K (except K-2) MUST BE PROCESSED. If there are any questions regarding this ruling, please call the chairperson listed at the beginning of DIVISION 5.
SECTION K - NOVELTY ITEMS
Class 1 - Any fruit or vegetable grown in and preserved in same jar.
Class 2 - Decorated jar top (Any item. Only lids judged.)