Division 5 - Canning

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
Class 6 - Any other fruit not listed

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
Class 11 - Any other vegetable not listed. (Peas or Lima Beans in Pints only)

One standard quart or pint jar constitutes an exhibit.

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

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

One standard canning jar constitutes an exhibit.

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

One standard canning jar constitutes an exhibit.

Class 1 - Processed
Class 2 - Refrigerator
Class 3 - Brined

One standard pint or 1/2 pint jar or jelly glass with top constitutes an exhibit.

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

One standard pint or 1/2 pint jar or jelly glass with top constitutes an exhibit.

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

One standard pint or 1/2 pint jar constitutes an exhibit.

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.)

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 it

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.

Class 1 - Any fruit or vegetable grown in and preserved in same jar.
Class 2 - Decorated jar top (Any item. Only lids judged.)