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DIVISION 'K' CANNED AND PRESERVED FOOD

Superintendent: Nancy Betzler. 3623 156th St. NW, Clearwater, MN 55320, 320-558-2431

Assistant Superintendent: Liz Paetow
1. All canned goods including pickles, jellies and jams must include date of processing, method and time of processing. Canned goods entered without processing information will not be judged. Low acid products MUST be processed in pressure canner. No open jar canning! Boiling water bath is recommended for fruits and tomatoes. No artificial food coloring should be added. Exhibit one jar per lot only.

2. Exhibits passing appearance test may be opened and tasted by judge for final placing. Exhibits from previous year’s fair will be disqualified.

3. Please leave the screw bands on jars.

4. Enter in standard pint or 1⁄2 pint jars. No quarts accepted.

CLASS 1 - Fruits

Lot

1. Apple Sauce

2. Apples for pie

3. Apricots

4. Cherries

5. Plums

6. Peaches

7. Pears

8. Raspberries

9. Rhubarb

10. Any other

CLASS 2 - Jelly

Lot

1. Apple

2. Crab Apple

3. Choke Cherry

4. Currant

5. Cherry

6. Grape

7. Mint

8. Raspberry

9. Strawberry

10. Any other

CLASS 3 - Jam

Lot

1. Apricot

2. Blackberry

3. Blueberry

4. Cherry

5. Grape

6. Peach

7. Plum

8. Raspberry

9. Strawberry

10. Rhubarb/fruit mix

11. Any other

CLASS 4 - Butters

Lot

1. Apple

2. Plum

3. Peach

4. Pumpkin

5. Any other

CLASS 5 - Marmalades

Lot

1. Orange

2. Rhubarb

3. Any other

CLASS 6 - Pickles

Lot

1. Beet

2. Bean

3. Bread and butter

4. Cucumber, sweet

5. Dill

6. Watermelon

7. Any other single

8. Any other combination

CLASS 7 - Relishes

Lot

1. Chutney fruit

2. Catsup

3. Corn Relish

4. Pepper Relish

5. Tomato Relish

6. Chowchow

7. Spaghetti Sauce

8. Salad Dressing

9. Pickle Relish

10. Pizza Sauce

11. Barbeque Sauce

12. Any other

CLASS 8 - Canned Vegetables

Lot

1. Asparagus

2. Bean, String

3. Beans, yellow wax

4. Beets

5. Carrots

6. Mixed vegetables

7. Peas

8. Pumpkin (for pies)

9. Sauerkraut

10. Sweet Corn

11. Tomatoes

12. Stewed Tomatoes (with other vegetables)

13. Tomato Juice

14. Any other

CLASS 9 - Dairy, Poultry & Misc.

Lot

1. 6 eggs, white shell

2. 6 eggs, brown shell

3. 6 eggs, blue or green shell

4. 1 pint honey

5. 1 pint maple syrup

6. 1 pint lard

7. 2 bars homemade soap

8. Homemade noodles (in clear glass jar)

9. Any other

CLASS 10 - Dehydrated or Dried Foods

Lot

1. Apples

2. Dried shelled beans

3. Carrots

4. Celery

5. Onions

6. Peppers

7. Tomatoes

8. Any other fruit

9. Any other vegetable

CLASS 11 - Dried Herbs

Lot

1. Mint

2. Chives

3. Rosemary

4. Thyme

5. Oregano

6. Basil

7. Dill seed

8. Sage

9. Lavender

10. Parsley

11. Any other

CLASS 12 - Homemade Wine & Beer

Open to any amateur – 21 years of age or older. Cork or screw caps are acceptable. Product will be disposed of after judging and empty bottle will be on display.

Label each bottle:

Class name and number.

Description of contents.

Date of brew or when fermentation started.

Lot

1. Dry Grape

2. Sweet Grape

3. Dry Fruit

4. Sweet Fruit

5. Any other Wine

6. Light Lager

7. Dark Lager

8. Pilsner

9. Porter

10. Stout

11. Ale

12. Any other

CLASS 13 - Prepared by Teens

Ages 13-17

Lot

1. Fruit

2. Jelly

3. Jam

4. Pickles

5. Relishes

6. Canned Vegetables

7. 6 eggs, white shell

8. 6 eggs, brown shell

9. 6 eggs, green or blue shell

10. Dried Fruit

11. Dried Vegetables

12. Dried Herbs

13. Any other

CLASS 14 - Prepared by Youth

Ages 12 and under

Lot