Rules:
Two different entries may be entered per class.
All Entries in the Preserved Foods Divisions must be in standard quart, pint or half-pint containers.
STANDARD JAR: A container specifically or specially designed for canning purposes. NO PARAFFIN SEALS. All canning must be in sealed jars with new lids and rings.
Low-acid foods (such as figs) must be made more acidic by adding lemon juice, as directed in the University of California Agricultural Extension Service Leaflet.
Tomatoes and fruits (not in their juices) must have been processed in a boiling water bath.
Entries must be accurately labeled.
Each entry must be one standard jar, which may be opened for judging.
Judging Criteria:
| Product | 65% |
| Pack | 25% |
| Tightly Sealed Container | 10% |
Division 210 - Bottled Juices:
* Enter one container, which will be opened for judging.
- Class 1 - Any Juice (specify)
Division 211 - Canned Fruits:
* Enter one container, which will be opened for judging.
- Class 1 - Any Canned Fruit (specify)
Division 212 - Canned Vegetables:
* Enter one container, which will be opened for judging.
- Class 1 - Any Canned Vegetables (specify)
Division 213 - Jams:
* Enter one container, which will be opened for judging.
- Class 1 - Any Jam (specify)
Division 214 - Jellies:
* Enter one container, which will be opened for judging.
- Class 1 - Any Jelly (specify)
Division 215 - Pickles:
* Enter one container, which will be opened for judging.
- Class 1 - Any Pickle (specify)
Division 216 - Relishes & Sauces:
* Enter one container, which will be opened for judging.
- Class 1 - Any Relish/Sauce (specify)
Division 217 - Dehydrated Foods:
* Enter one container, which will be opened for judging.
- Class 1 - Any Dehydrated Food (specify)
