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The Tri-County Fair Society, Inc.
CANNED FOODS
2011 Culinary Arts Entries
RULES:
- All preserved foods must be exhibited in standard containers and must have been canned within the current Fair year.
- Standard containers refer to clear glass jars. Either pint or quart jars may be used.
LABELS:
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BOTTOM OF EACH JAR: Name, Address, Grange Name
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SIDE OF EACH JAR: Contents of the jar.
JUDGING CRITERIA:
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Color, clearness, pack, and container
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One entry per person per class.
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Judging will be Monday August 10, 2009 at 9:00 a.m.
CLASSES:
1. Green Beans |
14. Chili Sauce |
2. Yellow Wax Beans |
15. Corn Relish |
3. Buttered Corn |
16. Zuchine Relish |
4. Tomatoes |
17. Cherries |
5. Carrots |
18. Plums |
6. Beets |
19. Peaches |
7. Green Tomato Pickles |
20. Pears |
8. Chunk Pickles (9 days) |
21. Applesauce |
9. Dill Pickles |
22. Rasberries |
10. Beet Pickles |
23. Blueberries |
11. Watermelon Rind Pickles |
24. Blackberries |
12. Bread & Butter Pickles |
25. Elderberries |
13. Mustard Pickles |
JAMS & JELLIES ARE TO BE EXHIBITED IN AIR TIGHT JELLY JARS. (No Wax)
26. Straberry Jam |
31. Strawberry Jelly |
27. Red Rasberry Jam |
32. Rasberry Jelly |
28. Strawberry/Rhubarb Jam |
33. Grape Jelly |
29. Peach Jam |
34. Blackberry Jelly |
30. Blueberry Jam |
35. Currant Jelly |
36. Other - Suprise us with an interesting new creation.
Questions/Coments
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