FOOD PRESERVATION CLASS 109 - 119

CHAIRPERSON

CO-CHARIPERSON

ENTRY FEE

SPECIAL RULES

A.  Exhibitor may submit 4 entries in each class.

B.  All jars must  be clear glass(standard) canning jars of half-pint, pint, or quart size.  Jars must be clean.

C.  Rings and lids should be free from rust.  No other jars will be accepted.

D.  exhibitor must submit two jars for each entered item, one for exhibiting and one for taste testing in

      preserves and marmalades, jams and fruit butters, jelly,, pickles and relishes, and canned fruits and

      vegetables.

E.  Jars must be labeled on the front near the bottom with the name of product and date canned.

      Exhibitor name must be on the bottom of the jar.

F. Entered items must be accompanied by the recipe on 5” x 8” cards and must be typed.  The recipe must be complete showing all ingredients used nad the method of preparation.  Name and complete address of exhibitor must appear on the reverse side of the card.  These recipes will become the property of the Greater Pinellas Country Fair with right to use them as a future date.  Do not send recipes with entry form.

 

Class   109—119     Please read all rules.

 

 CLASS  114- CANNED FRUIT

One quart or pint  Lot #

1. Applesauce

2. Apricots

3. Berries

4. Cherries - black

5. Cherries - pie

6. Cherries - white

7. Fruit Cocktail

8. Fruit juices, any type

9. Canned fruit, low calorie

10. Pie pack, 1 variety, 1 container

11. Peaches

12. Peaches, sliced

13. Pears

14. Plums

15. Prunes

16. Tomatoes

17. Tomato Juice

18. Stewed Tomatoes

19. Other than classified

 

CLASS 115 - CANNED VEGETABLES

One quart or pint  LOT #

1. Asparagus, cut or whole

2. Beans, string, cut

3. Beets

4. Carrots

5. Corn, off the cob, whole kernel

6. Mixed Vegetables

7. Peas

8. Sauerkraut

9. Other than classified

 

CLASS 112 - JELLIES

1/2 pint or pint   lot #

1. Apple

2. Blackberry

3. Boysenberry

4. Strawberry

5. Raspberry

6. Any other berry

7. Other than classified

8. Cherry

9. Currant

10. Grape

11. Mint

12. Plum

13. Mixed

 

CLASS 111 JAMS (CRUSHED FRUIT)

1/2 pint or pint   LOT #

1. Apricot

2. Apricot - pineapple

3. Blackberry

4. Strawberry

5. Raspberry

6. Boysenberry

7. Marion berry

8. Any other berry

9. Mixed

10. Peach

11. Cherry

12. Plum

13. Rhubarb and/or combination

14. Blueberry

15. Other than classified

 

CLASS 110 - MARMALADE AND BUTTER

Fruit Pulp 1/2 pint or pint   lot #

1. Apple butter

2. Peach butter

3. Pear butter

4. Marmalade

5. Orange marmalade

6. Other than classified

 

 

 

CLASS 116 - PRESERVES

1/2 pint or pint   Lot #

1. Any berry

2. Peach

3. Chutney

4. Other

 

CLASS 117 - SYRUPS

1/2 pint or pint   Lot  #

1. Berry

2. Maple

3. Other than classified

 

CLASS 113 - PICKLES

One Jar (any size)

Pickles must be submitted with recipe for all Lots    Lot #

1. Assorted pickles

2. Pickled beets

3. Bread and butter pickles

4. Cucumber pickles, dill

5. Cucumber pickles, sweet

6. Fruit pickles

7. Zucchini pickles

8. Pickled peppers

9. Dilly Beans

10. Hot pickles

11. Other than classified

 

CLASS 118 - RELISHES & SAUCES

1/2 pint or pint

Recipe must be submitted with all lots for this class   Lot #

1. Barbeque sauce

2. Catsup

3. Chili sauce

4. Corn relish

5. Cucumber relish

6. Tomato sauce

7. Green tomato relish

8. Salsa

9. Zucchini relish

10. Spaghetti sauce

11. Other than classified

 

 

 

CLASS 119- DRIED FOODS

One cup of each in a ziplock bag or ½ pint jar

Lot  #

1. Fruit

2. Vegetables

3. Fruit leather

4. Dried herbs and seasonings, (3 varieties and 3 containers)

5. Other than classified

 

CLASS 109 - GIFT PACKAGE

Any combination of 5 different preserved goods in standard 1/2 pint or pint jars. Specify on entry form.

This exhibit is to be displayed in basket or decorated container.

Lot #

1. Combination Gift Package - "Best in the World"

2. Jams, Jellies, Marmalades & Butter Gift Pack.