FOOD PRESERVATION BONNIE ANDERSON-Chairperson

1. Registration time: Thur. 5:00 pm-7:00pm & Fri. 9:00 am-11:30 am.

2. All jars must be sealed.  NEW-LEAVE SCREW BANDS ON TWO PIECE JAR LIDS.

3. Jars must be tempered glass canning jars ( Kerr, Ball, Mason).

4. All jars entering Ball and Kerr award need to have labels taped to the jar telling processing time and method.

5. All jams and jellies must be hot watered bath. No paraffin seals

CLASS  3: 

VEGETABLES

Lot

1. 1. Tomatoes

       A. Canned tomatoes

       B. Juice

       C. Tomato and vegetable blend

       D. Spaghetti sauce

       E.  Salsa

       F. Catsup

       G. Soup

       H. Pizza sauce

       I. Chili sauce

       J. Any other

2. 2. String beans

       A. green

       B. Yellow

3. 3. Carrots

4. 4. Beets

5. 5. Corn

6.   Sauerkraut

7.   Any other

FRUITS

Lot

1. 1. Apples

2. 2. Cherries

3. 3. Peaches

4. 4. Pears

5. 5. Plums

6. 6. Apple sauce

7. 7. Pie filling

8. 8. Fruit juice

9. 9. Syrup

10. 10. Any other

CLASS  4:

JAMS AND JELLIES

Lot

1. 1. Jam ( made with bits of fruit)

2. 2. Jelly ( Made with fruit juice)

3. 3. Conserve (made from pulp, nuts or rind)

 

CLASS  5:

PICKLES

Lot

1. 1. Dill pickles

2. 2. Sweet pickles

3. 3. Beet pickles

4. 4. Bread & Butter pickles

5. 5. Other pickles

6. 6. Relish

      A. Pickle

      B. Beet

      C. Any other

7. 7. Dressing, vinegars

      (one or a collection)

CLASS  6:

CANNED MEAT

One jar of any type of canned meat per lot

Lot

1. 1. Beef

2. 2. Pork

3. 3. Chicken

4. 4. Fish

5. 5. Meat-soup/stew

6. 6. Any other

SARGENT COUNTY FAIR ASSOCIATION

                  PO BOX 303

         FORMAN, NORTH DAKOTA 58032