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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 |
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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 |
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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) |
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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) |
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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 |
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SARGENT COUNTY FAIR ASSOCIATION PO BOX 303 FORMAN, NORTH DAKOTA 58032 |