Department P - Fruits, Vegetables & Sauces FRUITS, VEGETABLES & SAUCES MUST BE PROCESSED IN BOILING WATER BATH OR PRESSURE CANNER AND LOW-ACID VEGETABLES PROCESSED IN STEAM PRES- SURE CANNER. Container: Standard brand quarts, pints, or half-pints. Appearance: Color - natural fruit or vegetable; syrup or liquid clear, free from seeds; well- ripened, but not defective or over ripe; appropriate size - graded and sorted; pack arrange - ments - best use of space within the jar; attractive but not time wasting fancy packs; as large a portion of solids to liquids as possible. Flavor: Natural flavor should be preserved as much as possible; tender, yet not overcooked.
Department P - Section 108 - Fruits Premiums: 1st: $8 2nd: $7 3rd: $6
0100 0101 0102 0103 0104 0105
Apples - whole or sliced
0106 0107 0108 0109 0110
Figs
Applesauce Blackberries Blueberries Cherries Dewberries
Peaches
Pears Plums
Raspberries
Judge’s Choice - Fruits - $10 & Rosette Will be selected from 1st place winners of above categories. Department P - Section 109 - Vegetables Premiums: 1st: $8 2nd: $7 3rd: $6
0112 0113 0114 0115 0116 0117 0118 0119 0120
Asparagus
0121 0122 0123 0124 0125 0126 0127 0128
Peas, English Peas, Southern
Beets
Potatoes - Sweet (Cubed or Sliced) Potatoes - White (Cubed or Sliced)
Butter Peas
Carrots - Whole or Cut
Tomatoes - Quartered Tomatoes - Whole Tomatoes - Yellow
Corn, Cut Only Green Beans Lima Beans October Beans
Turnip Greens
Okra
Premiums: 1st: $12 2nd: $10 3rd: $8 0129 Collections, Two (2) Fruits, Two (2) Vegetables (no squash) - Quart size Only
Judge’s Choice - Vegetables - $10 & Rosette Will be selected from 1st place winners of above categories.
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