DEPARTMENT P - FOOD PRESERVATION
FRUITS, VEGETABLES & SAUCES MUST BE PROCESSED IN BOILING WATER BATH OR PRESSURE CANNER AND LOW-ACID VEGETABLES PROCESSED IN STEAM PRESSURE 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 arrangements - 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.
Premiums: 1st: $10 2nd: $8 3rd: $6 SECTION 108 - FRUITS 0100 Apples - whole or sliced 0101 Applesauce 0102 Blackberries 0103 Blueberries 0104 Cherries 0105 Dewberries
0106 0107 0108 0109 0110
Figs
Peaches
Pears Plums
Raspberries
Judge’s Choice - $10 & Rosette (selected from 1st place winners of above categories)
Premiums: 1st: $10 2nd: $8 3rd: $6 SECTION 109 - VEGETABLES 0112 Asparagus 0113 Beets 0114 Butter Peas 0115 Carrots - Whole or Cut 0116 Corn, Cut Only 0117 Green Beans 0118 Lima Beans 0119 October Beans 0120 0121 0122 0123 0124 0125 0126 0127
Okra
Peas, English Peas, Southern
Potatoes - Sweet (Cubed or Sliced) Potatoes - White (Cubed or Sliced)
Tomatoes - Quartered Tomatoes - Whole Tomatoes - Yellow
Judge’s Choice - $10 & Rosette (selected from 1st place winners of above categories)
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