CANNED GOODS

Class G - PICKLES AND RELISHES (not less than one (1) pint)

COMMITTEE:  Bev Galles, Linda Bird, Gayleen Meyer

1.  Apple

13.  Dill, Sliced

25.  Relish - Hot Dog

Jean Erickson, Beth Mayer

2.  Apple Ring, spiced

14.  Dill, spear

26.  Relish-Sweet Pickle

ENTRY CLERKS -  Bev Galles, Jean Erickson

3.  Asparagus

15.  Dill, whole

27.  Relish - Tomato

4.  Bean

16.  Lime

28.  Salsa

RULES AND REGULATIONS

5.  Beets, cut

17.  Mixed

29.  Spaghetti Sauce

1.

Each person may have only one entry of each kind.

6.  Beets, whole

18.  Mustard

30.  Sweet Pickle, cut

2.

All entries must be in standard fruit jars, clear glass only.

7.  Bread & Butter

19.  Peach

31.  Sweet Pickle, whole

Please use new jar rings.  Check for rust on the necks of each

8.  Catsup

20.  Peppers, cut

32.  Taco Sauce

jar submitted and be sure to present clean jars.  The committee

9.  Chili Sauce

21.  Peppers, whole

33.  Watermelon

in charge reserves the right to open any jar if the judge so requires.

10.  Chunk

22.  Relish - Corn

34.  Zucchini

3.

No exhibits, except those listed in the premium list, will be judged.

11.  Cucumber, ripe

23.  Relish - Dill Pickle

35.  Miscellaneous

4.

For all jellies, jams and preserves use regulation containers with

12.  Dill, hamburger

24.  Relish - End of Garden

self-sealing lids.  Make sure each has a good seal. It is suggested

all preserves, jams & jellies be filled to within 1/4 ' from top of the

CLASS H - MEAT (pint or quart)

jar.  If submitting combination product, please list them. Straight

1.  Beef

3.  Fish

5.  Pork

sided jars only should be used for jelly. Paraffin will not be allowed.

2.  Chicken

4.  Mincemeat

6.  Sausage

To present clean, shiny jars clean them with a vinegar bath.

5.

Jars previously entered in the Marcus Fair will not be accepted

CLASS I - BALANCED MEAL (pint or quart)

6.

The committee in charge is not responsible for jars exhibited.

Exhibit of four jars of canned products to be used as the basis for a balanced

7.

"Best In Class" Award will be given to outstanding exhibit.

meal.  The menu of the meal as planned must accompany the exhibit.

8.

Sweepstakes Award will be given to exhibitor of most

First prize - $3.00;  second prize $2.00.

blue ribbons

9.

First prize. $1; Second prize- $.50; Third prize - $.25;

CLASS J - MISCELLANEOUS

Balanced Meal:  First Prize - $3; Second prize - $2

1.  Dried fruit or

2.  Homemade Wine

3. Something New

10.

Please know your category. You may label your jars if you wish.

vegetables

a.)  Red

4. Something Different

11.

Entries may be picked up at 6 P.M. Sunday evening

b.) White

5. Sauces/Syrups

Class A - PRESERVES (not less than one-half pint)

c.)  Rose

6. Beer

Fruits preserved with sugar so that the fruit retains its shape.

d.) Miscellaneous

1.  Apricot

7. Peach

13. Strawberry Comb.

2.  Apricot Comb.

8. Plum

14. Tomato, Red

JUNIOR CANNING DEPARTMENT

3.  Black Berry

9. Raspberry, red

15. Tomato, yellow

The same rules apply to the Junior Canning Department as the Senior

4.  Cherry

10. Rhubarb

16. Watermelon

Canning  Department.       Must be 12 to 18 years of age.

5.  Gooseberry

11. Rhubarb Comb.

17. Miscellaneous

6. Ground Cherry

12. Strawberry

Class B - JELLY (All jelly jars must be straight sided)

1.  Apple

8.  Elderberry

15.  Plum

2.  Apricot

9.  Gooseberry

16.  Plum & Apple Comb.

3.  Blackberry

10.  Grape, tame

17.  Raspberry, Black

4.  Blueberry

11.  Grape, wild

18.  Raspberry, Red

5.  Cherry

12.  Mulberry

19.  Rhubarb

6.  Crab Apple

13.  Peach

20.  Rhubarb Combination

7.  Currant

14.  Pepper

21.  Strawberry

22. Miscellaneous

(OVER)

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CLASS C - BUTTER (not less than on-half pint)

1. Apple

5. Peach

9. Zucchini

2. Apricot

6. Pear

10. Zucchini Comb.

3. Grape, tame

7. Plum

11. Miscellaneous

4. Grape, wild

8. Plum & Apple

Crunch

CLASS D - JAMS (not less than one-half pint)

Crushed or chopped fruits cooked with sugar.

1. Apricot

8. Grape

15. Raspberry, red

2. Apricot Comb.

9. Mulberry

16. Rhubarb

3. Blackberry

10. Peach

17. Rhubarb Comb.

4. Blueberry

11. Peach Comb.

18. Strawberry

5. Cherry

12. Pear

19. Zucchini

6. Elderberry

13. Plum

20. Zucchini Comb.

7. Gooseberry

14. Raspberry, black

21. Miscellaneous

CLASS E - CANNED FRUITS (not less than one (1) pint)

1. Applesauce, sieved

7. Cherries, Bing

13. Pears

2. Applesauce, Cut

8. Fruit Comb.

14. Plums

3. Apples for pie

for Salad

15. Raspberries. Black

4. Apricots

9. Grape Juice

16. Raspberries, red

5. Blackberries

10. Italian Prunes

17. Rhubarb

6. Cherries,

11. Nectarines

18. Strawberries

Red homegrown

12. Peaches

19. Miscellaneous

CLASS  F - CANNED VEGETABLES (not less than one (1) pint)

1. Asparagus

13. Potatoes

22. Tomato, red whole

2. Baked Beans

14. Pumpkins, for pie

23. Tomato, yellow

3. Beets, cut

15. Sauerkraut

24. Tomato Juice

4. Beets, whole

16. Spinach

25. Tomato Juice, Comb.

5. Carrots, cut

17. Squash

26. Tomato pieces

6. Carrots, whole

18. String Beans,

27. Tomato Sauce

7. Corn, creamed style

green cut

28. Tomato, soup

8. Corn, whole kernel

19. String Beans

29. Tomato, Stewed

9. Dried Beans

green whole

30. Spaghetti sauce

10. Lima Beans

20. String Beans,

31. Mixed Vegetables

11. Okra

yellow cut

32. Vegetable Soup

12. Peas

21. String Beans,

33. Miscellaneous

yellow whole