Canning & Preserving

Date: Aug 21 - Aug 22, 2017
Time: 4:00 PM - 7:00 PM
Location(s): 
Chairperson: Denise Winter

One Entry Per Class

Check-In Entries: August 22, 2016 - 4:00pm - 7:00pm or
August 23, 2016 - 3:00pm - 7:00pm

Check-Out Entries: Monday, September 5, 2016 - 10:00am - 12:00 noon

USDA Canning and Preserving Guidelines available at Texas AgriLife Extension Office of Fayette County

  1. Canned products should be prepared and processed according to the current USDA/Extension Service information.
  2. All canned displays must be in standard-make canning jars with standard lids, unless other containers are specified (as bottles for the fruit juices). Mayonnaise jars will not be accepted.
  3. Artificial pectin may be used in making the jelly exhibits.
  4. Any exhibit not listed but merits award will be accepted.
  5. Items will be disqualified if they are moldy or appear spoiled or not properly sealed. Rusty lids and screw tops are not accepted.

VEGETABLES (1/2 Pints, Pints or Quarts)
E-1 AsparagusE-12 Any Shelled Variety of Peas
E-2 Okra and TomatoesE-13 Greens
E-3 Yellow Wax BeansE-14 Pinto Beans
E-4 Green Snap BeansE-15 Lima Beans
E-5 Field Peas (1/4 snap, 3/4 shelled)E-16 Gumbo
E-6 Corn (pints only)E-17 Tomatoes
E-7 CarrotsE-18 Solid Pack Tomatoes
E-8 SauerkrautE-19 Miscellaneous
E-9 Beets
E-10 Squash
E-11 Potatoes
FRUIT (1/2 Pints, Pints or Quarts)
E-20 Pineapple (Crushed, Sliced, Chunk)E-26 Grapes
E-21 Peaches (Whole, Quartered, Halves)E-27 Figs
E-22 Pears (Whole, Quartered, Halves)E-28 Strawberries
E-23 PlumsE-29 Dewberries
E-24 Mixed FruitE-30 Blackberries
E-25 Exotic Fruit (kiwi, mango, etc.)E-31 Miscellaneous
PRESERVES, JAMS AND BUTTERS
(1/2 Pint and Pint)

E-32 PeachE-39 Apple
E-33 BlackberryE-40 Grape
E-34 DewberryE-41 Strawberry
E-35 PineappleE-42 Tomato
E-36 PlumE-43 Mixed Fruit
E-37 PearE-44 Mixed Berries
E-38 FigE-45 Exotic Fruit (kiwi, mango, etc)
E-46 Miscellaneous

JELLY (1/2 Pints, Pints and
Standard Jelly Glasses with Lids)
E-47 AppleE-53 Peach
E-48 PlumE-54 Tomato
E-49 Berry (any kind)E-55 JalapeƱo
E-50 FigE-56 Mixed Fruit
E-51 GrapeE-57 Miscellaneous
E-52 Exotic Fruit (kiwi, mango, etc.)
PICKLES AND RELISHES(1/2 Pints, Pints and Quarts)
E-58 Sweet PicklesE-70 Pickled Squash
E-59 Sour PicklesE-71 Pickled Vegetables (3-8 vegetables)
E-60 Dill PicklesE-72 Sweet Pickled Fruit
E-61 Hot Dill PicklesE-73 Vegetable Relish (3-8 vegetables)
E-62 Mixed PicklesE-74 Pepper Relish
E-63 Bread and Butter PicklesE-75 Pear Relish
E-64 Pickled Green TomatoesE-76 Tomato Relish
E-65 Pickled BeetsE-77 Chow Chow
E-66 Pickled OnionsE-78 Miscellaneous
E-67 Pickled Peppers
E-68 Pickled Okra
E-69 Pickled Beans
SAUCES & SALSAS
E-79 Picante SauceE-84 Hot Spicy Salsa
E-80 Sweet SauceE-85 Sweet Salsa
E-81 Hot SauceE-86 Miscellaneous Salsa
E-82 Bar-B-Q Sauce
E-83 Miscellaneous Sauce
OTHER PRESERVED FOODS
E-87 Juice (Pints, Quarts or Bottles)E-91 Flavored Vinegars
E-88 Ketchup (Pints, Quarts or Bottles)E-92 Syrups
E-89 Soup Stock (Pints, Quarts)E-93 Dried Noodles
E-90 SoupE-94 Miscellaneous

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Canning & Preserving
Aug 21 - Aug 22, 2017 | 4:00 PM - 7:00 PM
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