Canning and Preserving
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Canning and Preserving

Date: Aug 29 - Sept 01, 2019
Denise Winter
(One Entry Per Class)
USDA Canning and Preserving Guidelines available at Texas A&M AgriLife Extension Office of Fayette County
1. Canned products should be prepared and processed according to the current USDA Canning and Preserving Guidelines
2. All canned displays must be in standard-make clear canning jars with standard two-piece lids, unless other containers are specified (such as bottles for the fruit juices). Mayonnaise jars will not be accepted. No tinted jars will 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. Standard 2 part lids must used.
VEGETABLES (1/2 Pints, Pints or Quarts)
E-1 Asparagus
E-2 Okra and Tomatoes
E-3 Yellow Wax Beans Combination
E-4 Green Snap Beans
E-5 Field Peas (1/4 snap, 3/4 shelled)
E-6 Corn (pints only)
E-7 Carrots
E-8 Sauerkraut
E-9 Beets
E-10 Squash
E-11 Potatoes
E-12 Any Shelled Variety of Peas or Snap & Shelled
E-13 Greens
E-14 Pinto Beans
E-15 Lima Beans
E-16 Gumbo
E-17 Tomatoes
E-18 Solid Pack Tomatoes
E-19 Miscellaneous
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 Plums E-29 Dewberries E-24 Mixed Fruit E-30 Blackberries E-25 Exotic Fruit (kiwi, mango, etc.) E-31 Miscellaneous
E-32 Peach E-39 Apple E-33 Blackberry E-40 Grape E-34 Dewberry E-41 Strawberry E-35 Pineapple E-42 Tomato E-36 Plum E-43 Mixed Fruit E-37 Pear E-44 Mixed Berries E-38 Fig E-45 Exotic Fruit (kiwi, mango, etc.) E-46 Miscellaneous
JELLY (1/2 Pints, Pints and Standard Jelly Glasses with Lids)
E-47 Apple E-53 Peach E-48 Plum E-54 Tomato E-49 Berry (any kind) E-55 Jalapeno E-50 Fig E-56 Mixed Fruit E-51 Grape E-57 Miscellaneous E-52 Exotic Fruit (kiwi, mango, etc.)
PICKLES AND RELISHES (1/2 Pints, Pints and Quarts)
E-58 Sweet Pickles E-70 Pickled Squash E-59 Sour Pickles E-71 Pickled Vegetables E-60 Dill Pickles (3 to 8 Vegetables) E-61 Hot Dill Pickles E-72 Sweet Pickled Fruit E-62 Mixed Pickles E-73 Vegetable Relish E-63 Bread and Butter Pickles (3 to 8 Vegetables) E-64 Pickled Green Tomatoes E-74 Pepper Relish E-65 Pickled Beets E-75 Pear Relish E-66 Pickled Onions E-76 Tomato Relish E-67 Pickled Peppers E-77 Chow Chow E-68 Pickled Okra E-78 Miscellaneous E-69 Pickled Beans
E-79 Picante Sauce E-84 Hot Spicy Salsa E-80 Sweet Sauce E-85 Sweet Salsa E-81 Hot Sauce E-86 Miscellaneous Salsa E-82 Bar-B-Q Sauce E-83 Miscellaneous Sauce
E-87 Juice (Pints, Quarts, or Bottles) E-88 Ketchup (Pints, Quarts, or Bottles) E-89 Soup Stock (Pints, Quarts) E-90 Soup E-93 Dried Noodles E-91 Flavored Vinegars E-94 Miscellaneous E-92 Syrups E-95 Oops
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