Division 22: Open Class Canning

Check In: Wednesday and Thursday, check Calendar of Events for times
Judging: Thursday - judging is closed to the public
Release of Exhibit: Saturday, check Calendar of Events for times
Location: Exhibit Hall
Sponsor: Jackson County Fair

Ribbons will be awarded. If you place First in your class, there is a $5.00 premium paid. You can pick up the first-place voucher at the fair or OSU Extension office. You must redeem your voucher at the Frazer Bank before October 1^st. No vouchers will be mailed.

Canning

Canned fruit and vegetables are to be exhibited in pint, 1 ½ pint, or quart standard home canning jars. No paraffin on jams or jellies. Preserves, butters, jams, jellies, and relish are to be exhibited in regular ½ pint or pint jars. Mayonnaise or other similar jars are not accepted.

Canned Fruit

Class 1. Canned Apples
Class 2. Canned Apricot
Class 3. Canned Berries
Class 4. Canned Peaches
Class 5. Other fruit not listed

Canned Vegetables

Class 6. Beets
Class 7. Black-eyed Peas
Class 8. Corn
Class 9. Green Beans
Class 9a. Potatoes
Class 10. Tomatoes
Class 11. Tomato Juice
Class 12. Other vegetable not listed

Jellies

Class 13. Apple
Class 14. Berry
Class 15. Grape
Class 16. Plum
Class 17. Other jellies not listed

Pickles & Relishes

Class 18. Pickled Beets
Class 19. Bread and Butter pickles
Class 20. Cucumber (dill) pickles
Class 21. Cucumber (sour) pickles
Class 22. Cucumber (sweet) pickles
Class 22a. Hot Peppers
Class 23. Pickled Okra
Class 24. Picante & salsa
Class 24a. Chili Sauce
Class 25. Relish
Class 25a. Corn Relish pickles
Class 26. Others pickled or relished not listed

Preserves, Butters, Jams

Class 27. Apple Butter
Class 28. Apricot Preserves
Class 28a. Pear Preserves
Class 28b. Peach Preserves
Class 29. Jam, others not listed
Class 29a. Peach Jam
Class 29b. Apricot Jam
Class 29c. Strawberry Jam
Class 30. Other preserves or butters, not listed