1. Only products of home kitchens are eligible.
2. Products exhibited must have been prepared on or after August 1st 2023, by the person entering them.
3. A one-quart or pint jar constitutes an exhibit for fruits and vegetables. Standard smooth sided canning jars must be used.
4. Two 1/2 Pints, Two Pints or Two Quart jars constitute an entry for conserves, pickles and relishes. *NEW*
5. Two 1/2 Pint or Two Pint jars with a lid constitute an exhibit for jellies, jams and preserves. . (Judges will open one jar to taste) *NEW*
6. One Pint or Quart jar constitutes an exhibit for dried fruits and for vegetables.
7. In jams, jellies, preserves, marmalades, pickles and relishes, the exhibitor is requested to loosen the ring on the jar.
8. Mold disqualifies a product.
9. Utah goods should be used as far as possible.
10. All entries must have new rings, lids and clean bottles.
11. No hot entries accepted.
12. Because of the time involved in entering canning exhibits, we encourage you to enter online or on the first two entry dates. No canning entries of more than five exhibits will be accepted during the last two hours on the last entry day.
13. Exhibitors are limited to 25 total exhibits in canning.
14. Jars should be labeled on bottom using a sticker or masking tape with the exhibitors initials, name of entry, and date the entry was processed.
15. All fresh fruits, jams & jellies must be processed in a boiling water bath and sealed.
16. All vegetables must be pressure cooked.
17. A 3x5 recipe card with main ingredients, time, temperature and cooking method must be included with all entries, also note where the recipe is from or if it’s original. Only put your initials on the card.
18. Exhibits must be canned using USDA, Ball or Kerr guidelines issued 2000 or later. Any entry not complying with these guidelines will be disqualified. If an entry has been processed in a pressure canner, the 3x5 card must include whether a dial-gauge or weighted-gauge canner was used and the pounds used.
19. The following are good sources of approved recipes: USDA Complete Guide to Home Canning (https://nchfp.uga.edu/publications/publications_us...) , the Ball Blue Book (https://www.freshpreserving.com/), and The USU Extension Canning Resources (Canning Resources | USU).
20. Bottles with decorations (doilies etc.) will not be judged. Jars used must be clear with no quilting or decorations in the glass.
21. Entries processed in a steam canner will not be accepted.
22. Electric Pressure Canner entries will not be accepted.
23. Two- Quart Size Jars, Tall slender jars, mayonnaise-type jars or bottles are not acceptable.
24. All other classes not listed above must submit their entry in a one quart smooth sided canning jar, processed according to standard guidelines listed above.