Exhibits must be no larger than a quart, pints or 1/2 pints are preferred.
Must be processed in a boiling water bath and time processed listed on bottom of jar.
Class
01. Beet pickles or relish, vinegar 5% acidity or better (include amount, time processed, and source of recipe)
02. Bread and Butter Pickles
03. Cucumber pickles, sweet
04. Dill Pickle
05. Green Tomato Relish
06. Zucchini Pickles
07. Zucchini Relish
08. Sweet Pickle Relish
09. Other Relish
10. Mixed Sweet Pickles
11. Mixed Other Pickles
12. Mustard Pickles
13. Onions, Pickled
14. Dill Beans
15. Pickled Peppers
16. Miscellaneous Not Listed in the Classes Above