Exhibits must be:
- no larger than a quart. Proper canning technique must be used.
*Tomatoes must include processing time, recipe used (i.e Kerr), method (hot, raw, pressured), acid added (type) and if pressured, lbs. and altitude adjustments.
Class
01. Asparagus
02. Beans (Green)
03. Beans (Wax)
04. Beets
05. Carrots
06. Corn, whole kernel (must be pressure cooked)
07. Peas
08. Tomatoes, whole*
09. Squash or Pumpkin
10. Spinach
11. Miscellaneous Not Listed in Above Classes