Canning Details

Item Entry, Tuesday, August 17th, 8:00 am to 6:00 pm

Fair Schedule &

Canning Details

Canning Rules

Each exhibitor may enter only one exhibit in any 1 lot.

  • Entries will be judged on appearance of pack, uniformity of size and shape, color, clearness of liquid, arrangement, selection of product and container.
  • Only standard jars will be qualified, rings must be free
    turning.
  • Canned foods exhibited must have been canned within the last year.
  • No artificial coloring is to be used in canned products.
  •  All jars must have rings.
  • All entries maybe subject to opening.

Canning Awards

SPECIAL FRANKLIN COUNTY FAIR AWARD
25 lbs. SUGAR
This award is given to the exhibitor with the most canning exhibits.

Awards as follows:
1st (Blue) – $3.00

2nd (Red) – $2.00

3rd (White) – $1.00

Sweepstakes – Senior Division – Rosette Ribbon
Sweepstakes – Junior Division – Rosette Ribbon

Class A: Vegetables – 1 jar
Lot 1:
1. Table Beets
2. Diced Beets
3. Beans, whole
4. Beans, cut
5. Wax Bean
6. French Style Beans
7. Potatoes
8. Corn
9. Carrots, whole
10. Carrots, cut
11. Peas
12. Mixed Vegetables
13. Zucchini

14. Vegetable exhibit; (1 jar each of 3 varieties)
15. Spaghetti sauce
16. Soup
17. Salsa
18. Chili
19. Dry Vegetables
20. Chili Sauce
21. Relish
22. Pizza Sauce
23. Other Sauce

Class B: Fruits – 1 jar
1. Raspberries
2. Tomatoes
3. Tomato juice
4. Tomato sauce
5. Stewed tomatoes
6. Peaches
7. Pears
8. Cherries
9. Pie Cherries
10. Apricots
11. Grape juice

12. Apricot juice
13. Apples
14. Applesauce
15. Huckleberries
16. Apple juice
17. Fruit cocktail
18. Prunes
19. Pie Filling
20. Plums
21. Juice
22. Topping
23. Fruit Exhibit (1 jar each of 3 varieties)

24. Fruit Leather (3 varieties)

25. Dried Fruit (3 varieties)

Class C: Canned
Meats – 1 jar
1. Beef
2. Chicken
3. Fish

Class D: Jams, Jellies, Honey & Pickles – 1 jar

1. Jelly, light
2. Jelly, dark
3. Jelly, chokecherry
4. Jelly, plum
5. Jam, light
6. Jam, dark
7. Jam, Apricot
8. Jam, Raspberry
9. Jam, Strawberry
9a. Jam, mixed
10. Fruit Syrup
10a. Fruit Butter
11. Preserves
12. Mustard
13. Whole pickles
13a. Dill
13b. Sweet
14. Variety pickles
15. Beet pickles
16. Sliced pickles
16a. Dill
16b. Sweet
17. Dried Herbs
18. Herbs, variety
19. Dilly beans
20. Bread & butter pickles
21. Hot peppers, pickled
22. Other pickles

Class E: Best All Around – 7 jars
1. 1 of each of:  meat, vegetables, fruit, pickles, relish, preserves & jelly

2. 1 of each of 7 different herbs

Same rules, categories and awards as Sr. Division

Class Jr. A: Vegetables

Class Jr. B: Fruits
Class Jr. C: Canned Meats

Class Jr. D: Jams, Jellies & Pickles

Class Jr. E: Best All Around

CLASS SN: (same categories as listed in each area)