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CANNING

2017 Department N

FAIRGROUNDS Entry – Hoskins Exhibits:

Friday, August 11, 11 a.m. – 7 p.m.
Saturday, August 12, 11 a.m. – 7 p.m.

FAIRGROUNDS Pick-up – Hoskins Exhibits:

Tuesday, September 5, 2 p.m. – 8 p.m.
Saturday, September 9, 10 a.m. – 4 p.m.

Entries without entrant contact/mailing information will be automatically disqualified and not judged.
Enter only once per class. No FoodSaver® items or freezer jams.
All entries must have been prepared in the past 12 months.

Obtain current guidelines from your local Cooperative Extension Services before preparing Fair entries. Canning procedures must follow current recommended guidelines from the local Cooperative Extension Services.

  • Entries may be opened during judging.
  • Labels should include: processing method and time, name of product, Division #, Class #, date canned, and entrant’s fair exhibitors number.
  • No labels or decorations allowed on the glass portion of the jar. All pertinent information placed on lid.
  • Use standard canning jars with new sealing lids and rings: 8 or 12 ounce jars for jams, jelly, preserves, conserves, relish, sauce, chutney, blossom honey and syrup.
  • Pint or quart jars for pickles, sauerkraut, vegetables, fruits, juices, meat and dried foods.
  • Pint or half-pint jars for fish or seafood.
  • Entries will be disqualified for non-standard jars, (exception division 11) inappropriate size jar for product, improper processing or label on jar instead of lid.
  • Unlisted flavors may be entered in most divisions; check with the superintendent.

DIVISION 01: JUNIOR, AGES 12 AND UNDER

DIVISION 02: JUNIOR, AGES 13THROUGH 17

State age on entry form. If not specified, entry will be classified OPEN.

Class:

01 Chutney & Relish
02 Conserve
03 Dried Fruit
04 Fruit
05 Jam
06 Jelly
07 Juice
08 Meat

Class:

09 Oils & Vinegars
10 Pickled Foods
11 Preserves
12 Seafood
13 Sugar Free
14 Syrup, Sauce, and Blossom Honey
15 Vegetables

DIVISION 03: JELLY

Class:

01 Apple
02 Banana
03 Blackberry
04 Blueberry
05 Blueberry combo
06 Crabapple
07 Cranberry, highbush
08 Cranberry, lowbush
09 Currant, combo
10 Currant, black
11 Currant, red
12 Fireweed
13 Grape
14 Jalapeño

Class:

15 Mint
16 Mixed berry combo
17 Mixed variety, most unusual
18 Peach
19 Raspberry
20 Raspberry combo
21 Rhubarb
22 Rhubarb combo
23 Rose pedal
24 Rose hip
25 Strawberry
26 Strawberry combo
27 Strawberry Rhubarb combo
28 Other

DIVISION 04: PRESERVE

Class:

01 Apricot
02 Marmalade, orange
03 Marmalade, other
04 Raspberry
05 Rhubarb
06 Strawberry
07 Other

DIVISION 05: CONSERVE

Class:

01 Berry
02 Cranberry
03 Peach
04 Rhubarb
05 Other

DIVISION 06: JAM

Class:

01 Apple butter
02 Apricot
03 Blackberry
04 Blueberry
05 Blueberry combo
06 Butter, other
07 Cherry
08 Cranberry combo
09 Current
10 Mixed berry

Class:

11 Peach
12 Pina Colada
13 Raspberry
14 Raspberry combo
15 Rhubarb combo
16 Rhubarb
17 Strawberry
18 Strawberry combo
19 Mixed variety, most unusual
20 Other

DIVISION 07: JUICE

Class:

01 Fruit
02 Fruit, other
03 Tomato
04 Vegetable
05 Other, savory
06 Other, sweet

DIVISION 08: SYRUP, SAUCE and BLOSSOM HONEY

Syrup

Class:

01 Blueberry
02 Cranberry
03 Currant
04 Raspberry
05 Rhubarb
06 Strawberry
07 Other

Sauce

08 Barbeque
09 Catsup
10 Chocolate
11 Cranberry
12 Dessert
13 Mustard, grainy
14 Mustard, smooth
15 Pizza
16 Salsa
17 Spaghetti
18 Tomato, savory
19 Other

Blossom Honey

20 Clover
21 Fireweed
22 Homesteader
23 Other

DIVISION 09: SUGAR-FREE

Specify natural, artificial, or unsweetened.

Class:

01 Conserve
02 Dried food
03 Jam
04 Jelly
05 Preserve
06 Syrup
07 Other

DIVISION 10: CHUTNEY, RELISH

Class:

01 Beet
02 Chow-chow
03 Chutney
04 Corn
05 Mixed vegetable
06 Piccalilli
07 Tomato
08 Zucchini
09 Other

DIVISION 11: VINEGAR, OILS

Decorative jars welcome

Class:

01 Berry Oil
02 Berry Vinegar
03 Ethnic Oil
04 Ethnic Vinegar
05 Herb Oil
06 Herb Vinegar
07 Pepper (Hot) Oil
08 Pepper (Hot) Vinegar
09 Other Oil
10 Other Vinegar

DIVISION 12: PICKLES

Class:

01 Asparagus
02 Beets
03 Carrots
04 Cauliflower
05 Cucumber, bread and butter
06 Cucumber, whole dill
07 Cucumber, sliced
08 Cucumber, sweet
09 Garden vegetable mix
10 Hot pepper

Class:

11 Mushrooms
12 Peppers
13 String bean
14 Tomato, green
15 Watermelon
16 Zucchini
17 Zucchini, bread and butter
18 Zucchini, sliced dill
19 Zucchini, sweet
20 Other

DIVISION 13: VEGETABLES

Class:

01 Asparagus
02 Backyard Mixture
03 Beans, green string
04 Beans, wax string
05 Beans, other
06 Beets
07 Carrots
08 Cauliflower

Class:

09 Corn
10 Mushrooms
11 Peas
12 Peppers
13 Sauerkraut
14 Tomatoes, ripe
15 Other

DIVISION 14: FRUIT

Class:

01 Apples
02 Applesauce
03 Apricot
04 Candied Apple Rings
05 Cherry
06 Currant, black
07 Currant, red

Class:

08 Fruit cocktail
09 Peach
10 Pear
11 Pie filling
12 Raspberry
13 Other

DIVISION 15: DRIED FOOD

Must be entered in regulation jars.

Class:

01 Dried herbs
02 Fish
03 Fruit
04 Fruit leather
05 Meat
06 Seasonings
07 Tea
08 Vegetable
09 Other

DIVISION 16: MEAT

Class:

01 Beef
02 Fowl
03 Moose
04 Pork
05 Wild game
06 Other

DIVISION 17: SEAFOOD

Class:

01 Clams
02 Halibut
03 Salmon, King
04 Salmon, King, smoked
05 Salmon, Pink
06 Salmon, Pink, smoked
07 Salmon, Red
08 Salmon, Red, smoked
09 Salmon, Silver
10 Salmon, Silver, smoked
11 Other

SPECIAL AWARDS – CANNING

Outstanding entries will be recognized by these generous donors:

C&H Sugar

Must be made with C&H Sugar and have the official C&H Sugar label
(Label is available at entry)

 

 

 

BALL® & KERR®

Youth and Adult Level BALL® Fresh Preserving Awards presented by:
BALL® & KERR® Fresh Preserving Products. Please specify your use of Ball or Kerr jar on entry form. A UPC proof of purchase for Ball® pectin (if applicable) must be provided at time of entry.

 

Bushes Bunches Stand Alaska Rhubarb Co.

Division 3, Class 21
Division 6, Class 1

 

Superintendent Contact

Leslie Shallcross
UAF Cooperative Extension
Email: lashallcross@alaska.edu