Department N
Julie Cascio
UAF Cooperative Extension
907-745-3677
Canning General Information
Exhibit Entry – Hoskins Building
• Friday, August 4, 11 am – 7 pm
• Saturday, August 5, 11 am – 7 pm
Exhibit Pick Up – Hoskins Building
• Tuesday, September 5, 1 pm – 6 pm
• Saturday, September 9, 1 pm – 6 pm
Enter only one per class. No FoodSaver® items or freezer jams. All entries must have been prepared after August 15, 2022.
Obtain current guidelines from the USDA and Alaska Cooperative Extension Service before preparing Fair entries. Canning procedures must follow current recommended guidelines from the USDA and Alaska Cooperative Extension Service. You may be asked to describe the methods you used before the entry will be accepted.
Entries without entrant contact/mailing information will be automatically disqualified and not judged. Jars with labels attached to the glass portion of the jar will be automatically disqualified and not judged.
Judging Criteria
- Entries may be opened during judging.
- Each home-canned product may only be entered in one class/division.
- No labels or decorations allowed on the glass portion of the jar. All pertinent information must be placed on lid.
Download Formatted round lid labels HERE or they will be available during Exhibit Drop Off. - Labels should include: name of product, Division #, Class #, date canned, processing method (include boiling water canner or type of pressure canner with pounds of pressure used), the processing time, and entrant’s fair exhibitor’s number.
- Use standard canning jars with new sealing lids and rings
- Half-pint (8 ounce) jars for jams, jelly, conserves, home cooked honey, preserves, syrup
- Half-pint, 12 ounce, or pint jars for chutney, relish, sauce, pickles
- Half-pint or pint jars for fish or seafood
- Pint or quart jars for fruits, juices, meat, pie filling, poultry, sauerkraut, stock, vegetables
- Half-pint or 12 ounce jars for dried leaves or blossoms: herb mixes, tea
- Pint or quart jars for dried food: fruit, fruit leather, jerky, mushrooms, vegetables
- Entries will be disqualified for non-standard jars, (exception division 11) inappropriate size or shape of 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 13 Through 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
- 09 Pickled Foods
- 10 Preserves
- 11 Sauce
- 12 Seafood
- 13 Syrup and Blossom Honey
- 14 Vegetables
- 15 Vinegars, flavored
- 16 Other
Division 03: Jelly
Class:
- 01 Apple
- 02 Blackberry
- 03 Blueberry
- 04 Cherry
- 05 Cloudberry
- 06 Crabapple
- 07 Cranberry, highbush
- 08 Cranberry, lowbush
- 09 Currant, black
- 10 Currant, red
- 11 Dandelion
- 12 Fireweed
- 13 Fruits and/or Berries with Spice(s)
- 14 Grape
- 15 Huckleberry, Red
- 16 Jalapeño
- 17 Mint
- 18 Nagoonberry
- 19 Petal, Rose
- 20 Petal, Other Floral
- 21 Raspberry
- 22 Rhubarb
- 23 Rhubarb combo
- 24 Rose hip
- 25 Salmonberry, High Bush
- 26 Spruce Tip
- 27 Mixed berry combo
- 28 Mixed variety, most unusual
- 29 Other, Berry
- 30 Other, Fruit
- 31 Other, Herb
- 32 Other, Pepper
- 33 Other
Division 04: Fruit Butters, Conserves & Preserves
Class:
- 01 Apple Butter
- 02 Pear Butter
- 03 Other Fruit Butter
- 04 Cranberry Conserve
- 05 Peach Conserve
- 06 Rhubarb Conserve
- 07 Other Conserve
- 08 Marmalade, orange
- 09 Marmalade, other
- 10 Apricot Preserve
- 11 Rhubarb Preserve
- 12 Strawberry Preserve
- 13 Watermelon Rind Preserve
- 14 Other Preserve
Division 05: Jam
Class:
- 01 Apricot
- 02 Blackberry
- 03 Blueberry
- 04 Cherry
- 05 Cranberry
- 06 Currant
- 07 Dessert
- 08 Fruits/Berries w/spices
- 09 Gooseberry
- 10 Haskap
- 11 Habanero
- 12 Jalepeno
- 13 Lingonberry
- 14 Peach
- 15 Peppers, mixed combo
- 16 Raspberry, golden
- 17 Raspberry, red
- 18 Rhubarb
- 19 Rhubarb combo
- 20 Salmonberry
- 21 Strawberry
- 22 Mixed berry combo
- 23 Mixed variety, most unusual
- 24 Other, Berry
- 25 Other, Fruit
- 26 Other
Division 06: Juice
Class:
- 01 Fruit
- 02 Tomato
- 03 Vegetable
- 04 Other, savory
- 05 Other, sweet
Division 07: Syrup & Home Cooked Honey
Syrups and Honeys should be pourable
Class:
- 01 Blueberry Syrup
- 02 Cranberry Syrup
- 03 Currant Syrup
- 04 Floral Syrup
- 05 Raspberry Syrup
- 06 Rhubarb Syrup
- 07 Strawberry Syrup
- 08 Other, Syrup
- 09 Clover Blossom Honey
- 10 Fireweed Honey
- 11 Homesteader Honey
Division 08: Sauce
Include an ingredient list with amounts specified, on a 3×5 card, with recipe name and your entrant number at top.
Class:
- 01 Applesauce
- 02 Barbeque
- 03 Catsup
- 04 Chocolate
- 05 Cranberry
- 06 Dessert
- 07 Mustard (grainy)
- 08 Mustard (smooth)
- 09 Pizza
- 10 Spaghetti
- 11 Tomato
- 12 Other
Division 09: Chutney, Relish, Salsa
Include an ingredient list with amounts specified, on a 3×5 card, with recipe name and your entrant number at top.
Class:
- 01 Chutney, any variety
- 02 Relish, Chow-chow
- 03 Relish, Corn
- 04 Relish, Cucumber
- 05 Relish, Green Tomato
- 06 Relish, Mixed Vegetable
- 07 Relish, Piccalilli
- 08 Relish, Zucchini
- 09 Salsa, Fruit, Any Variety
- 10 Salsa, Tomato
- 11 Other
Division 10: Oil & Vinegar
Use clean glass jars or bottles, with corks, screw-band caps or two-piece lids.
Class:
- 01 Berry Oil
- 02 Ethnic Oil
- 03 Herb Oil
- 04 Pepper (Hot) Oil
- 05 Other Oil
- 06 Berry Vinegar
- 07 Ethnic Vinegar
- 08 Herb Vinegar
- 09 Pepper (Hot) Vinegar
- 10 Other Vinegar
Division 11: Pickles
Include an ingredient list with amounts specified, on a 3×5 card, with recipe name and your entrant number at top.
Class:
- 01 Asparagus
- 02 Beets
- 03 Brussel Sprouts
- 04 Carrots
- 05 Cauliflower
- 06 Cucumber, Bread and Butter
- 07 Cucumber, Gherkins
- 08 Cucumber, sliced lengthwise
- 09 Cucumber, Sweet, sliced round or lengthwise
- 10 Cucumber, whole, Dill
- 11 Cucumber, whole, Sweet
- 12 Garden Vegetable Mix
- 13 Mushrooms
- 14 Peppers, hot
- 15 Peppers, sweet
- 16 Spicy Vegetable Mix
- 17 String Bean
- 18 Tomato, Green
- 19 Watermelon
- 20 Zucchini, Bread and Butter
- 21 Zucchini, Sliced Dill
- 22 Zucchini, Sweet
- 23 Other
Division 12: Vegetables
Class:
- 01 Asparagus
- 02 Beans, green or wax
- 03 Beans, cooked dried (i.e. garbanzo)
- 04 Beans, other
- 05 Beets
- 06 Carrots
- 07 Corn
- 08 Mushrooms
- 09 Peas
- 10 Peppers
- 11 Potatoes
- 12 Sauerkraut
- 13 Tomatoes, ripe, crushed
- 14 Tomatoes, ripe, halved
- 15 Tomatoes, ripe, whole
- 16 Turnips
- 17 Mixed Vegetables
- 18 Other
Division 13: Fruit
Class:
- 01 Apples
- 02 Apricot
- 03 Candied Apple Rings
- 04 Cherry
- 05 Currant, black
- 06 Currant, red
- 07 Peach
- 08 Pear
- 09 Pie filling
- 10 Raspberry
- 11 Other
Division 14: Dried Food
Must be entered in regulation jars. In label specify process method, temperature used for drying and length of time to dry. For Seasonings and Teas: list ingredients with greatest amount first, then list additional ingredients in descending order of amount used. Use clean glass jars or bottles, with corks, screw-band caps or two-piece lids.
Class:
- 01 Fish
- 02 Fruit
- 03 Fruit Leather
- 04 Herbs
- 05 Meat Jerky
- 06 Mushrooms, morel
- 07 Mushrooms, other
- 08 Seasonings
- 09 Tea, floral (predominate)
- 10 Tea, herbal (predominate)
- 11 Tea, mint
- 12 Tea, dried berry(s) (predominate)
- 13 Tea, other
- 14 Vegetables
- 15 Other
Division 15: Meat
Class:
- 01 Beef
- 02 Fowl
- 03 Moose
- 04 Pork
- 05 Wild game
- 06 Meat Soup (Game or Other Meat)
- 07 Other
Division 16: 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 Salmon, Chum
- 12 Other
Special Awards – Canning
Outstanding entries will be recognized by these generous donors:
Bushes Bunches
• Division 3, Class 22 – Rhubarb Jelly
• Division 5, Class 18 – Rhubarb Jam
Bushes Bunches
• Division 3, Jelly Division Champion
• Division 5, Jam Division Champion
