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.
HOME CANNING INFO LINK
Class
021. Asparagus
022. Beans (Green)
023. Beans (Wax)
024. Beets
025. Carrots
026. Corn, whole kernel (must be pressure cooked)
027. Peas
028. Tomatoes, whole*
029. Squash or Pumpkin
030. Spinach
031. Miscellaneous Not Listed in Above Classes