2012 CANNED GOODS
Due Wednesday, September 5, 2012, 3:30 – 7pm at Assembly Hall
EXHIBIT # SECTION 1 – CANNED VEGETABLES
Class: (pints or quarts) SCORE
______1. Beans – green ______
______2. Beans – shell ______
______3. Beans – waxed snap ______
______4 Beets ______
______5. Carrots ______
______6. Corn (whole kernel) ______
______7. Corn (creamed) (pints only) ______
______8. Greens ______
______9. Mixed vegetables ______
______10. Peas ______
______11. Peppers (pints only) ______
______12. Pumpkin (chunked) ______
______13. Pumpkin (pureed) ______
______14. Soups (no meat) ______
______15. Sweet potatoes (pieces/whole) ______
______16 Tomatoes – diced ______
______17. Tomatoes – juice ______
______18. Tomatoes – crushed ______
______19. Tomatoes – whole ______
______20. White potatoes ______
______21. Any other ______
Total Score ______
EXHIBIT # SECTION 2 – CANNED FRUITS
Class: (pints or quarts) SCORE
______1. Apples ______
______2. Applesauce ______
______3. Blackberries ______
______4. Blueberries ______
______5. Cherries ______
______6. Fruit pie filling (no cornstarch) ______
______7. Grape juice ______
______8. Peaches ______
______9. Pears ______
______10. Plums ______
______11. Raspberries ______
______12. Rhubarb ______
______13. Any other ______
Total Score ______
Name______
Phone______
Mailing Address______
______
EXBIBIT # SECTION 3 – PICKLED,
FERMENTED FOODS & SAUCES
Class: (pints only) SCORE
______1. Cucumber pickle-bread&butter ______
______2. Cucumber pickle-dill ______
______3. Cucumber pickle-mixed ______
______4. Cucumber pickle-sour ______
______5. Cucumber pickle-sweet ______
______6. Fruit chutneys ______
______7. Pickled beets ______
______8. Pickled fruits ______
______9. Pickled peppers ______
______10. Pickled vegetables ______
______11. Salsa ______
______12. Sauerkraut ______
______13. Spaghetti sauce (no meat) ______
______14. Tomato pastes ______
______15. Tomato sauces ______
______16. Vegetable relishes ______
______17. Any other ______
Total Score ______
EXHIBIT # SECTION 4 – BUTTERS, JAMS,
JELLIES & PRESERVES (no frozen products; no wax to be used)
Class: (jelly or pint jars) SCORE
______1. Butters – fruit pulp & sugar ______
cooked to thick consistency
______2. Conserves – jam-like product ______
made with two or more fruits
______3. Jams – crushed or chopped ______
fruit cooked with sugar or
round on spoon
______4. Jellies – made from strained ______
juice; clear
______5. Marmalades – jelly containing ______
small pieces of fruit and peel
______6. Preserves – fruit retains shape ______
in clear syrup
______7. Vegetable spreads ______
______8. Any other ______
Total Score ______
EXHIBIT # SECTION 5 – MEAT
Class: (pints or quarts) SCORE
______1. Beef ______
______2. Pork ______
______3. Sausage ______
______4. Deer ______
______5. Display (3 jars of different ______
meats)
Total Score ______
TOTAL ENTRIES for Sections 1-5 ______
TOTAL SCORE for Sections 1-5 ______
AVERAGE SCORE for Sections 1-5 ______
(Total score divided by number of entries)