FOOD PRESERVED BY PRESSURE
CANNER METHOD
Note: (1) inch head space required at top
of jar
Vegetables
78. Beans (green or yellow, cut or
snapped)
79. Beans (lima)
80. Beets
81. Corn (cream style, pints only)
82. Corn (whole grain)
83. Carrots
84. Greens
85. Okra
86. Peas (English)
87. Peas (field)
88. Pumpkin (cubed only)
89. Winter squash (cubed only)
90. Soup mix
91. Stewed Tomatoes (1/2 " head space)
92. Spaghetti Sauce
93. Other
Meat and Poultry
94. Beef
95. Chicken
96. Pork
97. Other
FOOD PRESERVED BY DRYING METHOD
Meat and Poultry
98. Beef jerky
99. Other
Dried Fruits
100. Peaches
101. Apples
102. Fruit leather
103. Other
Dried Vegetables
104. Onions
105. Peppers
106. Beans
107. Corn
108. Other
Dried Herbs and Spices
109. Dill
110. Parsley
111. Sage
112. Rosemary
113. Other
Placing Points for classes 1-113
Blue- 3 pts Red- 2 pts White- 1 pt.
Special 3 Jar Exhibits
114. 3 jars vegetables (different)
115. 3 jars fruit (different)
116. 3 jars tomatoes and tomato
products
117. 3 jars preserves, jams, jellies
118. 3 jars dried products
Only overall 1st, 2nd and 3rd placings will
be selected from classes 114-118.
1st - 10 pts 2nd - 7 pts 3rd - 5 pts
Home Arts - Food Preservation
74 2020 Benton County Fair
