CLASS “O” – PRESERVES

All exhibits to be labeled and dated. Loosen jar rings, but do not break seal. All canning entries must be in standard home-canning sealers. Jams, jellies, pickles, and relish should be processed in boiling water bath to ensure safety and quality of the product. This process ensures an airtight seal. Paraffin is no longer considered to be reliable.

500 Tomatoes (include recipe or method)
505 Pears
506 Peaches
509 Raspberry jam, cooked
510 Crabapple jelly
511 Strawberry jam, cooked