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STRAWBERRY PRESERVES, PINT OR QUART
ANY PRESERVES (IDENTIFY), PINT OR QUART
Exhibitor Grades 3-5
Exhibitor Grades 6-8
Exhibitor Grades 9-12
OTHER PRESERVES (IDENTIFY, NOT LISTED ABOVE), PINT OR
QUART
Adult Exhibitor
R ELISHES
BLUE 1ST Place $6
RED 2ND Place $4
WHITE 3RD Place $2
ARTICHOKE RELISH, PINT OR QUART
Adult Exhibitor
CHOWCHOW RELISH, PINT OR QUART
Adult Exhibitor
PEPPER RELISH, PINT OR QUART
Adult Exhibitor
SALSA RELISH, PINT OR QUART
Adult Exhibitor
ANY RELISH (IDENTIFY), PINT OR QUART
Exhibitor Grades 3-5
Exhibitor Grades 6-8
Exhibitor Grades 9-12
OTHER RELISH (IDENTIFY, NOT LISTED ABOVE), PINT OR
QUART
Adult Exhibitor
V EGETA BLES
All low acid vegetables must be canned in a pressure canner. High acid vegetables can be
processed in a boiling water canner. Research does not support the canning of yellow
squash.
