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DIVISION 2: MEATS 3. Blueberry.
Packed in quarts or pints. 4. Cherry.
1. Chicken. 5. Cranberry.
2. Beef. 6. Currant (specify variety).
3. Mincemeat. 7. Damson.
4. Pork. 8. Elderberry.
5. Sausage. 9. Grape.
6. Soup with meat, fish, or shellfish. 10. Herb (specify variety).
7. Spaghetti sauce with meat. 11. Mint (specify type of mint).
8. Other meat (labeled as contents). 12. Peach.
13. Pepper (no pulp).
DIVISION 3: FRUITS 14. Plum.
Packed in quarts or pints. 15. Quince.
1. Apples. 16. Raspberry, black.
2. Applesauce. 17. Raspberry, red.
3. Apricots. 18. Strawberry.
4. Blackberries. 19. Other Jelly, except any of above (labeled as to contents).
5. Blueberries.
6. Cherries, dark, unpitted. DIVISION 6: JAMS
7. Cherries, red, pitted. Half–pints or pints—NO PARAFFIN.
8. Cherries, wax, unpitted. Jams are thick, sweet spreads made from fruit that has been
9. Grape Juice. crushed or finely chopped. Jams should contain small pieces
10. Peaches. of fruit, be thick enough to mound up in a spoon and hold their
11. Pears. shape, and spread easily.
12. Plums. 1. Apricot.
13. Raspberries. 2. Blackberry.
14. Other fruits, except any of the above (labeled as contents). 3. Blueberry.
15. Other juices, except any of above (labeled as contents). 4. Cherry.
DIVISION 4: VEGETABLES 5. Damson.
Packed in quarts or pints, except where noted. 6. Grape.
7. Peach.
1. Asparagus. 8. Pepper.
2. Beets. 9. Plum.
3. Carrots. 10. Raspberry, black.
4. Corn (PINTS ONLY). 11. Raspberry, red.
5. Lima beans (PINTS ONLY). 12. Strawberry.
6. Peas (PINTS ONLY). 13. Strawberry PLUS one other fruit (labeled as to contents).
7. Sauerkraut. 14. Strawberry rhubarb.
8. Soup, meatless. 15. Triple Berry Jam (labeled as to contents).
9. Spaghetti sauce, meatless. 16. Other jam, except any of above (labeled as to contents).
10. Squash.
11. String beans, green. DIVISION 7: PRESERVES
12. String beans, wax. Half–pints or pints—NO PARAFFIN.
13. Succotash (PINTS ONLY). Preserves are made with small whole fruits or uniform-size pieces
14. Tomatoes in own juice, whole. of fruit evenly suspended in a transparent jelly or very thick syrup.
15. Tomatoes in own juice, pieces. The fruit pieces should be tender, plump and should retain the
16. Tomatoes, stewed. size and shape.
17. Tomato Juice. 1. Apricot.
18. Other, tomatoes except any of the above (labeled as to 2. Blackberry.
contents). 3. Blueberry.
19. Other, except any of the above; no tomatoes (labeled as 4. Cherry.
to contents).
5. Damson.
DIVISION 5: JELLIES 6. Peach.
Half–pints or pints—NO PARAFFIN. 7. Pineapple.
Jellies are fruit juice boiled with sugar until firm. Jellies are 8. Plum.
translucent spreads made from clear fruit juice. Tender, yet firm 9. Raspberry, black.
enough to hold their shape when cut. A good jelly will be crystal 10. Raspberry, red.
clear and have a fresh, fruity flavor. 11. Strawberry.
1. Apple. 12. Other preserves, except any of above (labeled as to
2. Blackberry. contents).