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DIVISION 8: BUTTERS, MARMALADES and 24. Other fruit, except any of the above (labeled as to contents).
CONSERVES DIVISION 10: RELISHES
Half–pints or pints—NO PARAFFIN. 1. Corn relish.
• Butters are made by cooking fruit pulp with sugar until the 2. Cucumber relish.
mixture reaches a smooth, thick, spreadable consistency. 3. Pepper relish, hot.
Spices are often added to complement the flavor of the fruit. 4. Pepper relish, mild.
• Marmalades are soft fruit jellies with small pieces of fruit and 5. Piccalilli.
citrus peel evenly suspended in transparent jelly. They are 6. Tomato relish.
traditionally made from citrus fruits, but can be made with a 7. Zucchini relish.
variety of other fruits blended with the citrus. 8. Other relishes, except any of above (labeled as to con-
• Conserves are similar to jams in texture and are made from tents).
a combination of two or more kinds of fruit. Conserves
traditionally contain nuts, raisins or other dried fruits, or DIVISION 11: SAUCES
coconut. 1. Barbecue sauce.
1. Apple butter. 2. Catsup.
2. Grape butter. 3. Chutney (labeled as to contents).
3. Peach butter. 4. Hot sauce, no salsa.
4. Pear butter. 5. Mustard, hot.
5. Plum butter. 6. Mustard, sweet.
6. Other butter, except any of the above (labeled as to 7. Salsa, hot.
contents). 8. Salsa, mild.
7. Grape conserve. 9. Other sauces, except any of the above (labeled as to con-
8. Peach conserve. tents).
9. Plum conserve.
10. Other conserve, except any of the above (labeled as to DIVISION 12: DRIED FRUIT
contents). Half–pints or pints.
11. Carrot marmalade. 1. Apples.
12. Grape marmalade. 2. Apricots.
13. Orange marmalade. 3. Bananas.
14. Peach marmalade. 4. Blueberries.
15. Other marmalade, except any of above (labeled as to con- 5. Cherries.
tents). 6. Cranberries.
7. Fruit leather (labeled as to content).
DIVISION 9: PICKLES 8. Peaches.
Half–pints or pints. 9. Pineapple.
1. Bread and butter. 10. Raisins.
2. Beet pickles. 11. Other fruit, except any of the above (labeled as to con-
3. Chow-Chow. tent).
4. Cucumber (dill). DIVISION 13: DRIED VEGETABLES
5. Cucumber (kosher dill). Half–pints or pints.
6. Cucumber (sour). 1. Corn.
7. Cucumber (sweet). 2. Mushrooms.
8. Cucumber pickle, other (labeled as to contents). 3. Onions.
9. Dilly beans. 4. Peppers.
10. Mixed pickle, hot. 5. Soup Mixture.
11. Mixed pickle, sweet. 6. Squash.
12. Mustard pickles. 7. Tomatoes.
13. Okra. 8. Other vegetables, except any of the above (labeled as to
14. Onions. content).
15. Peaches.
16. Pears. DIVISION 14: DRIED MEATS
17. Peppers, mild. Half–pints or pints.
18. Peppers, hot. 1. Beef jerky.
19. Tomato pickles. 2. Fish jerky.
20. Watermelon pickles. 3. Turkey jerky.
21. Yellow Squash pickles. 4. Venison jerky.
22. Zucchini pickles. 5. Other meats, except any of the above (labeled as to
23. Other vegetables, except any of above (labeled as to con- content).
tents).