DOMESTIC SCIENCE
CLASS “DS”

                               CANNING
ADDITIONAL  RULES:
A. Fruit and pickles must be in PINT or 500ml jars, sealed.
B. Jams and jellies to be in 250 ml jars, sealed.
C. Seals must be broken by the Judge only.
D. No wax on jam and jelly.
E. All jars must have new rings and new mason lids.
F. Entry tags must be fastened to all containers with elastic around neck, (not on jar rings).

JAM & JELLIES (note - use 250ml jars)
  1. Black Currant Jam

  2. Blueberry Jam
  3. Elderberry Jelly
  4. Grape Jelly
  5. Peach Jam
  6. Plum Jam
  7. Raspberry Jam
  8. Rhubarb & Pineapple Jam
  9. Strawberry Jam
 10. Zucchini-Pineapple Jam

 11. SPECIAL: Any Homemade Jelly made with Certo Liquid, Certo Crystals or Certo Light. Label
and recipe must be displayed with each exhibit. All items to be attractively displayed on tray,
basket etc.
First place winner to submit recipe, sign release & submit self photo on Fair day to secretary.
PRIZES: 1st - $15 Kraft Gift Certificate, 2nd - $10 Kraft Gift Certificate donated by Certo
Fruit Pectin & Country Fair Baking Contests 

 12. SPECIAL: Any homemade Jam made with BERNARDIN Fruit Pectin (dry or liquid). Proof-of-
purchase (package or UPC) and recipe must be displayed with each exhibit. All items to be
attractively displayed.
PRIZES: 1st – $10 Gift Certificate donated by Bernardin of Canada, 2nd - $6, 3rd - $4 donated
by Society

FRUIT PRESERVES (use 500ml or pint jars)
 13. Applesauce (no spice)
 14. Black Cherry Fruit
 15. Fruit Cocktail
 16. Peach Fruit
 17. Pear Fruit
 18. Prune Plum Fruit
 19. Raspberry Fruit
 20. Red Cherry Fruit
 21. Strawberry Fruit

PICKLES (use 500ml or pint jars)
 22. Baby Corn
 23. Beans, Mustard 
 24. Beans, Whole pickled
 25. Dill Pickles, Polish using the following recipe:
      Polish Dill                   4 C. Vinegar
      Onion                         4 C. Sugar
      Garlic                        1 C. Water
      Cucumber slices               ½ C. non-iodized salt
      Dill
      Alum

Put 2 or 3 slices of onion in sterilized jar; also small piece of garlic & fill jar half full
with unpeeled cucumber slices (about 4 slices to an inch). Add 2 or 3 more slices of onion &
fill with cucumber slices. Put more garlic & a head of dill on the top. Add a pinch of alum.
Bring to a boil the vinegar, sugar, water & salt. Pour hot solution over pickle slices in jars.
Seal. This is enough solution for 4 quarts.


 26. Dill Pickles, Sweet
 27. Pickles, Bread and Butter
 28. Pickled Beets
 29. Pickled Eggs
 30. Society Crisp Pickles also known as Company Best
 31. Relish, Zucchini
 32. Relish, Fruit, including Tomato
 33. Relish, Hot Dog
 34. Salsa Sauce
 35. Tomato Ketchup
 36. Tomato Juice
PRIZES(1-10,13-36) $2, $1.75, $1.50, $1.25

SPECIAL: New exhibitor (or someone not exhibited in the last 5 years), indicate on entry tag
and form, most overall points in Canning (1-10,13-36), Ornament donated by Holst Office
Supplies, Hanover.

SPECIAL: Most overall points in Canning (1-10,13-36), $20 Voucher donated by Food Basics,
Hanover

 37. SPECIAL: Best of Show Award winners must accumulate the highest over-all winning points
by placing 1st, 2nd or 3rd in a minimum of three home canning classes  
Each of the above Preserves must be sealed with a Bernardin lid and must be in a jar
specifically designed for home canning.
PRIZES: 1st – $20 Gift Certificate donated by Bernardin of Canada
2nd - $6, 3rd - $4 donated by Society


 38. SPECIAL: Bernardin Gift Pack Award. Entries must include no less than three filled mason
jars sealed with a Bernardin Snap Lid or Bernardin Collection Elite Snap Lid and must be a
sealed, shelf-stable home canned food. Must be submitted in an appropriate container to create
“a gift” but need not be a basket, other containers… homemade or purchased… are permitted and
encouraged. The assembled gift may be decorated for any theme (holiday, get well, etc.) and may
include additional appropriate components, i.e. non- perishable foods, snacks, candy, or
homemade items (candles, bath salts, spice mixtures, dry soup mixes).  Maximum cost of the
container & contents is limited to $20 or less. To be judged based on creativity, quality of
home canned product, perceived value, and appropriateness of presentation.
Exhibitor must include a written description and photo appropriate for submission to the
National Bernardin Gift Basket Contest. 
PRIZE: $10 Gift Certiticate donated by Bernardin of Canada & eligibility for National Bernardin
Fair Gift Pack Contest. www.homecanning.com/can

HOME CANNING & FARM PRODUCTS
98. Maple Syrup, 1 pint
99. Eggs, 1 dozen in carton
100. Three Ways to Serve Apples
101. Basket of Fresh Fruit
102. Vegetable Tray, ready to serve
103. Fruit Wine made from scratch, named
104. White Wine made from scratch, named
105. Indian Corn attractively displayed
106. Gourds attractively displayed
PRIZES: $5.00, $4.50, $4.00, $3.50