CLASS G- PICKLES AND RELISHES (not less than one-half pint)

1.  Apple
2.  Apple Ring, spiced
3.  Asparagus
4.  Bean
5.  Beets, cut
6.  Beets, whole
7.  Bread & Butter
8.  Catsup
9.  Chili Sauce
10.  Cucumbers, chunk
11.  Cucumber, ripe
12.  Dill, hamburger 
13.  Dill, sliced
14.  Dill, spear
15.  Dill, whole
16.  Lime
17.  Mixed
18.  Mustard
19.  Peach
20.  Peppers, cut
21.  Peppers, whole   
22.  Peppers, jalapeno
23.  Relish, corn
24.  Relish, dill pickle
 25.  Relish, end of garden
26.  Relish, hot dog
27.  Relish, sweet pickle
28.  Relish, tomato
29.  Relish, onion
30.  Salsa
31.  Spaghetti Sauce
32.  Sweet pickle, cut
33.  Sweet pickle, whole
34.  Taco Sauce
35.  Watermelon
36.  Zucchini
37.  Miscellaneous




 CLASS B- JELLY (All jelly jars must be straight sided)

1.  Apple
2.  Apricot
3.  Blackberry
4.  Blueberry
5.  Cherry
6.  Crab Apple
7.  Currant 
8.  Elderberry
9.  Gooseberry
10.  Grape, tame
11.  Grape, wild
12.  Mulberry
13.  Peach 
14.  Pepper
15.  Plum
16.  Plum and Apple Comb
17.  Raspberry, black
18.  Raspberry, Red  
19.  Rhubarb
20.  Rhubarb Comb
21.  Strawberry
22.  Miscellaneous





CLASS H- MEAT (pint or quart)

1.  Beef
2.  Chicken
3.  Fish
4.  Mincemeat
5.  Pork
6.  Sausage

CLASS E- CANNED FRUITS (not less than one (1) pint)

1.  Applesauce, sieved
2.  Applesauce, cut
3.  Apple for pie
4.  Apricot
5.  Blackberries
6.  Cherries, red homegrown
7.  Cherries, bing
8.  Fruit comb for sala 
9.  Grape juice
10.  Italian prunes
11.  Nectarines
12.  Peaches
13.  Pears
14.  Plums
15.  Raspberries, black
16.  Raspberries, red
17.  Rhubarb   
18.  Strawberries
19.  Cherry Pie Filling or "Cherries for Pie
20.  Miscellaneous


Marcus Community Fair

CLASS A- PRESERVES (not less than one-half pint) Fruits preserved with sugar so that fruit retains its shape

1. Apricot
2. Apricot Comb
3. Blackberry
4.  Cherry
5.  Gooseberry 
6.  Ground Cherry
7.  Peach 
8.  Plum   9.  Red Raspberry
10.  Rhubarb
11.  Rhubarb Comb.
12.  Strawberry
13.  Strawberry Comb.14.  Tomato, Red  
15.  Tomato, Yellow
16.  Watermelon
17.  Miscellaneous 
18.  Cranberry




COMMITTEE:  Deb Galles, Linda Bird, Gayleen Meyer, Jean Erickson, Michelle Cave, Janice Husman
ENTRY CLERKS:  Linda Bird, Jean Erickson
JUDGE:  Iris Hemmingson, LeMars

RULES and REGULATIONS:
1.  Each person may only have one entry of each kind.
2.  All entries must be in standard canning jars, clear glass only.  Please use new jar rings.  Check for rust on the necks of each jar submitted and be sure to present clean jars.  The committee in charge reserves the right to open any jar if the judge so requires.
3.  No exhibits, except those listed in the premium list, will be judged.
4.  For all jellies, jams and preserves use regulation containers with self-sealing lids.  Make sure each has a good seal.  If submitting combination product, please list them.  Straight sided jars only should be used for jelly.  Paraffin will not be allowed.  To present clean, shiny jars clean them with a vinegar bath.5.  Check the Iowa State Extension Service Guidelines or the Ball Canning book for recommended space.
6.  Jars previously entered in the Marcus Fair will not be accepted.
7.  The committee in charge is not responsible for jars exhibited.
8.  "Best in Class" Award given to outstanding exhibit.
9.   Sweepstakes Award will be given to exhibitor of most blue ribbons.
10.  First prize- $1.00 Second prize- $0.50 Third prize- $0.25; Balanced Meal:  First prize- $3.00  Second Prize-  $2.00
11. Please know your category.  You may label your jars if you wish.
12. Entries may be picked up at 6 PM Sunday evening.

CLASS I- BALANCED MEAL (pint or quart)
Exhibit of four jars of canned products to be used as the basis for a balanced meal.  The menu of the meal as planned must accompany the exhibit.  First prize $3.00; Second prize $2.00

JUNIOR CANNING DEPARTMENT- the same rules apply to the Jr. Canning Dept. as the Sr. Canning Dept.  Must be 12-18 yrs old.

Canned Goods - 2017

August 10-13, 2017

CLASS J- MISCELLANEOUS

1.  Dried fruit or vegetables
2.  Homemade Wine
3.  Something New
a)  red
4.  Something Different
b)  white
5.  Sauces/Syrups
c)  rose
6.  Beer
d)  miscellaneous


CLASS C- BUTTER (not less than one-half pint)

1.  Apple
2.  Apricot
3.  Grape, tame
4.  Grape, wild
5.  Peach
6.  Pear
7.  Plum
8.  Plum & Apple Crunch
9.  Zucchini    
10.  Zucchini Comb.
11.  Miscellaneous


CLASS F- CANNED VEGETABLES (not less than one (1) pint)

1.  Asparagus
2.  Baked Beans
3.  Beets, cut
4.  Beets, whole
5.  Carrots, cut
6.  Carrots, whole 
7.  Corn, creamed style
8.  Corn, whole kernel
9.  Dried Beans 
10.  Lima Beans
11.  Okra
12.  Peas 
13.  Potatoes
14.  Pumpkin, for pie
15.  Sauerkraut
16.  Spinach
17.  Squash
18.  String Beans, green cut
19.  String Beans, green whole
20.  String Beans, yellow cut
21.  String Beans, yellow whole
22.  Tomato, red whole
23.  Tomato, yellow
24.  Tomato juice
25.  Tomato juice, comb
26.  Tomato pieces
 27.  Tomato sauce
28.  Tomato, soup
29.  Tomato, stewed  
30.  Spaghetti sauce
31.  Mixed vegetables
32.  Vegetable soup
33.  Miscellaneous



CLASS D- JAMS (not less than one-half pint) Crushed or chopped fruits cooked with sugar

1.  Apricot
2.  Apricot comb
3.  Blackberry
4.  Blueberry
5.  Cherry
6.  Elderberry
7.  Gooseberry  
8.  Grape
9.  Mulberry 
10.  Peach 
11.  Peach comb
12.  Pear
13.  Plum
14.  Raspberry, black 
15.  Raspberry, red
16.  Rhubarb
17.  Rhubarb Comb
18.  Strawberry
19.  Zucchini
20.  Zucchini comb
21.  Pepper
22. Miscellaneous