Class JA - Pickles by a Junior 11-13 (Lot Numbers Above) 4. Squash (Lot Numbers Above) Class N - Dips - FRESH 5. Broccoli Class JB - Pickles by a Junior 14-17 *Please use a commercial canning jar* 6. Wild Rice (Lot Numbers Above) Lot No. 7. Class K - Pickled Vegetables 1. 8. Chili Lot No. 2. Hummus 9. Any meat 1. Dilly Beans 3. based 10. Poultry Broth 2. Watermelon 4. Cream Cheese based 11. Poultry Stock 3. Beets 5. based 12. Beef Broth 4. Pickled Fruit 6. based 13. Beef Stock 5. Pickled Vegetables 7. Oil based 14. Other 6. Hot Pickled Peppers 8. based Class QA - Soups by a Junior 11-13 7. Zucchini Bread & Butter 9. Yogurt based (Lot Numbers Above) 8. Refrigerator Pickles 10. Other Class QB - Soups by a Junior 14-17 9. Other Class NA - Dips by a Junior 11-13 (Lot Numbers Above) Class KA - Pickled Veg by a Junior 11-13 (Lot Numbers Above) Class R - Preserved - FRESH (Lot Numbers Above) Class NB - Dips by a Junior 14-17 *Please use a commercial canning jar* Class KB - Pickled Veg by a Junior 14-17 (Lot Numbers Above) Lot No. (Lot Numbers Above) Class O - Seasonings - FRESH 1. Fruit leather Class L - Dressing*- FRESH *Please use a commercial canning jar* 2. Jerky - state kind of meat used *Please use a commercial canning jar* Lot No. 3. Trail Mix Lot No. 1. Herb Blend 4. Granola 1. Ranch 2. Marinade 5. Noodles & Pasta 2. Bleu Cheese 3. Meat Rub for Beef 6. Any item made with honey 3. Honey 4. Meat Rub for Poultry/Fish 7. Other 4. French 5. Meat Rub for Pork Class RA - Preserved Foods by a Junior 11-13 5. Thousand Island 6. Seasoned Salt (Lot Numbers Above) 6. Oil 7. Seasoned Pepper Class RB - Preserved Foods by a Junior 14-17 7. Poppy Seed 8. Other (Lot Numbers Above) 8. Class OA - Seasonings by a Junior 11-13 Class S - Unique & Unusual 9. Other (Lot Numbers Above) In this class, you must use an ingredient that Class LA - Salad Dressing by a Junior 11-13 Class OB - Seasonings by a Junior 14-17 is not typically used (i.e. Bacon) in canning. (Lot Numbers Above) (Lot Numbers Above) Lot No. Class LB - Salad Dressing by a Junior 14-17 Class P - Sauces 1. Pickles made with Fruit (Lot Numbers Above) Lot No. 2. Pickles made with Vegetables Class M - 1. 3. Fruit jam Lot No. 2. Barbecue Sauce - not processed 4. Vegetable jam 1. FRESH - hot (not processed) 3. Grilling Sauce 5. Fruit jelly 2. FRESH Salsa - mild (not processed) 4. Spaghetti Sauce 6. Vegetable jelly 3. FRESH Fruit Salsa - hot (not processed) 5. Tomato Sauce 7. Beer based 4. FRESH Fruit Salsa - mild (not processed) 6. Stir 8. Wine based 5. Salsa - hot 7. Sauce 9. Alcohol based 6. Salsa - mild 8. 10. Other 7. Fruit salsa - hot 9. Ice Cream or Dessert Sauce Class SA - Unique & Unusual by a Junior 11-13 8. Fruit salsa - mild 10. Ice Cream or Dessert Sauce - not (Lot Numbers Above) 9. - sweet processed Class SB - Unique & Unusual by a Junior 14-17 10. Relish - hot 11. Other (Lot Numbers Above) 11. Class PA - Sauces by a Junior 11-13 12. Zucchini Relish (Lot Numbers Above) DEPARTMENT 18 13. Class PB - Sauces by a Junior 14-17

14. Mustard - yellow (Lot Numbers Above) Floral - Horticulture 15. Mustard - brown Class Q - Soups* Sponsored by MSU Extension 16. Mustard - not processed *Please note on entry tag: pressure canned or Heidi Tosini, Superintendent • 529-8636 17. Mayonnaise - not processed hot water bath 18. Other Lot No. Special Premiums: Class MA - Condiments by a Junior 11-13 1. Vegetable $25 for Horticulture Grand Champion – Heidi (Lot Numbers Above) 2. Gazpacho Tosini – in Memory of Hollis Vadheim- Class MB - Condiments by a Junior 14-17 3. Pumpkin Gascoyne 33