2025
Chairperson: Steven Backs 905-914-0755
Assistant: Pat Raines 905-982-0277
Rules and regulations
- Exhibits are to be shown in canning jars, sealed. Wax sealing in NOT allowed.
- No identifying marks such as decorated lids or fancy labels are to be used.
- Please note the size of jar specified for each section. Incorrect sizes will result in disqualification of the entry.
- All containers must be sealed tightly to be judged. Label ALL fruit, marmalade, and pickles.
- Containers to be opened by the judge for inspection. Jars should be at least filled to within 1/2 inch of top.
- Products will be judged on the following basis: Flavour 50%, Appearance 25%, Texture 25%.
Descriptions
CONSERVE – Made from fruit combinations; may contain nuts, raisins, coconut, etc.; may be sweet or savory; like jam in appearance and consistency but may be more soft set.
JAM – Made from crushed or chopped fruit; mounds on a spoon but does not hold its shape when cut, is not as firm as jelly; spreads smoothly.
JELLY – Made from fruit/vegetable juices or wine in combination with acids; is clear, somewhat translucent; quivers when touched; retains an angle when cut with a spoon but is tender, spreadable; has a pleasing mouth feel and good flavour representative of the juices used.
PRESERVE – Contains small uniformly sized pieces or whole fruits in a clear softly gelled medium; fruit is tender and plump, is like jam except fruit pieces are larger, and overall appearance is more irregular and translucent; generally softer set than jam.
Port Perry Agricultural Society is grateful for the support of Alltrade Equipment Corp. as a sponsor of the Canning competitions.
Prizes: 1st $7. 2nd $6. 3rd $5. 4th $4.
Canned Fruit
Pint (500 ml) jars
- Applesauce
- Peaches
- Pears
- Any combination of two or more fruits
Jams, Jellies, Marmalade and Preserves
Half pint (225 – 250 ml) jars
- Apple Butter
- Apricot Jam
- Blueberry Jam
- Raspberry Jam
- Rhubarb Jam
- Strawberry Jam
- Any other jam, named
- Blueberry Preserve
- Raspberry Preserve
- Strawberry Preserve
- Any other preserve, named
- Crabapple Jelly
- Grape Jelly
- Red Currant Jelly
- Red Pepper Jelly
- Any other jelly, named
- Any fruit marmalade, named
CHILI SAUCE – Generally, though not necessarily, tomato-based condiment with a sweet/sour flavour profile and a spoonable/spreadable soft texture. May also contain a wide range of vegetables, fruits, herbs and spices. Can be smooth or textured but is not chunky. Solids and liquids should be separated. Can exhibit “heated” overtones.
CHUTNEY – A spoonable/spreadable condiment with a distinctive flavour profile that can be sweet or savoury, hot or mild. Combines fruits and/or vegetables with acid (vinegar, citrus juice etc.) and seasonings in a somewhat thick, almost jam-like mixture. Texture can be smooth or chunky or smooth with distinctive, tender pieces. Generally, has the thickest texture of pickled foods.
PICKLES – Whole, quartered, or sliced cucumbers, vegetables or fruits preserved in an acidic solution that contains vinegar or lemon juice, salt or sugar plus herbs and/or seasonings. Dill pickles are exclusively pickling cucumbers preserved in a dill-infused solution that may contain other herbs for flavour.
SWEET PICKLES – Whole, quartered, or sliced cucumbers, vegetables or fruits preserved in a sweet acidic solution that contains vinegar or lemon juice, salt or sugar plus herbs and/or seasonings. Sweetening may be achieved with sugar, white or brown, honey, etc.
RELISH – Chopped, spoonable or spreadable pickle generally made with a combination of vegetables, seasonings and/or fruites. May have sweet or savory flavour profile. Has a tender texture with small but definable pieces. May have some degree of separation between solids and liquid but should not be extensive.
SALSA – Tomato or fruit-based mixture, flavoured with chopped vegetables, herbs, chilies and/or spices to yield a distinctive Latin (Mexican/Spanish) flavour profile. Can be dipped or spooned or used to season other recipes. Generally, has a chunkier texture than chili sauce.
Pickles, Relishes & Sauces
Pint (500 ml) jars
- Chili Sauce
- Mustard Beans
- Pickled Beets
- Bread & Butter Pickles
- Dill Pickles
- Icicle Pickles
- Any other Savory Pickles
- Any other Pickle
- Corn Relish
- Green Relish
- Hot Dog Relish
- Any other Relish
- Fruit Chutney
- Vegetable Chutney
- Fruit Salsa
- Vegetable Salsa
- Spirited Jelly (made with wine or liqueur) 250 ml jar
Prizes: 1st $15. 2nd $6. 3rd $4. - Italian Salad Beans (250 ml jar) Recipe following.
Prizes: 1st $15. 2nd $6. 3rd $4. Sponsored by Margaret Taylor-Sevier
40. Special – Most points in Canning (sections 1 to 39) – Gift prize: Bernardin Complete Book of Home Preserving, 2024 edition, courtesy of Robert Rose, Inc.
***This recipe only makes one jar. ***
Italian Salad Beans
4 cups green beans
1 ¾ cups white vinegar
¾ cup water
2 garlic cloves
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1 bay leaf
¼ teaspoon fresh or dried rosemary
1 teaspoon pickling salt
1 ½ teaspoons sugar
1 mild dried hot pepper (optional)
½ cup olive oil (approximately)
Trim off the ends of the beans.
In a nonaluminum saucepan, heat the vinegar and water. While the brine heats, pack each clean hot quart jar with 2 garlic cloves, 1 tablespoon oregano, 1 bay leaf, ¼ teaspoon rosemary, 1 teaspoon pickling salt, 1 ½ teaspoons sugar and 1 hot pepper. Pack in the beans. Shake the jar as you pack to settle the beans and create space for more. Leave about ½ inch head space.
Pour the hot brine over the beans. Then fill to the top with the olive oil, leaving ½ inch head space. Seal. Process in a boiling water bath or steam canner for 10 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for 6 weeks to allow the flavors to develop.
- These taste wonderful. The olive oil and fresh herbs make this an unusual flavorful pickle. Serve them on an antipasto plate as a special treat or serve them as a pickle anytime. Don’t serve the pickles directly out of the jar, however, since the olive oil will deposit a film on each bean as it is pulled from the jar. Drain off the brine and serve the beans from a glass pickle dish.