Canning – Class 17

2024

Chairperson: Steven Backs 905-914-0755

Assistant: Pat Raines 905-982-0277

Rules and regulations

1. Exhibits are to be shown in canning jars, sealed. Wax sealing in NOT allowed.
2. No identifying marks such as decorated lids or fancy labels are to be used.
3. Please note the size of jar specified for each section. Incorrect sizes will result in disqualification of the entry.
4. All containers must be sealed tightly to be judged. Label ALL fruit, marmalade, and pickles.
5. Containers to be opened by the judge for inspection. Jars should be at least filled to within 1/2 inch of top.
6. Products will be judged on the following basis: Flavour 50%, Appearance 25%, Texture 25%.
   
   https://www.assistexpo.ca/port-perry-agricultural-society

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: 1^st $7.   2^nd $6.   3^rd $5.   4^th $4.  

Canned Fruit

Pint (500 ml) jars

1. Applesauce
2. Peaches
3. Pears
4. Any combination of two or more fruits

Jams, Jellies, Marmalade and Preserves

Half pint (225 – 250 ml) jars

5. Apple Butter
6. Apricot Jam
7. Blueberry Jam
8. Raspberry Jam
9. Rhubarb Jam
10. Strawberry Jam
11. Any other jam, named
12. Blueberry Preserve
13. Raspberry Preserve
14. Strawberry Preserve
15. Any other preserve, named
16. Crabapple Jelly
17. Grape Jelly
18. Red Currant Jelly
19. Red Pepper Jelly
20. Any other jelly, named
21. 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

22. Chili Sauce
23. Mustard Beans
24. Pickled Beets
25. Bread & Butter Pickles
26. Dill Pickles
27. Icicle Pickles
28. Any other Savory Pickles
29. Any other Pickle
30. Corn Relish
31. Green Relish
32. Hot Dog Relish
33. Any other Relish
34. Fruit Chutney
35. Vegetable Chutney
36. Fruit Salsa
37. Vegetable Salsa
38. Spirited Jelly (made with wine or liqueur) 250 ml jar   
    Prizes: 1^st $15.   2^nd $6.   3^rd $4.
39. Sundae in a Jar (250 ml jar) Recipe following.

          Prizes: 1^st $15.   2^nd $6.   3^rd $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.

SUNDAE IN A JAR

One taste of this spread and you’ll think you are indulging in an ice cream sundae. Use it as a jam, as a dessert topping or on ice cream. Add a sliced banana and enjoy a split!

MAKES ABOUT SIX 8-OUNCE (250 ML) JARS

2 1⁄2 cups (625 mL) crushed hulled strawberries

11⁄3 cups crushed raspberries

325 mL 6 cups (1.5 L) granulated sugar

3 oz (88.5 mL) liquid pectin

1⁄3 (75 mL) cup chocolate-flavored liqueur

1. Prepare canner, jars and lids. (For more information, see page 417.)

2. In a large, deep stainless steel saucepan, combine strawberries, raspberries and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in chocolate-

flavored liqueur. Remove from heat and skim off foam.

3. Ladle hot jam into hot jars, leaving 1⁄4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. (For more information, see pages 418–419.)

Permissions and credits
Courtesy of Bernardin® Complete Book of Home Preserving edited by Judi Kingry & Lauren Devine © 2024 www.robertrose.ca Reprinted with permission. Available where books are sold.
Credits:
Text copyright © 2006, 2012, 2015, 2024 Rubbermaid Inc.
Photographs copyright © 2006, 2012, 2015, 2024 Robert Rose Inc.
Cover and text design copyright © 2020, 2024 Robert Rose Inc.