Canning – Class 17

2026

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 TBD

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.

44. 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 makes one quart. ***

Rosy Caraway Cauliflower

(Makes 1 quart)

1     medium-size uncooked beet

1 ½ cups white vinegar

1 ½ cups water

1     teaspoon caraway seeds

½    teaspoon celery seeds

2     teaspoons pickling salt

4     cups cauliflower florets

Peel the beet and chop.  You should have ¼ – ½ cup.  Combine the beet with the vinegar and water in a nonaluminum saucepan.  Bring almost to a boil and simmer for 5 minutes.

While the brine heats, pack each quart jar with 1 teaspoon caraway seeds, ½ teaspoon celery seeds and 2 teaspoons pickling salt.  Pack in the cauliflower florets leaving ½ head space.

Strain the brine and discard the beets.   Pour the hot brine over the cauliflower leaving ½ inch head space.  Seal.  Process in a boiling water bath or steam canner for 10 minutes.  Adjust the seal if necessary.  Let cool undisturbed for 12 hours.  Store in a cool, dry place.  Do not open for at least 6 weeks to allow the flavours to develop.

Note:  When making cauliflower pickles,1 medium-sized head will make 2 – 3 quarts of pickles.