Section 7 Preserves and Canning

Preserves and Canning will be judged according to the Ontario Association of Agricultural Societies Homecraft Judging Standards Handbook prepared and printed by the Ontario Association of Agricultural Societies.

Prize Money for Classes: 1st- $5.00, 2nd - $4.00, 3rd - $3.00

Rules

1. All entries must be in either 500 ml or 250 ml jars, unless otherwise posted.

2. All entries must be sealed with NEW TOPS and RINGS - no paraffin to be used.

3. Any metal seals and rings that show rust or corrosion will be disqualified.

4. Any entries that show signs of mold or spoilage will be disqualified.

5. Please attach entry tags with a rubber band. Classes

Jams and Jellies 

Tips: Judges look for

Jam

• General Appearance - colour natural and even distribution of fruit. Headspace should be ¼” (6mm). (“Headspace” refers to the empty space left at the top a jar between the food or liquid and the underside of the lid.)

• Container appropriate size and type, clean, clear and properly sealed.

• Texture - characteristic of the type of product. Soft and easy to spread, natural fruit flavour.

Marmalade

• a tender jelly with small pieces of citrus fruit evenly distributed throughout.

• Colour natural and even distribution of fruit.

• Headspace should be ¼” (6mm)

•  Container appropriate size and type, clean, clear and properly sealed.

Jelly

• Colour natural, clarity of fruit juice - clear.

• Headspace should be ¼” (6mm).

• Container appropriate size and type, clean, clear and properly sealed.

• Texture - shakes slightly, retains shape, not gummy, sticky or rubbery, absence of crystals.

• Natural fruit flavour.

Classes

1. Blueberry Jam

2. Peach Jam

3. Raspberry Jam

4. Strawberry Jam

5. Rhubarb Jam

6. Blackberry Jam

7. Mixed Jam, 2 or more fruits named

8. Blackberry Jelly

9. Chokecherry Jelly

10. Crab Apple Jelly

11. Grape Jelly

12. Raspberry Jelly

13. Jelly any other not mentioned, named

14. Citrus Marmalade

15. Marmalade any other not mentioned, named

Preserves

Tips: Judges look for

• General Appearance - condition of product, natural colour, original shape, no blemishes, spots or peelings.

• Liquid is to be clear, free from cloudiness or sediment.

• Pack attractive, uniform pieces, headspace 1/2” (13mm) (“Headspace” refers to the empty space left at the top a jar between the food or liquid and the underside of the lid.) Container - clean, clear and properly sealed.

• Texture - firm, yet tender, not mushy.

• Flavour - as near to natural product as possible.

Classes

16. Crab Apples, whole

17. Apple Butter

18. Applesauce

19. Peaches

20. Pears

21. Raspberries

22. Strawberries

23. Tomatoes

Pickles & Relishes

Tips: Judges look for

• General Appearance - colour natural - uniform with no food colouring.

• Clarity - not cloudy, free from sediment, uniformity of mixture.

• Headspace should be ½” (13mm)(“Headspace” refers to the empty space left at the top a jar between the food or liquid and the underside of the lid).

• Container clean and sealed.

• Texture - cucumber or mixed pickles firm, crisp, plump,yet tender, not over cooked.

• Relishes - finely chopped, uniform pieces, large enough to be recognizable.

• Chili Sauce & Salsa - thick and chunky.

• Flavour & Aroma - pleasing, no one flavour too pronounced. No off odours or mustiness.

Classes

24. Dill Pickles, with garlic (any size of jar)

25. Dill Pickles, without garlic (any size of jar)

26. Sweet Pickles

27. Bread and Butter Pickles

28. Pickled Beets, with spices

29. Pickled Beets, without spices

30. Mustard Beans

31. Chili Sauce - Mild

32. Tomato Salsa - Mild

33. Corn Relish

34. Hamburger Relish

35. Pickled Eggs, 1 quart, sealed.