Canning (Class 27)
Committee Contacts
- Homecraft Director, Brenda Kranenburg: 519-528-2436
- Deanna Reavie
- Marlene Struthers
- Marie Haldenby
- Gudrun Reichert
- Corrie Cooper
- Suzanne Alton
Rules and Directions
- All jars must be suitable size, clean, clear and properly sealed with mason lids
- No added colour
- No rusty lids or rings
Please note: 1st prize jams and jellies become the property of the Lucknow Agricultural Society and will be used at the Sunday Fair Breakfast.
Prize List
Prizes (1 – 32):
Freezer Jams
1. Strawberry
2. Raspberry
3. Peach
Cooked Jams
4. Blueberry
5. Raspberry
6. Peach
7. Black Currant
8. Citrus marmalade (2 or more citrus fruit)
9. Strawberry
10. Rhubarb Pineapple
Jellies
11. Apple
12. Grape
Canned Fruit
14. Pears
15. Peaches
16. Fruit cocktail
17. Applesauce—no spices
18. Apple pie filling
19. Plums whole with pits
20. Cherries with pits
Pickles
21. Hot dog relish
22. Barbeque sauce
23. Dill cucumber pickles
24. Icicle pickles, long cut
25. Pickled beets
26. Homemade salad dressing, cooked
27. Bread and butter pickles
28. Fruit chili
29. Spaghetti sauce, no meat
30. Corn relish
31. Bean salad
32. Salsa—chunky
Prize (33):
33. Most Points Overall (1-32)
Canning Specials
34. 15 Minute Chili Sauce:
6 quart basket ripe tomatoes (heaping full)
6 cups celery, finely diced
4 cups onion, finely diced
Combine. Add 1/2 cup uniodized salt and let stand overnight.
Drain well. Place vegetables in kettle and add:
5 cups white sugar
2 cups cider vinegar
1 oz. celery seed
3 medium green peppers, finely chopped.
Bring to a boil uncovered, stirring often. Cook 15 minutes.
Seal in sterilized jars. Makes approx. 9 pints.
35. 1 litre or quart jar, filled of preserves of your choice.
Attach recipe to entry. To be judged on appearance. Jar
to be displayed and decorated with 2016 fair theme.
Country Fair Baking
Sections (36-38) Not yet confirmed.