COMMITTEE: Lois Plummer (599-5552), Faye Myles, Lise Garrett, Meg Boyd
Note: ALL JARS to be sealed with NEW tops and rings. Tags to be secured with elastic at neck of jar.
Prizes for Nos. 1 – 6 1st - $5, 2nd - $4, 3rd - $3
Canned Fruit - Pint or 500ml jars only, sealed.
NO QUART (1000 ML) JARS ARE PERMITTED
Prizes for Nos. 7 - 35 1st - $5, 2nd - $4, 3rd - $3
Jam and Conserves - Half-pint or 250ml jars only, sealed.
NO 500 ml OR PINT JARS ARE PERMITTED
Jellies - Half -pint or 250ml jars only, sealed. NO 500 ml OR PINT JARS ARE PERMITTED
Pickles - No colour added. Pint or 500ml jars only, sealed. NO 1000 ml OR QUART JARS ARE PERMITTED
Other - pint or 500ml jars only, sealed. NO 1000 ml OR QUART JARS ARE PERMITTED
For recipes and helpful hints on Home Canning, visit www.bernardin.ca
The Fair Board offers 2nd & 3rd prizes of $4 and $3
Must use Bernardin Lids. Must have entered minimum of 3 sections in Class 7
$30 Voucher & Rosette
Entries must utilize BERNARDIN SNAP Lid(s) and /or BERNARDIN Mason Jars in creating a decorative or functional product
Prize $20 Voucher & Rosette
Winner may enter National Contest at Royal Winter Fair
Must include three (3) filled Bernardin Mason Jars, SEALED with Bernardin SNAP Lids and label for proof of purchase of pectin. Items must be in an appropriate container and itemized. Maximum cost of containers and contents not to exceed $20. May decorate for any theme. Additional items required.
Prize $30 Voucher & Rosette
Half pint or 250ml jar, sealed - recipe and proof of purchase required
8 cups sliced tomatoes - 12 medium
1/2 cup water
3 dried chili peppers
3/4 cup coarsely chopped fresh basil
3 1/4 cups granulated sugar
2 tbsp. lemon juice
1 pkg (57g) BERNARDIN fruit pectin
Sterilize four (4) 250 ml jars
Combine prepared tomatoes, 1/2 cup water, chilies and basil in large stainless steel saucepan. Boil gently for 25 minutes until tomatoes are soft.
Put in jelly bag and let drip to collect juice.
Measure sugar and set aside.
Measure 1 3/4 cups juice in large saucepan. Add lemon juice. Whisk in fruit pectin until dissolved.
Stirring often, bring mixture to boil over high heat. Add sugar stirring constantly return mixture to a full rolling boil and boil for 1 minute. Remove from heat and skim foam. Pour into jars and put lids on to seal.
Prize $20 Voucher & Rosette
We encourage Bernardin Home Canning Winners to enter competitions at the annual Royal Agricultural Winter Fair held in early November in Toronto. For details see www.royalfair.org (Look for Competition Book - Canning Competition)
Prizes for Nos. 40-44: 1st - $5, 2nd - $4, 3rd - $3
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