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 (will be disqualified if not sealed) with BERNARDIN SNAP Lids and BERNARDIN label for proof of purchase of pectin. Items must be in an appropriate container, preferably not a basket and itemized. Maximum cost of containers and contents approximately $20. May decorate for any theme or would make a nice gift. Additional items required.
Prize $30 Voucher & Rosette
Half pint or 250ml jar, sealed - recipe and proof of purchase required
½ cup chopped garlic
2 cups white wine vinegar
3 cups water
1 pkg. powdered pectin
5 ½ cups white sugar
¼ tsp. vegetable oil
Bring garlic and vinegar to a boil; reduce heat and simmer for 5 minutes.
Pour into a glass bowl, cover and let stand for 24 hours.
Pour vinegar and garlic mixture through a wire mesh strainer or cheesecloth into a 1 cup glass measuring cup, pressing garlic with the back of spoon to squeeze out liquids. Discard solids.
Bring 1 cup vinegar mixture, 3 cups water and pectin to a boil, stirring constantly.
Add sugar, return to a boil, stirring constantly.
Add oil, boil, stirring constantly for 2 minutes.
Pour hot jelly into sterilized jars, filling 1/4 inch from the top. 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. 42-45: 1st - $5, 2nd - $4, 3rd - $3
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|5||Garden Vegetables||view details|
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