Canning, Dept. 21

Canning



Enter Online


2017 Entry Instructions

ONLINE ENTRY IS PREFERRED. To be an Exhibitor, click on the Online Entry link and follow the instructions. The alternate way to enter is to print out the offline entry form, fill it out, and mail it in according to the deadline outlined on the form and on the Entry Deadlines and Delivery Schedule page. (Please contact your Department if you are unable to print the entry form.)

Rules

  1. Walk-in entries not accepted.
  2. Judging held on Mon., week of the Fair.
  3. All exhibits must be canned between Sept. 2016 and Sept. 2017, except wine should be at least 1 year old.
  4. Exhibits should be clean and rings rust-free.
  5. All exhibits (except honey) must be labeled on the side of the jar. Honey labels MUST be on the cap or bottom of jar only (see Honey section).
  6. Do not put exhibitor’s name on label.
  7. Only jars in Collections may be decorated.
  8. All canned fruits and vegetables must be in standard canning jars.
  9. Jellies and jams must be in jam jars or 1⁄2 pint jars. Jars must have canning lids and rings. NO WAX ALLOWED.
  10. Maple syrup must be in a 16 oz. jar minimum, to be judged. The jar may be decorative.
  11. No commercial canners’ exhibits may compete.
  12. Exhibits may be picked up from 7–8:30 p.m. on Sun. or 5–7 p.m. on Mon. following the Fair. Canning Committee is not responsible for exhibits left after 7 p.m. on Monday.

Alice Coe Gastler Memorial Award

A special award will be given for the Best in Canning in memory of Alice Coe Gastler by the Gastler family. The award will be a Special Ribbon, $50 and a Plaque with the winner’s name permanently displayed in the Department’s Court of Honor.

Best in Show

Best in Show will be awarded in those areas indicated below at the discretion of the judges.


TABLE OF CATEGORIES

Class Code & Name $ Prize Amount
Collections
Should be decoratively displayed. Entries in uniform containers, all same size. Collections will be judged on variety, uniformity and display. Jars will not be opened. Decorated containers and baskets are encouraged.
Best in Show 
1st 2nd 3rd
ACL01 Canned fruit: not less than 6 varieties. 10 5 3
ACL02 Jelly: not less than 6 varieties. 10 5 3
ACL03 Vegetables: not less than 6 varieties. 10 5 3
ACL04 Pickles & relishes: not less than 6 varieties. 10 5 3
ACL05 Herb vinegars: not less than 6 varieties. 10 5 3
ACL06 Jams/conserves: not less than 6 varieties. 10 5 3
Canned Fruit
Best in Show
1st 2nd 3rd
CF01  Applesauce  8 6 3
CF02 Blackberries  8 6 3
CF03 Blueberries  8 6 3
CF04 Cherries  8 6 3
CF05 Grapes  8 6 3
CF06 Figs  8 6 3
CF07 Fruit salad (2 or more fruits)  8 6 3
CF08 Melon balls 8 6 3
CF09 Peaches 10 8 5
CF10 Pears 10 8 5
CF11 Pineapple 8 6 3
CF12 Plums 8 6 3
CF13 Raspberries, red 8 6 3
CF14 Raspberries, black 8 6 3
CF15 Rhubarb 8 6 3
CF16 Strawberries 8 6 3
CF17 Other (specify) 8 6 3
Chutneys
Fruit relish using spices and herbs – Jars to be opened for judging.
1st 2nd 3rd
CH01 Apple  6 3 2
CH02 Banana  6 3 2
CH03 Mango  6 3 2
CH04 Peach 6 3 2
CH05 Pear 6 3 2
CH06 Tomato 6 3 2
CH07 Other (specify) 6 3 2
Conserve
2 or more fruits and contains nuts. Jars to be opened for judging.
1st 2nd 3rd
CO01 Apricot  6 3 2
CO02 Grape  6 3 2
CO03 Orange  6 3 2
CO04 Peach  6 3 2
CO05 Pear 6 3 2
CO06 Plum 6 3 2
CO07 Rhubarb 6 3 2
CO08 Strawberry 6 3 2
CO09 Other (specify) 6 3 2
Canned Tomatoes
Best in Show
1st 2nd 3rd
CTO01 Tomatoes, sauce  6 3 2
CTO02 Tomatoes, solid pack 6 3 2
CTO03 Tomatoes, pureed 6 3 2
CTO04 Tomatoes, whole 6 3 2
CTO05 Tomatoes, stewed 6 3 2
CTO06 Tomatoes, juice 6 3 2
Canned Vegetables
Best in Show
1st 2nd 3rd
CV01 Beets  8 6 3
CV02 Broccoli  8 6 3
CV03 Beans, green  8 6 3
CV04 Beans, yellow  8 6 3
CV05 Beans, lima  8 6 3
CV06 Carrots  8 6 3
CV07 Cauliflower  8 6 3
CV08 Peas 8 6 3
CV09 Pumpkins 8 6 3
CV10 Squash 8 6 3
CV11 Corn, cream style 8 6 3
CV12 Corn, whole kernel 8 6 3
CV13 Garden mix 8 6 3
CV14 Other (specify) 8 6 3
Fruit Butter
Cooked fruit pulp to a thick consistency. Jars to be opened for judging.
1st 2nd 3rd
FB01 Apple  6 3 2
FB02 Peach  6 3 2
FB03 Pear 6 3 2
FB04 Other (specify) 6 3 2
Herb Vinegar
List ingredients
Best in Show
1st 2nd 3rd
HV01 Decorative jars may be used. 6 3 2
Honey
Jars to be opened for judging. Note: Label on cap or bottom – not on the side of the jar.
Best in Show
1st 2nd 3rd
YH01 Bee pollen  8 5 4
YH02 Beeswax display  8 5 4
YH03 1 Comb light  8 5 4
YH04 1 Comb dark  8 5 4
YH05 Honey, strained light 8 5 4
YH06 Honey, strained dark 8 5 4
Jams
Crushed or chopped fruit. Jars to be opened for judging. Sugarless jams will be judged separately.
Best in Show
1st 2nd 3rd
JA01 Apricot  6 3 2
JA02 Blueberry  6 3 2
JA03 Blackberry  6 3 2
JA04 Grape  6 3 2
JA05 Peach  6 3 2
JA06 Plum 6 3 2
JA07 Raspberry (specify) 6 3 2
JA08 Rhubarb 6 3 2
JA09 Strawberry 6 3 2
JA10 Strawberry-rhubarb 6 3 2
JA11 Other (specify) 6 3 2
Marmalade
Soft fruited jellies containing small pieces of fruit and skin. Jars to be opened for judging.
1st 2nd 3rd
MA01 Lemon  6 3 2
MA02 Orange  6 3 2
MA03 Peach 6 3 2
MA04 Pineapple 6 3 2
MA05 Other (specify) 6 3 2
Pickles
Fruits & vegetables in vinegar brine. Jars to be opened for judging.
Best in Show
1st 2nd 3rd
PK01 Beets  6 3 2
PK02 Beans (specify)  6 3 2
PK03 Bread & butter, cuke  6 3 2
PK04 Bread & butter, zuke  6 3 2
PK05 Cucumber, dill  6 3 2
PK06 Eggplant  6 3 2
PK07 Mustard 6 3 2
PK08 Peppers (specify) 6 3 2
PK09 Peppers, stuffed 6 3 2
PK10 Onions 6 3 2
PK11 Watermelon 6 3 2
PK12 Other (specify) 6 3 2
Relish
List main ingredient. Jars to be opened for judging.
Best in Show
1st 2nd 3rd
RE01 Corn  6 3 2
RE02 Cucumber  6 3 2
RE03 Mixed  6 3 2
RE04 Mustard  6 3 2
RE05 Pepper 6 3 2
RE06 Piccalilli 6 3 2
RE07 Tomato 6 3 2
RE08 Zucchini 6 3 2
RE09 Other (specify) 6 3 2
Sauces
Jars to be opened for judging.
1st 2nd 3rd
SA01 Barbeque  6 3 2
SA02 Chili sauce  6 3 2
SA03 Cranberry  6 3 2
SA04 Ketchup 6 3 2
SA05 Mincemeat 6 3 2
SA06 Salsa 6 3 2
SA07 Other (specify) 6 3 2
Sugar Jelly
Strained juice from fruit. Jars to be opened for judging.
Best in Show
1st 2nd 3rd
SJ01 Apple  6 3 2
SJ02 Blackberry  6 3 2
SJ03 Blueberry  6 3 2
SJ04 Crab apple  6 3 2
SJ05 Grape  6 3 2
SJ06 Hot pepper 6 3 2
SJ07 Mint 6 3 2
SJ08 Peach 6 3 2
SJ09 Plum 6 3 2
SJ10 Strawberry 6 3 2
SJ11 Other (specify) 6 3 2
Soups 1st 2nd 3rd
SU01 Chicken  6 3 2
SU02 Tomato  6 3 2
SU03 Vegetable 6 3 2
SU04 Other (specify) 6 3 2
Syrup
Jars to be opened for judging. Must be in 16 oz. jar or larger.
Best in Show
1st 2nd 3rd
SY01 Maple syrup, light  8 5 4
SY02 Maple syrup, medium 8 5 4
SY03 Maple syrup, dark 8 5 4
Beer
Bottles to be opened for judging.
Best in Show
1st 2nd 3rd
ZBE01 Ale  8 5 4
ZBE02 Lager  8 5 4
ZBE03 Other, (specify) 8 5 4
Wine
Bottles to be opened for judging. Wines should be at least 1 year old.
Best in Show
1st 2nd 3rd
ZWI01 Fruit  8 5 4
ZWI02 Liqueurs  8 5 4
ZWI03 Red  8 5 4
ZWI04 Rosè 8 5 4
ZWI05 White 8 5 4
ZWI06 Zinfandel 8 5 4
ZWI07 Other (specify) 8 5 4

Contacts

  • Phyllis Naples-Valenti
    Superintendent
    860-349-3917
  • Patty Bonanno
    Asst. Superintendent
    860-349-0555
  • Elizabeth Conroy
    Asst. Superintendent
    860-349-4545

Committee

  • Dawn Badon
  • Dean Bonanno
  • Katharine Chase
  • Thomas Francis
  • Rosemary Frederick
  • Adela French
  • Ginny Harmon
  • Susan Harmon
  • Anne Jungels
  • Sue Leining
  • Geoff Martin
  • Lorrie Martin
  • William Martin, Jr.
  • Claudia Miller
  • Joe Pen
  • Amanda Pen
  • Ashley Pen
  • Christina Pen
  • Elizabeth Riggles