Delaware State Fair Jam: Canning & preserving results

9 11 2009
The Delaware state seal.

Image via Wikipedia

Here are the shout-outs to all of the canners, preservers and jam-makers who were recognized at this year’s Delaware State Fair during its July 23 – August 1, 2009. The .pdf of the official is at the Deleware State Fair site, and this link. Next year’s Delaware State Fair will be open from July 22 – July 31, 2010.

Special recognition goes to these Judges Award winners:
Bonnie Robinson, Seaford (for Jar of Vegetables for Soup, class 0019)
Willa Scharch, Denton (for Jar of Meat Jerky, class 0021)
Alan Gravenor, Salisbury (for gift containers)
Susan Newark, Harrington (for herbal vinegars and oils)
Linda Saccardi, Milford (for Jellies & Syrups)
Laura Byrum, Milford (for Preserved Pears, class 0087)

Culinary-Sec. 1 – Canned Items
Class – Category — # of Entries
Ex. Name – City – Placement
0001 – Jar of Applesauce -·· 3 records
Scharch Willa – Denton 1
Gravenor Alan – Salisbury 2
Robinson Bonnie – Seaford 3
0002 – Jar of Cherries, Red ··· 2 records
Gravenor Alan – Salisbury 1
Scharch Willa – Denton 3
0003 – Jar of Peaches, Yellow half ··· 2 records
Green Melissa – Hartly 2
Gravenor Alan – Salisbury 3
0004 – Jar of Pears, half ··· 1 record: Gravenor Alan – Salisbury 1
0006 – Jar of Beets, sliced ··· 2 records
Gravenor Alan – Salisbury 1
Hammond Amanda – Lincoln 2
0007 – Jar of Beets, whole ··· 1 record: Gravenor Alan – Salisbury 1
0008 – Jar of Carrots, sliced ··· 2 records
Gravenor Alan – Salisbury 3
Scharch Willa – Denton 3
0009 – Jar of Corn, cut off cob ··· 2 records
Scharch Willa – Denton 3
Gravenor Alan – Salisbury 3
0011 – Jar of String Beans, Green, cut ··· 3 records
Green Melissa – Hartly 1
Scharch Willa – Denton 2
Gravenor Alan – Salisbury 3
0012 – Jar of String Beans, Green, whole ··· 3 records
Green Melissa – Hartly 1
Gravenor Alan – Salisbury 2
Scharch Willa – Denton 3
0014 – Jar of Vegetable, not listed ···1 record: Hammond Amanda – Lincoln 1
0015 – Jar of Tomatoes, Plum ··· 3 records
Blevin Christine – Newark 1
Scharch Willa – Denton 2
Saccardi Linda – Milford 3
0017 – Jar of Tomatoes, Red, crushed ··· 1 record: Gravenor Alan – Salisbury 1
0018 – Jar of Tomatoes, Red, whole ··· 1 record: Gravenor Alan – Salisbury 1
0019 – Jar of Vegetables for Soup ··· 1 record (also Judges Award, class 0020)
Robinson Bonnie – Seaford 1
0020 – Judge’s Award Canned Items:
Bonnie Robinson, Seaford (for Jar of Vegetables for Soup, class 0019)

Culinary-Sec. 1 – Dried Foods
0021 – Jar of Meat Jerky ··· 1 record (also Judges Award, class 0024)
Scharch Willa – Denton 1
0022 – Jar of Dried Fruit ··· 1 record: Crisman Janice – Townsend 3
0023 – Jar of Dried Vegetables ··· 4 records (no first)
Newark Susan – Harrington 2
Scharch Willa – Denton 3
Ferrell Kim – Camden Wyoming 3
Crisman Janice – Townsend 3
0024 – Judges Award – Dried Foods:
Willa Scharch, Denton (Jar of Meat Jerky, class 0021)

Culinary-Sec. 1 – Gift Containers
0025 – Four jars 1/2 or 1 pint of 1 fruit, 1 vegetable
Gravenor Alan – Salisbury 1
Crisman Janice – Townsend 2
Robinson Bonnie – Seaford 3
0026 – Four jars 1/2 or 1 pint of 1 butter spread, 1 jam,
Gravenor Alan – Salisbury 1
Byrum Laura – Milford 2
Robinson Bonnie – Seaford 3
0027 – Four jars 1/2 or 1 pint of sauces with labels
Gravenor Alan – Salisbury 1
Koff Darla – Frederica 2
Robinson Bonnie – Seaford 3
0028 – Four jars 1/2 or 1 pint of tomato items with label
Koff Darla – Frederica 1
Gravenor Alan – Salisbury 2
Robinson Bonnie – Seaford 3
0033 – Judge’s Award Gift Containers:
Alan Gravenor, Salisbury

Culinary-Sec. 1 – Herbal Vinegars & Oils
0034 – Basil Vinegar ··· 1 record: Newark Susan – Harrington 1
0035 – Mint Vinegar ··· 2 records
Mccolley April – Harrington 1
Newark Susan – Harrington 2
0036 – Rosemary Vinegar ··· 2 records
Newark Susan – Harrington 1
Mccolley April – Harrington 2
0037 – Tarragon Vinegar ··· 1 record: Newark Susan – Harrington 1
0039 – Combination Vinegars ··· 1 record: Newark Susan – Harrington 1
0040 – Vinegar, not listed ··· 2 records
Mccolley April – Harrington 1
Newark Susan – Harrington 2
0041 – Black Peppercorn Vinaigrette ··· 1 record: Newark Susan – Harrington 1
0042 – Chili Pepper Vinaigrette ··· 1 record: Newark Susan – Harrington 1
0043 – Combination Oil Vinaigrette ··· 1 record: Newark Susan – Harrington 1
0044 – Vinaigrette, not listed ··· 1 record: Newark Susan – Harrington 2
0045 – Judge’s Award, Herbal Vinegars & Oils:
Susan Newark, Harrington

Culinary-Sec. 1 – Jellies, Syrups, Etc.
0046 – Jar of Apple Jelly ··· 1 record: Gravenor Alan – Salisbury 2
0047 – Jar of Blackberry Jelly ··· 2 records
Green Melissa – Hartly 1
Gravenor Alan – Salisbury 2
0048 – Jar of Grape Jelly ··· 3 records
Murray Molly J. – Lewes 1
Scharch Willa – Denton 2
Saccardi Linda – Milford 3
0049 – Jar of Mint Jelly ··· 2 records
Gravenor Alan – Salisbury 1
Murray Molly J. – Lewes 2
0050 – Jar of Peach Jelly ··· 1 record: Hammond Amanda – Lincoln 1
0051 – Jar of Pepper Jelly ··· 1 record: Muldrow Chuck – Dover 1
0052 – Jar of Plum Jelly ··· 3 records
Murray Molly J. – Lewes 1
Saccardi Linda – Milford 2
Gravenor Alan – Salisbury 3
0053 – Jar of Raspberry Jelly ··· 1 record: Saccardi Linda – Milford 1
0054 – Jar of Strawberry Jelly ··· 2 records (no first)
Saccardi Linda – Milford 2
Green Melissa – Hartly 3
0055 – Jar of Jelly, not listed ··· 3 records
Scharch Willa – Denton 1
Crothers Christine – Dover 2
Saccardi Linda – Milford 3
0056 – Jar of Sugar Free Jelly ··· 1 record: Scharch Willa – Denton 1
0057 – Jar of Apple Butter ··· 2 records
Hammond Amanda – Lincoln 1
Saccardi Linda – Milford 2
0058 – Jar of Lemon Butter ··· 1 record: Klinedinst Michelle – Dagsboro 1
0059 – Jar of Butter, not listed ··· 1 record: Saccardi Linda – Milford 1
0060 – Jar of Marmalade ··· 1 record: Hammond Amanda – Lincoln 2
0061 – Jar of Blackberry Jam ··· 2 records (no first)
Dickerson Sharon – Milton 2
Hammond Amanda – Lincoln 3
0062 – Jar of Blueberry Jam ··· 3 records
Byrum Laura – Milford 1
Moore Catherine – Hartly 2
Hammond Amanda – Lincoln 3
0064 – Jar of Grape Jam ··· 2 records (no first)
Gravenor Alan – Salisbury 3
Crothers Christine – Dover 3
0065 – Jar of Raspberry Jam ··· 1 record: Gravenor Alan – Salisbury 1
0066 – Jar of Strawberry Jam ··· 3 records
Byrum Laura – Milford 1
Murray Molly J. – Lewes 2
Hickerson III Robert – Bear 3
0067 – Jar of Jam, not listed ··· 3 records
Thorme Jack – Georgetown 1
Byrum Laura – Milford 2
Crisman Peter – Townsend 3
0068 – Jar of Sugar Free Jam ··· 3 records
Scharch Willa – Denton 1
Hammond Amanda – Lincoln 3
Gravenor Alan – Salisbury 3
0069 – Jar of Blackberry Syrup ··· 1 record: Gravenor Alan – Salisbury 2 (no first)
0071 – Jar of Peach Syrup ··· 1 record: Gravenor Alan – Salisbury 2 (no first)
0073 – Jar of Strawberry Syrup ··· 1 record: Scharch Willa – Denton 2 (no first)
0074 – Jar of Syrup, not listed ··· 2 records
Saccardi Linda – Milford 1
Gravenor Alan – Salisbury 2
0075 – Judge’s Award, Jellies, Syrups, etc.:
Linda Saccardi, Milford

Culinary-Sec. 1 – Pickles,Preserves,Etc.
0076 – Jar of Pickled Beets, sliced ··· 2 records
Everett Ronda – Felton 1
Robinson Bonnie – Seaford 2
0077 – Jar of Pickled Beets, whole ··· 2 records
Gravenor Alan – Salisbury 1
Robinson Bonnie – Seaford 2
0078 – Jar of Pickled Peppers, hot ··· 2 records
Gravenor Alan – Salisbury 1
Hammond Amanda – Lincoln 2
0080 – Jar of Pickled Vegetable, not listed ··· 2 records
Blevin Christine – Newark 1
Gravenor Alan – Salisbury 2
0081 – Jar of Bread and Butter Pickles ··· 2 records (no first)
Robinson Bonnie – Seaford 2
Saccardi Linda – Milford 3
0082 – Jar of Dill Pickles ··· 3 records
Crisman Janice – Townsend 1
Gravenor Alan – Salisbury 2
Everett Ronda – Felton 3
0083 – Jar of Sweet Pickles ··· 1 record: Gravenor Alan – Salisbury 3 (no first)
0084 – Jar of Mustard Pickles ··· 1 record: Gravenor Alan – Salisbury 3 (no first)
0085 – Jar of Pickles, not listed ··· 2 records (no first)
Gravenor Alan – Salisbury 3
Crisman Janice – Townsend 3
0086 – Jar of Preserved Peaches ··· 1 record: Gravenor Alan – Salisbury 1
0087 – Jar of Preserved Pears ··· 1 record: Byrum Laura – Milford 1 (also Judges Award, Pickles & Preserves, class 0104)
0088 – Jar of Preserved Strawberries ··· 1 record: Byrum Laura – Milford 2 (no first)
0091 – Jar of Pepper Relish, green and red ··· 3 records
Hammond Amanda – Lincoln 1
Robinson Bonnie – Seaford 2
Saccardi Linda – Milford 3
0092 – Jar of Zucchini Relish ··· 2 records
Saccardi Linda – Milford 1
Gravenor Alan – Salisbury 2
0093 – Jar of Relish, not listed ··· 3 records
Crisman Peter – Townsend 1
Dickerson Sharon – Milton 2
Gravenor Alan – Salisbury 3
0094 – Jar of BBQ Sauce ··· 2 records
Gravenor Alan – Salisbury 1
Saccardi Linda – Milford 2
0095 – Jar of Chili Sauce ··· 1 record: Gravenor Alan – Salisbury 1
0097 – Jar of Hot Sauce ··· 1 record: Gravenor Alan – Salisbury 2 (no first)
0098 – Jar of Pizza Sauce ··· 1 record: Saccardi Linda – Milford 2 (no first)
0099 – Jar of Salsa, mild ··· 2 records (no first)
Gravenor Alan – Salisbury 2
Green Melissa – Hartly 3
0100 – Jar of Spaghetti Sauce, meatless ··· 1 record: Gravenor Alan – Salisbury 1
0101 – Jar of Tomato Ketchup ··· 2 records (no first)
Gravenor Alan – Salisbury 2
Saccardi Linda – Milford 3
0103 – Jar of Tomato Sauce ··· 2 records
Gravenor Alan – Salisbury 1
Saccardi Linda – Milford 2
0104 – Judge’s Award, Pickles, Preserves, Etc.:
Laura Byrum, Milford
(for Preserved Pears, class 0087)

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Alaska State Fair Jam: (Palmer) 2009 canning & preserving winners

9 09 2009
State seal of Alaska
Image via Wikipedia

After posting the winners of the classes at New York State Fair’s Canning & Preserving competions, I wondered what kinds of categories other jammers and canners across the country could find at their state fairs — and who was winning these categories in 2009. Thanks to the wide reach of the Internet,  many of the answers to my questions are only a search query away.

Alaska is so large that it has two divisions to its atate fair – one in Fairbanks, and another in Palmer. So without further ado, let’s give a shout-out to these winners of the canning and preserving categories at the Alaska State Fair (Palmer), which ran August 27 – September 7, 2009! These official results were taken from the Alaska State Fair website.

Canning Division Champions
Division 01: Junior, 12 and under: Parker Caldwell of Wasilla, AK
Division 02: Junior, 13 – 17: Kenny Larson of Palmer, AK
Division 03: Jelly: Becky Menefee of Palmer, AK
Division 04: Preserve: Robbie Johnson of Anchorage, AK
Division 05: Conserve: Nicole Bendle of Wasilla, AK
Division 06: Jam: Tanya Shanks of Palmer, AK
Division 07: Juice: Cari Lester of Wasilla, AK
Division 08: Syrup, Sauce, Blossom Honey: Sherry Whitstine of Wasilla, AK
Division 09: Sugar-Free: Robbie Johnson of Anchorage, AK
Division 10: Chutney, Relish: Robbie Johnson of Anchorage, AK
Division 11: Vinegar, Oils: Sharon Horwath of Wasilla, AK
Division 12: Pickles: Robbie Johnson of Anchorage, AK
Division 13: Vegetables: Cheri Thomas of Eagle River, AK
Division 14: Fruit: Gloria Gale of Palmer, AK
Division 15: Dried Food: Arthur Mueller of Palmer, AK
Division 17: Seafood: Elaine Martin of Wasilla, AK

Canning Special Awards
Best of Show Robbie Johnson of Anchorage, AK
Judge’s Choice Robbie Johnson of Anchorage, AK
Judge’s Choice Gloria Gale of Palmer, AK

Ball Fresh Preserving Special Award
(Fruits, Adult, First Place) Gloria Gale of Palmer, AK
(Fruits, Adult, Second Place) Gloria Gale of Palmer, AK
(Vegetables, Adult, First Place) Cheri Thomas of Eagle River, AK
(Vegetables, Adult, Second Place) Gloria Wilson of Wasilla, AK
(Pickles, Adult, First Place) Robbie Johnson of Anchorage, AK
(Pickles, Adult, Second Place) Judy Lavigne of Anchorage, AK
(Soft Spread, Adult, First Place) Michelle Hamrick of Anchorage, AK
(Soft Spread, Adult, Second Place) Janice L. Anderson of Anchorage, AK
(Fruits, Youth) Kenny Larson of Palmer, AK
(Vegetables, Youth) Kenny Larson of Palmer, AK
(Pickles, Youth) Hayden Scalis of Anchorage, AK
(Soft Spreads, Youth) Angus Shaw of Wasilla, AK

C & H Sugar Special Award (entry using C& H sugar, Judge’s Choice)
(Open, 1st Place) Robbie Johnson of Anchorage, AK
(Open, 2nd Place) Janice C. Anderson of Anchorage, AK
(Open, 3rd Place) Tanya Shanks of Palmer, AK
(Junior, 1st Place) Emma German of Palmer, AK
(Junior, 2nd Place) Kenny Larson of Palmer, AK
(Junior, 3rd Place) Parker Caldwell of Wasilla, AK

Congratulations, Alaska jammers and canners!

Do you know someone who’s won a ribbon at the county or state fair for jams, jellies, relishes, pickles or anything else jammed, preserved or canned? Send me a link to the state site, and I’ll give them a shout-out here at Kitchen Jam. And of course, if anyone would like to share your special state or county fair recipes, please contact me at gaelen2 at yahoo dot com.

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NY State Fair Jam 2009 part 3: Kathy Wood’s Red pepper relish

2 09 2009
sliced red bell peppers
Image by Emily Barney via Flickr

On Tuesday, I updated my New York State Fair winners post with the names of the first-place winners in the Canning and Jam & Jelly Culinary competitions.

Today I have Kathy Wood’s 1st Grand Prize winning recipe for Red Pepper Relish, which won the Fair’s overall Labor Day cook-off to earn best dish overall for 2009. Congratulations, Kathy! Here’s a link to the video from the winners announcement on Canning Day, which was broadcast on Syracuse9WSYR: video

9WSYR also published Kathy’s winning recipe on their site:

Kathy Wood’s 2009 New York State Fair Grand Prize Winner:

Red Pepper Relish

6-8 large red bell peppers; cut in ¼ inch dice
8-10 tomatoes, seeded & diced
2-3 large onions, chopped
6-8 cloves garlic, finely minced
2-3 jalapeno peppers, seeded and finely minced
3 tablespoons kosher salt
2 cups sugar
1 ¾ cups cider vinegar
½ cup ketchup
1 tablespoon mustard seeds
1 tablespoon dried oregano, lightly crushed
1-2 bay leaves

Directions:

  1. Mix red pepper, tomatoes, onion, garlic, jalapenos and salt in large bowl. Allow to stand for three hours. Drain thoroughly, but do not rinse.
  2. Combine remaining ingredients in a large saucepan, and bring to a boil over medium-high heat. Let boil for 10 minutes.
  3. Reduce heat to medium, stir in pepper mixture, and cook until peppers are translucent but still crunchy, about 30-45 minutes.
  4. Remove from heat and cool until warm. Remove bay leaf.
  5. Return relish to a low boil.
  6. Ladle hot into clean, hot, one-pint jar leaving 1/2” headspace.
  7. Release air bubbles, clean rim and threads, seal with a new scalded lid, and a threaded ring.
  8. Process 15 minutes in a boiling water bath.
  9. Yield: approximately 4 pints.

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Discovering Jam: A cherry in my kitchen

12 08 2009
yellow cherries
Image by bengi gencer via Flickr

It began with four free bushels of yellow cherries, and ended up as 29 pints of yellow cherry jam.

I was living in a college apartment, sharing our house with seven roommates: Shira, Deirdre, Curt, Zelda and thee friends who moved around from room to room. Curt, Deirdre and I had paying jobs, everyone else had parents’ money. Everyone kicked in three bucks a week, and I cooked: mostly soups, chilis and casseroles designed to get us all through our crazy schedules. On Sunday nights, I made a double batch of bread for the week’s peanut butter and jelly sandwiches. When the peaches, tomatoes and apples came in, I canned the pantry full to save money we then used for the phone and heat bills.

Enter the cherries–a gift from a friend who lived next to a golf course bordered with cherry trees. In our share-the-wealth 70s ethics, cherries that fell on his side of the tree line were his, and for a share of what I made, he gave me all the free cherries I could cook. He’d bring me a couple pints a week while they were in season, and I’d make us each a pie or cobbler. But 1976 was ‘the cherry year.’ One Sunday morning he left four bushels of free-fall cherries on my porch with a note that he’d be back that night for pie.

A deep dish pie or cobbler takes three cups of fresh cherries—that wouldn’t even make a dent in four bushels of ripe fruit about to go to critical mass. We only had a tiny apartment refrigerator freezer. I had a 1970 copy of The Ball Blue Book, so I started sifting through recipes. The only thing that used lots of cherries was jam. I hadn’t made jam since my teens when I’d made freezer strawberry jam with my mom. But sugar was cheap, and I had four cases of empty pint jars set aside for applesauce and canned tomatoes. I blew half of that week’s grocery money on sugar, paraffin and pectin, and came home to make cherry jam.

Homemade jam is supposed to be made in small batches—I didn’t know that. My roommates and I formed an assembly line that would have shaken a Smuckers plant. Deirdre and Curt pitted cherries in the dining room. Steps away in our tiny galley kitchen, I sterilized jars and made jam in my 18 quart enamel canners. Zelda set up a jar-filling station in the bathroom, where she melted paraffin on a homemade candle-burner, topped the jars and then set them to cool on a make-shift shelf in front of the bathroom window. When our cherry benefactor showed up at midnight for cherry pie, we were taste-testing homemade bread and cherry jam sandwiches.

He took a half-dozen jars, and I sold another dozen jars at the food co-op. That made enough cash to replace the jars I’d used. As other fruit came in, I made smaller batches of blueberry and peach jam. What we couldn’t eat or sell, we gave as gifts, and for a few years, I made special jams just for Christmas presents.

And that’s how I started making jam.

Yellow Cherry Jam

  • Wash, stem, pit, and crush yellow cherries: 2 1/2 cups whole stemmed cherries will equal approximately 1 pound of crushed fruit.
  • Bring the crushed cherries and juice slowly up to a boil in an enamel or other non-reactive saucepan.
  • When the cherry mixture boils, to each 4 cups (approximately 2 pounds) of crushed cherries, stir in 3 cups of sugar, ¼ cup fresh lemon juice and ½ teaspoon almond extract. Stir until sugar dissolves, cooking rapidly over medium-high heat until jam boils again and reaches the jellying point (222 degrees F. on candy thermometer at sea level; 10 degrees above the boiling point of water in your part of the world.)
  • Ladle into sterilized jars, seal with canning lids and process for 10 minutes in boiling water bath. Cool jars and label. Makes approximately 5 cups of jam.

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