Okay, I am doing it this year.

(I've always wanted to do this)

I'm entering jams, jellies in the state fair.

Any advice???

(please)

: - ]

On 6/5/2011 3:15 PM, Mimi wrote:
> Okay, I am doing it this year.
>
> (I've always wanted to do this)
>
> I'm entering jams, jellies in the state fair.
>
> Any advice???
>
> (please)
>
> : - ]



I'm sure you will get an answer from her but she always emphasizes
"Read the specification for entries carefully. Obey them."

I think the judges are picky about labeling and presentation.

gloria p

On Jun 5, 4:28*pm, "gloria.p" > wrote:
> On 6/5/2011 3:15 PM, Mimi wrote:
>
> > Okay, I am doing it this year.
>
> > (I've always wanted to do this)
>
> > I'm entering jams, jellies in the state fair.
>
> > Any advice???
>
> > (please)
>
> > : - ]
>
> I'm *sure you will get an answer from her but she always emphasizes
> "Read the specification for entries carefully. Obey them."
>
> I think the judges are picky about labeling and presentation.
>
> gloria p

Thank you Gloria!!! Yes, I followed the rules to the letter. I have
two entries ready so far. I'm aiming for five.

In article >,
"gloria.p" > wrote:

> On 6/5/2011 3:15 PM, Mimi wrote:
> > Okay, I am doing it this year.
> >
> > (I've always wanted to do this)
> >
> > I'm entering jams, jellies in the state fair.
> >
> > Any advice???
> >
> > (please)
> >
> > : - ]
>
>
>
> I'm sure you will get an answer from her but she always emphasizes
> "Read the specification for entries carefully. Obey them."
>
> I think the judges are picky about labeling and presentation.
>
> gloria p

"And aren't *you* smart! LOL! Here's my response to Mimi:

Just do it! *Don't expect a ribbon ‹ then when you win, you will be
pleasantly surprised. *:-0)

I can't find any information about what the prizes are for winning. *Are
monetary prizes given along with ribbons?

Read the registration and entry information and follow it to the letter.
*
My state fair does not allow the Ball Elite jars ‹ the squarish ones. *

I know the Texas State Fair is the largest one in the country, but
having to finalize your registration two months before the fair opens
seems nuts to me. *Can you find out how many canning entries they
received last year? *I am curious to know.

I hope this helps."

And I forgot to tell her that once you've entered, you, too, can be a
ribbon whore.
--
Barb,
Grilled salmon, June 5, 2011; http://web.me.com/barbschaller

In article
>,
Mimi > wrote:

> On Jun 5, 4:28*pm, "gloria.p" > wrote:
> > On 6/5/2011 3:15 PM, Mimi wrote:
> >
> > > Okay, I am doing it this year.
> >
> > > (I've always wanted to do this)
> >
> > > I'm entering jams, jellies in the state fair.
> >
> > > Any advice???
> >
> > > (please)
> >
> > > : - ]
> >
> > I'm *sure you will get an answer from her but she always emphasizes
> > "Read the specification for entries carefully. Obey them."
> >
> > I think the judges are picky about labeling and presentation.
> >
> > gloria p
>
> Thank you Gloria!!! Yes, I followed the rules to the letter. I have
> two entries ready so far. I'm aiming for five.

I thought of something else, Mimi. Your rule book says "standard"
canning jars. Is that 'standard' as in mason jar with two piece lid and
ring to seal or is that 'standard' as in 'not wide mouth'?
--
Barb,
Grilled salmon, June 5, 2011; http://web.me.com/barbschaller

gloria.p wrote:
> On 6/5/2011 3:15 PM, Mimi wrote:
>> Okay, I am doing it this year.
>>
>> (I've always wanted to do this)
>>
>> I'm entering jams, jellies in the state fair.
>>
>> Any advice???
>>
>> (please)
>>
>> : - ]
>
>
>
> I'm sure you will get an answer from her but she always emphasizes
> "Read the specification for entries carefully. Obey them."
>
> I think the judges are picky about labeling and presentation.
>
> gloria p


In Olmsted County, the label is all that matters except for jellies;
they actually open those. (I think at the State Fair they open all the
entries and taste everything that isn't disqualified. What a concept!)

Good luck Mimi!

-Bob

I'm using standard, regular mouth 1/2 pint Kerr jars. I just bought
115 of them so, I have plenty to work with!!!

I just mailed my first entry today--wild mustang grape jelly.

I will mail my second entry tomorrow--locally sourced red plum jam.

Up next, fig jam, almost seedless dewberry jam and mayhaw jelly--just
have to make the time to get them made--I have until mid-July to get
the rest of the entries mailed in. The deadline is July 29.

: - ]

<snip> I think the judges are picky about labeling and presentation.
<snip>

Believe it or not Gloria, the handbook said to NOT label them. That
is why I am sending each entry separately. I would have loved to be
able to label them. Two identical jars, same brand of jar, no labels,
no dirty/rusty bands, no paraffin.

<snip> In Olmsted County, the label is all that matters except for
jellies;
they actually open those. *(I think at the State Fair they open all
the
entries and taste everything that isn't disqualified. *What a
concept!) <snip>

In Texas, they don't open or eat anything vegetable. They do however
open and taste all of the fruit, pickles, jams & jellies.

<snip> Good luck Mimi! <snip>

Thanks Bob!!!

In article
>,
Mimi > wrote:

> I'm using standard, regular mouth 1/2 pint Kerr jars. I just bought
> 115 of them so, I have plenty to work with!!!
>
> I just mailed my first entry today--wild mustang grape jelly.
>
> I will mail my second entry tomorrow--locally sourced red plum jam.

How big are the plums? Varietal? Do you skin them? IMWTK.
(I've only made plum jelly, and then plum butter with the flesh.)

--
Barb,
Grilled salmon, June 5, 2011; http://web.me.com/barbschaller

In article
>,
Mimi > wrote:

> On Jun 6, 9:03*pm, Melba's Jammin' > wrote:
>
> <snip> How big are the plums? *Varietal? *Do you skin them? *IMWTK.
> (I've only made plum jelly, and then plum butter with the flesh.)
> <snip>
>
> The plums were smallish, locally grown, not sure of the variety,
> rather tart, not for out-of-hand eating IMO but *perfect* for a lovely
> jam. : - ]
>
> Yes, I run them through a food mill to remove the skins and pits. The
> color is absolutely jewel-like coral. I remember where I got them and
> I'm going to try to get more this year. The jam came out smooth,
> sweet/tart.

MmmmmMimi, you're making what sounds like plum butter, not jam. Have
you figured out yet that I'm a stinker about proper identification of
sweet spreads? <grin> It's nothing personal.

Jam, by definition, contains pieces of the fruit from which it is made.
Here's the definition from the NCHFP site (it jibes with what the BBB
says, too): "Jams are thick, sweet spreads made by cooking crushed or
chopped fruits with sugar. Jams tend to hold their shape but are
generally less firm than jelly. (Recipes are also available for uncooked
jams.)"

The definition of fruit butter seems to better fit what you have
described: "Fruit butters are sweet spreads made by cooking fruit pulp
with sugar to a thick consistency. Spices are often added." It's not
a hanging offense, mind you, but it might get you a thwack upside the
haid if you're near enough to my wood spoon. "-0)

--
Barb,
Hot Enough For You?, June 6, 2011; http://web.me.com/barbschaller

*Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
crushed--through the largest screen of my food mill. Does it count
that I used pectin/sugar and didn't let it cook for hours??? You're
right, I should be stickier (no pun intended) about definitions. I
just don't know what to call something that is really not a jelly nor
a jam and isn't a butter.

On 6/7/2011 3:09 PM, Mimi wrote:
> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
> crushed--through the largest screen of my food mill. Does it count
> that I used pectin/sugar and didn't let it cook for hours??? You're
> right, I should be stickier (no pun intended) about definitions. I
> just don't know what to call something that is really not a jelly nor
> a jam and isn't a butter.

You made it, you can call it anything you want. Pooh on Barb!

George, ducking and running, I've seen pictures of that giant spoon

"George Shirley" > wrote in message
.com...
> On 6/7/2011 3:09 PM, Mimi wrote:
>> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
>> crushed--through the largest screen of my food mill. Does it count
>> that I used pectin/sugar and didn't let it cook for hours??? You're
>> right, I should be stickier (no pun intended) about definitions. I
>> just don't know what to call something that is really not a jelly nor
>> a jam and isn't a butter.
>
> You made it, you can call it anything you want. Pooh on Barb!
>
> George, ducking and running, I've seen pictures of that giant spoon

Sheeesh you are much more brave then I....

--
--

https://www.shop.helpforheroes.org.uk/

On 6/7/2011 3:52 PM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> .com...
>> On 6/7/2011 3:09 PM, Mimi wrote:
>>> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
>>> crushed--through the largest screen of my food mill. Does it count
>>> that I used pectin/sugar and didn't let it cook for hours??? You're
>>> right, I should be stickier (no pun intended) about definitions. I
>>> just don't know what to call something that is really not a jelly nor
>>> a jam and isn't a butter.
>>
>> You made it, you can call it anything you want. Pooh on Barb!
>>
>> George, ducking and running, I've seen pictures of that giant spoon
>
> Sheeesh you are much more brave then I....
>
I live a lot closer to Barb than you also, plus she knows where I live,
she's been here. I'm not afraid of her, I think Miz Anne could take her,
broken hip and all. <G>

In article
>,
Mimi > wrote:

> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
> crushed--through the largest screen of my food mill. Does it count
> that I used pectin/sugar and didn't let it cook for hours??? You're
> right, I should be stickier (no pun intended) about definitions. I
> just don't know what to call something that is really not a jelly nor
> a jam and isn't a butter.

It's closer to a butter than anything else, Mimi. What you describe
doesn't need pectin to thicken it up for spreading; the evaporation will
do it. And if your Fair judges are as sticky about things as they
appear they might be, calling it jam might get you disqualified. HTH.
:-0)

I wrote this and posted it here in August, 1998:

Fruit Butter Primer
posted again to rec.food.preserving by Barb Schaller, June 7, 2011

For Peach Butter as an example
Peaches (at least 8-12)
Sugar
Lemon juice if desired
Spices if desired

Peel and pit the peaches. Cook them in one of two ways (Sarah,
> stay with me here): Quarter them and put them in a
2-quart pyrex mixing pitcher (or similar--larger micro-safe bowl if you
want to). Cook at full power, loosely covered, for 10-20 minutes or
so, stirring them up about every five minutes, until they are tender.
You will see that juice has been released and the peaches pretty much
retain their shape. (You may have to cook in batches.) I want those
peaches holding their shape because it is *much* easier to drain/strain
them whole than when they are mush.

*If you don't have a microwave cooker or think my way is goofy*, put the
quartered peaches in a heavy kettle and add about 1-2 cups of water to
the pot. Start cooking over low heat to discourage sticking. Cook
until tender, stirring often to discourage sticking.

After cooking, drain the peaches through a colander, reserving juice
(you can make jelly with the resultant juice). Put the peaches through
a food mill to puree. A blender or food processor can be used, though
their action is different than milling. I much prefer a food mill -- it
strains to puree and separates any extraneous fiber; the fp and blender
chop to puree. The final texture is different.

Measure the pulp/puree by volume. Put it into a heavy bottom kettle.
Add half as much sugar as fruit (a bit less if you're fussy about sugar,
but it won't necessarily make it a better outcome, though I suppose
that's a subjective assessment). Add a wee splash of lemon juice at
this point, if you wish. Commence cooking over low to moderate heat,
uncovered, stirring to dissolve the sugar. Don't sit down and read the
paper. Don't go outside and water the tomatoes. Don't go downstairs to
fold the laundry. Don't leave the room. Stand at the sink and scrub
it. Alphabetize your spices. Wipe off the honey and syrup containers.
Don't leave the room.

When the stuff begins to boil, reduce the heat to very low, put a
splatter screen atop and cook until it is thickened to your liking.
*If* you want spiced butter, add spices towards the end of the cooking.
I won't give amounts of spices: Start with a small amount. (Duh!) Be
careful with ground cloves--a little goes a long way. Spices that are
nice with peach butter include cinnamon and nutmeg. If you leave the
room to get on with your life, take a timer with you and set it for 5-10
minutes (your cue to run back and stir and check) -- less time as it
gets closer to being done.

When you've got the stuff cooking, go back to that reserved juice and
strain it, hot, through about 3-4 layers of cheesecloth. Use the juice
for peach jelly (check a pectin box for a recipe) or adding it to
barbecue sauce.

Fruit butters are great!! They are very interruptible. *If you are
uncertain* as to whether or not they are done, hold everything! Get the
pot off the heat and let it and the contents cool. Check the texture
and consistency then. If it's as you like it, reheat and jar. I've
taken three days to make my apricot butter if I haven't had the
necessary time in one shot.

Expect the volume to have reduced by about one-third. Use that guide
for determining how many canning jars to prepare.

Have your canning jars and lids prepared and ready to fill. When the
butter is thickened, fill the jars, remove bubbles, seal and process in
a boiling water bath for 10 minutes. Because of the density of fruit
butter, I like to have my batch bubbling hot when I fill my jars. I do
this by returning the now done butter to my mixing pitcher and nuking it
till the edges are bubbling. Then I pour it into the jars, check for
bubbles and seal and process.

I recognize that this might be seen as a pretty involved process. It's
worth the time.

Other Fruit Butters
Same method.
Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash
of orange juice, more likely not. Do what you will. Easy on the lemon
juice if you use it.
Plum Butter - My plums, when pureed, are sour and strong. They can
stand cinnamon, clove, and freshly ground allspice. Skip the lemon
juice.
Apple Butter - There are a zillion recipes for apple butter. Most
include cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice.

Don't limit your use of fruit butter to a bread spread. Most, because
of their tanginess and spiciness are very nice with grilled or roast
meats, pork and chicken in particular. Apricot butter is a nice dip for
chicken or egg rolls when it's cut with some vinegar. Plum butter, too.

No doubt there are other ways to do this. This is my way.

-Barb Schaller, 21 August 1998
--
Barb,
Fapitas!, June 7, 2011; http://web.me.com/barbschaller

"George Shirley" > wrote in message
.com...
> On 6/7/2011 3:52 PM, Ophelia wrote:
>>
>>
>> "George Shirley" > wrote in message
>> .com...
>>> On 6/7/2011 3:09 PM, Mimi wrote:
>>>> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
>>>> crushed--through the largest screen of my food mill. Does it count
>>>> that I used pectin/sugar and didn't let it cook for hours??? You're
>>>> right, I should be stickier (no pun intended) about definitions. I
>>>> just don't know what to call something that is really not a jelly nor
>>>> a jam and isn't a butter.
>>>
>>> You made it, you can call it anything you want. Pooh on Barb!
>>>
>>> George, ducking and running, I've seen pictures of that giant spoon
>>
>> Sheeesh you are much more brave then I....
>>
> I live a lot closer to Barb than you also, plus she knows where I live,

Gulp!

> she's been here. I'm not afraid of her,

Ummm are you sure...

I think Miz Anne could take her,
> broken hip and all. <G>

Pah, only because our Barb wouldn't hurt a lady, so I guess you would be
safe hiding behind Miz Anne...
--
--

https://www.shop.helpforheroes.org.uk/

On 6/8/2011 8:23 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> .com...
>> On 6/7/2011 3:52 PM, Ophelia wrote:
>>>
>>>
>>> "George Shirley" > wrote in message
>>> .com...
>>>> On 6/7/2011 3:09 PM, Mimi wrote:
>>>>> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
>>>>> crushed--through the largest screen of my food mill. Does it count
>>>>> that I used pectin/sugar and didn't let it cook for hours??? You're
>>>>> right, I should be stickier (no pun intended) about definitions. I
>>>>> just don't know what to call something that is really not a jelly nor
>>>>> a jam and isn't a butter.
>>>>
>>>> You made it, you can call it anything you want. Pooh on Barb!
>>>>
>>>> George, ducking and running, I've seen pictures of that giant spoon
>>>
>>> Sheeesh you are much more brave then I....
>>>
>> I live a lot closer to Barb than you also, plus she knows where I live,
>
> Gulp!
>
>> she's been here. I'm not afraid of her,
>
> Ummm are you sure...
>
> I think Miz Anne could take her,
>> broken hip and all. <G>
>
> Pah, only because our Barb wouldn't hurt a lady, so I guess you would be
> safe hiding behind Miz Anne...
You would have to see Miz Anne when one of her babies is threatened, or
someone invades her space. She's an excellent shot with a pistol plus
her eyes get real squinty and her face turns red when she's really,
really mad. But, you would be right, both are ladies and I don't think
they would fight so I could hide behind either of them. Of course I
would stick out on both sides when I was hiding.

"George Shirley" > wrote in message
. com...
> On 6/8/2011 8:23 AM, Ophelia wrote:
>>
>>
>> "George Shirley" > wrote in message
>> .com...
>>> On 6/7/2011 3:52 PM, Ophelia wrote:
>>>>
>>>>
>>>> "George Shirley" > wrote in message
>>>> .com...
>>>>> On 6/7/2011 3:09 PM, Mimi wrote:
>>>>>> *Ouch* Barb that wood spoon hurts!!! LOL The plums were certainly
>>>>>> crushed--through the largest screen of my food mill. Does it count
>>>>>> that I used pectin/sugar and didn't let it cook for hours??? You're
>>>>>> right, I should be stickier (no pun intended) about definitions. I
>>>>>> just don't know what to call something that is really not a jelly nor
>>>>>> a jam and isn't a butter.
>>>>>
>>>>> You made it, you can call it anything you want. Pooh on Barb!
>>>>>
>>>>> George, ducking and running, I've seen pictures of that giant spoon
>>>>
>>>> Sheeesh you are much more brave then I....
>>>>
>>> I live a lot closer to Barb than you also, plus she knows where I live,
>>
>> Gulp!
>>
>>> she's been here. I'm not afraid of her,
>>
>> Ummm are you sure...
>>
>> I think Miz Anne could take her,
>>> broken hip and all. <G>
>>
>> Pah, only because our Barb wouldn't hurt a lady, so I guess you would be
>> safe hiding behind Miz Anne...
> You would have to see Miz Anne when one of her babies is threatened, or
> someone invades her space. She's an excellent shot with a pistol

Lady after my own heart

plus
> her eyes get real squinty and her face turns red when she's really, really
> mad. But, you would be right, both are ladies and I don't think they would
> fight so I could hide behind either of them. Of course I would stick out
> on both sides when I was hiding.

Well best hide behind 'em both! We don't want Miz Anne getting all squinty
eyed and red in the face when she looks at you would we?



--
--

https://www.shop.helpforheroes.org.uk/

On 06/06/2011 07:03 PM, Melba's Jammin' wrote:
> In article
> >,
> > wrote:
>
>> I'm using standard, regular mouth 1/2 pint Kerr jars. I just bought
>> 115 of them so, I have plenty to work with!!!
>>
>> I just mailed my first entry today--wild mustang grape jelly.
>>
>> I will mail my second entry tomorrow--locally sourced red plum jam.
>
> How big are the plums? Varietal? Do you skin them? IMWTK.
> (I've only made plum jelly, and then plum butter with the flesh.)

I don't skin the plums when I make plum preserves (or is it jam? I get
confused sometimes), and it gives it sort of a marmaladey feel. I use
the recipe in the Ball Blue Book and it's really good.

Serene
--
"Sex is just one of many pleasurable activities. I don't think of it as
special--sometimes I'd rather read a book. Where are the rules about
reading?" -- Kai on alt.poly


http://www.momfoodproject.com

On Jun 6, 12:36*pm, Melba's Jammin' >
wrote:

>
> > > I think the judges are picky about labeling and presentation.
>
> > > gloria p
>
> > Thank you Gloria!!! *Yes, I followed the rules to the letter. *I have
> > two entries ready so far. *I'm aiming for five.
>
> I thought of something else, Mimi. *Your rule book says "standard"
> canning jars. *Is that 'standard' as in mason jar with two piece lid and
> ring to seal or is that 'standard' as in 'not wide mouth'?
> --
> Barb,
> Grilled salmon, June 5, 2011;http://web.me.com/barbschaller

Around here, I'd assume that meant standard as in NOT a MAYONNAISE or
COFFEE jar, which are or used to be often used to supplement whatever
MASON jars a woman had.

Made Dewberry jelly on Saturday--12 half-pints. (So I'd have a good
chance of picking 2 that looked great) I'll mail it on my way home
from work on Monday

Made Mayhaw jelly today--again, 12 half-pints for the same reason as
above. I'll mail it on Tuesday.

Barb--have you ever heard anything regarding the use of the different
brands of pectins??? I mean, do you think the judges have a
preference??? I've used both Pomona and Ball NSN in my so far, 4
entries. My Hun Bun prefers that I use Ball NSN for Dewberry. I made
it with Pomona and he said he thought the texture was different and
not as 'jammy'. We didn't notice a difference in the Wild Mustang
Grape using Pomona. We also agreed that the plum came out better,
texture wise, using Pomona. I made the Mayhaw with both pectins--I
think the texture was smoother with the Ball NSN.

Next, Fig. I have traditional Celeste figs and yellow figs. I don't
think I will enter fig in the preserves category--mine comes out too
smooth--probably the 'other' jam category would be appropriate???

I might actually enter more, if I have time before the deadline. 10
is the limit. If nothing else, I sure am getting a lot of canning
done!!!

: - ]

In article
>,
Mimi > wrote:

> Made Dewberry jelly on Saturday--12 half-pints. (So I'd have a good
> chance of picking 2 that looked great) I'll mail it on my way home
> from work on Monday
>
> Made Mayhaw jelly today--again, 12 half-pints for the same reason as
> above. I'll mail it on Tuesday.
>
> Barb--have you ever heard anything regarding the use of the different
> brands of pectins??? I mean, do you think the judges have a
> preference??? I've used both Pomona and Ball NSN in my so far, 4
> entries. My Hun Bun prefers that I use Ball NSN for Dewberry. I made
> it with Pomona and he said he thought the texture was different and
> not as 'jammy'. We didn't notice a difference in the Wild Mustang
> Grape using Pomona. We also agreed that the plum came out better,
> texture wise, using Pomona. I made the Mayhaw with both pectins--I
> think the texture was smoother with the Ball NSN.

Mimi, I don't know what to say about it. I have limited experience with
the Pomona and remember being not especially crazy about it because of
the color, I think. It has been *many* years. Sugar is an important
component in maintaining pretty color, especially the red fruits. Have
you ever noticed that the red sugar-free "all natural" fruit spreads
sometimes look kind of brown? That's because of age and life under the
lights in the supermarket. Taste is okay but so much of the whole
experience has to do with the color appeal.

If the MN State Fair judges are looking for a jar with a low or no sugar
content, they have a special lot number for it. I don't know, however,
if they've ever given a ribbon to a reduced-sugar recipe in a "regular"
lot ‹ we are not required to submit our recipes with our jars.

My fair offers some special awards provided by the Ball/Kerr folks and
if you want to be considered for any of those, you have to use their
products. I don't know if Texas's fair makes those awards.

I do make a couple reduced-sugar recipes, but not for the judges.

I hope that helps.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller