Manitoba Agriculture, Food and Rural Initiatives

Vision Statement “The MAAS Board will lead in revitalizing our rural communities”  Mission Statement “The MAAS Board will provide Manitoba Agricultural Societies with the vehicles and opportunities to develop and promote vital rural communities.”

 

FAIRS & EXHIBITIONS IN MANITOBA

STANDARDS FOR JUDGING HOME-PRESERVED FOODS

Canning

All fruits and tomatoes must be heat processed in a boiling water bath or they may be pressure canned. Since some tomatoes now are of a lower acid variety, citric acid or reconstituted lemon juice should be added to tomatoes when canning to ensure their safety. The proportions to be used are:

15 ml (1 Tbsp.) boiling water and 1 ml (1/4 tsp.) citric acid or 15 ml (1 Tbsp.) reconstituted lemon juice per 500 ml (pint) of tomatoes
                      or
15 ml (1 Tbsp.) boiling water and 2 ml (½ tsp.) citric acid or 30 ml (2 Tbsp.) reconstituted lemon juice per litre (quart) of tomatoes

Note:   Canned vegetables and meat, fish and poultry classes are unacceptable.
Note:   Entries which are not sealed should be disqualified.
Note:   For canning, use only standard home canning sealers with either metal snap lid or glass lid and new rubber ring.
Note:   Recipes/Canning Methods should accompany each entry

Stewed/crushed tomatoes: process for 35 minutes for 500 ml (pints) or 45 minutes for 1 l (quarts)
Whole/halved tomatoes packed in water: process for 40 minutes for 500 ml (pints) or 45 minutes for 1 l (quarts)
Whole/halved tomatoes packed in tomato juice: process for 85 minutes 500 ml (pints) or 1 l (quarts)

At altitudes over 1000 feet above sea level, increase processing time for high acid foods by 5 minutes. This applies to communities in western Manitoba.

Canning Score Card

(55)   Appearance

• condition of finished product
  - original shape
  - natural color, uniform throughout
  - free from blemishes, spots or peelings
  - no darkened fruit at top of jar
• liquid
  - clear, free from cloudiness or sediment
  - proportion of liquid to solid in finished product
  - fruit: 1/3 liquid, 2/3 solid
  - 1 cm (½") headspace
  - tomatoes packed in tomato juice

(30)   Pack

• size of pieces of food: uniform and convenient to use
• packing: attractive, packed fairly tightly so fruit does not float

(10)   Container

• clean, free from surface soil, home canning sealers only
• either rubber ring or metal snap lid seal
• metal screw band should be free of rust and easy to remove without breaking the seal

(5)   Label

• small, neat, visible
• name of product, date preserved and method
• type of syrup or juice

Jams, Jellies, Pickles and Relishes
Discourage collections. Size of jar should be specified in the prize list.

Note:   New pickle recipes may require new methods, due to a reduced acid content. It is important that the recommended method or processing in the recipe is followed.
Note:   Jars - jams, jellies, pickles and relishes must be stored in standard home-canning sealers with new metal snap lids or rubber rings and glass lids.
Note:   New recommendations state that jams, jellies, pickles and relishes should be processed in a boiling water bath to ensure the safety and quality of the product. This processing ensures an airtight seal. Paraffin is no longer considered to be a reliable seal.
Note:   All jams, jellies, pickles and relishes must be sealed, with no mould or other indications of spoilage.

Pickles, Relishes, Ketchups, Salsa, Chutney Sauerkraut  
Pickles are whole or large pieces of fruit or vegetables in a vinegar mixture. The preservatives are vinegar and salt. Ingredients also include sugar and spices.

Relishes are made of the same type of ingredients, but all fruits and vegetables are finely chopped before being cooked to desired consistency with the vinegar mixture.

Ketchup is a strained product containing the same type of ingredients as above. It also has a high proportion of vinegar and should have a smooth, heavy consistency.

Salsa is a spicy Mexican-style sauce of vegetables or fruits in a mild vinegar mixture.

Chutney is a tangy mixture of vegetables or fruits with vinegar, sugar and spices to give a sweet-sour flavour. Chutneys are smooth, yet pulpy, mellow and flavourful.

Sauerkraut is fermented cabbage. It should be processed in a boiling water bath or frozen, after fermentation is complete.

Pickles, Relishes, Ketchup, Salsa, Chutney Score Card

(25)   Appearance

• if artificial food coloring is used, food product must have an appetizing appearance
• uniformity of color of pickles
• no milkiness or cloudiness of liquid should appear
• no seepage
• uniformity of mixture in size
• pickles should be similar in size
• 1 cm (½") head space in pickles
• sauerkraut should be light-coloured, thin shreds
• liquid should cover the sauerkraut

(30)   Texture

• crisp, no excess shrivelling or hollowness
• pickles should not be slippery or soft
• ketchup: smooth, heavy consistency
• salsa and chutney should be thick and chunky

(30)   Flavour and Odour

• no one flavour too pronounced, a pleasant blend
• no off-odours, mustiness
• no vinegary taste in sauerkraut

(5)   Container

• clean home canning sealer, rings clean and free of rust (on outside and underside)
• new rubber ring or metal snap lid.
• jars in good condition 500 ml or 1 L.

(5)   Seal

• secure

(5)   Label

• name of product and date preserved

Jams, Conserves, Marmalades
Jams are usually made from one kind of fruit, cooked with sugar to a desired consistency. Jams should be jelly-like but soft and easy to spread. Colour should be appetizing and the texture relatively uniform. Flavour and colour should be characteristic of the fruit.

Conserves consist of two or more fruits and may have the addition of nut meats. The sizes of the pieces may vary. There should be no free juice. Consistency is thinner than jam, soft and spreads easily.

Marmalades are made from the pulp and juice, or entire fruits shredded, or cut in small pieces. The consistency should be jam-like or jelly-like. Single fruits may be used, but often two or more are blended. Contains at least one citrus fruit.

Jams, Conserves, Marmalades Score Card

(25)   Appearance

• colour: characteristic of fruit(s)
• 0.5 cm (1/4") head space

(30)   Texture

• size of fruit - uniform pieces
• consistency of product, no separation of fruit and juice

(35)   Flavour

• natural: flavour of fruit(s)

(5)   Container

• clean, home canning sealer
• 125 ml (4 oz) size
• new rubber ring or metal snap lid
• inside lid should show no signs of rust

(5)   Label

• name of product and date preserved; should be within the last calendar year

Jellies
A good jelly is clear, sparkling and attractive in colour. May contain added pieces of fruit or vegetable e.g. hot pepper jelly. When removed from the glass it should retain its shape and quiver. When cut it should be tender, yet firm enough to retain the angle of the cut.

Note:   Freezer jams and jellies are not accepted unless refrigeration is available for storage and display.
Freezer jams and jellies do not need to be sealed.
Freezer jellies are slightly opaque by nature.

Jelly Score Card

(25)   Appearance

• natural colour
• clarity, clear and sparkling, no fruit pulp or seeds
• 0.5 cm (1/4") head space

(40)   Texture

• holds its shape without being solid
• smooth, shiny cut edge
• absence of crystals
• not gummy, rubbery or sticky

(25)   Flavour

• natural flavour of fruit

(5)   Container

• clear, suitable, in good condition, clean
• 125 ml (4 oz.) size or larger

(5)   Label

• name of jelly and date preserved; should be within the last calendar year.

Note:   Jams and jellies should be sealed with a new rubber ring or snap lid. Neither plastic wrap nor paraffin is an acceptable sealing compound.