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| We just finished out county fair, this is the third year my girls have entered items that have canned and it went well. They had 4 items selected for the state fair and one daughter won the Ball canning award in 4H and the other won the Ball canning award in the open class. Our fair is at the end of July and you can enter any items canned since the previous fair. In the 4H division they don't open the food but in the open class they open and taste. This year the gardens were late in our area so it seemed like we were working last minute to get stuff done in time for the fair. If we can in the next few weeks can we expect things like pickles, salsa, and jelly to look as good in a year (next year's fair) as it does when we can it? |
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| Not as good as freshly canned, dark colored jams and jellies esp. will change color. I don't know about pickles, but what about freezing the fruit (or juice) and making jam/jelly a month before the fair (to give it time to set)? |
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| I have somewhat the same problem. Our county fair is also at the end of July and nothing is canned yet. It used to be Labor Day weekend which was perfect. But consider that everybody else is in the same boat, so your canned stuff should be equally "aged" - shall we say - as the competition's. I think my salsa gets better the longer it sits - just like a fine wine LOL. I just opened a quart of dill pickles from two summers ago (don't ask where I found them) and they're still delicious and crunchy. Honestly I really didn't notice any color change or deterioration vs. last summer's batch. I agree with ajsmama on freezing fruit to make jams, jelly, etc. which is what I do anyway. Jam making is FUN in January when the house is cold, plus I get more juice from frozen fruit as opposed to fresh. |
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- Posted by myfamilysfarm 5b (My Page) on Mon, Aug 5, 13 at 17:35
| I've found that the lighter colored jellies may turn darker, but my dark jellies from 8 years ago still look as good as the week after processing. |
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