2022 Nicola Valley Fall Fair Entries Catalogue
Section D - Canning Convener: Diane Funk at 250-378-0506
Entry fee: $ .75 per entry . One entry per class . Prize Money: 1st - $3 2nd - $2 3rd - $1 High points in Jams & Jellies - Class 23 - 26 - Massage Therapy - Tim Krocker - $25 Cash High Points in Canning - Massage Therapy - Tim Krocker - $25 Cash 1st prize for Class 162 display - Save on Foods - 5000 Save-On-More points 2nd Prize for Class 162 display - Save on Foods- 3000 Save-On-More points 3rd Prize for Class 162 display - Save on Foods - 2000 Save-On-More points See page 14 for Bernardin Competition #137 - #141 categories - guidelines & prizes
Special Prize high point class #30 & #31: $21 .50 Bucket of Honey - Sponsored by Nicola Valley Apiaries Highest Points Class #73 - #79 - In Memory of Joan Jager: $20 .00 Cash - Sponsored by Peggy Fraser Highest Points Class #125 - #136 - $15 .00 Gift Certificate - Sponsored by Michelle Bacon, Farmisi • All jars will be opened and must represent the current year Rules products. • All exhibits must be made by the exhibitor and represent the • Commercial jars of any standard size only. current year. • One entry per class • Unlabeled jars will not be judged.
Jams & Jellies
Class no . 1. Red currant jelly 2. Black currant jelly 3. Crabapple jelly 4. Raspberry jelly 5. Strawberry jelly 6. Blackberry jelly 7. Blueberry jelly 8. Apricot jelly 9. Grape jelly 10. Apple jelly 11. Mint jelly 12. Mixed fruit jelly 13. Plum jam 14. Peach jam 15. Apricot jam 16. Strawberry jam 17. Blackberry jam 18. Blueberry jam 19. Raspberry jam 20. Rhubarb jam 21. Combination 2 to 3 Fruit jams 22. Marmalade 23. Herb jelly 24. Pepper jelly 25. Onion jelly 26. Hot pepper jelly 27. Open - non fruit (annual garden crop) 28. Open - jelly or jam w/spirit 29. Open
Jams & Jellies w/ Honey Class no . 30. Any tame fruit 31. Any wild fruit
Freezer Jams
Class no . 32. Strawberry jam 33. Raspberry jam 34. Blackberry jam 35. Peach jam 36. Wild fruit jam
37. Mixed fruit jam 38. Open
Wild Fruit Jams & Jellies
Class no . 39. Currant jelly 40. Gooseberry jelly 41. Huckleberry jelly 42. Raspberry jelly 43. Strawberry jelly 44. Blueberry jelly 45. Saskatoon jelly 46. Chokecherry jelly 47. Oregon Grape jelly 48. Salmon Berry jelly 49. Mixed Fruit jelly 50. Currant jam 51. Gooseberry jam 52. Huckleberry jam 53. Raspberry jam 54. Strawberry jam 55. Blueberry jam 56. Blackberry jam 57. Mixed Fruit jam 58. Open
Canned Fruit
Class no . 59. Pears 60. Peaches 61. Plums 62. Apricots 63. Cherries 64. Crabapples 65. Raspberries 66. Strawberries 67. Blackberries 68. Fruit Cocktail 69. Pie Filling 70. Blueberry 71. Applesauce 72. Open
Canned Wild Fruit Class no . 73. Currants 74. Gooseberries
75. 76. 77. 78. 79.
Huckleberries Raspberries Strawberries Saskatoons Open
Juice
Class no . 80. Apricot 81. Rhubarb 82. Tomato 83. Soapalalli 84. Open
Fruit Leathers
Class no . 85. Dried fruit leather, any kind
Pickles & Relishes
Class no . 86. Chutney 87. Dill pickles 88. Pickled beets 89. Mustard pickles 90. Pickled onions 91. Pickled peppers 92. Pickled garlic 93. Mixed pickles 94. Beans pickled 95. Sweet cucumber pickles 96. Hot pickles 97. Scapes 98. Ripe Tomato relish 99. Green Tomato relish 100. Horseradish relish 101. Beet relish 102. Open - Relish 102A Salsa Med. 103. Salsa - Hot 104. Salsa - Fruit 105. Spaghetti sauce 106. Antipasto
Canned Vegetables Class no . 107. Carrots 108. Beans
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109. Peas (Special Prize in memory of Joan Jager) 110. Corn 111. Mixed Vegetables 112. Swiss Chard 113. Tomato - Stewed, may have onions and green peppers 114. Tomato - only salt may be added 115. Tomatoes with herbs 116. Tomato sauce 117. Sauerkraut 118. Beets 119. Open
MEAT/FISH
Class no . 120. Canned chicken 121. Canned beef 122. Salmon (skin to outside) 123. Trout 124. Open
Dried Herbs
Class no . 125. Basil 126. Chives 127. Dill 128. Lavender 129. Marjoram 130. Mint 131. Oregano 132. Parsley 133. Rosemary 134. Sage 135. Thyme 136. Open
Dehydrated Items Class no . 137. Fruits 138. Vegetables 139. Open
Diabetic/Sugar-Free Class no . 140. Jelly 141. Jam 142. Fruit 143. Open
Soups -
Class no . 144. Soup - Open
Condiments -
Class no. 145. Herbed Vinegar 146. Flavoured Vinegar 147. Vinegar Open 148. Homemade Mustard (may be Flavoured) 149. Open 150. Garlic Powder 151. Garlic Salt 152. Seasoning Salt 153. Pepper 154. Seasoned Pepper 155. Vinegar - Fruit 156. Vinegar - Herbal 157. BBQ Sauce 158. Mincemeat 159. Cranberry Spread 160. Lemon Curd 161. Salad Dressing
Display Collection -
Class no . 162. Display to be no larger than 24” x 24” 5 to 7 jars.
