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Bummer
Went to the fair to get the results. Not as good as I hoped, but OK.
Blue Ribbon: Apple Jelly Blackberry Jelly Pepper Jelly Red Ribbon: Corn Relish (Barb's recipe slightly modified) Apple Juice Dried Herbs Dried Okra I talked to one of the women at the Preserving section and she told me that they had more entries this year and new judges. I gather from her description that they are food experts from the county extension offices around here. While we were there we got some home made ice cream. Today they had vanilla and strawberry. We had to wait until they finished churning the strawberry. They make the ice cream in the old fashioned wooden churn driven by some John Deere motors. I'll get a picture from Pete and post it. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
Bummer
On Fri, 03 Oct 2008 19:23:46 -0500, The Cook >
wrote: >Went to the fair to get the results. Not as good as I hoped, but OK. > >Blue Ribbon: > Apple Jelly > Blackberry Jelly > Pepper Jelly > >Red Ribbon: > Corn Relish (Barb's recipe slightly modified) > Apple Juice > Dried Herbs > Dried Okra > >I talked to one of the women at the Preserving section and she told me >that they had more entries this year and new judges. I gather from >her description that they are food experts from the county extension >offices around here. > >While we were there we got some home made ice cream. Today they had >vanilla and strawberry. We had to wait until they finished churning >the strawberry. They make the ice cream in the old fashioned wooden >churn driven by some John Deere motors. I'll get a picture from Pete >and post it. Susan you got 7 ribbons, "bummer" ?!?? Tsk! Congratulations! What blackberry jelly recipe did you use? I have a bunch of frozen berries I need to use quick and I am finding the Ball recipes are too sweet. I'd love a blue ribbon recipe! I've never had home made ice cream. snow |
Bummer
The Cook wrote:
> Went to the fair to get the results. Not as good as I hoped, but OK. > > Blue Ribbon: > Apple Jelly > Blackberry Jelly > Pepper Jelly > > Red Ribbon: > Corn Relish (Barb's recipe slightly modified) > Apple Juice > Dried Herbs > Dried Okra > Congratulations. Seven ribbons is nothing to sneer at! gloria p |
Bummer
In article >,
The Cook > wrote: > Went to the fair to get the results. Not as good as I hoped, but OK. > > Blue Ribbon: > Apple Jelly > Blackberry Jelly > Pepper Jelly > > Red Ribbon: > Corn Relish (Barb's recipe slightly modified) > Apple Juice > Dried Herbs > Dried Okra Nothing to sneeze at, Kiddo! Congratulations, Susan. Are you sharing your pepper jelly recipe? -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller, and here's the link to my appearance on "A Prairie Home Companion," <http://prairiehome.publicradio.org/ programs/2008/08/30/> |
Bummer
On Sat, 04 Oct 2008 08:19:43 -0500, Melba's Jammin'
> wrote: >> What blackberry jelly recipe did you use? I have a bunch of frozen >> berries I need to use quick and I am finding the Ball recipes are too >> sweet. I'd love a blue ribbon recipe! >> >> I've never had home made ice cream. >> >> snow > >Have you tried using a reduced-sugar-required pectin, Snow? Nope - but I bought some at the store tonight. Can I use the BB Comp recipes with way less sugar or do I have to do some special? |
Bummer
In article >,
wrote: > On Sat, 04 Oct 2008 08:19:43 -0500, Melba's Jammin' > > wrote: > > >> What blackberry jelly recipe did you use? I have a bunch of frozen > >> berries I need to use quick and I am finding the Ball recipes are too > >> sweet. I'd love a blue ribbon recipe! > >> > >> I've never had home made ice cream. > >> > >> snow > > > >Have you tried using a reduced-sugar-required pectin, Snow? > > Nope - but I bought some at the store tonight. Can I use the BB Comp > recipes with way less sugar or do I have to do some special? Hmm. I don't know. I'd look at the flyer with the pectin and see what things look like. I've used it for jam, but not for jelly. I believe you can use up to 3 cups of sugar for 4 cups of prepared fruit--but don't quote me on that; I don't have the leaflet in front of me, or if I do, I don't see it. :-) -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller, and here's the link to my appearance on "A Prairie Home Companion," <http://prairiehome.publicradio.org/ programs/2008/08/30/> |
Bummer
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Bummer
On Sun, 05 Oct 2008 08:15:42 -0500, The Cook >
wrote: > > >The recipe I used was on the Ball Pectin insert. I have not had much >luck winging it with jams and jellies. Me neither!! I am going to put some hot peppers in it and make Edrena's Hot Love because peppers sugar and berries sounds pretty darn tasty to me. Thanks for the help! snow |
Bummer
<snip> What blackberry jelly recipe did you use? I have a bunch of
frozen berries I need to use quick and I am finding the Ball recipes are too sweet. I'd love a blue ribbon recipe! <snip> Well, I've never won a blue ribbon but, I've used the Ball No-Sugar Needed Pectin to make wild dewberry (which are like blackberries) jelly. I just cook them down--they are often frozen like you have to start with. Then, I run them through the smallest screen of my food mill. I believe the ratio is 5 cups of juice--which I call slurry since that is the consistancy it comes out like running it through the food mill and 3 cups of sugar. It comes out almost seedless this way. I agree that I don't like it too sweet. It comes out great every time. Hope this helps ya snow. : - ) |
Bummer
Mimi wrote:
> <snip> What blackberry jelly recipe did you use? I have a bunch of > frozen berries I need to use quick and I am finding the Ball recipes > are too sweet. I'd love a blue ribbon recipe! <snip> > > Well, I've never won a blue ribbon but, I've used the Ball No-Sugar > Needed Pectin to make wild dewberry (which are like blackberries) > jelly. I just cook them down--they are often frozen like you have to > start with. Then, I run them through the smallest screen of my food > mill. I believe the ratio is 5 cups of juice--which I call slurry > since that is the consistancy it comes out like running it through the > food mill and 3 cups of sugar. It comes out almost seedless this > way. I agree that I don't like it too sweet. It comes out great > every time. Hope this helps ya snow. > > : - ) I can vouch for Mimi's dewberry jelly, it is wonderful and nearly seedless to boot. |
Bummer
"The Cook" > wrote in message
... > Went to the fair to get the results. Not as good as I hoped, but OK. > > Blue Ribbon: > Apple Jelly > Blackberry Jelly > Pepper Jelly > > Red Ribbon: > Corn Relish (Barb's recipe slightly modified) > Apple Juice > Dried Herbs > Dried Okra > Seven ribbons sounds to me like you did very well! It looked from the pics you posted that you had quite a bit of competition. Congratulations! Anny |
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