Ball classic pectin grape jelly

    • [PDF File]DIVISION L - FOODS Additional Rules: not

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      Open Preserved Foods Phone: 804.994.2743, Email: horticulture@statefairva.org ... 7617 Grape Jam 7618 Grape Jelly 7619 Grape Preserves 7620 Jam Other 7621 Marmalade Other ... category must be prepared using Ball® Pectin: Classic, Low or No-Sugar, or Liquid.

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    • [PDF File]Class G — Candy

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      53. Apple Jelly 54. Crabapple Jelly 55. Blackberry Jelly 56. Blueberry Jelly 57. Grape Jelly 58. Red Raspberry Jelly 59. Black Raspberry Jelly 60. Strawberry Jelly 61. 2 Fruit Jelly 62. 3 Fruit Jelly 63. Herb Jelly 64. Pepper Jelly 65. Mint Jelly 66. Other Jelly 67. Blackberry Jam 68. Blueberry Jan 69. Grape Jam 70. Peach Jam 71. Pear Jam 72 ...

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    • [PDF File]PickYourOwn

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      canned using the same brand of jar and lid, either Ball or Kerr. In addition, Soft Spreads entries must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid. Proof of pectin purchase by receipt or product UPC is required. Grade 9 & Up FROZEN: 22. Peas 23. Green or Yellow Beans 24. Any Other Vegetable or Vegetable Combo 25.

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    • [PDF File]DEPARTMENT 25 Foods and Nutrition Food Preservation

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      be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid. Adult Level First and Second Place Awards will be given to individuals judged as the best in designated categories. Entries designated First Place from each category will receive: • Two (2) Five-Dollar ($5) Coupons for Ball or Kerr Fresh Preserving Products and

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    • [PDF File]PECTIN CALCULATOR

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      ½ pack pectin (22.5 g) 1 ½ cup juice 3 ¼ cup sugar 1 pouch liquid pectin (85 ml) 1 ¾ cup juice 2 ¼ cup sugar ½ pack pectin (28.5 g) 2 cups juice ½ cup sugar ½ pack pectin (24.5 g) 2 cups juice ½ cup sugar 2 tsp LM pectin 2 tsp calcium water 1 cup juice 2 cups sugar

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    • [PDF File]PECTIN CALCULATOR

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      Ball RealFruit™ Classic Pectin 1 1/2 Tbsp 1 1/2 Tbsp Granulated sugar 1 2/3 cups 1 cup P r e p a r e Yo u r G r a p e s 1. Remove stems. Pinch grapes with fingers to separate skins and pulp. Finely chop skins; set aside. ... LADLE hot jelly/jam into hot jars. Cool to room temperature, about 30 minutes. 2. REFRIGERATE jelly/jam or serve ...

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    • [PDF File]Open Preserved Foods

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      or Ball® Collection Elite® Jars sealed with Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands. In addition, soft spread entries must be prepared using Ball® Pectin: Classic, Low or No-Sugar Needed or Liquid. A PROOF OF PURCHASE FOR BALL® PECTIN MUST BE PROVIDED AT TIME OF ENTRY.

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    • Grape Jelly Recipe - Cooking | Add a Pinch | Robyn Stone

      Ball RealFruit™ Classic Pectin 2 Tbsp 2 Tbsp Granulated sugar 1 2/3 cups 1 cup P r e p a r e Yo u r J u i c e The following yields 1 1/2 cups of Grape juice. You will need: 1 1/4 lbs grapes and 1/4 cup + 1 Tbsp water . 1. WASH; crush one layer at a time using a potato masher. ... LADLE hot jelly/jam into hot jars, one at a time, leaving 1/4 ...

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    • [PDF File]Pectin Chart Growing Local conference

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      3 cups fruit juice (grape, peach, apple or mixed) Step 9 - Mix the dry pectin with about 1/4 cup of sugar or other sweetener Keep this separate from the rest of the sugar. Notes about pectin:I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. With a little

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    • [PDF File]CANNED GOODS - Sandwich Fair

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      DIVISION L - FOODS The entry must be entered between 8 a.m. and 6 p.m. on Wednesday, of the fair. ... 11. 1 jar Grape Jelly - Adult 12. 1 jar Grape Jelly - Youth 13. 1 jar Peach Jelly - Adult 14. 1 jar Peach Jelly - Youth 15. 1 jar Plum Jelly - Adult ... Spread category must be prepared using Ball ® Pectin: Classic, Low or No-Sugar, or Liquid ...

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