{"id":2086,"date":"2019-02-24T15:43:35","date_gmt":"2019-02-24T20:43:35","guid":{"rendered":"http:\/\/culinaryhistorians.ca\/?page_id=2086"},"modified":"2022-12-01T11:54:48","modified_gmt":"2022-12-01T16:54:48","slug":"royal-agricultural-winter-fair-canning-competition","status":"publish","type":"page","link":"https:\/\/www.culinaryhistorians.ca\/wordpress\/royal-agricultural-winter-fair-canning-competition\/","title":{"rendered":"Royal Agricultural Winter Fair Canning Competition"},"content":{"rendered":"

Royal Agricultural Winter Fair
\nCanning Competition<\/h1>\n

Heritage categories sponsored by the Culinary Historians of Canada<\/strong><\/p>\n

2022<\/h1>\n

Heritage Jam & Jelly (Amateur)<\/strong><\/p>\n

    \n
  1. Strawberry Rhubarb Jam from\u00a0Mme Jehane Beno\u00eet’s Encyclopedia of Canadian Cuisine<\/em>, 1963, by Well Preserved Farm, Toronto, Ontario<\/li>\n<\/ol>\n

    Heritage Jam & Jelly (Professional)<\/strong><\/p>\n

      \n
    1. Red Raspberry Jam from her grandmother’s recipe by Wendy Mahoney, Warkworth, Ontario<\/li>\n
    2. Bluebarb Jam from\u00a0Farm Journal’s Country Cookbook<\/em>, 1959, by Tanis VanderMolen, Seaforth, Ontario<\/li>\n
    3. Blackberry Raspberry Rhubarb Jam from an undated handwritten recipe by Gryphon Ridge Highlands, Niagara On The Lake, Ontario<\/li>\n<\/ol>\n

      Heritage Pickle (Amateur)<\/strong><\/p>\n

        \n
      1. Bread and Butter Pickles from the\u00a0All New Purity Cookbook<\/em>, 1957, by Rodger J. Beatty, St. Catharines, Ontario<\/li>\n
      2. Pickled Beets from\u00a0Kate Aitken’s Canadian Cook Book<\/em>\u00a0by Anda Rungis, Peterborough, Ontario<\/li>\n
      3. Kosher Dill Pickles from an undated edition of the\u00a0Better Homes and Gardens New Cook Book<\/em>\u00a0by Sarah Modesto, Etobicoke, Ontario<\/li>\n<\/ol>\n

        Heritage Pickle (Professional)<\/strong><\/p>\n

          \n
        1. Bread & Butter Pickles from an Amish neighbour’s recipe by Wendy Mahoney, Warkworth, Ontario<\/li>\n
        2. Ice Water Pickles from an undated edition of the\u00a0Purity Cookbook<\/em>\u00a0by Joanne Holt, Guelph, Ontario<\/li>\n
        3. Beet & Cabbage Relish from a 1940’s recipe from her grandmother by Natalia Lobach, Etobicoke, Ontario<\/li>\n<\/ol>\n

          2021<\/h1>\n

          \"\"<\/p>\n

          Heritage Jam (Amateur)<\/strong><\/p>\n

            \n
          1. Pineapple Jam by Louise Patteson, Cambridge, Ontario<\/li>\n
          2. Raspberry Jam by Sue Hilborn, Woodstock, Ontario (from\u00a0The Canadian Cookboo<\/em>k)<\/em><\/li>\n<\/ol>\n

            Heritage Jam (Professional)<\/strong><\/p>\n

              \n
            1. Calico Peach Pineapple Conserve by Gryphon Ridge Highlands, Niagara On The Lake, Ontario\u2014Champion Heritage Jam (from a handwritten family recipe passed down through at least three generations, pictured above right)<\/li>\n
            2. Cranberry and Pear Jam by Henderson Farms, Wolfe Island, Ontario<\/li>\n
            3. Black Currant Jam by Marjorie Paddle, Kingston, Ontario<\/li>\n<\/ol>\n

              \"\"Heritage Pickle (Amateur)<\/strong><\/p>\n

                \n
              1. Icicle Pickles by Craig Steven, St. Thomas, Ontario\u2014Champion Heritage Pickle (from a friend’s mother’s handwritten recipe in use for over 60 years, pictured above left)<\/li>\n
              2. Grammy’s Beets by Ben Hatcher, Peterborough, Ontario<\/li>\n
              3. Kosher Dill Pickles by Sarah Modesto, Etobicoke, Ontario<\/li>\n<\/ol>\n

                Heritage Pickle (Professional)<\/strong><\/p>\n

                  \n
                1. Bread & Butter Pickles by Wendy Mahoney, Warkworth, Ontario<\/li>\n
                2. Icicle Pickles by Marjorie Paddle, Kingston, Ontario<\/li>\n
                3. Slippery Jacks by Marjorie Paddle, Kingston, Ontario<\/li>\n<\/ol>\n

                  2020<\/h2>\n

                  Heritage Jam (Amateur)<\/strong><\/p>\n

                    \n
                  1. Susanne Tabur, Toronto, Ontario\u00a0(Apricot Jam)\u2014Champion Heritage Jam<\/li>\n
                  2. Katy Bell, Thornbury, Ontario\u00a0(Golden Jam)<\/li>\n
                  3. Jo-Anne Pulfer, Tottenham, Ontario (Grape Jelly,\u00a0Depression Era)<\/li>\n<\/ol>\n

                    Heritage Jam (Professional)<\/strong><\/p>\n

                      \n
                    1. Gryphon Ridge Highlands, Niagara-on-the-Lake, Ontario (Plum Nutty Jam)<\/li>\n
                    2. Joanne Holt, Guelph, Ontario (Black Currant Jam)<\/li>\n
                    3. MarBill Hill Farm, Schomberg, Ontario (Peach & Orange Marmalade\u00a0from the 1962 edition of the\u00a0Five Roses Cook Book<\/em>)<\/li>\n<\/ol>\n

                      Heritage Pickle\u00a0(Amateur)<\/strong><\/p>\n

                        \n
                      1. Ben Hatcher, Peterborough, Ontario (Holiday Table Bread and Butters)<\/li>\n
                      2. Sarah Modesto, Etobicoke, Ontario (Kosher Dill Pickles)<\/li>\n
                      3. Ben Hatcher, Peterborough, Ontario (Special Occasion Mustard Pickles)<\/li>\n<\/ol>\n

                        Heritage Pickle<\/strong>\u00a0(Professional)<\/strong><\/p>\n

                          \n
                        1. Joanne Holt, Guelph, Ontario (Icicle Pickles)\u2014Champion Heritage Pickle<\/li>\n
                        2. Joanne Holt, Guelph, Ontario (Bread and Butter Pickles)<\/li>\n
                        3. Joanne Holt, Guelph, Ontario (Watermelon Rind Pickles)<\/li>\n<\/ol>\n

                          2019<\/h2>\n

                          Heritage Jam (Professional)<\/strong><\/p>\n

                            \n
                          1. Wendy Mahoney of Warkworth, Ontario (Heritage Raspberry Jam from her grandmother’s recipe).<\/li>\n
                          2. Okhotsk Jam Club of Monbetsu-Shi,\u00a0Hokkaido, Japan (Rose Petal Jam from\u00a0La scienza in cucina e l’arte di mangiar bene<\/em>, or\u00a0Science in the Kitchen and the Art of Eating Well<\/em> by Pellegrino Artusi, 1891).<\/li>\n
                          3. Henderson Farms of Wolfe Island, Ontario (Confiture de cassis \u00e9p\u00e9pin\u00e9es, which means\u00a0Seedless Black Currant Jelly, from the\u00a0Livre de cuisine de Boston. \u00c9cole de Cuisine de Boston<\/em>, the French-language version of the\u00a0Boston Cooking<\/em>–School<\/em> Cook Book by Fannie Farmer, first published in 1896).<\/li>\n<\/ol>\n

                            Heritage Jam (Amateur)<\/strong><\/p>\n

                              \n
                            1. Mya Sangster of Toronto (“To Make Black Currant Jam” from\u00a0The Experienced English Housekeeper<\/em>\u00a0by Mrs. Raffald, originally published in 1769. We wanted toast with this deliciously tart and chewy preserve!)<\/li>\n
                            2. Paul Barrie of Toronto (Pure Raspberry Jam, probably made with mixed red and black berries, from\u00a0Pickles and Preserves<\/em> by Marion Brown, 1955).<\/li>\n
                            3. Kim Hinton of Toronto (Citrus Ginger Wine Marmalade, a family recipe from 1902).<\/li>\n<\/ol>\n

                              Heritage Pickling (Professional)<\/strong><\/p>\n

                                \n
                              1. Joanne Holt of Guelph, Ontario (Icicle Pickles from\u00a0The Purity Cook-Book<\/em>, 1930).<\/li>\n
                              2. Alexandra Camm, Perth, Ontario (Icicle Pickles from a family recipe by “Aunt Jessie,” 1897-1987).<\/li>\n
                              3. Wendy Mahoney, Warkworth, Ontario (Bread & Butter Pickles, an Amish recipe from “Mrs. Swatzentraber”).<\/li>\n<\/ol>\n
                                <\/article>\n
                                Heritage Pickling (Amateur)<\/strong><\/article>\n
                                \n
                                  \n
                                1. Rodger J. Beatty of St. Catharines, Ontario (Bread and Butter Pickles from\u00a0The All New Purity Cook Book: A Complete Book of Canadian Cooking<\/em>, revised edition, 1967, edited by Anna Lee Scott).<\/li>\n
                                2. Wanda Aultman of Powassan, Ontario (Pickled Baby Corn from\u00a0Food That Really Schmecks<\/em> by Edna Staebler, 1968).<\/li>\n
                                3. Natalia Lobach of Etobicoke, Ontario (Pickled Cherries, contributed by “Miss Mary Braun, Victoria, B.C.”\u00a0to\u00a0The Mennonite Treasury of Recipes<\/em>, Steinbach, Manitoba, 1962).<\/li>\n<\/ol>\n<\/article>\n
                                  \n

                                  2018<\/h2>\n<\/article>\n
                                  Heritage Jam (Professional)<\/strong><\/article>\n
                                    \n
                                  1. Robert Henderson, Henderson Farms: Apple & Raspberry Jam.<\/li>\n
                                  2. Wendy Mahoney: Raspberry Jam.<\/li>\n
                                  3. Joanne Holt: Black Currant Jam.<\/li>\n<\/ol>\n

                                    Heritage Jam (Amateur)<\/strong><\/p>\n

                                      \n
                                    1. Anna Veda Karlo: Mrs. Beeton\u2019s Strawberry Jam (Mrs Beeton’s Book of Household Management<\/em>, 1861).<\/li>\n
                                    2. Katy Bell: Her Grandma Harrison’s Cranberry Jam, probably based on the recipe for Cranberry Relish by Evyleen M. Reid in the Dromore Ladies’ Aid society cookbook (Amos Presbyterian Church, Dromore, Ontario, 1964).<\/li>\n
                                    3. Florian & Jody Boehm: Heritage Wild Blackberry Jam (Regensburger Kochbuch\u00a0<\/em>by Marie Schandri, Regensburg, Germany 1907)\u2014made with handpicked wild blackberries from Harrisburg, Connecticut.<\/li>\n<\/ol>\n

                                      Heritage Pickling (Professional<\/strong><\/p>\n

                                        \n
                                      1. Joanne Holt Rhubarb\u00a0Relish from a 1917 recipe.<\/li>\n
                                      2. Wendy Mahoney: Bread & Butter Pickles.<\/li>\n<\/ol>\n

                                        Heritage Pickling (Amateur)<\/strong><\/p>\n

                                          \n
                                        1. Ben Hatcher: Quebec-Style Mustard Pickles from a handwritten family recipe.<\/li>\n
                                        2. Ben Hatcher: Beets with Winter Spices from a handwritten family recipe.<\/li>\n
                                        3. Wanda Aultman: Pickled Baby Corn from an original Mennonite recipe.<\/li>\n<\/ol>\n

                                          2017<\/h2>\n

                                          Heritage Jam (professional)<\/strong><\/p>\n

                                            \n
                                          1. Joanne Holt, Guelph, Ontario (Apricot Jam with Lemon Juice – Complete Cookery<\/em> by Lilian Mattingly, 1946)<\/li>\n
                                          2. Okhotsk Jam Club, Mombetsu-Shi, Japan (Red Currant Jelly – A Collection of Receipts in Cookery, Physyk & Surgery by Several Hands<\/em><\/a>, 5th edition, 1734)<\/li>\n
                                          3. Wendy Mahoney, Warkworth, Ontario\u00a0(Raspberry Jam – family recipe)<\/li>\n<\/ol>\n

                                            Heritage Jam (amateur)<\/strong><\/p>\n

                                              \n
                                            1. Tom Boyd, Toronto (Carrot Marmalade –\u00a0Tasty Kitchen, A Happy Recipe Community<\/a>, a blog by Rachel Cleveland)<\/li>\n
                                            2. Zack Wolske, Toronto (Apple Jelly from “Mrs. McDonald” – The New Galt Cookbook<\/em><\/a>, 1898)<\/li>\n
                                            3. Well Preserved Farm, Toronto\u00a0(Gooseberry Jam, Fannie Farmer\u2019s Boston Cooking School Cook Book<\/em>, 1946, French-language edition)<\/li>\n<\/ol>\n

                                              Heritage Pickling (professional)<\/strong><\/p>\n

                                                \n
                                              1. Joanne Holt, Guelph, Ontario (Bread & Butter Pickles – CCPF Cookbook, pre-1945)<\/li>\n
                                              2. Wendy Mahoney, Warkworth, Ontario (Bread & Butter Pickles – traditional Amish recipe)<\/li>\n<\/ol>\n

                                                Heritage Pickling (amateur)<\/strong><\/p>\n

                                                  \n
                                                1. Tom Boyd, Toronto (Mum’s Baby Bread & Butter Pickles – Better Homes & Gardens Cookbook<\/em>, 1953)<\/li>\n
                                                2. Cristan Farms, Oakville, Ontario (Red Pickled Beets – Women’s Home Companion Cookbook<\/em>, 1942, 1943)<\/li>\n
                                                3. Hayley Craig-Barnes, East York, Ontario (Pickled Watermelon Rind – family recipe)<\/li>\n<\/ol>\n

                                                  2016<\/h2>\n

                                                  Heritage Jam (professional)<\/strong><\/p>\n

                                                    \n
                                                  1. Gagetown Fruit Farm, Gagetown, New Brunswick<\/li>\n
                                                  2. Henderson Farms, Wolfe Island, Ontario<\/li>\n<\/ol>\n

                                                    Heritage Jam (amateur)<\/strong><\/p>\n

                                                      \n
                                                    1. Jan Freedman, Aurora, Ontario<\/li>\n
                                                    2. Kim Hinton, Toronto<\/li>\n
                                                    3. Anna Veda Karlo, New York, NY<\/li>\n<\/ol>\n

                                                      Heritage Pickling (professional)<\/strong><\/p>\n

                                                        \n
                                                      1. Joanne Holt, Guelph, Ontario<\/li>\n
                                                      2. Tamarack Farms, Warkworth, Ontario<\/li>\n<\/ol>\n

                                                        Heritage Jam (amateur)<\/strong><\/p>\n

                                                          \n
                                                        1. Irene Wilson, Rockwood, Ontario (Premier Pickle Exhibitor & Champion Heritage Pickle)<\/li>\n
                                                        2. Cristan Farms, Oakville, Ontario<\/li>\n
                                                        3. Jan Freedman, Aurora, Ontario<\/li>\n<\/ol>\n

                                                          2015<\/h2>\n

                                                          Heritage Jam (professional)<\/strong><\/p>\n

                                                            \n
                                                          1. Robert Henderson: Apple and Raspberry Jam<\/li>\n
                                                          2. Joanne Holt: Black Currant Jam<\/li>\n
                                                          3. Heather Rhymes: Apple Butter<\/li>\n<\/ol>\n

                                                            Heritage Jam (amateur)<\/strong><\/p>\n

                                                              \n
                                                            1. Caroline Loucks: Raspberry Jam<\/li>\n
                                                            2. Caroline Loucks: Strawberry Jam<\/li>\n
                                                            3. Caroline Loucks: Apricot Jam<\/li>\n<\/ol>\n

                                                              Heritage Pickling<\/strong><\/p>\n

                                                                \n
                                                              1. Tom Boyd: Nine-Day Sweet and Crisp Cucumber Pickles<\/li>\n
                                                              2. Natalia Lobach: Watermelon Pickle<\/li>\n
                                                              3. Adele Schroder: Gram B’s Mustard Pickles<\/li>\n<\/ol>\n

                                                                2014<\/h2>\n

                                                                Heritage Jam<\/strong><\/p>\n

                                                                  \n
                                                                1. Patricia Griesser (Oma\u2019s Raspberry Jam)<\/li>\n
                                                                2. Mya Sangster (Damson Jam)<\/li>\n
                                                                3. Felicite Morgan (Strawberry Jam)<\/li>\n<\/ol>\n

                                                                  Heritage Pickling Class<\/strong><\/p>\n

                                                                    \n
                                                                  1. Joanne Holt (Pickled Beets)<\/li>\n
                                                                  2. Cristian Farms (Pickled Beets)<\/li>\n
                                                                  3. Tom Boyd (Aunt Edna Thompson’s Icicle Pickles)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                                                                    Royal Agricultural Winter Fair Canning Competition Heritage categories sponsored by the Culinary Historians of Canada 2022 Heritage Jam & Jelly (Amateur) Strawberry Rhubarb Jam from\u00a0Mme Jehane Beno\u00eet’s Encyclopedia of Canadian Cuisine, 1963, by Well Preserved Farm, Toronto, Ontario Heritage Jam … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2086","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/2086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/comments?post=2086"}],"version-history":[{"count":7,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/2086\/revisions"}],"predecessor-version":[{"id":3928,"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/pages\/2086\/revisions\/3928"}],"wp:attachment":[{"href":"https:\/\/www.culinaryhistorians.ca\/wordpress\/wp-json\/wp\/v2\/media?parent=2086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}