Entering a competion - maybe OT sorry

I am entering Sticky Rubies, my aunt's Carrot Relish, and a mint jelly
in the Maryland State Fair. Sticky Rubies is under Other Jelly, but I
can't find a classification for Carrot Relish and they don't have
Other Relish. Any suggestions? Deadline is 8/01..

Poor Sticky Rubies, it hasn't even cooled down yet.

In article <[Only registered users can see links. ]>,
[Only registered users can see links. ] wrote:



Go, Snow!! Let us know how you come out.

What is Sticky Rubies?

Re the carrot relish, I suggest you lobby TPTB at your fair to consider
expanding the Relishes to include an NOS (Not Otherwise Specified)
category, as do the fine folks who run the competitions at the Minnesota
State Fair. Sometimes what happens is that there will be enough of the
same type (say, Carrot Relish) of product entered in an NOS lot that
they will give it its own category. They'll drop a lot if there comes a
point when it doesn't receive many entries in a series of Fairs.

Good luck at the Fair! My county fair starts next week; I've never
entered it and entry registrations closed a couple weeks ago, I think.
May or may not go to it for a look-see.
--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Fri, 01 Aug 2008 08:32:20 -0500, Melba's Jammin'
<[Only registered users can see links. ]> wrote:


I made the deadline for entries into the Maryland State Fair!! I put
in Sticky Rubies in Jelly Other, and had a long lovely chat with the
Home Arts registration lady about the Carrot Relish. She agreed about
the NOS Relish but just as you said, not enough entries in the past to
keep it active. She said to enter it under Pickled Vegetables and go
see her with it when I drop it off so she could look at it. They like
to encourage 1st timers, she said.

I bet the mint jelly will do fairly well because my aunt's is
unusual, the carrot relish will rock, and Sticky Rubies is 99%
perfect, cleavage, shape, taste. Only problem - it's mysteriously dark
in the jar, not clear. It did foam up like crazy! There's no sediment
or anything in it, and it's not murky. I didn't squeeze the
cheesecloth bag (honest). It's such a deep color, the way grape jelly
looks. Out of the jar, it's a lucious deep red. Might get an Honorable
Mention just because I showed up with it and the rest of it's perfect.

Brag brag brag :^) except last night I made kosher pickles, and they
seemed kind of yucky. Humbling. heh heh

snow

On Fri, 01 Aug 2008 11:49:06 -0400, [Only registered users can see links. ]
wrote:


Hmm, I re-read my post and I look like I'm getting Swollen Head-itis.
I'd be *thrilled* with one Honorable Mention... but how cool would
that be if it was for Sticky Rubies because that's my own recipe!

snow

[Only registered users can see links. ] wrote:
Dang Snow! You still haven't told us what's in Sticky Rubies. <VBG>

On Fri, 01 Aug 2008 11:36:35 -0500, George Shirley
<[Only registered users can see links. ]> wrote:


Heh heh it's a secret, even to me. I put in 1 and 3/4 c of super tart
blackberry juice, and 2 c of wild red raspberry and mullberry juice
combined. But I can't remember how much of which! I figured it was
bomb anyway, so I just made sure I had 2 c all together. Mother
Superior is probably going to beat me with a ladle for being lazy.

Then I followed the Blackberry cooked jelly recipe on the Sure Jell
box of pectin.

Voila (walla) Sticky Rubies!

In article <[Only registered users can see links. ]>,
[Only registered users can see links. ] wrote:


It was in another post. I saw it after I asked in this thread, too.
:-)

Looks pretty ambitious to me, not lazy at all. If I'm shy on liquid
I've been known to add bottled apple juice to make up the difference.
I've never had to add more than 1/2 cup of it to make measure.

--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

[Only registered users can see links. ] wrote:
Don't fear the ladle, fear the giant wooden spoon.

It certainly sounds good. I haven't done anything with mulberries in
eons. Might have to look up a tree or, more likely, a whole blooming
grove of trees.