Ended Official BYC 2024 Summer Fair—Canning and Preserving Show

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The Welch Chickens said:
The battle of the honey :mad:

JK, JK :lau

Can’t wait to see yours!
Click to expand...
NOT AN ENTRY!

We had a hive die due to heavy rains that would be non stop for months that is why there are dead bees but here's some photos of mine.
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ronott1 said:
That looks so good!
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It is! My mom usually makes it but she couldn't figure out what spices to put in it so I had to take over but it always turns out really good I think this is our 4th or 5th time making it our smallest batch yet 4 big jars and 4 small jars mostly that we’ve given away as a thank you to some doctors
 
ronott1 said:

Could anything be more satisfying than opening up the pantry and finding a summer’s worth of canned or preserved produce? Beautiful jars of jams, jellies, fruit, or vegetables. How about a big glass jar of pickled eggs or dills? Or maybe making fruit leather or jerky is more your jam.

Let’s see your blue ribbon worthy canned or preserved foods!

The Canning & Preserving Contest is a judged photo contest.

Prizes - TBD

To increase your chances of winning, please read the rules before entering.
.
Rules:
  1. Four entries per member. One entry per post, please.
  2. An entry must include:
    • One photo of the finished canned or preserved item.
    • One photo of the raw ingredients used to make your canned or preserved item.
    • A brief description of your canned or preserved item.
  3. Entries must be homemade by the member posting.
  4. Images that have been resized might be disqualified if they are too small to judge.
  5. No screenshots, watermarks, date stamps, text, etc., on the photo. No collages.
  6. The photo needs to have been taken by you.
  7. You cannot use a photo that won an award in another BYC-sponsored contest.
  8. High-quality images are recommended. Basic editing, such as cropping and other subtle changes, are allowed.
  9. ALL photos MUST be uploaded to BYC and not hosted on other image sites, personal websites, etc.
  10. Prizes are limited to one per person per contest.
  11. All BYC rules apply: Terms of Service (Rules)
  12. Entries will be accepted until August 25th, 2024, at 11:59 PM Pacific Time.
Photography tips from fellow BYC members:
View attachment 3871749View attachment 3871750View attachment 3871751View attachment 3871753
From left to right, photos by @Awaytome, @tripletfeb, @BirdsBeesTrees, & @NanaK
View attachment 3871581View attachment 3871583View attachment 3871582View attachment 3871584
From left to right, photos by @tripletfeb, @Swiss, @Nbullinger, & @Tookie

View attachment 3871585View attachment 3871586View attachment 3871587
From left to right, photos by @BReeder!, @cooingdove, & @BreezyChKn

Click to expand...
Here is the raw and finished product of my blackberries on June 19, 2024.

Look at all these blueberries! I had two whole flats, and I just knew they deserved to be transformed into something delicious. So, I took on the challenge of making homemade blueberry jelly.

Now, I wasn't about settling for a weak jelly flavor. That's why I spent extra time getting the most out of these berries. After cooking them down, I filtered the mixture meticulously through cheesecloth. This removed the skins and seeds, leaving behind pure, concentrated blueberry essence.

But I didn't stop there! I knew simmering the mixture for a longer time would further intensify the flavor. With a good arm workout from all that constant stirring, I patiently reduced the liquid until it reached the perfect level of concentration. This step is key – it allows the true blueberry taste to shine before I add the sugar and pectin.

And voila! The reward for all my efforts – a beautiful batch of homemade blueberry jelly. Look at these jars – one 32-ounce, two 24-ounce, and three 16-ounce! I can't wait to spread this deliciousness on everything.
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DatCampG said:
Here is the raw and finished product of my blackberries on June 19, 2024.

Look at all these blueberries! I had two whole flats, and I just knew they deserved to be transformed into something delicious. So, I took on the challenge of making homemade blueberry jelly.

Now, I wasn't about settling for a weak jelly flavor. That's why I spent extra time getting the most out of these berries. After cooking them down, I filtered the mixture meticulously through cheesecloth. This removed the skins and seeds, leaving behind pure, concentrated blueberry essence.

But I didn't stop there! I knew simmering the mixture for a longer time would further intensify the flavor. With a good arm workout from all that constant stirring, I patiently reduced the liquid until it reached the perfect level of concentration. This step is key – it allows the true blueberry taste to shine before I add the sugar and pectin.

And voila! The reward for all my efforts – a beautiful batch of homemade blueberry jelly. Look at these jars – one 32-ounce, two 24-ounce, and three 16-ounce! I can't wait to spread this deliciousness on everything.View attachment 3890519View attachment 3890522View attachment 3890520
Click to expand...
Nice job!

Do you have a picture of the jelly in the jars?
 

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