Recipes

Recipe by Jennifer Noble, Granville, Ohio First place, Sauces (All Other), 2017 Baking temperature: n/a Baking time: n/a Yield: 5 cups Ingredients 4 c chopped rhubarb 2 c finely chopped tart cherries 2/3 c finely minced Serrano Peppers ½ c finely chopped onion 1 1/3 c brown sugar 1 c red wine vinegar, 5% acidity

Recipe by Nina Bagley, Columbus, Ohio First place and Best of Show, Sauces (Honey BBQ Sauce), 2017 Baking temperature: n/a Baking time: Cooking 1 hour Yield: 1 pint jar Ingredients 1 c ketchup ¾ c dark brown sugar 1 5.5 oz. can tomato paste ½ c apple cider vinegar ¾ c dark fall honey (Ohio

Recipe by Julia Frost, Grove City, Ohio First place, Sauces (Salsa), 2017 Baking temperature: n/a Baking time: n/a Yield: 5-6 pint jars Ingredients 30 – 40 tomatoes, peeled 1 green pepper 1 stalk of celery 2 medium onions 1-2 jalapeno peppers 1 T minced garlic 1 T vinegar 2 t sugar 3-4 T chopped cilantro

Recipe by Pam Scott, City of Groveport, Ohio First place, Sauces (BBQ Sauce (Not Honey)), 2017 Baking temperature: n/a Baking time: n/a Yield: 1½ quarts Ingredients 32 oz. ketchup ½ c tarragon vinegar 1 c sugar 2 T Worcestershire sauce 2 t chili powder ¼ t onion powder ½ t garlic salt (To make recipe

Recipe by Jennifer Crisman, Ravenna, Ohio First place, Sauces (Applesauce), 2017 Baking temperature: n/a Baking time: n/a Yield: about 8 pint jars Ingredients 12 lbs. apples, peeled, cored and quartered (softer varieties such as Golden Delicious, Fuji, and McIntosh provide the best results) Water 3 c granulated sugar 4 T lemon juice 8 pint glass

Recipe by Vicki Chisholm, Copley, Ohio Origin pre-1887 Germany/Austria First place, Family Heirloom Recipe, 2017 Baking temperature: 325 Baking time: 45 minutes Yield: 2- 8” round or a Bundt cake Ingredients 1 ½ c sugar 1 t brown sugar (added after WWII) 3 eggs beaten 1 c Mazola (solid shortening was originally used, possibly even

Recipe by Margaret Santelmann, Seville, Ohio First place and Best of Show, Preserved Fruits and Vegetables (Vegetables), 2017 Baking temperature: n/a Baking time: n/a Yield: Five pint jars Ingredients 1 qt. sauerkraut (batch below makes 12 quarts.) 30 lbs. of cabbage 10 T pickling/canning salt Water (as needed) 2 lbs. of small bell peppers 4

Recipe by Claire-Ellen Rankin, Cardington, Ohio First place, Preserved Fruits and Vegetables (Fruits), 2017 Baking temperature: Water bath Baking time: 10 minutes Yield: 1 quart Ingredients 3-4 lbs. of ripe, juicy tomatoes 1 t canning salt ½ t citric acid Instructions Wash tomatoes and cut into pieces Simmer until soft Put through Squeez-o strainer Return

Recipe by Kristyne McDougle, Lorain, Ohio First place, Pickles & Relishes (All Other), 2017 Baking temperature: n/a Baking time: n/a Yield: 8 pints Ingredients 3 lbs. green tomatoes, cored and chopped 2 green peppers, seeded and diced 2 red peppers, seeded and diced 3 large onions, diced 1 small head of green cabbage, finely grated

Recipe by Claire-Ellen Rankin, Cardington, Ohio First place and Best of Show, Pickles & Relishes (Pickled Beets), 2017 Baking temperature: Water bath Baking time: 30 Yield: varies Ingredients 4 quarts of beets, similar in size ½ t salt per pint Pickling juice: 2 c cider vinegar 1 c water 2 ½ c sugar 1 t

Recipe by Jennifer Crisman, Ravenna, Ohio First place, Pickles & Relishes (Pickles), 2017 Baking temperature: n/a Baking time: n/a Yield: about 7 pint jars  Ingredients 6 lbs. pickling cucumbers 2 large onions 2 cloves garlic 1 red bell pepper, diced ½ c canning or pickling salt 4 c white vinegar 4 c sugar 2 T

Recipe by Jennifer Noble, Granville, Ohio First place, Jellies (All Other), 2017 Baking temperature: Baking time: Yield: 5 cups Ingredients 3 ¾ c prepared juice (from 3 ½ lbs. of cherries) 1 box Sure-Jell ½ t butter 4 c sugar Instructions Prepare juice- discard cherry stems. Pit, then finely chop cherries; place in large saucepan. 

Recipe by Judy Nightingale, Cedarville, Ohio First place and Best of Show, Jellies (Pepper Jelly), 2017 Baking temperature: Baking time: Yield: 6, ½ pint jars Ingredients 1 c small diced green bell pepper (seeded) 1 c small diced red bell pepper (seeded) ½ c small diced jalapeno peppers (seeded) 1 ½ c apple cider vinegar

Recipe by Claire-Ellen Rankin, Cardington, Ohio First place, Jellies (Grape Jelly), 2017 Baking temperature: Water bath Baking time: 10 Yield: 8 cups  Ingredients 3 ½ lbs. of concord grapes, crushed 1 box Sure-Jell© fruit pectin 7 c sugar Instructions Wash grapes. Discard stems and crush grapes.  Place in saucepan and add 1 ½ cups water

Recipe by Jennifer Noble, Granville, Ohio First place, Jellies (Blackberry Jelly), 2017 Baking temperature: Baking time: Yield: 6 cups Ingredients 3 ¾ c prepared juice (requires about 2 ½ quarts fully ripe blackberries) 1 box Sure-Jell ½ t butter 4 ½ c sugar Instructions Prepare juice- crush berries. Pour through cheesecloth.  Hang over bowl and

Recipe by Jeanette Kuder, Columbus, Ohio First place and Best of Show, Jams/Marmalades/Butters (All Other), 2017 Baking temperature: Baking time: 45 minutes Yield: 6- ½ pint jars Ingredients 5 c crushed raspberries 2 T lemon juice 4 c sugar ½ c cocoa powder 1 jalapeno pepper, finely grated 1 heaping t turmeric powder ½ t

Recipe by Jennifer Noble, Granville, Ohio First place, Jams/Marmalades/Butters (Peach Jam), 2017 Baking temperature: Baking time: Yield: 7 cups Ingredients 4 c finely chopped peaches 2 T fresh lemon juice 5 ½ c sugar 1 pkg. Sure-Jell ½ t butter Instructions Peel, pit and finely chop peaches Measure sugar into separate bowl Stir one package

Recipe by Jennifer Noble, Granville, Ohio First place, Jams/Marmalades/Butters (Peach Butter), 2017 Baking temperature: Baking time: Yield: 8 cups Ingredients 4 to 4 ½ lbs. peaches ½ c water 4 c sugar Instructions Peel and chop peaches, removing pits Combine peaches in water in saucepan. Cook at a simmer until soft.  Puree mixture in food

Recipe by Denise Hay, Lewis Center, Ohio First place, Jams/Marmalades/Butters (Orange Marmalade), 2017 Baking temperature: Baking time: Yield: 8- ½ pint jars Ingredients 5 large oranges 1 T orange zest 2 lemons 8 c water 8 c sugar Instructions Cut oranges and lemons into very thin slices Place oranges, orange zest and lemons and water

Recipe by Claire-Ellen Rankin, Cardington, Ohio First place, Jams/Marmalades/Butters (Cherry Jam), 2017 Baking temperature: Water bath Baking time: 10 minutes Yield: 6 cups Ingredients 3 lbs. sour (pie) cherries, cleaned, stems and pits removed, finely chopped 1 box Sure-Jell fruit pectin 4 ¾ c. sugar Instructions Measure exactly 4 cups of cherries into a large