Hampden senior always in a jam

Roberta Marsh, 84, is always in a jam. But, after winning 105 ribbons, mostly first place, for her canning skills, she wouldn’t have it any other way.

In fact, 12 entries in the Bangor State Fair last summer netted her 11 blue ribbons. Her only second place was for apple butter. A small cash prize accompanies each ribbon, which Marsh donates to charity.

“I started in 1988 when my church was having a fair,” said Marsh, who lives in Hampden. “Not being crafty, I thought, ‘What am I going to do?’ So another lady and I did pickles, jams and relish. I’m not a good pickle maker,” she added with a smile.

But, boy, can she make preserves.

Her first attempt at entering zucchini relish at the fair garnered her a blue ribbon. And her raspberry jelly took first place in 1989.

“It was really pleasing,” she said. “I was surprised. You went into this contest not knowing what they were looking for.”

She discovered the secret of success early and took home at least one ribbon from every contest she entered.

So, just what do the judges look for?

“It is a very interesting process,” said Nan Parsons, coordinator of the cooked and canned foods exhibit at the Bangor State Fair.

There is a set of six criteria, each scored on a point system that will add up to a total of 100. These criteria must be met for the entrant to receive a ribbon, said Parsons. The categories are pack, uniformity, taste, method of canning, container and texture.

Pack is determined by tipping the jar sideways. Jam shouldn’t move.

Entrants must submit three jars of a product to be judged on uniformity. All should have the same appearance and clarity. For example, apple jelly should not be cloudy.

It is also important that items taste good, and not just look good.

The entrants must use the proper method of canning for safety, and the container needs be in good condition – no nicks or cracks, otherwise the lid won’t seal.

Lastly, the items are judged on texture. For instance, if the jelly is grainy, that is an indication that the sugar did not dissolve. This is a sign that the jelly probably did not cook long enough.

“We live in a hurried world and canning takes time,” said Parsons. “I’d really like to see more people get into it. It is something families can do to spend time together. Plus, they can eat it all winter.”

Parsons recommends the Ball Blue Book, a “how to” canning guide, for beginners.

Marsh reveals her family is proud that, at her age, she is still able to can and win ribbons. And they are always happy to reap the benefits of her labor. She has only one stipulation.

“The jars are expansive and they know if they want more, they’d better return them,” she said, stifling a grin.

Marsh has passed on her talents to her two daughters, who make jams and relishes for Christmas gifts. They call occasionally for her expert advice.

While Marsh enjoys the art of making preserves, and donates most of her product to fairs at her church, the competition is a lure.

“It’s a challenge to go and see if I’m losing the touch, or if I’m getting a little cocky expecting to win,” said Marsh with a laugh. “But I never think about quitting. It’s just something that I do.”

Carol Higgins is director of communications at Eastern Agency on Aging. For information on EAA programs and services, call the resource and referral department at 941-2865 or log on www.eaaa.org.