First-Time Canner IS BLUE RIBBON CHAMPION

FOR 42 years, Adventist HealthCare Shady Grove Medical Center has provided first aid at the Montgomery County Agricultural Fair in Gaithersburg. The hospital’s Emergency Services team and more than 50 volunteer caregivers are ready with medical services, free drinking water, and a baby changing and feeding room for thousands of fairgoers every August. Shady Grove volunteers offer the same services this year, along with a sneak peek of the new patient tower under construction at the hospital.

Fairgoers might spot Alicia Clugh between the First Aid building and the food contest displays. Alicia, who manages the Learning & Conference Center and Life Support programs at Adventist HealthCare, is head of the Maryland Cheese Guild and the fair’s 2022 pressure canning champion – a title she won as a novice.

Alicia started with research and found information on pressure canning various fruits, vegetables and sauces outside the traditional pickle flavor profile. “I had never pressure canned before. I don’t like pickles, and in my mind, food preservation was about either jelly or pickles,” she explained. “There is life beyond dill and turmeric!”

Her research led to a video about canning french fries. Alicia understood that while canned potatoes can be ordinary, the cut used for french fries makes them stand out. She followed steps and ingredients per USDA standards to create the ultimate canned french fry that impressed the judges. Her entry took first place in the fair’s food preservation category and ultimately earned the pressure canning division title.

As a first-time pressure canning entrant, Alicia considered the container, headspace and liquid when choosing her best-looking jar of fries to submit. “It was nice to see that something can meet all the marks for proper technique and be fun simultaneously. I hope my fries encourage others to try canning and to explore more food options.” Here is Alicia’s award-winning technique:

1. Wash potatoes. Using a fry cutting tool, cut each potato, making sure they fit in the canning jar with the lid on.

2. As you cut the potatoes, place them in water to prevent discoloration.

3. In a boiling pot of water, blanch potatoes for two minutes; drain and rinse.

4. Fill the canning jar with cut fries and top with hot water, leaving one inch of headspace. You can add a teaspoon of salt to each jar, if desired.

5. Screw on the lids and place the jars in a pressure canner. Process for 35–45 minutes following the canner’s instructions.

6. As jars cool, you should hear them “ping” – this is the vacuum forming.

7. After 24 hours, check the seal and store jars in a cool, dry place for up to one year.

8. When it’s time to fry, lay canned fries on a cookie sheet lined with paper towels and dry off.

9. Deep fry until golden – it doesn’t take long. While fries are still hot, sprinkle with seasoned salt.