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preservescooking

Preserves, Jams, Jellies

Stewards Hazel Cameron 6777 2093, Robyn Watts, Denise Wall, Audi Dunn, Amanda Brazel, Tonya Tucker, A. J Hunt, Emily Lordanic
FIRST $2, SECOND $1 Entry fee 50c (Members and Juniors exempt)

Stewards will be in attendance on Wednesday 7th March, from 2 to 4pm. All entries in before 10.30 am on Thursday March 8 - Judging 11am. Please have your entry ticket attached securely to your exhibit

Tomatoes are a fruit.

Rhubarb is a vegetable.

Clearly label all jars in this Section (e.g: Fig jam 2012/2016)

350 gram jars minimum to 500 gram jars only. Plain lids please; no commercial lids.

Mustard in mustard jars. Sauces and flavoured vinegar in 250-375 ml bottles with stopper, screw tops, or corks.

Encouragement Award Trophy donated by Diana Lisle
Champion Ribbon and Card awarded to Highest Point scorer, senior and junior; Grand Champion overall sections
PRESERVES
1
PANTRY BOX, six jars, any size (three sweet, three savory). Labeled and identified. Lids may be covered. Judged on taste and presentation.
2
Collection preserved fruit, three varieties, one bottle of each
3
Bottle apricots
4
Bottle cherries
5
Bottle peaches
6
Bottle pears
7
Bottle pineapple
8
Bottle plums
9
Bottle blackberries
10
* Bottle beetroot
11
* Collection bottled preserved vegetables, three varieties * Items 10 and 11 to be preserved in brine
12
Bottle preserves not mentioned in the schedule
Champion Ribbon and Card to be awarded for Best Preserve Exhibit
CONDIMENTS
13
Bottle or jar pickled vegetables, any varieties
14
Jar mustard pickles
15
Jar pickles, other than mustard
16
Jar pickles, clear (in vinegar)
17
Jar apple chutney
18
Jar tomato chutney
19
Jar plum chutney
20
Jar Indian chutney
21
Jar chutney AOV
22
Bottle plum sauce
23
Bottle tomato sauce without seeds
24
Bottle tomato sauce with seeds
25
Bottle sweet sauce - dessert
26
Bottle sauce AOV
27
Jar tomato relish
28
Jar cucumber relish
29
Jar relish AOV
30
Collection of relish, three varieties, one jar of each
31
Collection of chutney, three varieties, one jar of each
32
Collection of sauces, three varieties, one bottle of each
33
Collection of pickles, three varieties, one jar each
34
Jar mustard with seeds
35
Jar mustard without seeds
36
Bottle flavoured vinegar
37
Jar fruit, in wine, spirits, or oil
38
Jar salad dressing
Champion Ribbon and Card to be awarded for Best Condiment Exhibit
39
Jar lemon cheese
40
Jar passion fruit butter
41
Jar lemon butter
JAMS AND JELLIES
42
Jar apricot jam
43
Jar dried apricot jam
44
Jar blackberry jam
45
Jar cherry jam
46
Jar conserve
47
Jar fig jam
48
Jar grape jam
49
Jar Kentish cherry jam, light or dark
50
Jar melon and pineapple jam
51
Jar melon and ginger jam
52
Jar melon and lemon jam
53
Jar nectarine jam
54
Jar orange jam
55
Jar peach jam
56
Jar pear jam
57
Jar plum jam, light or dark
58
Jar raspberry jam
59
Jar strawberry jam
60
Jar tomato jam
61
Jar triberry jam
62
Jar jam not mentioned in schedule
63
Collection of jams, three varieties, one jar of each
Champion Ribbon and Card to be awarded for Best Jam Exhibit
64
Jar grapefruit marmalade
65
Jar three-fruit marmalade
66
Jar marmalade AOV
67
Jar orange marmalade
68
Jar apple jelly
69
Jar crab-apple jelly
70
Jar blackberry jelly
71
Jar quince jelly
72
Jar jelly not mentioned in schedule
73
Collection of jellies, three varieties, one jar of each
Champion Ribbon and Card to be awarded for Best Jelly Exhibit
OPEN JUNIOR SECTION 16 years and under Primary and Secondary
74
Jar of jam, any variety
75
Jelly AOV
76
Bottle sauce AOV
77
Jar pickles
78
Jar chutney
Champion Ribbon and Card to be awarded for both Sections
MEN’S SECTION
79
Jar jam, any variety
80
Jar pickles, any variety
81
Jar relish, any variety
82
Bottle sauce, any variety
83
Jar marmalade
84
Bottle flavoured vinegar
85
Jar Jelly AOV
86
Jar Lemon or Passionfruit Butter
87
Jar Lemon Cheese
88
Chutney AOV
Champion Ribbon and Card for Jam, Pickles, Relish, Sauce or Marmalade

Please collect entries at 5.30pm on Saturday

Cooking

Stewards Vicki McIvor 6777 2950 Bronwyn Koebel, Kerry Dickson, Carnie Kermode, Lyn Burnell, Marlene Cotton, Samantha Lockyer, Tracey Crisp.

Entries must be at the pavilion by 10.30am Thursday 8th March. Judging at 11am

Pavilion closes 5pm Saturday for unpacking displays. Collection time - 5.30 to 6 pm

Stewards will sign out cooking when collected. If cooking is not picked by 6pm,

it will be donated elsewhere.

* All cakes to be cooked in 8 inch/20cm round or square tins unless specified.

* All Slice sizes 4cm x 4cm

* Boards or Plates will be provided for cooking then placed in plastic bags after judging.

Tips for success

* Only ice top of cake

* Cakes not to show cake rack marks, i.e.: cool in tin.

* Use tried and true recipes.

* Keep biscuits fresh in airtight container.

* Dried fruit - chop evenly i.e.: raisins into 2-3 pieces, cherries into 4, almonds 3-4 pieces.

* Have ingredients at room temperature

* Please, no packet mixes

Entry fee for Sections 1 to 51
50c per entry for non members
PRIZE MONEY : Classes 1- 6
FIRST $5, SECOND $2.50 All other classes - First $2, Second $1
OPEN SECTION
Champion Exhibit - Champion card and ribbon
Most Successful Exhibitor $30 grocery voucher
OVER 70 YEARS SECTION
Champion Exhibit - Champion card and ribbon
MEN’S SECTION
Champion Exhibit - Champion card and ribbon
JUNIOR SECTION
Champion Exhibit - Champion Card and Ribbon.
Encouragement Award donated by Vicki McIvor
OPEN SECTION
1
Feature cake - Light Fruit cake please use specified recipe

Light Fruit cake

Ingredients

250g (8oz) butter

1 cup brown sugar

4 large eggs

1 teaspoon grated lemon rind

1 tablespoon marmalade

2 cups plain flour

1/2 cup self raising flour

1/2 teaspoon mixed spice

750g (1 1/2 lb) chopped mixed fruit

60g (2oz) each of chopped apricots,

cherries, nuts

1 tablespoon each of wine and brandy

a little milk

Method
Pre heat oven to 175oC (340oF).

Grease a 20cm (8inch) tin and line with paper. Cream butter and sugar until light and fluffy.

Add eggs, one at a time beating well.

Add lemon rind and marmalade. Add sifted dry ingredients, then fruits. Fold in well.

Lastly, add wine, brandy and enough milk so that the mixture is stiff enough to hold together when picked up with a spoon.

Pour into tin. Place in oven, then after 30 minutes, reduce heat to 165oC (325oF).

then after another 30 minutes, reduce again to 150oC (300oF). Baking approximately 3 hours, or until cooked.

2
Rich fruit cake
3
Boiled fruit cake - any fruit
4
Health cake - Loaf tin.

(Please bring list of ingredients)

5
Steamed plum pudding, any fruit, no cherries.
6
Boiled plum Pudding, any fruit. no cherries.
7
Date and walnut cake – Loaf tin
8
Passionfruit cake, passionfruit icing
9
Coffee Caramel cake
10
Sultana cake, no icing
11
Chocolate cake, chocolate icing
12
Marble cake - pink icing
13
Sponge roll, raspberry jam filled, rolled,

not folded, ends uncut

14
Butter cake, plain, no icing
15
Orange cake, loaf tin, orange icing
16
Lemon cake - lemon icing
17
Sponge sandwich, raspberry jam filling

thinly spread, no icing or icing sugar on top

18
Banana cake - loaf tin, lemon icing
19
Peach Blossom cake
20
Sweet muffins, 3 only
21
Savoury muffins, 3 only
22
Patty cakes, iced, no patty papers to

be used, No decorations, 3 only

Biscuits - must be crisp - 4 only

23 Monte Carlo biscuit

24 Ginger biscuits

25 Anzac biscuits

26 Cornflake biscuits

27 Chocolate chip and walnut biscuits

28 Jam drops

29 Shortbread biscuits

30 Peanut biscuit

Slice – cut 4cm x 4cm - 3 pieces only

31 Mixed fruit slice

32 Raspberry slice, jam & coconut topping

33 Chocolate Caramel slice

34 Passionfruit slice - passionfruit icing

35 Meringues, uniform in size, dried out

36 Scones plain, not to be joined

37 Sweet scones, fruit

38 Pumpkin scones

39 Pikelets, morning tea size

OVER 70’S SECTION

40 Cake, own choice

41 Biscuits - 3 only

42 Slice - 3 pieces only

HAND- MADE BREAD SECTION

43 Loaf of Grain

44 Loaf of white

45 Loaf of Wholemeal

46 Loaf of Sourdough

Men’s Section

Please use this specified recipe

47 Feature Cake -
Banana cake

Ingredients

125g/4oz butter

1 cup sugar

2 eggs, well beaten

1 teaspoon vanilla

2 tablespoons milk

1 teaspoon bicarbonate soda

3 bananas, mashed

1 1/2 cups self raising flour

Method

Pre heat oven to 180oC or 350oF. Grease the tin and line the base with baking paper cut to size.

Cream butter and sugar until fluffy. Add eggs and combine. Mix through vanilla, dissolve soda in milk and add to mixture. Add bananas, then fold through flour, mixing to an even consistency. Pour into tin and bake in oven for 35-40 minutes. Turn out onto a cooling rack covered with a tea towel, or cool in tin. When cake is cold, ice with lemon icing.

Icing

Combine 1 dessertspoon soft butter and 1 1/2 cups sifted icing sugar in a bowl, add enough lemon juice to make a soft paste and mix well. Ice top of cake only

48 Slice, own choice - 3 pieces

49 Biscuits - own choice, 3 only

50 Scones - plain, 3 only

51 Pikelets - 3 only

JUNIOR SECTION

For Walcha District only - Entry is free

1
High School Students

Feature cake - Blueberry muffins

3 only

Please use this specified recipe

Blueberry muffins

Ingredients

21/2 cups self raising flour

1 teaspoon baking powder

1/3 cup sugar

2 eggs, lightly beaten

1 cup buttermilk or milk

60g butter, melted

125g blueberries

2 tablespoons coffee sugar crystals

Method

Preheat oven to 200oC . Grease a deep muffin pan. Sift flour and baking powder together in a bowl, add sugar and mix to combine.

Combine eggs, buttermilk or milk and butter.

Add egg mixture and blueberries to dry ingredients and mix until just combined.

Spoon mixture into muffin tray. Sprinkle with coffee sugar crystals and bake for 20-30 minutes or until muffins are cooked when tested with a skewer.

2 Chocolate cake, chocolate icing on

top only No decoration

3 Plain butter cake, icing optional, on

top only

4 Patty cakes, do not use patty papers, iced and plainly decorated, 3 only

5 Slice, own choice, 3 pieces only

6 Scones, plain, must not be joined

3 only

7 Biscuits own choice, 3 only

4cm x 4cm

Primary School Students

8
Feature cake - "Favourite Pet" theme

Judged only on decoration

No larger than a 10 inch/25cm board

9
Chocolate cake, chocolate icing on top only, no decoration
10
Plain butter cake, iced on top,

plainly decorated

11
Patty cakes, do not use patty papers,

iced and plainly decorated - 3 only

12
Slice, own choice -4cm x 4cm 3 pieces
13
Scones, plain, must not be joined - 3 only

14 Biscuits own choice - 3 only

Six to Eight years of age

1st and 2nd place cards, and Highly commended cards

15
Gingerbread persons, decorated,

3 small ones only

16
Pikelets, same size, 3 only
17
Coconut ice - pink and white

3 small slices

Five years and under

1st and 2nd place cards, and Highly commended cards

Arrowroot biscuits, decorated, 3 only

Please write child's name/age on the white strip of a zippy bag, place biscuits into the bag on a small paper plate, with clear side up for viewing.

Walcha Show 9/10 March 2018

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