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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 March 20, from 2 to 4pm. All entries in before 10.30 am on Thursday March 21 - 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 2017/2018)

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 passionfruit 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 21st 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 up by 6pm, it will be donated elsewhere.

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

* 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 unless specified.

* 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 - Passionfruit cake please use specified recipe

PASSIONFRUIT cake

Ingredients

8oz (250g) butter softened

1 cup (220g) caster sugar

3 eggs, separated

2 cups (300g) self raising flour

3/4 cup (180ml) milk

1/4 cup (60ml) passionfruit pulp

Method
Pre heat oven to 180oC or (160oC fan forced)

Grease and lightly flour a 20cm (8inch) tin and tap out excess flour.

Beat butter and sugar in bowl with electric mixer until light and fluffy. Beat in eggs yolks, one at a time. Transfer mixture to a large bowl, stir in sifted flour, milk and passionfruit pulp, in two batches.

Beat egg whites in small bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches. Spread mixture into pan. Bake about 40 minutes. Stand cake in pan for 5 minutes, then turn onto wire rack (covered with tea towel) to cool.

Passionfruit icing

1 1/2 cups (240g) sifted icing sugar

1/4 cup (60ml) passionfruit pulp

Place icing sugar into heatproof bowl, stir in enough passionfruit to form a firm paste. Stand bowl over small saucepan of simmering water, stir until icing is a pouring consistency.

2 Rich fruit cake

3 Boiled fruit cake - any fruit

4 Health cake - Loaf tin.

(Please bring list of ingredients)

5 Rainbow cake ( chocolate-pink-vanilla)

3 distinct layers, raspberry jam to join

6 Coconut cake

7 Date and walnut cake – Loaf tin

8 Carrot cake, lemon icing, Loaf tin

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 filled

thinly spread, no icing/ icing sugar on top

18 Banana cake - loaf tin, lemon icing

19 Peach Blossom cake - loaf tin

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 - 3 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 -
Chocolate & Date Loaf

Ingredients

3 tablespoons cocoa

1/4 cup hot water

60g (2oz) butter- softened

1 1/2 cups self- raising flour

pinch salt

3/4 cup sugar

1 egg, beaten

1/2 cup milk

1 cup chopped dates

Method

Stir cocoa into hot water and mix until smooth, then place in small saucepan with the butter and stir over a low heat until melted. (Do not boil) Sift flour and salt into a basin, mix in sugar and dates. Mix cocoa mixture, beaten egg and milk together then pour into flour mixture, and beat with a wooden spoon until smooth and well mixed.

Place in a greased loaf tin 23cm x 13cm (9x5 in) and bake in moderate oven (180oC) until cooked - approx 3/4 hour. Let cool before turning out onto a cake rack (covered with tea towel ) Ice when cold.

Icing

Melt 1 dessertspoon butter in a small saucepan. Sift 2 teaspoons cocoa and 1 cup icing sugar in a bowl then add to melted butter and gradually stir in 1 tablespoon milk, keep stirring with a wooden spoon until mixture is smooth.

Ice top of cake only and it may have minimal decoration - Autumn theme.

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

HIGH School Students

1 Feature cake - Sultana Cake
Please use this specific recipe

SULTANA CAKE

Ingredients

1 cup sultanas

1/2 cup sherry & water added to make 1 cup

250g butter

1 1/2 cups castor sugar

4 eggs

1/2 cup milk

3 cups plain flour

1 good rounded teaspoon baking powder

Pinch salt

Method

Boil sultanas, sherry & water until all liquid disappears, let get cold, then spread out to dry on a tea towel overnight if possible.

Beat butter and sugar until light and fluffy

Add eggs one at a time

Sift flour, baking powder and salt together

And add alternately with the milk

Then toss the cold sultanas in 2 teaspoons of cornflour and add to the mixture.

Place in glad bake lined 20cm high sided tin, place on newspaper covered oven slide with newspaper around the sides.

Bake at 150 - 160 degrees for 2 hours, let cool before turning out on to covered rack.

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 - Flower Garden 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 22/23 March 2019

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