preservescooking
2017 Schedule Now Live

Preserves, Jams, Jellies

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

Stewards will be in attendance on Wednesday 15th March, from 2 to 4pm. All entries in before 10.30 am on Thursday March 16 - 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 low sugar jam
51
Jar melon and pineapple jam
52
Jar melon and ginger jam
53
Jar melon and lemon jam
54
Jar microwave jam
55
Jar nectarine jam
56
Jar orange jam
57
Jar peach jam
58
Jar pear jam
59
Jar plum jam, light or dark
60
Jar raspberry jam
61
Jar strawberry jam
62
Jar tomato jam
63
Jar triberry jam
64
Jar jam not mentioned in schedule
65
Collection of jams, three varieties, one jar of each
Champion Ribbon and Card to be awarded for Best Jam Exhibit
66
Jar grapefruit marmalade
67
Jar three-fruit marmalade
68
Jar marmalade AOV
69
Jar orange marmalade
70
Jar apple jelly
71
Jar crab-apple jelly
72
Jar blackberry jelly
73
Jar quince jelly
74
Jar jelly not mentioned in schedule
75
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
76
Jar of jam, any variety
76A
Jelly AOV
77
Jar either chutney, pickles, preserve fruit, vegetables or sauce
77A
Dressing or spread
Champion Ribbon and Card to be awarded for both Sections
MEN’S SECTION
78
Jar jam, any variety
79
Jar pickles, any variety
80
Jar relish, any variety
81
Bottle sauce, any variety
82
Jar marmalade
83
Bottle flavoured vinegar
84
Jar Jelly AOV
85
Jar Lemon or Passionfruit Butter
86
Jar Lemon Cheese
87
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, Denny Sendall, Marlene Cotton, Lyn Burnell

Entries must be at the pavilion by 10.30am Thursday 16th 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 8inch/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.

* Use tried and true recipes.

* Keep biscuits fresh in airtight container.

* Dried fruit - cut evenly to the size of currants.

* Have ingredients at room temperature

* Please, no packet mixes

Entry fee for Sections 1 to 50
50c per entry for non members
PRIZE MONEY : Classes 1- 7
FIRST $5, SECOND $2.50 All other classes - First $2, Second $1
OPEN SECTION
Champion Exhibit receives Champion Ribbon
Most Successful Exhibitor $30 grocery voucher
MEN’S SECTION
Champion Exhibit receives Champion card and ribbon
OVER 70 YEARS SECTION
Champion Exhibit receives Champion card and ribbon
JUNIOR SECTION
Champion Exhibit receives Champion Card and Ribbon.
Encouragement Award donated by Vicki McIvor
GENERAL CAKES
1
Feature Cake - Peach blossom cake, Loaf tin, pink icing please use specified recipe

PEACH BLOSSOM cake
Please use this specified recipe

Ingredients
125g/4oz butter
1 scant cup castor sugar
1 teaspoon vanilla
1 cup SR flour
1/2 cup cornflour
1/2 cup milk
4 egg whites beaten till stiff
Red food colouring

Method
Cream butter, sugar and vanilla till light and fluffy.
Add sifted flours alternately with milk
Fold in beaten egg whites
Put half mixture in separate bowl and colour pink. Not too light as the colour cooks out
Place spoonfuls of mixture alternately in lined loaf tin then run flat bladed knife through to make a swirl pattern.
Bake in mod oven for 35 - 45 mins

Icing
Add 2 tablespoon boiling water to 1 tablespoon butter and 1 1/4 cups of PURE icing sugar
Flavour with vanilla and carefully colour to a soft peachy pink. Ice top of the cake only.

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
Sweet muffins, 3 only
20
Savoury muffins, 3 only
21
Patty cakes, iced, no patty papers to be used, no decorations, 3 only
Biscuits - must be crisp - 4 only
22
Monte Carlo biscuits
23
Ginger biscuits
24
Anzac biscuits
25
Cornflake biscuits
26
Chocolate chip and walnut biscuits
27
Jam drops
28
Shortbread biscuits
29
Peanut biscuits
Slice – cut 6cm x 4cm - 4 pieces only
30
Mixed fruit slice
31
Raspberry slice, jam & coconut topping
32
Chocolate Caramel slice
33
Passionfruit slice - passionfruit icing
34
Meringues, uniform in size, dried out
35
Scones plain, not to be joined
36
Sweet scones, fruit
37
Pumpkin scones
38
Pikelets, morning tea size
OVER 70’S SECTION
39
Cake, own choice
40
Biscuits - 4 only
41
Slice - 4 pieces only
HAND- MADE BREAD SECTION
42
Loaf of Grain
43
Loaf of white
44
Loaf of Wholemeal
45
Loaf of Sourdough
Men’s Section

Please use this specified recipe

46
Feature Cake - Marble Cake
Ingredients

125g/4oz butter, softened
1 scant cup castor sugar
(just under the measure)
1 teaspoon vanilla
1/2 cup milk
3 eggs
1 1/2 cups self-raising flour
1/2 teaspoon baking powder
few drops cochineal
2 tablespoons cocoa

Method

Pre heat oven to 170oC or 330oF. Grease a round tin and line the bottom with baking paper (cut to size).

Beat butter and sugar until creamy and white. Add vanilla, then eggs one at a time and blend well. Beat in milk. Sift flour and baking powder together and mix into cream mixture until just blended. Divide mixture into three small bowls.

In one of the bowls add the pink food colouring and mix until it is a pretty pink colour. Mix the cocoa with 1/4 cup of boiling water and mix into the second bowl. Leave the third bowl plain. Place large spoonfuls of mixture in alternating colours into the tin. When all the mixture is used, swirl several times with a knife to get desired marble effect. Bake in oven for approximately 50 minutes and turn out onto a cooling rack covered with a tea towel. When cooled, ice with pink icing.

Icing

Combine 2 cups sifted icing sugar with 2 tablespoons soft butter in a bowl and blend. Add teaspoons of hot water and a few drops of cochineal, then cream thoroughly until smooth. Ice top of cake only

40
Slice, own choice - 4 pieces
41
Biscuits - own choice, 4 only
42
Scones - plain, 4 only
43
Pikelets - 4 only
JUNIOR SECTION

For Walcha District only - Entry is free

1
High School Students

Feature cake - Banana Cake

Please use this specified recipe

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. 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
2
Chocolate cake, chocolate icing on top only, No decoration
3
Plain butter cake, icing optional
4
Patty cakes, do not use patty papers, iced and plainly decorated, 3 only
5
Slice, own choice, 4 pieces only
6
Scones, plain, must not be joined, 4 only
7
Biscuits own choice, 4 only
Primary School Students
8
Feature cake - "Walcha Show" theme. Judged only on decoration

No larger than a 10 inch/25cm board to be used

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 4 pieces only
13
Scones, plain, must not be joined, 3 only
14
Biscuits own choice, 4 only
Six to Eight years of age

8 years and under - 1st and 2nd prize,
plus Highly commended

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

Arrowroot biscuits, decorated, 3 only

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

Walcha Show 17/18 March 2017
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