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preservescooking

Preserves, Jams, Jellies

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

Stewards will be in attendance on Wednesday March 11, from 2 to 4pm. All entries in before 10.30 am on Thursday March 12 - 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 2018/2019)

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 12th 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, if stated.
  • 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 - 5
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
OPEN SECTION Please use this specified recipe
1
Feature cake - Gingerbread jumble loaf, not to be iced.

Gingerbread Jumble
Ingredients
175g unsalted butter, finely chopped
1/2 cup golden syrup
3/4 cup milk
2 eggs, lightly beaten
1 1/4 cups plain flour
3/4 cup self-raising flour
1tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
3/4 cup brown sugar, lightly packed

Method
Pre heat oven to 1600C (moderate
Grease a loaf tin, line the base and sides with baking paper.
Place the butter and syrup in a small saucepan over a medium heat. Stir until butter is melted.
Remove and let stand for 15 minutes.
Whisk the milk and eggs in a jug until combined.
Sift combined flours, spices and soda into a large bowl, stir in sugar. Make a well in the centre, then add milk and butter mixtures. Whisk until smooth, then pour into prepared tin.
Cook for about 1 hour, or until the skewer (inserted into centre of cake) comes out clean. Stand in tin for 15 minutes. Transfer to covered wire rack to cool completely.
 

2
Rich fruit cake - no cherries
3
Boiled fruit cake - any fruit
4
Health cake - Loaf tin. (Please bring list of ingredients)
5
Date and walnut cake - Loaf tin
6
Coconut cake, no icing
7
Passionfruit cake, passionfruit icing
8
Carrot cake, lemon icing, Loaf tin
9
Coffee Caramel cake, coffee icing
10
Sultana cake, no icing
11
Chocolate cake, chocolate icing
12
Marble cake -pale pink icing
13
Sponge roll, raspberry jam filled, rolled,

not folded, ends uncut

14
Butter cake, plain, no icing
15
Orange cake, orange icing, Loaf tin
16
Lime & buttermilk cake, lime icing

(recipe available)

17
Sponge sandwich, raspberry jam filled, very thinly spread, no icing or icing sugar on top
18
Banana cake - lemon icing, Loaf tin
19
Peach Blossom cake -pale pink icing 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
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
Slices - cut 4cm x 4cm. From 31 to 39 - 3 pieces only
31
Mixed fruit slice
32
Raspberry slice, jam & coconut topping
33
Chocolate Caramel slice
34
Marshmallow slice - 2 distinct layers, pale pink marshmallow.
35
Meringues, uniform in size, dried out
36
Scones plain - not to be joined
37
Sweet scones fruit - not to be joined
38
Pumpkin scones - not to be joined
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 - Ginger Fluff Sponge no icing or icing sugar on top (See Recipe below)

Ginger Fluff Sponge
Ingredients
Melted butter to grease tin
3/4 cup cornflour
* 1 teaspoon each of cream of tartar, cocoa, ground ginger & ground cinnamon
pinch of salt
1/2 teaspoon bicarbonate of soda
4 eggs, separated.
1/2 cup caster sugar
1 teaspoon golden syrup, warmed

Method Preheat oven to 1800 C (3500F)
Grease two 20cm (8") round cake tins with melted butter and line bases with baking paper.
Sift all dry ingredients 4 times.
Using an electric mixer, beat egg whites in a clean dry bowl, until thick and foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add egg yolks 1 at time, beating well after each addition. Beat for 5 minutes or until mixture is very thick, and holds onto the beaters when lifted.
Gently fold dry ingredients into egg mixture, up and over to aerate.
Fold in golden syrup until combined. Pour mixture equally into prepared tins. Gently bang bases onto bench to remove air bubbles. Bake for 18-20 minutes or until cakes are golden or have moved away from sides of tins and bounce back when lightly touched. Cool slightly before turning out onto cake rack covered with a tea towel. Completely cool. With tops facing up, spread bottom cake with very thin layer of raspberry jam, then place top layer on.

48
Slice, own choice - 4x4cm 3 pieces
49
Jam drops - 3 only
50
Scones - plain, 3 only
51
Pikelets - 3 only
JUNIOR SECTION
Champion Exhibit - Champion Card and Ribbon.
Encouragement Award donated by Vicki McIvor
HIGH SCHOOL STUDENTS
For Walcha District only - Entry is free.
Please use this specified recipe
1
Feature cake - Chocolate cake, chocolate icing on top only. No decoration

Chocolate Cake
Ingredients
125g (4oz) butter
1 cup caster sugar
2 eggs
1 cup S.R. flour
2 level tablespoons cocoa
combine 1/2 cup milk & 1/2 teaspoon of vanilla

Method
Pre heat oven to 1800 C (3500F)
Grease and line a 20cm (8inch) square tin.
Cream butter and sugar until light and creamy.
Add the eggs 1 at a time, mixing well.
Sift flour and cocoa together first, then add to the mixture, alternately with the milk and vanilla.
Do not over mix. Pour into tin and cook for 30-35 minutes. Cool slightly, then turn out onto a tea towel covered cake rack.

2
Sultana cake, no icing
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, 4x4cm 3 pieces only
6
Scones, plain, 3 only must not be joined when cooked
7
Biscuits own choice, 3 only

PRIMARY SCHOOL STUDENTS

8
FEATURE CAKE - Theme - Walcha Races 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 only, 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
Plain 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 13/14 March 2020 (16/01/2020 13:12:42 )

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