~ Section L - Preserves ~
ALL ENTRIES CLOSE FRIDAY 3rd November 2017
NO EXHIBITS ACCEPTED AFTER 9.00am.
Stewards:
Mrs. Susan Titchmarsh, Phone 9767 1359
To Assist Entrants:
Definitions:
Pickles – vegetables or fruits preserved in vinegar, salt and spices retaining crisp texture; visually recognizable;
keeps in best condition 6 months.
Chutney – a pulpy sweet savory, fruit based preserve (with onions generally included); is not visually
recognizable will improve with age; keeps for years.
Relish – a vegetable based preserve, finely chopped, visually recognizable; cooked in lightly spiced vinegar; does
not keep long or improve with age.
Points for Section Trophy: 1st, three points; 2nd, two points
PLEASE NOTE: In 2018 Class A will be "Relish" (Please refer to above definition) so please bear this in mind during the fruit season.
Trophies:
Mrs. M. Hester Trophy: Most Points Classes 1-12
B & D Twigg Trophy: Most Points Classes 13-25
DJ & SM Nield Trophy: Most Points Classes 26-36
Mrs. A. Ritson Trophy: Junior Exhibitors Classes 1-36
Junior Exhibitors:
All Classes in this Section are open to Children Under 16 Years of age and will be judged separately.
Please indicate Junior status on Entry Form by inserting “J” after Class of Entry, e.g. 13 “J” Apricot Jam, would indicate Junior Exhibitor.
Schedule Entry Information and Entry Form can be downloaded and printed from the PDF links below.
NO EXHIBITS ACCEPTED AFTER 9.00am.
Stewards:
Mrs. Susan Titchmarsh, Phone 9767 1359
To Assist Entrants:
- Be sure to enter correct Class.
- Preserves to be shown unsealed for judging except those preserved by the Vacola method.
- Liquid in Vacola bottles should completely cover contents.
- Jams and preserves to be from the current season.
- Bottles and lids must be clean.
- All commercial names on lids and jars must be covered.
- Check before entering to be sure there is no mould on any entry.
- Marmalade - fruits to be sliced, not minced.
- Sauce in bottles; jams & chutney in jars.
Definitions:
Pickles – vegetables or fruits preserved in vinegar, salt and spices retaining crisp texture; visually recognizable;
keeps in best condition 6 months.
Chutney – a pulpy sweet savory, fruit based preserve (with onions generally included); is not visually
recognizable will improve with age; keeps for years.
Relish – a vegetable based preserve, finely chopped, visually recognizable; cooked in lightly spiced vinegar; does
not keep long or improve with age.
Points for Section Trophy: 1st, three points; 2nd, two points
PLEASE NOTE: In 2018 Class A will be "Relish" (Please refer to above definition) so please bear this in mind during the fruit season.
Trophies:
Mrs. M. Hester Trophy: Most Points Classes 1-12
B & D Twigg Trophy: Most Points Classes 13-25
DJ & SM Nield Trophy: Most Points Classes 26-36
Mrs. A. Ritson Trophy: Junior Exhibitors Classes 1-36
Junior Exhibitors:
All Classes in this Section are open to Children Under 16 Years of age and will be judged separately.
Please indicate Junior status on Entry Form by inserting “J” after Class of Entry, e.g. 13 “J” Apricot Jam, would indicate Junior Exhibitor.
Schedule Entry Information and Entry Form can be downloaded and printed from the PDF links below.
