~ Section L - Preserves ~
Steward:
Lyn Jennings - Phone 0428 673 008
ALL ENTRIES CLOSE FRIDAY 28 October 2021
NO EXHIBITS ACCEPTED AFTER 9.00am.
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.
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
Points for Section Trophy: 1st - three points; 2nd - two points
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.
PLEASE NOTE: In 2022, Class ‘A’ will be “Pantry Selection” (clear glass containers), minimum of 6 items and must be named.
This could include a variety of chutney, sauces, jams, marmalades, etc.
Schedule Entry Information and Entry Form can be downloaded and printed from the PDF links below.
Lyn Jennings - Phone 0428 673 008
ALL ENTRIES CLOSE FRIDAY 28 October 2021
NO EXHIBITS ACCEPTED AFTER 9.00am.
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.
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
Points for Section Trophy: 1st - three points; 2nd - two points
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.
PLEASE NOTE: In 2022, Class ‘A’ will be “Pantry Selection” (clear glass containers), minimum of 6 items and must be named.
This could include a variety of chutney, sauces, jams, marmalades, etc.
Schedule Entry Information and Entry Form can be downloaded and printed from the PDF links below.
