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Preserves
SECTION P
ENTRY FEE: 50 cents
Entries Close: Thursday 8th March 2012 at
6pm
First
Prize: $3; Second Prize: $1.50; Third
Prize 75c
Convenor: Sally
Krips ph 8563 2686
Assistant
Convenor: Pam O'Donnell
Stewards:
Lorna Schiller, Joanna Krips, Debbie
Stoll
PLEASE NOTE
All entries
must be with the convenors/stewards
by 8:45am
and all exhibits must be accompanied
by the official entry form -
collected from show office
Entries to be lodged in person with
the convenors/stewards for
placing on table and LATE ENTRIES WILL
NOT BE ACCEPTED
Exhibits
to remain until 5pm, at which time
ENTRIES
MUST BE COLLECTED & FORMS
PRODUCED
to collect entries, prize
money and trophies in Preserves
section
PLEASE NOTE: All jams and
pickles not to be sealed
One jar or bottle of each
except where stated
NOVICE
Entries open to competitors
who have not won a first prize
in the Preserves section
previously
1
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Apricot Jam
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7
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Zucchini Pickles
|
2
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Plum Jam
|
8
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Sauce - any not specified
|
3
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Strawberry Jam
|
9
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Tomato Sauce
|
4
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Jam - any not specified
|
10
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Tomato Chutney
|
5
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Olive Oil (extra virgin)
|
11
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Fruit Chutney
|
6
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Flavoured Vinegar
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12
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Any other not specified
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1st Prize: $30
for Most Successful Exhibitor in Novice Section
presented by
ROCKFORD WINES
Runner-up: $15 Voucher
presented by
WOHLERS
OPEN - SECTION P
1st PRIZE: $100
for Most Successful Exhibitor in classes 13 - 50
presented by
MAGGIE BEER
PRODUCTS
2nd PRIZE: $70
for classes 13-50
presented by
Mrs MARGARET
LEHMANN
13
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Collection preserved
fruit, 3 jars
|
17
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Preserved Plums (dark)
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14
|
Preserved Apricots
|
18
|
Preserved Tomatoes
|
15
|
Preserved Peaches
|
19
|
Preserved - any not specified
|
16
|
Preserved Pears
|
|
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1st Prize:
$20 Voucher
for Most
Successful Exhibitor in classes 13 - 19
presented by
WOHLERS
Runner-up:
$10 Prize
for classes 13-19
presented by
JOSIE
GRAMP
20
|
Apricot Jam
|
23
|
Strawberry Jam
|
21
|
Fig Jam
|
24
|
Raspberry Jam
|
22
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Plum Jam
|
25
|
Jam - any not specified
|
$10 Prize
for Most Successful Exhibitor in classes 20 - 25
presented by
ERNA AURICHT
26
|
Collection of Jams (3 jars)
|
$10 Prize
presented by
DIANNE LITTERINI
27
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Grapefruit Marmalade
|
30
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Four Fruits Marmalade
|
28
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Sweet Orange Marmalade
|
|
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$10 Voucher
for Most Successful Exhibitor in classes 27 - 29
presented by
DIE BAROSSA WURST
HAUS & BAKERY
30
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Tomato
Chutney
|
32
|
Apricot
Chutney
|
31
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Chilli based
Chutney
|
33
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Chutney or
Relish, any not specified
|
$10 Prize
for Most Successful Exhibitor in classes 30 - 33
presented by
ESME HEIN
34
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Collection
of Pickles (3 jars)
|
37
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Mustard
Pickles
|
35
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Flavoured
Vinegar
|
38
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Cucumber
Crisps
|
36
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Zucchini
Pickles
|
|
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$10 Prize
for Most Successful Exhibitor in classes 34 -
38
presented by
ROCKFORD WINES
39
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Sun
Dried Tomatoes in oil
|
41
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Olives Black
|
40
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Olives Green
|
42
|
Olive Oil
(extra virgin)
|
$10 Voucher
for Most Successful Exhibitor in classes 39 -
42
presented by
DIE BAROSSA WURST
HAUS & BAKERY
43
|
Mayonnaise
|
44
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Lemon Cheese
Butter |
$10 Prize
for Most Successful Exhibitor in classes 43 -
44
presented by
ORLANDO WINES
45
|
Sauce
Tomato
|
48
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Suace Hot
& Spicy
|
46
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Sauce Plum
|
49
|
Sauce, any
not specified
|
47
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Suace Grape
|
50
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Bloody Hot
Sauce, any not specified
|
$10 Prize
for Most Successful Exhibitor in classes 45 - 50
presented by
SALLY KRIPS
$20 Prize
for CHAMPION
JAM
presented by JOSIE
GRAMP
$20 Prize
for CHAMPION SAUCE
presented by
TANUNDA FOODLAND |
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The following information is intended to
assist exhibitors when preparing their
exhibits for the Preserves Section of the
Tanunda Show
Preserves
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Preserves are
judged by their appearance - they are not
tasted
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Jars should
be clean with no handling smears
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Lids should
be clean with no sign of rust or clip marks
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The fruit
should be uniform and without blemish
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The fruit
should be bright and attractive
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Preserves
will also be judged on the clarity of the
contents of the jars
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Jam / Marmalade
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Exhibits
will be tasted
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Jars need
to be easily opened by the stewards
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Jars
should be full
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The taste
should be true to the flavour of the
ingredient/ingredients
|
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Jars
should be clean with no handling smears
|
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Lids if
used, should be clean with no sign of
rust or clip marks
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The
contents should not be sugary
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The set
consistency should be a spreadable
consistency
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Chutney
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Exhibits
will be tasted
|
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Jars need
to be easily opened by the stewards
|
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Jars
should be full
|
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The taste
should be true to the flavour of the
ingredient/ingredients
|
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Jars
should be clean with no handling smears
|
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Lids if
used, should be clean with no sign of
rust or clip marks
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The colour
should be representative of the
ingredients
|
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Texture
should not be runny and should be thicker
than a sauce texture |
Pickles
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Exhibits
will be tasted
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Jars need
to be easily opened by the stewards
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Jars
should be full
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The taste
should be true to the flavour of the
ingredient/ingredients
|
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Should be
able to taste the chunks of main
ingredient
|
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May even
have a crunch to the ingredient
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The
texture should not be too thick
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Crisps
should evidence crispness, and not be
too soft
|
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Jars
should be clean with no handling smears
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Lids if
used, should be clean with no sign of
rust or clip marks
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The colour
should be representative of the
ingredients
|
Sauce
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Exhibits will be tasted |
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It is preferable to
present exhibits in bottles |
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Bottles must be clean with
no handling smears |
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The bottles need to be
easily opened by the stewards |
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Bottles should be full |
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The taste should be true
to the flavour of the ingredient/ingredients |
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There should be no liquid
on the top |
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Lids should be clean with
no sign of rust |
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The colour should be
representative of the ingredients |
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Flavour should be true to
the flavour of the ingredient fruit |
Olives / Olive Oil / Sun Dried Tomatoes
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Exhibits will be tasted |
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Will be judged on flavour
and clarity |
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Olive oil will also be
judged on consistency |
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Containers should be clean
with no handling marks or signs of rust etc.
on any lids |
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Containers should be
easily opened jars or bottles (oil) |
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Containers should be clean
without handling smears |
Mayonnaise
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Exhibits will be tasted |
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Will be judged on taste
and consistency |
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Should not be separated |
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Jars should be clean
without handling smears |
Lemon Cheese Butter
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Exhibits will be tasted |
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Must be buttery |
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Should be smooth and
creamy without lumps |
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Lemon flavour should not
be too sharp or too sweet |
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Should be the colour of a
ripe lemon |
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Jars should be clean
without handling smears |
It is NOT necessary to
decorate jars / bottles
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