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preservescooking

Preserves, Jams, Jellies

Stewards Audi Dunn 0459 260 111, Hazel Cameron, Denise Wall, Nadine Powell, A. J Hunt
FIRST $2, SECOND $1

Entry fee 50c (Members and Juniors exempt)

Stewards will be in attendance on Wednesday March 6, from 2 to 4pm. All entries in before 10.30 am on Thursday March 7 - 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 2022/2023)

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

PLEASE READ SCHEDULE CAREFULLY AS SOME CLASSES HAVE BEEN ALTERED

PRESERVES
1
Bottle preserves not mentioned in schedule
2
Collection preserved fruit, three varieties, one bottle of each
3
Bottle of apricots
4
Bottle of cherries
5
Bottle of peaches
6
Bottle of pears
7
Bottle of carrots
8
Bottle of plums
9
Bottle blackberries
10
* Bottle of beetroot
11
* Collection bottled preserved vegetables, three varieties
 
* Items 10 and 11 to be preserved in brine
Champion Ribbon and Card to be awarded for Best Preserve Exhibit
CONDIMENTS
12
PANTRY BOX, six jars, any size (three sweet, three savoury). Labeled and identified. Lids may be covered. Judged on taste and presentation.
13
Jar zucchini pickles
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
38
Jar salad dressing
39
Jar lemon cheese
40
Jar passionfruit butter
41
Jar lemon butter
Champion Ribbon and Card to be awarded for Best Condiment Exhibit
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 AOV
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 AOV
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
Jar Jelly, any variety
76
Jar butter or cheese, any variety
77
Bottle sauce AOV
78
Jar relish, any variety
79
Jar pickles, any variety
80
Jar chutney, any variety
Champion Ribbon and Card to be awarded for Best Junior Exhibit
MEN’S SECTION
81
Jar jam, any variety
82
Jar pickle, any variety
83
Jar relish, any variety
84
Bottle sauce, any variety
85
Jar marmalade
86
Bottle flavoured vinegar
87
Jar Jelly, any variety
88
Jar Passionfruit Butter
89
Jar Lemon Cheese
90
Jar Chutney
Champion Ribbon and Card to be awarded best men's exhibits

Please collect entries at 5.30pm on Saturday

Walcha Show 8/9 March 2024 (16/01/2024 16:46:13 )
Stewards Vicki McIvor 0427 772 950
Bronwyn Koebel, Kerry Dickson, Lyn Burnell, Marlene Cotton, Tracey Crisp, Samantha Lockyer, Carol Marchant

Read schedule carefully, changes have been made. Only cook what is specified

Entries must be at the pavilion by 10.30am Thursday 7th 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.

Please advise Steward if you do not want your cooking. If cooking is not picked up by 6pm, it will be disposed of elsewhere

• All cakes to be cooked in 8 inch/20cm round or square tins unless specified.

• Boards will be provided for cooking then placed in plastic bags after judging.

Only ice top of cake.

Tips for Success

* Cakes not to show cake rack marks,

i.e.: can 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 4-6, almonds 3-4 pieces.

* Have ingredients at room temperature

* To test cake is cooked - insert a thin toothpick into cake (off centre) to see if it comes out clean. Not the centre, that’s where the judge cuts the cake.

* Please, no packet mixes

Entry fee for Sections 1 to 50
$1 per entry for non members
PRIZE MONEY
Feature Cake $25 All other classes - First $2, Second $1
OPEN SECTION
Champion Exhibit - Champion Card and Ribbon
Most Successful Exhibitor $40 grocery voucher donated by Kim McKinnon

Please use this specified recipe

1
Feature cake - Rich Fruit Cake
(this recipe must be used)

Square tin

Recipe from the Agricultural Society Council

Winners Prize - $25. Winner is eligible to enter the Central Northern Group of Show Societies final of the second stage of the Rich Fruit Cake Competition.


Ingredients

250g (8oz) sultanas

250g (8oz) chopped raisins

250g (8oz) currant

125g (4oz) chopped mixed peel

90g (3oz) chopped red glace cherries

90g (3oz) chopped blanched almonds

1/3 cup sherry or brandy

250g (8oz) plain flour

60g (2oz) self-raising flour

¼ teaspoon grated nutmeg

½ teaspoon ground ginger

½ teaspoon ground cloves

250g (8oz) butter

250g (8oz) soft brown sugar

½ teaspoon lemon or finely grated lemon rind

½ teaspoon almond essence

½ teaspoon vanilla essence

4 large eggs


Method

Mix together all the fruit and nuts and sprinkle with sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight. Sift together the flours and spices. Cream together the butter, sugar and essences. Add eggs one at a time, beating well after each addition, and then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. Place the mixture into a prepared square 20cm x 20cm (8”x8”) tin, and bake in a slow oven for approximately 3½ - 4 hours. Allow the cake to cool in the tin. (Cut raisins into 2 or 3 pieces, cherries into 4-6 pieces, almonds crosswise into 3-4 pieces) The cake height should not exceed 5.7cm

2
Boiled fruit cake - any fruit
3
Health cake - savoury - Loaf tin. (Please bring list of ingredients)
4
Date and walnut cake - Loaf tin
5
Ginger Jumble cake - no icing - loaf tin
6
Passionfruit cake, passionfruit glacé icing
7
Carrot cake - white icing - Loaf tin
8
Coffee Caramel cake, coffee glacé icing
9
Sultana cake, no icing
10
Chocolate cake, chocolate glacé icing on top only
11
Marble cake - pale pink glacé icing
12
Sponge roll, raspberry jam filled, rolled, not folded, ends uncut
13
Red Velvet Cake
14
Orange cake, orange glacé icing - Loaf tin
15
Butter cake, white glacé icing
16
Sponge sandwich, raspberry jam filled, thinly spread, no icing or icing sugar on top
17
Banana cake - lemon glacé icing - Loaf tin
18
Peach Blossom cake - pale pink glacé icing. Loaf tin
19
Sweet muffins, 3 only
20
Savoury muffins, 3 only
21
Patty cakes, white glacé icing, no patty papers to be used, No decorations, 3 only
Biscuits - must be crisp - 3 only
22
Monte Carlo biscuit
23
Ginger biscuits
24
Anzac biscuits
25
Cornflake biscuits
26
Chocolate chip and walnut biscuits
27
Jam drops
28
Shortbread biscuits
29
Peanut biscuit
Slices - cut 4cm x 4cm. From 31 to 39 - 3 pieces only
30
Mixed fruit slice
31
Raspberry slice, jam & coconut topping
32
Chocolate Caramel slice
33
Marshmallow slice - weetbix base 2 distinct layers, pale pink marshmallow.
34
Meringues, uniform in size, dried out
35
Scones plain - not to be joined
36
Sweet scones, fruit - not to be joined
37
Pumpkin scones- not to be joined
38
Pikelets, morning tea size
OVER 70's SECTION
Champion Exhibit
Champion card and ribbon
39
Jam drops 3 only
40
Cake own choice
41
Slice - own choice - 3 pieces only
HANDMADE BREAD SECTION
42
Loaf of Grain
43
Loaf of White
44
Loaf of Wholemeal
45
Loaf of Sourdough
MEN’S SECTION
Champion Exhibit
Champion card and ribbon

Please Use This Specified Recipe

47
Feature - Sultana cake


Ingredients
1 cup sultanas

1/2 cup sherry with water added to make 1 cup. (Boil slowly together until all liquid disappears, let get cold, and then spread out to dry overnight on a clean tea towel if possible.

250g (8oz) butter

1 1/2 cups castor sugar

4 eggs

3 cups plain flour

1 good rounded tablespoon baking powder

Pinch salt

1/2 cup milk


Method

* Beat butter and sugar until light and fluffy

* Add eggs one at a time

* Sift flour, baking powder and salt together then add alternately with the milk

* Then toss the cold sultanas in 2 teaspoons of cornflour and add to the mixture.

* Place in glad bake lined 20cm (8”) tin with high sides, place on newspaper covered oven slide with newspaper around the sides.

* Bake at 150 - 160 degrees for 2 hours

* No icing

47
Date Slice, 4x4cm 3 pieces
48
Jam drops - 3 only
49
Scones - plain, 3 only
50
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
Date and Walnut Loaf


Ingredients
1 ½ cups self-raising flour

½ cup sugar

½ teaspoon bicarbonate soda

½ teaspoon spice or nutmeg

Pinch of salt

1 ½ tablespoons butter

1 cup water

1 cup chopped dates

¼ cup chopped walnuts

1 egg


Method

* Preheat oven to 180 degrees C

* Grease and line a loaf tin

* Sift into a bowl the self-raising flour, sugar, bicarbonate soda, spice or nutmeg and salt.

* Using a saucepan, place in butter, water, dates and walnuts and bring to the boil and allow too boil for 1 minute. Stand it aside to partly cool, then pour into dry ingredients and mix well.

* Lastly add the egg and mix in. Pour into the tin and bake for approximately 30 minutes.

* Cool in tin before turning out.

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
7
Biscuits own choice, 3 only
PRIMARY SCHOOL STUDENTS SIX TO EIGHT YEARS OF AGE

1st and 2nd place cards, and Highly commended cards

8
Feature Cake - 'Chooks'
 
Judged only on decoration
 
No larger than a 10 inch/25cm board
9
Chocolate cake, chocolate glacé on top only, no decoration
10
Plain butter cake, white glacé icing on top only, plainly decorated
11
Patty cakes, do not use patty papers, glacé icing and plainly decorated - 3 only
12
Slice, own choice - 4cm x 4cm 3 pieces
13
Scones, plain, 3 only must not be joined when being cooked
14
Plain biscuits own choice - 3 only
15
Sultana Scones, 3 only
16
Pikelets, same size, 3 only
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 8/9 March 2024 (16/01/2024 16:46:13 )

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