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Exhibiting Hone Crafts
[Preserves, Baking & Wine]
Read the schedule carefully to make sure that your entry complies in all components i.e. Size, weight, numbers in each exhibit as appropriate. All exhibits should be clean/hygienic.
Preserves and Vinegar Preserves
Jars and bottles must be clear glass with NO commercial markings. Clean, well polished and free of stickiness and finger marks. The contents are sealed with a lid/cover. Label the jars with the contents and date (DD/MM/YY) applied near to the bottom of the jar. The judge will taste the exhibit with marking given according to flavour/aroma being the biggest percentage of the overall marks.
Jams - Fill jars to the neck. Colour should be bright and characteristic. Consistency should be neither runny or too solid. Full, fresh flavour.
Marmalade - If peel is included in the preserve, it should be tender and uniformly cut.
Note - Labels on jams and chutneys to be placed 1/4 of the way up the jar from the base
Jellies - Usually shown in 1/2 pound jars.
Curds - Not a true preserve, and not intended to be kept longer than 4 weeks. Must have a wax disc and cellophane cover.
Vinegar Preserves - Jars must be suitably covered to prevent corrosion of the lid by the vinegar. Cover must be airtight. Chutneys and pickles should be 2-3 months old before exhibiting to allow the flavour to mature.
Baking (Culinary Exhibits)
If a recipe is provided for a particular class, it should be followed.
The use of cling film or a mesh cover will help to maintain standards of hygiene.
Scones - Suitable size is 2-2-1/2 inches in diameter, almost as tall as round. Should be uniform in colour and size. Can be plain, fruit, cheese, or savoury.. Schedule will specify number.
Victoria Sandwich - A popular class in most shows. Evenly matched depth for each half, sandwiched wit raspberry jam, NO additional filling is allowed e.g. cream. Light sprinkling of castor sugar on top is allowed. Delicate flavour.
Wine - Presented in a clear bottle with a flanged cork.
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