2019JAMS

JELLIES & PICKLING

COMPETITION

www.royalfair.org

2019 PICKLING COMPETITION

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SECTIONS 820A, 820P

2019 JAMS, JELLIES & PICKLING COMPETITION

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SECTIONS 801A, 801P, 820A, 820P

Show Superintendent: Karen Fisher

COMMITTEE

Steven Backs Emerie Brine Kathleen Fisher Heather Fraser

Samantha George Judi Kingry Elizabeth Peeters Will Rootham

COMPETITION INFORMATION Entry Closing Date: Monday, September 16, 2019

Entry Fee: $5.00 per entry

JUDGING INFORMATIONJams & Jellies Date: Tuesday, October 22, 2019

Time: 9:00 am Location: Royal Ballroom

The Royal Agricultural Winter Fair would like to thank Newell Brands Canada ULC (Bernardin)

Presented By

for being the supporting partner of the 2019 Canning Competition

Pickling Date: Wednesday, October 23, 2019

2019 FOOD COMPETITION

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GET READY TO GROW!

.

New to The Royal this year is an exciting partnership with Metro Ontario who is committed to finding and supporting local suppliers to feedOntarians in new and exciting ways. Metro will be looking for entrepreneurs who are ready or on the cusp of being ready for retail. Selectedpartners will have the opportunity to be assessed for Metro’s locally sourced program, where they can work with Metro to develop productsand scale, business coaching, and potentially, distribution in regional or Ontario-wide Metro stores!

We look forward to crowning this year’s Royal Champions! For more information or to get involved in the Metro Locally Sourced program, please email foodcompetitions@royalfair.org

2019 FOOD COMPETITIONANNOUNCEMENT

2019 JAMS, JELLIES & PICKLING COMPETITION SECTIONS 801A, 801P, 820A, 820P

Jams, Jellies & Pickling Champions will be invited to participate in

Supporting Sponsor of Jams, Jellies and Pickling Competition

CHAMPIONS SHOWCASE PRESENTED BY

NOVEMBER 1-10, 2019 East Heritage Court

2019 JAMS & JELLIES COMPETITION

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SECTIONS 801A, 801P

RULES AND REGULATIONS1. Only one entry per exhibitor in Classes 1-3 will be

allowed in the appropriate section. Multiple entrieswill be allowed in classes 4 - 9 by one exhibitor,

2. Entries must be made via Assist Expo, RAWF’sonline entry system, or a paper RAWF entry mustbe completed. After the entry closing date, theRAWF will send the exhibitor a confirmation letteroutlining their entries as well as labels for theirproducts. These labels will contain the Section #,class #, and ID# for each entry. Please match yourentries with the labels and place these labels on theBOTTOM of the appropriate jars.

3. The exhibitor must send two (2) jars of Jam/Jelly foreach entry. Exhibits must be packed in 125 mL, 236mL or 250mL mason jars, with a 1/4 inch (0.5 cm)head space and a two-piece metal lid with a securevacuum seal. Sealed lids curve downwards and do notmove when pressed in the centre.Wax seals shouldnot be used under any circumstances and entrieswill be disqualified.

4. All entries must be labeled with the list of FRUITS,NUTS, SPICES or VEGETABLES used printedclearly on the label. (Labels are not considered in thejudging process). Due to the potential for allergicreactions, ALL products, which include NUTS,MUST BE LABELED with the nut(s) used.

5. For Class 10 – Heritage Jams: Complete recipesmust accompany entries. If the original source is ahistorical cookbook or magazine, please provide a fullcitation, if possible. If the original source is unknown,please provide as much information as possible. Ifthe original source is a family recipe, this must bestated.

6. Exhibits must be delivered to:

Royal Agricultural Winter FairDoor #33, Manitoba DriveExhibition PlaceToronto, ONM6K 3C3Telephone (416) 263-3418

7. All exhibits whether shipped (prepaid) or delivered,must arrive at the RAWF between TUESDAYOCTOBER 15, 2019 and SUNDAY OCTOBER 20,

weekend hours 10:00am–3:00pm, October 19/20only). To avoid breakage, exhibitors are requested topack exhibits with padding. If you are hand delivering

are on the outside of your shipping box.

8. All exhibits become the property of the RAWF andwill not be returned.

9. The judges reserve the right to withhold prizes fromany entries deemed unworthy.

10. Winning jams and jellies will be placed in theBernardin showcase during the Fair.

11. The decisions of the judges are final.

PLEASE NOTE:Entries will be automatically disqualified:

• if fruit(s), nut(s) and/or vegetable(s) used are notlisted on the label

• if they are received with visible exhibitor names ordecorative labels

• if a secure vacuum seal is not readily apparent (allentries are tested for seals prior to judging).

• if the wrong type of jar or jar size or closure is used• if the caps, lids or screw bands appear to be rusty• if any evidence of mould or yeast growth is apparent• if entries are received without proper exhibitor,

section and class identification other specificinformation required in class description.

• Wax seals should not be used under any circumstancesand entries will be disqualified. Heritage recipes notheritage processing.

SHOWMANSHIP TIP FOR PRESERVERS

After processing and cooling jars for 24 hours, remove screw bands and wash them to remove any sticky residue. Also carefully clean exterior jar rims. If desired, reapply screw bands loosely to protect seal during transport.

your entries, please call ahead to ensure sta� is present.Please ensure your name, exhibitor number and address

and

2019 JAMS & JELLIES COMPETITION

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SECTIONS 801A, 801P

JUDGING CRITERIA

Visual Appeal* 10Aroma 20Texture 25Flavour 30Originality 15TOTAL 100

• JAM – Made from crushed or chopped fruit; mounds on a spoon but does nothold its shape when cut, is not as firm as jelly; spreads smoothly

• JELLY – Made from fruit/vegetable juices or wine in combination with acids;is clear, somewhat translucent; quivers when touched; retains an angle whencut with a spoon but is tender, spreadable; has a pleasing mouthfeel and goodflavour representative of the juices used

• PRESERVES – Contains small uniformly-sized pieces or whole fruits in a clearsoftly gelled medium; fruit is tender and plump, is similar to jam except fruitpieces are larger, and overall appearance is more irregular and translucent; gen-erally softer set than jam

• CONSERVES – Made with fruit combinations; may contain nuts, raisins,coconut, etc.; may be sweet or savory; similar to jam in appearance and con-sistency but may be more soft set

DESCRIPTIONS

JUDGING CRITERIACLASS 10, HERITAGE JAM/JELLY

Visual Appeal* 10Aroma 20Texture 25Flavour 30TOTAL 85

* Head space is not included in visual appeal but points will be deducted for incorrect head space as per rule # 3.

EXHIBITORS PLEASE NOTE

All ingredients included in your entry’s recipe MUST be listed on the label. Entries without an itemized list will automatically be disqualified. Recipes must be provided for Heritage entries. In order to set exhibitors up for success, The Royal recommends that they visit Bernardin’s How To Guide online: http://www.bernardin.ca/en/beforeyougetstarted.htm

2019 JAMS & JELLIES COMPETITION

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SECTIONS 801A, 801P

801A AMATEUR JAM & JELLY MAKERExhibitors who engage in jam and jelly production as a pastime with no intention of making their product available for sale are encouraged to enter Section 801A.

801P PROFESSIONAL JAM & JELLY MAKERExhibitors who engage in jam and jelly production with the intention of selling their product, or as part of a paid occupation rather than a pastime, are encouraged to enter Section 801P.

SECTIONSPlease follow the guidelines below to determine which Section (801A or 801P) to enter.

11 Single or Mixed Fruit JamItemize fruit(s) used

12 Single or Mixed Fruit JellyItemize fruit(s) used

CLASSES

1 Strawberry Jam or Preserve 2 Raspberry Jam or Preserve 3 Blueberry Jam or Preserve4 Fruit Jam Other

Single or Mixed, Tree Fruit and/or BerriesItemize fruit(s) used

5 Single or Mixed Fruit Conserve or Preserve Itemize fruit(s)/nut(s) used; please specify whether entry is a CONSERVE OR PRESERVE

6 Fruit Jelly Single or Mixed Tree or Vine Fruit or Berry Itemize fruit used

7 Savory Jam or Jelly (i.e. herb, pepper, etc)Itemize fruit(s) or vegetable(s) used

8 Marmalade (single or multiple fruit) Itemize fruit(s) used

9 Spirited Jelly Any jelly made with wine, liquor or liqueur

10 Heritage Jam — Sponsored by Culinary Historians of Canada• Recipe is to be from a historical source• Historical is defined as from 1967 or earlier• All rules and regulations for the 2019 Jams & Jellies Competition

will apply, such as modern health and safety guidelines.• Wax seals should not be used under any circumstances and entries will be

disqualified.

2019 JAMS & JELLIES COMPETITION

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SECTIONS 801A, 801P

PREMIER JAM / JELLY EXHIBITOR (ONE AWARD)One winner will be selected from among all Jams/Jelly entries (both Amateur and Professional), whose entries in the jams/jelly classes earn the highest cumulative number of points based on the Points Scale above. Exhibitors from both sections are eligible for this award, and it is not necessary that they compete in all classes. Youth Classes do not accumulate points towards the Premier Jams/Jelly Exhibitor Award.Prize Money: $150Tie-Breaker: In case of a tie, the person with the most first or seconds, etc. will be the Premier Jam/Jelly Exhibitor.

JUDGES CHOICE JAM & JELLY AWARDSponsored by Newell Brands Canada ULC (Bernardin)One winner will be selected from among all Jams/Jelly entries (both Amateur and Professional) by the competition judges. Selection is based on the specific jam or jelly’s quality, taste, appearance as well as the recipe’s creativity and uniqueness – those elements that, in the judges’ view, create a 2019 Jam & Jelly ‘Best Of Show’. Winner of the ‘Judges Choice’ Jam & Jelly award will receive $50, a Champion rosette, and the entry will be featured in a display.

SPECIALS

Place 1st 2nd 3rd 4th 5th

Prize Money $50 $40 $30 — —Ribbons to 5th

PRIZE MONEY (CLASSES 11-12)

Place 1st 2nd 3rd 4th 5th

Prize Money $100 $50 $25 — —Points 25 15 10 5 3Ribbons to 5th

PRIZE MONEY AND POINTS (CLASSES 1-10)

2019 PICKLING COMPETITION

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SECTIONS 820A, 820P

1. Only one entry per exhibitor in Classes 1 and 2 will beallowed. Multiple entries will be allowed, in classes 3to 7, by one exhibitor providing the main ingredients

2. Entries must be made via Assist Expo, RAWF’sonline entry system, or a paper RAWF entry must becompleted. After the entry closing date, the RAWFwill send the exhibitor a confirmation letter outliningtheir entries as well as labels for their products. Theselabels will contain the Section #, class #, and ID#for each entry. Please match your entries with thelabels and place these labels on the BOTTOM of theappropriate jars.

3. The exhibitor must send two (2) jars of pickles foreach entry. Pickle Exhibits in classes 1,2,3,8 & 9

4. Complete recipes MUST accompany all entries toensure proper canning techniques. All pickle entriesmust be processed ( i.e. filled jars are heated in aboiling water canner). Processing method and timemust be indicated in supplied recipe.

5. For entries in Class 8, Heritage Pickle: Completerecipes must accompany entries. If the originalsource is a historical cookbook or magazine, pleaseprovide full citation. If the source is unknown/incomplete, provide as much information as possible.If the original source is a family recipe, this must bestated.

6. Exhibits must be delivered to:Agriculture Products ClerkRoyal Agricultural Winter FairDoor #33, Manitoba DriveExhibition PlaceToronto, ONM6K 3C3Telephone (416) 263-3418

7. All exhibits whether shipped (prepaid) or delivered,must arrive at the RAWF between TUESDAYOCTOBER 15, 2019 and SUNDAY OCTOBER 20,

weekend hours 10:00am–3:00pm, October 19/20only). To avoid breakage, exhibitors are requested topack exhibits with padding. If you are hand delivering

present. Please ensure your name, exhibitor numberand address are on the outside of your shipping box.

8. All exhibits become the property of the RAWF, andwill not be returned.

9. The judges reserve the right to withhold prizes fromany entries deemed unworthy.

10. Winning entries will be placed in the Bernardindisplay case for the duration of the Fair.

11. The decisions of the Judges are final.

PLEASE NOTE:Entries will be automatically disqualified:

• if complete recipes are not supplied with entry• if they are received with visible exhibitor names

or decorative labels• if a secure vacuum seal is not readily apparent• if the wrong type of jar, jar size or closure is used• if the caps, lids or screw bands appear to be rusty• if any evidence of fermentation, mould or yeast

growth is apparent• if entries are received without proper exhibitor,

Section and Class identification plus other spe-cific information required in class description.

RULES AND REGULATIONS

In order to set exhibitors up for success, The Royal recommends that they visit Bernardin’s How To Guide online:

packed in 500mL mason jars, with a 1/2- inch

move when pressed in the centre. By definition allpickle entries will contain lemon juice or vinegar.

(1cm) head space and a two-piece metal lid witha secure vacuum seal. For classes 4,5,6,7 & 10,2 jars for each entry must be packed in 250mLmason jars. Sealed lids curve downward and do not

http://www.bernardin.ca/en/beforeyougetstarted.htm

2019 PICKLING COMPETITION

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SECTIONS 820A, 820P

• PICKLES – Whole, quartered or sliced cucumbers, vegetables or fruits preservedin an acidic solution that contains vinegar or lemon juice, salt or sugar plusherbs and/or seasonings. Class 1 – Dill Pickles are exclusively pickling cucumberspreserved in a dill-infused solution that may contain other herbs for flavour.

• SWEET PICKLES – Whole, quartered or sliced cucumbers, vegetables or fruitspreserved in a sweet, acidic solution that contains vinegar or lemon juice, saltor sugar plus herbs and/or seasonings. Sweetening may be achieved with sugar,white or brown; honey, etc.

• RELISH – Chopped, spoonable or spreadable pickle generally made with a com-bination of vegetables, seasonings and/or fruits. May have sweet or savoury fla-vour profile. Has a tender texture with small but definable pieces. May havesome degree of separation between solids and liquid but should not be extensive.

• CHUTNEY – A spoonable/spreadable condiment with a distinctive flavour pro-file that can be sweet or savoury, hot or mild. Combines fruits and/or vegetableswith acid (vinegar, citrus juice, etc.) and seasonings in a somewhat thick, almostjam-like mixture. Texture can be smooth or chunky or smooth with distinctive,tender pieces. Generally has the thickest texture of pickled foods.

• CHILI SAUCE – Generally, though not necessarily, tomato-based condimentwith a sweet/sour flavour profile and a spoonable/spreadable soft texture. Mayalso contain a wide range of vegetables, fruits, herbs and spices. Can be smoothor textured, but is not really chunky. Solids and liquids should be separate. Canexhibit “heated” overtones.

• SALSA – Tomato or fruit-based mixture, flavoured with chopped vegetables,herbs, chilies and/or spices to yield a distinctive Latin (Mexican/Spanish) flavourprofile. Can be dipped or spooned or used to season other recipes. Generally hasa chunkier texture than chili sauce.

DESCRIPTIONS

JUDGING CRITERIA

Visual Appeal* 10Aroma 20Texture 25Flavour 30Originality 15TOTAL 100

JUDGING CRITERIACLASS 8, HERITAGE PICKLES

Visual Appeal* 10Aroma 20Texture 25Flavour 30TOTAL 85

* Head space is not included in visual appeal but points will be deducted for incorrect head space as per rule # 3.

2019 PICKLING COMPETITION

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SECTIONS 820A, 820P

820A Amateur Pickle MakerExhibitors who engage in pickle production as a pastime with no intention of making their product available for sale are encouraged to enter Section 820A.

820P Professional Pickle Maker Exhibitors who engage in pickle production with the intention of selling their product, or as part of a paid occupation rather than a pastime, are encouraged to enter Section 820P.

SECTIONSPlease follow the guidelines below to determine which Section (820A or 820P) to enter.

9 Pickles — Dill, Savory or Sweet 10 Relish, Chili Sauce or Salsa

CLASSES

1 Dill (Cucumber) Pickles2 Sweet (Cucumber) Pickles

(Cucumbers and/or other fruits or vegetables) Itemize vegetable(s) / fruit(s) used

3 Miscellaneous Savoury Pickles (Single or mixture of vegetable(s) and/or fruit pieces, other than cucumber)Itemize vegetable(s) / fruit(s) used

4 Relish5 Fruit or Vegetable Chutney 6 Chili Sauce

7 Fruit or Vegetable Salsa

8 Heritage Pickle —Sponsored by Culinary Historians of Canada• Recipe is to be from a historical source• Historical is defined as from 1967 or earlier• All rules and regulations for the 2019 Pickling Competition will apply,

such as modern health and safety guidelines• Wax seals should not be used under any circumstances and entries will

be disqualified.

2019 PICKLING COMPETITION

13

SECTIONS 820A, 820P

Place 1st 2nd 3rd 4th 5th

Prize Money $50 $40 $30 — —Points 25 15 10 5 3Ribbons to 5th

PRIZE MONEY AND POINTS (CLASSES 1-8)

PREMIER PICKLE EXHIBITOR (ONE AWARD)One winner will be selected from among all Pickling entries (both Amateur and Professional), whose entries in the pickle classes earn the highest cumulative number of points based on the Points Scale above. Exhibitors from both sections are eligible for this award, and it is not necessary that they compete in all classes. Youth Classes do not accumulate points towards the Premier Pickle Exhibitor Award.Prize Money: $150Tie-Breaker: In case of a points tie, the person with the most first or seconds, etc. will be the Premier Pickle Exhibitor.

JUDGES CHOICE PICKLING AWARD (ONE AWARD)Sponsored by Newell Brands Canada LLC (Bernardin)One winner will be selected from among all Pickling entries (both Amateur and Professional) by the competition judges. Selection is based on the specific pickle product’s quality, taste, appearance as well as the recipe’s creativity and uniqueness – those elements that, in the judges’ view, create a ‘Best Of Show’ for Pickling 2019.Winner of the ‘Judges Choice’ pickling award will receive $50, a Champion rosette, andthe entry will be featured in the Bernardin canning display.

SPECIALS

Place 1st 2nd 3rd 4th 5th

Prize Money $50 $40 $30 — —Ribbons to 5th

PRIZE MONEY (CLASSES 9-10)