Preserves Exhibitor Tips

The following information is intended to assist exhibitors when preparing their exhibits for the Preserves Section of the Tanunda Show

Return to Preserves Competition

Preserves 

  • Preserves are judged  by their appearance – they are not tasted
  • Jars should be clean with no handling smears
  • Lids should be clean with no sign of rust or clip marks
  • The fruit should be uniform and without blemish
  • The fruit should be bright and attractive
  • Preserves will also be judged on the clarity of the contents of the jars

Jam/Marmalade

  • Exhibits will be tasted
  • Jars need to be easily opened by the stewards
  • Jars should be full
  • The taste should be true to the flavour of the ingredient/ingredients
  • Jars should be clean with no handling smears
  • Lids if used, should be clean with no sign of rust or clip marks
  • The contents should not be sugary
  • The set consistency should be a spreadable consistency

Chutney

  • Exhibits will be tasted
  • Jars need to be easily opened by the stewards
  • Jars should be full
  • The taste should be true to the flavour of the ingredient/ingredients
  • Jars should be clean with no handling smears
  • Lids if used, should be clean with no sign of rust or clip marks
  • The colour should be representative of the ingredients
  • Texture should not be runny and should be thicker than a sauce texture

Pickles

  • Exhibits will be tasted
  • Jars need to be easily opened by the stewards
  • Jars should be full
  • The taste should be true to the flavour of the ingredient/ingredients
  • Should be able to taste the chunks of main ingredient
  • May even have a crunch to the ingredient
  • The texture should not be too thick
  • Crisps should evidence crispness, and not be too soft
  • Jars should be clean with no handling smears
  • Lids if used, should be clean with no sign of rust or clip marks
  • The colour should be representative of the ingredients

Sauce

  • Exhibits will be tasted
  • It is preferable to present exhibits in bottles
  • Bottles must be clean with no handling smears
  • The bottles need to be easily opened by the stewards
  • Bottles should be full
  • The taste should be true to the flavour of the ingredient/ingredients
  • Sauce should be a good pouring consistency
  • There should be no liquid on the top
  • Lids, should be clean with no sign of rust
  • The colour should be representative of the ingredients
  • Flavour should be true to flavour of the ingredient fruit

Section 39-40 – Olive Oil/Sun dried Tomatoes

  • Will be tasted
  • Will be judged on flavour and clarity
  • Olive oil will also be judged on consistency
  • Containers should be clean with no handling marks or signs of rust etc on any lids
  • Containers should be easily opened jars or bottles (oil)
  • Containers should be clean without handling smears

Mayonnaise

  • Will be tasted
  • Will be judged on taste and consistency
  • Should not be separated
  • Jars should be clean without handling smears

Lemon Cheese Butter

  • Will be tasted
  • Must be buttery
  • Should be smooth and creamy without lumps
  • Lemon flavour should not be too sharp or too sweet
  • Should be the colour of a ripe lemon
  • Jars should be clean without handling smears

It is not necessary to decorate jars/bottle