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 40-41 – 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