Having viewed some of the competition and exhibit standards at the Gundagai Show, I have decided to enter produce in the 98th Annual Adelong Show.
I picked up the program today at the post office and have examined the classes of competition. As I have hardly any vegetable produce at the moment, I have decided to enter Section J - Jams, Jellies and Preserves. I am entering three classes:
- Class 9 - Tomato Jam, any added flavouring
- Class 22 - Plum sauce, and
- Class 27 - Chutney, AOV
Each entry will set me back $0.50c and prizes are $2.00 for a win and $1.00 for second place. But its not the riches I seek... it's the fame. Fancy being known around town as the maker of the winning Tomato Jam!
This fetching jar of produce is a Tomato and Chilli Jam. Made with tomatoes, apple, chilli and red capsicum, it is a sweet tomato jam with a mild chilli bite. It is extremely versatile being equally delicious with cold meats, or with Asian dishes. It has the approved plain lid. I have made this Tomato Jam pretty much annually for years, it's a real favourite - let's hope it works for the judges. I am a little worried that the ladies might not like the chilli...
This large tall jar contains a recently made Spicy Plum Sauce. It was made from plums gleaned from the side of the road (but perhaps I should keep this fact quiet, lest gleaning be frowned upon). A previous blog post documents the recipe used - largely made up from my own head. Perhaps a fatal mistake?
And here is my entry for Class 27 - Chutney, AOV.
Being perplexed about the meaning of AOV, I called one of the Stewards. She patiently and clearly communicated that it stood for ANY OTHER VARIETY. I felt a bit stupid! Let's hope she doesn't remember my voice. You see Class 26 is a Tomato Chutney and therefore Class 27 may be a chutney of another type. This fact now being clear, I am submitting my recently made Peach Chutney made from home grown peaches also previously posted upon and also made up from my own head. My fear with this preserve is that the ladies might find my fruit a bit chunky.And do the judges like tomato seeds or are these frowned upon?
I need your help here .... Unfortunately the jar lids in class 22 and 27 have some commercial writing on them. This is not acceptable according to the Handy Hints for Pavilion Exhibitors. So apparently it is acceptable to present your preserves with a cellophane top. So should I just remove the screw lid and place the cellophane on top? I am not permitted to cover the offending commercial writing with a fancy cloth cap.
And I would think that I should add the cellophane film as close to submission as possible don't you? To minimise any potential ill effects of opening the currently sterilised jar in a still warm climate? But then I am nervous about transporting the jars the 20kms to the Adelong Show Ground capped only with a flimsy cellophane film.
Wish me luck!