Home Baking, Preserving and Eggs.
Division B
Contact: Nikki
Gibb, 250-478-7148
Entry
Fee:
$.50 per entry.
One entry per person per class.
Prizes:
$3.00 for 1st, $2.00 for 2nd, no third
General Rules for Entries:
*Entry form must be received by 6 pm Wednesday September 16th
1.
Deadline for entry forms at regular fee is Monday September 13th
at 6 pm
2.
Late entry forms will be
accepted at Double Fee on Tuesday 14th and Wednesday 15th
until 6 pm
3.
Entry forms must be received
before 6 pm Wednesday; outside of office hours please leave your entry form in
the box beside the door. Entry forms may also be mailed, see entry form for
address.
4.
Bring your exhibits (articles
entered) to the Luxton Hall on Thursday the 16th between 1 pm and 6
pm
5.
Judging starts at 7 pm sharp so
please give yourself time to set up your exhibits.
6.
Exhibits and any prize money
awarded must be picked up Sunday the 19th from 5 to 6 pm
|
Novice
Baking: have
not won a 1st or 2nd prize in category entered |
Golden
Age Baking Section – 65 years plus |
|
NB1
Multigrain Bread, 1 loaf NB2
Machine Bread, l loaf NB3
Muffins, any variety, 4 Nb4
Baking Powder Biscuits, 4 NB5Cookies,
Chocolate Chip, 4 NB6
Loaf, 1 small, any type, named NB7
Brownies, 4 pieces
|
GB1
Multigrain
Bread, 1 loaf GB2
Machine Bread, l loaf GB3
Muffins, any variety, 4 GB4
Scones, 4 GB5
Cookies,
Chocolate Chip, 4 GB6
Loaf, 1 small loaf, any type, named GB7
Baked square or bar, 4 pieces
|
BAKING SECTION
201
Multigrain Bread, 1 loaf 202
Machine Bread, 1 loaf 203
Cinnamon Buns,4 204
Carrot muffins,4 205
Bran muffins, 4 206
Cookies, Chocolate chip, 4 207
Cookies, NEW Sugar-free, using Splenda, recipe attached* 208
Shortbread, 4 209
Cookies,
3 kinds, 3 of each 210
Cupcakes, decorated
|
211
Fancy
Cake, decorated 212
Banana Loaf, 1 small 213
Date & Nut Loaf 214
Butter Tarts, 4 215
Two
crust Pie, 6-8" 216
Any
bar or square 217
NEW Gluten free item, recipe attached
|
|
|
Novice
Preserving |
Golden
Age Preserving |
|
NP1
Strawberry Jam NP2
Blackberry Jelly NP3
Peaches, halves NP4
Vegetable, AV, named NP5
Bean pickle, 1 pint
|
GP1
Jam, AV, named GP2
Jelly, AV, named GP3
Marmalade, AV GP4
Peaches, halves GP5
Berries, pint GP6
Vegetable, AV, named GP7
Beet Pickles
|
|
Jams & Jellies |
Fruit – Pint or Quart |
|
251
Strawberry Jam 252
Blackberry
Jam 252a
Loganberry Jam 253
Any
other Jam, plain, named 254
Any
other Jam, combination, named 255
Freezer
Jam, named 256
Herbal
Jelly, named 257
Any
other Jelly, named 258
Any
combo jelly, named 259
SUGAR-FREE
jam made with Splenda, recipe attached 260
Collection of 3 jars of jams or jellies, held together with
elastic
|
271
Peaches, halves 272
Cherries 273
Pears, halves 274
Blackberries 275
Apricots 276
Applesauce 277
Any other fruit 278
Any fruit combination 279
Collection of 3 jars of fruit held together with elastic
|
|
Pickles |
Vegetables |
|
281
Dill
Pickles 282
Bread & Butter 283
Chutney 284
Pickled
vegetable 285
Salsa 286
Antipasto 287
Red and/or Green Pepper Relish 288
Herbal Flavoured Vinegar – label the variety only, may be corked
|
291
Beans, 1 jar 292
Carrots,
1 jar 294
Tomatoes,
stewed, 1 jar 295
Tomatoes,
whole, 1 jar
|
| HONEY DISPLAY, (Awaiting
Confirmation of Display) DIVISION C Convener: See live Honey Bee’s in a working hive. Learn how nectar is gathered and processed into Honey. Learn how Beekeepers work with Bees: making splits and increasing the number of hives, how wax is produced the life cycle of the Honey Bee. Find out how to start raising your own Honey Bees, even if you live in an apartment. Gain valuable information on Bee products and your health. See all the equipment required to keep Honey Bees - from hive bodys right through extracting and bottling Honey for sale, get the inside information on how Queen Bees are raised and how to make your own. See exhibits of Honey, Wax, Pollen, Propolis and learn their uses, both for human consumption and in the hive. |