Baking Guidelines

1. No commercial mixes or artificial fillings permitted
2. Entries requiring refrigeration can NOT be accepted.
3. Please label all entries
4. Please place all baking on disposable plates or containers & covers with a plastic bag Ziploc type is preferred. You may use paper, plastic or foil plates or trays

5 Please remove cakes from pan & mount on a firm base.  A piece of heavy duty cardboard with foil makes a good base.

6 Part of judging is based on appearance.  The more carefully you package your entry, the easier it is for conveners & judges to do their job while still maintaining the appearance of your entry.

All exhibitors must be 13 years or older

Colour 5,     Crust 10

Moisture 5

Lightness 10,  Crumb 10

Texture 10

Shape ,uniformity, size 10

Flavour & Odor 40

CLASSES

T1-1 Biscuits-baking powder, 6

T1-2 Brownies- not iced, 6

T1-3 Cake- angel food, not iced

T1-4 Cake-chocolate layer, chocolate icing

T1-5 Cake-crumb, plain

T1-6 Cake-matrimonial, 6 pieces

T1-7 Cake-novelty, recipe must be supplied

T1-8 Cake-sponge, not iced

T1-9 Cake- white layer, 2 egg, butter icing

T1-10 Cake – other

T1-11 Cookies – coconut, macaroons, 6

T1-12 Cookies –drop, 6

T1-13 Cookies –shortbread, 6

T1-14 Cupcakes –decorated 6

T1-15  Jelly roll-10” approx.

T1-16 Loaf –banana, plain

T1-17 Loaf- date, plain

T1-18 Loaf-lemon

T1-19 Loaf –zucchini

T1-20 Muffin –any kind, 6

T1-21 Pie apple, 2 crust, no glaze

T1-22 Pie –huckelberry or wildberry

T1-23 Pie pumpkin

T1-24 Pie –rhubarb, 2 crust, no glaze

T1-25 Any Pie not listed

Appearance 15

Crumb 35,  Crust 10

Flavor 40

Size: Loaf pan approx 9”x4” or 20 oz Debt 1/8”

CLASSES

T2-1 Bread –white, bread machine

T2-2 Bread –Brown

T2-3 Bread –health, any recipe

T2-4 Bread –sourdough

T2-5 Bread –white

T2-6 Bread –brown, bread machine

T2-7 Buns –brown, 6

T2-8 Buns –cinnamon, max, pan size 9x9

T2-9 Buns –white, 6

T2-10Croissants -6

T2-11 Swedish Tea Ring

T2-12 Ethnic item –not listed above, state country of origin

RULES

1         All entries must be made using the sponsor’s product.

2         Include your recipe & a   product label with your entry, as proof of purchase.

3         All entries will be judged on appearance, taste, texture & CREATIVITY of recipe & PRESENTATION.

4         All first place winners must submit recipe, proof of purchase, photograph & signed release form giving permission to the sponsors for use of the winner’s name, recipe &/ or photograph in any other advertising or publicity without payment

CLASSES

T4-1 Chocolates-any variety, 6

T4-2 Fudge-Brown Sugar, 6

T4-3 Fudge-Chocolate, 6

T4-4 fudge-Divinity, 6

T4-5 Peanut Brittle-6

To qualify for Bernardin prizes, all winning competition entries-home canned foods-must have been submitted in mason jars with properly sealed two-piece metal SNAP  lids (Regular gold BERNARDIN SNAP lids and colourful  Bernardin Collection elite SNAP Lids are equally acceptable for competition. Unsealed jars, items with lug caps or wax seal are unacceptable

RULES

1 Please read all general rules, amateur status and all division rules

2 All exhibitors must be 13 years or older

3 All fruit, vegetable, meat, fish, pickle and relish must be in Kerr, Mason, Ball, etc. canning jars

4 All jams and jellies must be in commercial half pint jars, or half pint jam/jelly jars.

5 DO NOT remove wax or sealer lid. All jams and jellies MUST  be sealed or they will not be judged

6. ENTRIES SUBMITTED IN NON-COMMERCIAL CANNING JARS OR UNSEALED JARS WILL NOT BE JUDGED (judges will not taste contents of unsealed jars)

7 Use new lids and rings, Leave rings on.  Entries must be correctly labelled, including full date processed. PERSONAL NAMES MUST NOT BE SHOWN.

8 Only one entry per class permitted

9 No decorative coverings on jar

A)      Appearance (40 points)

1. Color-10 points
2. Clearness-10 points
3. Pack arrangement, uniformity of size-10 points
4. Container appropriateness, neatness, label-10 points

B)      Quality of Contents (60 points)

1. Flavor-40 points
2.  Texture- 20 points

CLASSES

U1-1 Beets

U1-2 Bread & butter

U1-3 Carrots

U1-4 Dill with garlic

U1-5 Dill without garlic

U1- 6 Hot any kind

U1-7 Mixed Vegetable

U1-8 Mustard

U1-9 Onions- sweet

U1-10 Onions- other

U1-11 Sweet Mix

U1-12 Other –not listed above

U1-13 Collection –any 3 varieties

CLASSES

U2-1 Beets

U2-2 Chutney

U1-3 Mixed Vegetable

U2-4 Salsa

U2-5 Sauerkraut

U2-6 Zucchini

U2-7 Other-not listed above

U2-8 Collection-any 3 varieties

CLASSES

U3-1-Beans –green

U3-2 Beans- - yellow

U3-3 Beets

U3-4 Carrots

U3-5 Peas

U3-6 Tomatoes –stewed

U3-7 tomatoes

U3-8 Any Vegetable not listed

CLASSES

U4-1 Beef

U4-2 fish-smoked, in ½ pint jar

U4-3 Fish-other, state kind, ½ pint jar

U4-4 Wild Game

U4-5 Poultry

CLASSES

U5-1 Apple

U5-2 Blueberry

U5-3 Cherry

U5-4 Mincemeat

U5-5 Other

CLASSES

U61 –Liquid

U6-2 Comb

U6-3 Full Frames

U6-4 Wax

CLASSES

U7-1 Apricots

U7-2 Applesauce

U7-3 Blueberries –tame

U7-4 Blueberries-wild

U7- 5 Cherries

U7-6 Crabapples

U7-7 Huckleberries

U7-8 Peaches

U7-9 Pears

U7-10 Plums

U 7-11 Raspberries –tame

U7- 12 Raspberries –wild

U7-13 Rhubarb

U7-14 Saskatoons

U7-15 Collection of 3 Fruits

U7-16 Any Fruit not listed

CLASSES

U8-1 Apricot jam

U8-2 Blueberry jam

U8-3 Huckleberry Jam

U8-4 Marmalade

U8-5 Mixed Fruit Jam

U8-6 Peach Jam

U8-7 Raspberry

U8-8 Strawberry Jam

U8-9 Rhubarb Jam

U8-10 Any Jam not listed

U8-11 Jam Collection –tame, 3 varieties

U8-12 Jam Collection –wild, 3 varieties

U8-13 Black Currant Jelly

U8-14 Blueberry Jelly

U8-15 Crab Apple Jelly

U8-16 Grape Jelly

U8-17 Grape Jelly

U8-18 Huckleberry Jelly

U8-19 Red Currant Jelly

U8-20 Raspberry Jelly

U8-21 Saskatoon Jelly

U8-22 Strawberry Jelly

U8-23 Jelly any fruit not listed

U8-24 Jelly Collection-tame,3 varieties

U8-25 Jelly Collection-wild,3 varieties

CLASSES

U9-1 Antipasto-vegetarian

U9-2 Cranberry Sauce

U9-3 Dried Fruit –apple, plain

U9-4 Dried Fruit –other, labeled

U9-5 Fruit Leather –state kind on label.

U9-6 Pasta Sauce –meatless

U9-7 Dried Fruit Collection-min. 3varieties, state kind on label

U9-8 Fruit Leather Collection-min 3 varieties, state kind on label.

Container

Jar correctly & neatly labelled.

Quality of seal-Color-Pack

General Appearance

Lid& Safety ring free of rust or wear-

Internal Appearance

Texture, Flavour

Aroma