JAMS, JELLIES & PICKLES 2016 COMPETITION #ROYALFEVER

Transcription

1 JAMS, JELLIES & PICKLES 2016 COMPETITION #ROYALFEVER

2 Meet your new FARM HAND. GOOD LUCK TO ALL THE COMPETITORS AT THE ROYAL AGRICULTURAL WINTER FAIR. Official Vehicle of The Royal Agricultural Winter Fair.

3 2016 RAWF PRESIDENT S LETTER Andrew McKee, President Royal Agricultural Winter Fair On behalf of The Royal Agricultural Winter Fair, I would like to welcome you as an exhibitor in our 94 th annual Fair. I am new and not so new to The Royal. I have been a Board member for six years and in April, I succeeded Paul Larmer as President and Chairman of The Royal s Board of Directors. I am neither a farmer nor a horseman but my family s roots run deep at The Royal. My grandfather John W. McKee was one of the charter members of The Royal Agricultural Winter Fair Association of Canada in 1919 and my grandmother competed in the first ever Royal. Our family has been closely involved with The Royal ever since. Many of the values that my ancestors and their compatriots envisioned almost 100 years ago still ring true today. The Royal has been and still is all about excellence in agriculture, food and equine sport. The Royal is the culmination of the shows and competitions our exhibitors enter each year to qualify for this final, most prestigious event. For the farmers who enter our competitions, winning or placing well at The Royal represents a significant business opportunity. A Royal champion Ayrshire cow or Suffolk sheep or Angus bull is worth more than it was before our show. Of course, The Royal is about more than business it s also about pride. Whether you exhibit jam or honey or maple syrup or cheese, winning at The Royal creates a sense of pride that burns as brightly in the year it is earned as it does in the memory of champions from years past. While The Royal is steeped in tradition, it is also moving forward to embrace new technology and best-in-class practices. At the centre of our ambitious plans is the goal of improving exhibitor experience. For 2016, we are relocating and expanding our main large livestock show ring, The Ring of Excellence. The new Ring will include better sightlines, hospitality suites and livestreaming of all events. TV monitors in the barns will keep exhibitors up to speed on what is taking place in the Ring, and livestreaming will open our shows and sales to a wider audience than ever before. The Royal Agricultural Winter Fair is a great Canadian tradition. By competing in The Royal, you become part of our tradition and part of our future. I wish you every success in the Royal competition of your choice. We appreciate your participation and your loyalty. Rest assured that we continue to work hard to create a best-in-class experience for you. 3

4 The Official Equipment Sponsor of The Royal Agricultural Winter Fair John Deere is proud to support this world-class event celebrating the hard work of farmers across the country.

5 GENERAL INFORMATION Royal Agricultural Winter Fair Main Reception (416) AGRICULTURE SHOW OFFICE Agriculture Show Office Coordinator Murray Gregory active after September 14, 2015 ADMINISTRATION Chief Executive Officer Charlie Johnstone Executive Assistant Heather Leitch AGRICULTURE SHOW Director, Agriculture & Food Peter Hohenadel Manager, Agriculture & Food Caitlin O Neill coneill@royalfair.org Events Coordinator, Agriculture & Food Emily Price eprice@royalfair.org FINANCE Director, Finance Janet Scott jscott@royalfair.org Financial Administrator Omnya Nawar onawar@royalfair.org OPERATIONS Manager, Operations Gabe Simms gsimms@royalfair.org HORSE SHOW Horse Show Business Manager Christine Reupke creupke@royalfair.org Horse Show Manager Peter Doubleday Event Director Robert MacAskill rmacaskill@royalfair.org SPONSORSHIP SALES AND DEVELOPMENT Director, Corporate Development Ian Charlton Icharlton@royalfair.org Sponsorship Coordinator Keeley Campbell kcampbell@royalfair.org Customer Development & Christine Kuzyk Sales Manager ckuzyk@royalfair.org MARKETING Marketing Communications & Karen Poncelet Community Relations kponcelet@royalfair.org HOSPITALITY Director, Hospitality & Special Events Tim Lilleyman tlilleyman@royalfair.org FEATURE PROGRAMMING Manager, Features & Education Stephanie Phillips sphillips@royalfair.org 5

6 GENERAL INFORMATION MAILING ADDRESS Royal Agricultural Winter Fair 39 Manitoba Drive RICOH Coliseum Exhibition Place Toronto, ON M6K 3C3 Canada SHIPPING ADDRESS Royal Agricultural Winter Fair Door 33, Manitoba Drive RICOH Coliseum Exhibition Place Toronto, ON M6K 3C3 Canada PARKING VIOLATIONS The RAWF will not be responsible for payment of parking violations incurred by any person(s) prior to, during or after the RAWF. LIVESTOCK TRAILER PARKING Exhibitor trailers will be parked OFF Exhibition grounds at no charge during the RAWF in designated lots assigned by The RAWF. A map to allocated parking locations will be provided during move in/arrival. SHUTTLE SERVICE A shuttle will operate between the Enercare Centre/RICOH Coliseum Buildings and the Ontario Place Parking Lot on a regular basis. There will be no charge for this service. ONTARIO HYDRO SAFETY REGULATIONS The Ontario Electrical Safety Code Rule 2-022, requires that all electrical equipment must be approved before it may lawfully be advertised, displayed, offered for sale, sold, or otherwise disposed of or used in this Province. It is, therefore, the responsibility of each exhibitor to ensure that all electrical equipment in, on or about his/her booth comply with the above regulations. This includes electrical merchandise as well as lighting and display equipment. Should any of this equipment not comply, it is recommended that you request temporary permission to exhibit while the necessary electrical approval certification is being sought: Electrical Safety Authority Attn.: Provincial Code Engineer 155 Matheson Road West Mississauga, ON L5R 3L5 Tel: (905) Failure to comply could result in the equipment being refused connection to the source of electrical supply and may even be ordered to be removed from the display. ELECTRICAL POWER: The electrical power in all buildings is 60 cycle. The outlets in most buildings have three prongs. All electrical appliances used in buildings where such outlets have been installed must be equipped with cords having three-pronged grounded plugs. COOKING APPLIANCES: No cooking units shall be allowed in the buildings. ELECTRICAL SERVICES: All exhibitors must use the services of the in-house electrical company contacted through Enercare Centre. ATTENTION UNITED STATES AND FOREIGN EXHIBITORS PAYMENT OF FEES 1. All fees must be paid in Canadian Funds. 2. In order to obtain maximum premium on US funds, (1) pay by credit card, VISA or MASTERCARD accepted or (2) purchase a Canadian Dollar Draft or Money Order at your Bank or Post Office. 3. DO NOT SEND cheques drawn on US Banks marked as Payable in Canadian Dollars, as we are unable to negotiate same. International exhibitors MUST pay the HST charges on their entries, as the service is being provided in Canada. CUSTOMS Exhibits from the United States or any other foreign country will be admitted in bond without collection of duties, if returned within ninety days from date of importation. Exhibitors from outside Canada should contact the RAWF s designated customs broker: Livingston Event Logistics (formally Mendelssohn), 40 University Avenue, Suite 400, Toronto, ON, M5J 1T1. Tel or Fax Livingston Event Logistics have offices at most Ports of Entry to Canada. It is suggested that exhibitors contact Livingston Event Logistics well in advance of entry to Canada. U.S. Livestock Exhibitors Import permits are necessary for temporary entry to Canada. Please refer to the Rules & Regulations for detailed permit instructions and requirements for Breeding Cattle imported from the United States to Canada on temporary status. 6

7 GENERAL INFORMATION THE ROYAL AGRICULTURAL WINTER FAIR ENDOWMENT FUND The Royal Agricultural Winter Fair has an established Endowment Fund which exists to provide reserves for responsible financial management, and also to provide a source of funding for initiatives deemed critical to advancing the objectives of The Royal Agricultural Winter Fair. Enriching The Royal Agricultural Winter Fair Endowment Fund is an important responsibility shared by those who are committed to the future of this great Canadian institution. The demands today are significant, and the dreams for tomorrow limitless and we all have the ability to contribute either directly or indirectly. If you would like more information about The Royal Agricultural Winter Fair Endowment Fund, including details as to how to make a contribution, please contact the Chief Executive Officer, Royal Agricultural Winter Fair at WOMEN OF EXCELLENCE IN AGRICULTURE AWARD Since 1996, the Federated Women s Institutes of Ontario (FWIO) have recognized the significant contribution made by women in agriculture at The Royal Agricultural Winter Fair by presenting them with the prestigious Woman of Excellence in Agriculture Award. Criteria for Selection Open to all women currently or previously involved in agriculture, The Royal Agricultural Winter Fair and their community (i.e. 4-H, Fair Board or Plowing Match). Nominations Your nomination package must include: A typed profile, not to exceed 500 words, describing the agricultural work of the nominee, involvement at The Royal Agricultural Winter Fair and in their community. Three nominators, providing letters of recommendation (not to exceed one page each) and the nominee s contact information Call for Nominations FWIO invites you to recognize a deserving woman who has tirelessly contributed to excellence in agriculture at The Royal Agricultural Winter Fair. The winner will be FWIO s guest of honour at the Tribute to Agricultural Excellence Luncheon, where the award will be presented. Selection The winner will be selected by an appointed committee of FWIO representatives and notified by September 30. Applications available from: Federated Women s Institutes of Ontario 552 Ridge Road Stoney Creek, ON L8J 2Y6 Phone: fwio@fwio.on.ca Deadline: Submit completed nomination packages by June 30 th each year. All nominations are to be sent to the FWIO Offices Miriam Detwiler 1996 Joy Palmer 1997 Evelyn McCutcheon 1998 Grace Oesch 1999 Cathy Wilson Pinkney 2000 Cathy Lasby 2001 Jane Whaley 2002 Josie Wintersinger 2003 Sharon Douglas Previous Winners 2005 Monica Veit 2007 Judy Shelley 2008 Joanne Currie 2009 Doris Aitken 2011 Katie Normet 2012 Karen Eastman Velthuis 2013 Mary Ann Found 2014 Donna Willows 2015 Pat Marcotte 7

8 GENERAL RULES & REGULATIONS The following General Rules and Regulations of The Royal Agricultural Winter Fair are applicable and must be followed. Where there is an exception to any rule or regulation, it is duly noted in the appropriate section and must be followed. INTERPRETATION 1. Throughout the Competition Book, The Royal Agricultural Winter Fair Association of Canada and The Royal Agricultural Winter Fair shall be referred to as the RAWF or The Royal. a. Directors means the Board of Directors of the RAWF. b. Chief Executive Officer or CEO means the Chief Executive Officer of the RAWF. c. Judge means the person(s) contracted by the RAWF to decide events/competitions/shows at such RAWF. d. Exhibitor means any owner signing an Entry Form and/or the lessee, manager, agent nominator, driver, rider or employee of such owner. 2. The RAWF Management has the final and absolute right to interpret these rules and regulations and to determine all matters, questions or differences in regard thereto, or otherwise arising out of, or in connection with, or incident to the RAWF. 3. The Management has the right to amend or add to these Rules and Regulations from time to time. 4. Any exhibitor who violates any of the rules and regulations printed in the Competition Book will forfeit all privileges and premiums upon decision of the management. This may include any or all of the following: a. Prizes, awards, diplomas, certificates b. Prize money c. Forfeiture of any or all passes, entry fees and stall rental fees d. Banned from exhibiting at future RAWF Events. This exhibitor may also be subject to such penalty as the Executive Committee may determine. ENTRY PROCEDURE 5. An entry will be considered valid only when the RAWF receives a properly completed and signed Entry Form including payment in full by no later than the entry closing date. The RAWF reserves the right to refuse any entry, at its sole discretion, and to return any entry fee without further liability. Closing dates are stated in each competition section. 6. If the number of entries exceeds the capacity of the facility, The RAWF reserves the right to return entries. 7. If an Entry Form is sent by FAX machine: a. Please indicate that you have faxed your entry, on the entry form. b. Entries will only be accepted if payment is made by credit card and the credit card information is completed on the form. c. Do not FAX an Entry Form more than once unless instructed to do so by the RAWF. 8. Payment of entry fees will be accepted by MasterCard/ VISA or cheque. HST should be added to all fees quoted unless otherwise stated, and must be paid in Canadian funds. US exhibitors please refer to the U.S. and Foreign Exhibitors page. 9. Exhibits that have been erroneously entered, may, at the discretion of the Agriculture Manager, be transferred to their proper classes prior to judging. 10. No substitution will be accepted after the entry closing date, except as referred to in the appropriate section. 11. Firms and co-partnerships entering exhibits for competition must be in existence at the time of making the entry and in all cases must be bona fide. Affidavits of the particulars of firms may be required by the Executive Committee. 12. Unless otherwise specified, no entry is required for championships or specials, provided the animal or article is entered in the appropriate regular class. First and second prize winners are automatically eligible for championships. EXHIBITS 13. All exhibits shall be under the control and direction of the RAWF but solely at the risk of the exhibitor. The RAWF will not be responsible for damage, injury, loss or theft of any exhibit, irrespective of the cause of such damage, injury, loss or theft. Each exhibitor will be solely responsible for any damage, injury, loss or theft occasioned by or arising from any article exhibited by him/her and shall indemnify the RAWF against all legal or other proceedings in regard thereto. 14. No exhibit shall be temporarily removed during the RAWF without the written authority of the Chief Executive Officer and this written permission shall be given only on leaving such deposit as the Chief Executive Officer shall specify, and the written authority shall state the departure time and return time of the exhibit. If the exhibit is not returned in accordance with the terms of the authority, the deposit will be forfeited to the RAWF. 15. Under no circumstances will articles which are offensive by reason of their odour or appearance or which are dangerous by reason of their combustible or explosive character, be accepted or admitted, and if any such be allowed admission, through misrepresentation or otherwise, they must be removed by order of the Chief Executive Officer. 8

9 GENERAL RULES & REGULATIONS EXHIBITS (cont d) 16. No exhibit shall have overhead storage of any kind as it does not comply with the RAWF s safety protocols. 17. No pets will be allowed in the facilities with the exception of service dogs. 18. If required by the RAWF Management, an exhibitor shall make a statutory declaration that the article exhibited by him/her is exhibited in accordance with and in all respects comply with the rules and regulations of the RAWF. In case any exhibitor refuses to make such declaration, all premiums awarded to him/her shall be forfeited and all such articles shall be removed forthwith if so ordered by the Executive Committee. EXHIBITOR CONDUCT 19. Any false representation, interference or unacceptable conduct on the part of an Exhibitor will be dealt with by the RAWF according to the circumstances of the case. 20. Upon the discovery of any fraud, deception or dishonest practice, either in the preparation or ownership or of any misrepresentation concerning any article exhibited, which may have affected or have been intended to affect the decision of the judges, the Executive Committee has the power to withhold the payment of any prize awarded. The Executive Committee may prohibit any such party or parties from exhibiting at the RAWF for one or more years and may also publish the names of such persons as may be deemed expedient. 21. Consumption of alcoholic beverages outside of designated licensed areas of the RAWF will not be tolerated. Violators of this rule will be dealt with accordingly. 22. In accordance with the Smoke-Free Ontario Act, smoking is not allowed in the barns or indoor area. 23. Professional displays are encouraged. Space visible to the public and/or your neighbouring exhibitors must be finished attractively. Please see the display/tent section on the entry form to apply. DISPLAYS 24. Exhibitors will not be permitted to call attention to their exhibits in a noisy or disorderly manner. Only such signs and placards may be used throughout the buildings as the Chief Executive Officer shall approve and allow. The Executive Committee reserves the right to prescribe the dimensions and regulate the position of all signs, and generally to direct the arrangement of the exhibits, so far as the same may be necessary to secure harmony and an attractive appearance. Except with permission of the CEO, no person(s) will be permitted to distribute advertising matter in the RAWF Show Rings except from his/her exhibit, nor tack up or post any advertisement, bill, card, etc., except in the space occupied by the exhibitor. 25. Undue noise or unseemly methods of demonstrations made in the operation of displays will not be tolerated. Noise levels of sound amplification equipment must not interfere with any other persons. The RAWF may terminate the use of any such equipment or methods. The final decision of what constitutes undue noise and unseemly methods shall rest with the RAWF. 26. In an effort to best utilize the space in the barn for animal and exhibitor use, tents and displays will only be permitted once the stalling plan has been finalized. Exhibitors wishing to have a display and/or tent must complete the tent/display application and submit it to the Agriculture Show Office along with entries before the respective entry closing date of each section. Tents/displays that are approved by RAWF Management will be subject to a fee. Tent space will be limited to 10x10 and display space will be limited to 10x7. Tents and displays are to be incorporated into the stalling area. Tents and displays will not be permitted on the stalling row ends or against the building walls due to fire and safety protocols. Only one tent and/or booth is allowed per string. A tent is to be used for tack storage. A display booth is to be used for farm or animal promotion only. Any tents or displays that are not utilized in the appropriate manner, as deemed by management, will be removed. All tents and display must post their permit for the clear view of the Fire Marshall and RAWF staff. 27. Pop-up tents will be required to have an operable fire extinguisher positioned on the outside of the tent. The Fire Marshal has the authority to look in any pop-up tent, at any time, if there is probable cause. If possible, the Fire Marshal will check with string personnel prior to entry. 28. Remember: Fire Regulations and enhanced grounds safety measures are designed for the protection and safety of you and your property. JUDGES AND JUDGING 29. Judges are expected to familiarize themselves with all the rules and regulations of the RAWF and to particularly note those bearing on the classes to be judged by them. 30. In the absence of competition in any class, the judge will award such premium as he/she determines the exhibit deserves. He/she will exercise his/her discretion as to whether first, second or any premium will be awarded. Judges may not award prizes to unworthy exhibits. 31. If there is any question regarding the legitimacy of an entry, or the right of an article to compete in any Section or Class, the judge shall report this to the Superintendent or clerk in charge. 32. All judging documentation (each page initialed) must be signed with the judge s regular signature and returned to the Agriculture Show Office as soon as the awards are completed. Judges should not leave the RAWF until they have ascertained that there are no protests against any of the awards in the classes they have judged. 9

10 GENERAL RULES & REGULATIONS JUDGES AND JUDGING (cont d) 33. The decision of the judges shall be final in all cases. However, should an exhibitor have a protest, the following procedure must be followed: a. All protests must be in writing and must state plainly the cause of complaint or appeal and must be delivered to the Chief Executive Officer s Office within two (2) hours of judging (for livestock). For all other competitions, complaints must be delivered to the CEO s office within 48 hours. b. The protest must be accompanied by a deposit which will be forfeited if the protest is not sustained. c. Deposit amounts are as follows: $100 Livestock (this includes livestock youth shows) $50 Agriculture Product and Dance Competitions d. No appeal from an award based upon a statement that the judge has overlooked an exhibit will be considered by the Executive Committee. 34. Any exhibitor who by himself/herself, his/her agent or employee interferes or shows disrespect to any judge during the performance of his/her duties on the premises occupied by the RAWF or is guilty of conduct calculated to bring the RAWF into disrepute shall be subject to any or all the forfeitures and/or penalties provided for in Rule #4. PROTESTS 35. All other protests must be made out to the RAWF in writing and accompanied by a deposit of $50. Such protests must plainly state the cause of complaint, concern or appeal and must be delivered to the CEO s office within 48 hours of the event or visit. SUPERINTENDENTS AND ASSISTANTS 36. Subject to the direction of the RAWF Agriculture Manager, each Superintendent and/ or assistant is responsible for the Section to which he/she is assigned. Consequently, exhibitors are required to follow his/her instructions in matters pertaining to the placing and showing of exhibits. AWARDS 37. Prize money will be mailed as soon as possible after the close of the RAWF and will be paid in Canadian funds. Exhibitors who do not receive their prize money by January 5 th of the year following the RAWF, must apply to the Agriculture department for payment thereof, in writing, before January 10 th, quoting specifics of the competition, class and placing. 38. The Royal Agricultural Winter Fair reserves the right to not process cheques in the amount of or less than $25.00 for all shows where prizes are being offered. 39. Ribbons and trophies will be awarded as follows: a. Ribbons First...Red Second...Blue Third...White Fourth... Yellow Fifth...Green Sixth...Pink Seventh...Purple Eighth...Brown Ninth... Orange Tenth...Pale Blue Championship...Red, White & Blue Reserve Championship..... Purple, Pink & White b. Trophies Trophies offered for perpetual competition will remain in the custody of the RAWF. The name of each winner will be engraved thereon or on the plate attached thereto. 40. Each exhibitor shall agree that photographs taken of the exhibitor and/or exhibits by any photographer approved by the RAWF may be used for purposes of promotion by the RAWF or its official sponsors. 10

11 2016 JAMS, JELLIES & PICKLING COMPETITION SECTION 801A, 801P, 820A, 820P The Royal Agricultural Winter Fair would like to thank Bernardin Ltd. for being the Official Partner of the 2016 Canning Competition. COMMITTEE Steven Backs Emerie Brine Kathleen Fisher Karen Fisher Samantha George Anita Gravelle Judi Kingry Will Rootham COMPETITION INFORMATION Entry Closing Date: Monday, September 26, 2016 Entry Fee: $5.00 per entry JUDGING INFORMATION Date: Tuesday, October 25, 2016 Time: 9:00 a.m. Location: Royal Ballroom 11

12 2016 JAMS & JELLIES COMPETITION SECTIONS 801A, 801P RULES AND REGULATIONS 1. Only one entry per exhibitor in Classes 1-3 will be allowed in the appropriate section. Multiple entries by one exhibitor in Classes 4 9 must exhibit different main ingredients to be accepted. 2. The exhibitor must send two (2) jars of Jam/Jelly for each entry. Exhibits must be packed in 125 ml, 236 ml or 250mL mason jars, with a 1/4 inch (0.5 cm) head space and a two-piece metal lid with a secure vacuum seal. Sealed lids curve downwards and do not move when pressed in the centre. 3. All entries must be labeled with only the FRUITS or VEGETABLES used printed clearly on the label. (Labels are not considered in the judging process). Due to the potential for allergic reactions, ALL products, which include NUTS, MUST BE LABELED with the nut(s) used. 4. For Class 10 Heritage Jams: Complete recipes must accompany entries. If the original source is a historical cookbook or magazine, please provide a full citation, if possible. If the original source is unknown, please provide as much information as possible. If the original source is a family recipe, this must be stated. 5. Upon receipt of Entry Forms, exhibitors will be mailed Confirmations of Entry, an exhibit tag, and stickers to be put on the bottom of the jars. The entry tag must be completed with the Section number, Class number, and I.D. number for your entry. Please match your entries with the stickers and label the jars accordingly. 6. Exhibits must be delivered to the Agriculture Products Clerk, Royal Agricultural Winter Fair Door #33, Manitoba Drive RICOH Coliseum, Exhibition Place Toronto, ON M6K 3C3 Telephone (416) All exhibits whether shipped (prepaid) or delivered, must arrive at the RAWF between MONDAY, OCTOBER 17, 2016 and FRIDAY, OCTOBER 21, To avoid breakage, exhibitors are requested to pack exhibits with padding. If you are hand delivering your entries please call ahead to verify office hours. 8. All exhibits become the property of the RAWF. 9. The judges reserve the right to withhold prizes from any entries deemed unworthy. 10. Winning jams and jellies will be on display at the RAWF as space permits. 11. The decisions of the Judges are final. PLEASE NOTE: Entries will be automatically disqualified: if a secure vacuum seal is not readily apparent (all entries are tested for seals prior to judging). if fruit(s) and/or vegetable(s) used are not listed on the label if they are received with visible exhibitor names or decorative labels if the wrong type of jar or jar size or closure is used if the caps, lids or screw bands appear to be rusty if any evidence of mould or yeast growth is apparent if entries are received without proper exhibitor, section and class identification plus other specific information required in class description SECTION DESCRIPTIONS Please follow the guidelines below to determine which Section (801A or 801P) to enter. 801A Amateur Jam & Jelly Maker Exhibitors who engage in jam and jelly production as a pastime with no intention of making their product available for sale are encouraged to enter Section 801A. 801P Professional Jam & Jelly Maker Exhibitors who engage in jam and jelly production with the intention of selling their product, or as part of a paid occupation rather than a pastime, are encouraged to enter Section 801P. 12

13 2016 JAMS & JELLIES COMPETITION SECTIONS 801A, 801P JAM Made from crushed or chopped fruit; mounds on a spoon but does not hold its shape when cut, is not as firm as jelly; spreads smoothly JELLY Made from fruit/vegetable juices or wine in combination with acids; is clear, somewhat translucent; quivers when touched; retains an angle when cut with a spoon but is tender, spreadable; has a pleasing mouthfeel and good flavour representative of the juices used. PRESERVES Contains small uniformly-sized pieces or whole fruits in a clear softly gelled medium; fruit is tender and plump, is similar to jam except fruit pieces are larger, and overall appearance is more irregular and translucent; generally softer set than jam. CONSERVES Made with fruit combinations; may contain nuts, raisins, coconut, etc.; may be sweet or savory; similar to jam in appearance and consistency but may be more soft set. JUDGING CRITERIA Visual Appeal 10 Aroma 20 Texture 25 Flavour 30 Originality 15 TOTAL 100 * Headspace is not included in visual appeal but points will be deducted for incorrect headspace as per rule # 2. SECTIONS 801A: Amateur Jam & Jelly Maker 801 P: Professional Jam & Jelly Maker *Please refer to box on previous page for guidelines of each section CLASSES 1 Strawberry Jam or Preserve 2 Raspberry Jam or Preserve 3 Blueberry Jam or Preserve 4 Fruit Jam Other Single or Mixed, Tree Fruit and/or Berries. Itemize fruit(s) used 5 Single or Mixed Fruit Conserve or Preserve Itemize fruit(s)/nut(s) used; please specify whether entry is a CONSERVE OR PRESERVE 6 Fruit Jelly Single or Mixed Tree or Vine Fruit or Berry Itemize fruit used 7 Savory Jam or Jelly (i.e. herb, pepper, etc) Itemize fruit(s) or vegetable(s) used 8 Marmalade (single or multiple fruit) Itemize fruit(s) used 9 Spirited Jelly Any jelly made with wine, liquor or liqueur 10 Heritage Jam Sponsored by the Culinary Historians of Canada. Recipe is to be from a historical source. Historical is defined as from 1967 or earlier. All rules and regulations for the 2016 Jams & Jellies Competition will apply, such as modern health and safety guidelines. Prize Money and Points (Classes 1 10): Place 1st 2nd 3rd 4th 5th Prize Money $100 $50 $25 Points Youth Classes (18 years of age or younger) 11 Single or Mixed Fruit Jam Itemize fruit(s) used 12 Single or Mixed Fruit Jelly itemize fruit(s) used Prize Money and Points (Classes 11 12): Place 1st 2nd 3rd 4th 5th Prize Money $50 $40 $30 Points Ribbons to 5 th Please note: the Maple Jelly class has been moved to the Maple Syrup and Maple Products Competition. 13

14 2016 JAMS & JELLIES COMPETITION SECTIONS 801A, 801P SPECIALS PREMIER JAM / JELLY EXHIBITOR Awarded to the exhibitor whose entries in jam/jelly classes earn the highest cumulative number of points based on the Prize Money & Points Scale for Sections 801A & 801P. To be eligible for this award, it is not necessary that an exhibitor compete in all classes. Youth classes do not accumulate points towards Premier Jam / Jelly Exhibitor Award. Prize Money: $150 Tie-Breaker: In case of a tie, the person with the most first or seconds, etc. will be the grand champion. JUDGES CHOICE JAM & JELLY AWARD Sponsored by Bernardin Ltd. The winner will be selected from among all jam and jelly entries by the competition judges. Selection is based on the specific jam or jelly s quality, taste, appearance as well as the recipe s creativity and uniqueness those elements that, in the judges view, create a 2016 Jam & Jelly best of show. Winner of the Judges Choice Jam & Jelly award will receive $50, a Champion rosette, and the entry will be featured in a display. 14

15 2016 PICKLING COMPETITION SECTIONS 820A, 802P RULES AND REGULATIONS 1. Only one entry per exhibitor in Classes 1 and 2 will be allowed. Multiple entries by one exhibitor in Classes 3 7 must exhibit different main ingredients to be accepted. 2. The exhibitor must send two (2) jars of pickles for each entry. Exhibits must be packed in 500mL mason jars, with a 1 / 2 -inch (1cm) head space and a two-piece metal lid with a secure vacuum seal. Sealed lids curve downward and do not move when pressed in the centre. By definition all pickle entries will contain lemon juice or vinegar. 3. Complete recipes MUST accompany all entries to ensure proper canning techniques. All pickle entries must be processed ( i.e. filled jars are heated in a boiling water canner). Processing method and time must be indicated in supplied recipe. 4. For entries in Class 8, Heritage Pickle: Complete recipes must accompany entries. If the original sourse is a historical cookbook or magazine, please provide full citation. If the source is unknown/incomplete, provide as much information as possible. If the original source is a family recipe, this must be stated. 5. Upon receipt of Entry Forms, exhibitors will be mailed Confirmations of Entry, an exhibit tag, and stickers to be put on the bottom of the jars. This entry tag must be completed with the Section number, Class number, and I.D. number for your entry. Please match your entries with the stickers and label the jars accordingly. 6. Exhibits must be delivered to: Agriculture Products Clerk Royal Agricultural Winter Fair Door #33, Manitoba Drive RICOH Coliseum, Exhibition Place Toronto, ON M6K 3C3 Telephone (416) All exhibits whether shipped (prepaid) or delivered must arrive at the Royal between MONDAY, OCTOBER 17, 2016 and FRIDAY, OCTOBER 21, To avoid breakage, exhibitors are requested to pack exhibits with padding. If you are hand delivering your entries, please call ahead to verify office hours. 8. All exhibits become the property of the RAWF. 9. The judges reserve the right to withhold prizes from any entries deemed unworthy. 10. Winning entries will be on display at the RAWF as space permits. 11. The decisions of the Judges are final. PLEASE NOTE: Entries will be automatically disqualified: if complete recipes are not supplied with entry if they are received with visible exhibitor names or decorative labels if a secure vacuum seal is not readily apparent if the wrong type of jar, jar size or closure is used if the caps, lids or screw bands appear to be rusty if any evidence of fermentation, mould or yeast growth is apparent if entries are received without proper exhibitor, Section and Class identification plus other specific information required in class description SECTION DESCRIPTIONS NEW FOR 2016 Please follow the guidelines below to determine which Section (820A or 820P) to enter. 820A Amateur Pickle Maker Exhibitors who engage in pickle production as a pastime with no intention of making their product available for sale are encouraged to enter Section 820A. 820P Professional Pickle Maker Exhibitors who engage in pickle production with the intention of selling their product, or as part of a paid occupation rather than a pastime, are encouraged to enter Section 820P. 15

16 2016 PICKLING COMPETITION SECTION 820 PICKLES Whole, quartered or sliced cucumbers, vegetables or fruits preserved in an acidic solution that contains vinegar or lemon juice, salt or sugar plus herbs and/or seasonings. Class 1 Dill Pickles are exclusively pickling cucumbers preserved in a dill-infused solution that may contain other herbs for flavour. SWEET PICKLES Whole, quartered or sliced cucumbers, vegetables or fruits preserved in a sweet, acidic solution that contains vinegar or lemon juice, salt or sugar plus herbs and/or seasonings. Sweetening may be achieved with sugar, white or brown; honey, etc. RELISH Chopped, spoonable or spreadable pickle generally made with a combination of vegetables, seasonings and/or fruits. May have sweet or savoury flavour profile. Has a tender texture with small but definable pieces. May have some degree of separation between solids and liquid but should not be extensive. CHUTNEY A spoonable/spreadable condiment with a distinctive flavour profile that can be sweet or savoury, hot or mild. Combines fruits and/or vegetables with acid (vinegar, citrus juice etc.) and seasonings in a somewhat thick, almost jam-like mixture. Texture can be smooth or chunky or smooth with distinctive, tender pieces. Generally has the thickest texture of pickled foods. CHILI SAUCE Generally, though not necessarily, tomato-based condiment with a sweet/sour flavour profile and a spoonable/spreadable soft texture. May also contain a wide range of vegetables, fruits, herbs and spices. Can be smooth or textured, but is not really chunky. Solids and liquids should be separate. Can exhibit heated overtones SALSA Tomato or fruit-based mixture, flavoured with chopped vegetables, herbs, chilies and/or spices to yield a distinctive Latin (Mexican/Spanish) flavour profile. Can be dipped or spooned or used to season other recipes. Generally has a chunkier texture than chili sauce. SECTIONS* 820A: Amateur Pickler 820P: Professional Pickler *Please refer to box on previous page for guidelines of each section ADULT CLASSES 1 Dill (cucumber) Pickles 2 Sweet (cucumber) Pickles (cucumbers and/or other fruits or vegetables) Itemize vegetable(s) / fruit(s) used 3 Miscellaneous Savoury Pickles (single or mixture of vegetable(s) and/or fruit pieces, other than cucumber) Itemize vegetable(s) / fruit(s) used 4 Relish 5 Chutney (Fruit or Vegetable) 6 Chili Sauce 7 Salsa (Fruit or Vegetable) 8 Heritage Pickle Sponsored by the Culinary Historians of Canada. Recipe is to be from a historical source. Historical is defined as from 1967 or earlier. All rules and regulations for the 2016 Pickling Competition will apply, such as modern health and safety guidelines. Prize Money and Points (Classes 1 8): Place 1st 2nd 3rd 4th 5th Prize Money $50 $40 $ Points YOUTH CLASSES (18 years of age or younger) 9 Pickles Dill, Savory or Sweet 10 Relish, Chili Sauce or Salsa Ribbons to 5 th JUDGING CRITERIA Visual Appeal 10 Aroma 20 Texture 25 Flavour 30 Originality 15 TOTAL 100 * Headspace is not included in visual appeal but points will be deducted for incorrect headspace as per rule # 2. 16

17 2016 PICKLING COMPETITION SECTION 820 SPECIALS PREMIER PICKLE EXHIBITOR The winner will be the exhibitor whose entries in the pickle classes earn the highest cumulative number of pickle points based on the Prize Money and Points Scale for Section 820. To be eligible for this award, it is not necessary that an exhibitor compete in all classes. Youth Classes do not accumulate points towards the Premier Pickle Exhibitor Award. Prize Money: $150 Tie-Breaker: In case of a tie, the person with the most first or seconds, etc. will be the Grand Champion. JUDGES CHOICE PICKLING AWARD Sponsored by Bernardin Ltd. The winner will be selected from among all Pickling entries by the competition judges. Selection is based on the specific pickle product s quality, taste, appearance as well as the recipe s creativity and uniqueness those elements that, in the judges view, create a best of show for pickling Winner of the Judges Choice pickling award will receive $50, a Champion rosette, and the entry will be featured in the home canning display. 17

18 AGRICULTURAL PRODUCTS ENTRY FORM 2016 SEND ENTRIES TO: The Royal Agricultural Winter Fair Agriculture Show Office 39 Manitoba Drive RICOH Coliseum, Exhibition Place Toronto, Ontario, M6K 3C3 After September 12 th, 2016: Tel: Fax: ENTER ON-LINE: Includes: Buttertarts, Canning, Fleece, Honey & Beeswax, Horticulture, Maple Syrup & Maple Products, Youth Maple and Square Dancing EXHIBITOR NAME: FARM NAME: ADDRESS: TOWN/CITY: PROVINCE: POSTAL CODE: PHONE/CELL NUMBER: ( ) FAX: ( ) q YES, I am a new exhibitor to the RAWF. Attention Canning Exhibitors: Please indicate if you will allow your contact information to be released to parties interested in your recipe so they may contact you after the judging. q YES Attention Exhibitors: Please indicate if your are picking up your entries on Sunday, November 13: q YES SECTION CLASS NAME/VARIETY/DESCRIPTION Detailed description required for Canning Products FEE Please tell us the name Contact Information of your local Newspaper: Tel: Payment by: q Cheque (Payable to Royal Agricultural Winter Fair) q Credit Card: q Mastercard q Visa (please check one) Credit Card # ENTRY FEE TOTAL $ Admission Pass $25.00 each Expiry Date: / (month/year) Administration Fee $10.00 Name of Cardholder: Signature of Cardholder: ENTRIES WILL NOT BE PROCESSED WITHOUT APPROVED PAYMENT TOTAL FEES Plus 13% HST (R ) TOTAL DUE By submitting these entries to the RAWF, the undersigned agrees to abide by all the rules and regulations of the RAWF, including the Code of Conduct. The under signed hereby releases the RAWF, any sponsoring organization and all persons acting on their behalf from all claims and demands whatsoever arising out of the above entries. The undersigned acknowledges that the RAWF, its employees and agents shall not be held responsible for any damages, injury, loss, cost or theft, however caused, relating to the above entries, or suffered by the undersigned or its employees and agents. Signature of Exhibitor/Owner/Grower Date Ag Products 2016