Canada Helps

Baking and Canning

COMMITTEE: Laurie Cadwell (Chair) 519-761-7268

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BAKING & CANNING PRIZE LIST

DOWNLOAD ENTRY FORM

GENERAL RULES & REGULATIONS 2023

ALL entries must be completed online or on printed forms filled out and signed by the exhibitor. Printed forms must be received by midnight, Sunday, September 17 .

IMPORTANT DATES:

ENTRIES CLOSE midnight Sunday, September 17, 2023. 

BRING EXHIBITS on Wednesday, September 20, 2023 between 4:00 pm to 8:00 pm to the Exhibit Hall at the fairgrounds. White entry tags to be attached before bringing items to the fairgrounds. Pay $10 membership at this time.

REMOVE EXHIBITS on Sunday, September 24, 2023 between 4:30 pm to 5:30 pm. Pick up winnings cheque.

RULES

  1. No mixes or commercial fillings allowed.
  2. All bread and loaves to be in plastic bags. Standard size pan approximately 23x13x7.5 cm or 9’x5”x3”. Do not trim or alter breads or loaves in any manner.
  3. Cupcake papers to be left in place. All muffin papers to be removed.
  4. Place smaller items, i.e. cookies, muffins, tarts, etc. on appropriately sized paper or plastic plate inside a ziplock bag.
  5. Cakes to be removed from pan; placed on sturdy base and in a plastic bag or covered with plastic wrap.

Prizes: 1st: $5, 2nd: $3, 3rd: $2.50 Exceptions: class 23: 1st: $8, 2nd: $4, 3rd: $3 and Culinary Specials: 1st: $15, 2nd: $10, 3rd: $5.

BAKING - Section "B"
Yeast Breads, Buns and Rolls

Classes

  1. Brown bread, 1 loaf, not from a bread machine
  2. Any bread loaf, from a bread machine
  3. Cinnamon rolls, iced, 5
  4. Cheese bread
Loaves and Muffins

Remove papers from muffins.

  1. Banana loaf, no artificial flavouring, no nuts
  2. Zucchini loaf, no nuts
  3. Chocolate chip muffins, 3
  4. Carrot muffins, 3
  5. Any other muffin not listed, named, 3
Biscuits and Scones
  1. Tea biscuits, 3
  2. Scones, plain, 3
Pies

Made from scratch, no commercial fillings or pastry

  1. Apple Pie, double crust
  2. Cherry Pie, lattice top
  3. Strawberry/Rhubarb, double crust
Cakes and Cupcakes
  1. Carrot cake, iced, in approximately 8"-9" pan
  2. Rhubarb coffee cake, in approximately 8"-9" pan
  3. Chocolate cupcakes, iced, 3 (papers on)
Cookies, Squares and Tarts
  1. Drop cookies, no bake, 3
  2. Peanut butter cookies, 3
  3. Sugar cookies, no icing, 3
  4. Brownies, iced, no nuts, 3
  5. No bake squares, any variety, 3
  6. Butter tarts plain. NO nuts or fruit. Five full size tarts (no minis or bite size). Attach recipe. Winner to compete at OAAS District 7 level in November 2023. Sponsored by Robert Jones. 1st-$8.00; 2nd-$4.00; 3rd-$3.00
Candy and Snacks
  1. Almond bark, 3 pieces
  2. Caramel popcorn, 2 cups
  3. Fudge, any variety, 1 inch pieces, 3
  4. Nuts and bolts, mix, 1 cup
  5. Protein bars, 3. Attach recipe
  6. Fruit leather, 3 pieces
 CANNING - Section "C"
  1. Fasten entry tag securely on each jar with an elastic or string.
  2. No decorative embellishments on lids. No food colouring or wax.
  3. May be canned anytime after October 1, 2022.
  4. All jars must have new snap rings & lids unless otherwise noted.
  5. Jars to be filled according to standards recommended by recipe.
Fruits

250 or 500 ml mason type preserving jars with new snap rings and lids unless otherwise noted

classes

  1. Peaches
  2. Pears
  3. Strawberries
  4. Applesauce, no added spices, frozen, unsealed, clear container e.g. Bernardin plastic freezer container
  5. Any other fruit not listed, named
Jams and Jellies

125 to 250 ml mason type preserving jars with new snap rings and lids unless otherwise noted.

  1. Raspberry jam, cooked
  2. Strawberry jam, cooked
  3. Fruit combo jam, 2-4 fruits, cooked, list fruits
  4. Jam made with spirits, provide recipe
  5. Raspberry jam, freezer, unsealed, clear container, e.g. Bernardin plastic freezer container
  6. Strawberry jam, freezer, unsealed, clear container, e,g. Bernardin plastic freezer container
  7. Pepper jelly
  8. Grape jelly
Pickles and Relishes and Sauces

250 or 500 ml mason type preserving jars with new snap rings and lids. No added food colouring.

classes

  1. Beets, pickled
  2. Bread and butter pickles
  3. Dill pickles
  4. Sweet pickles
  5. Any other pickles not listed, named
  6. Cucumber relish
  7. Any other relish not listed, named
  8. Salsa, mild to medium, no hot
  9. Spaghetti sauce (no meat)
  10. BBQ sauce
  11. Any other sauce not listed, named
  12. Ketchup
  13. Tomatoes, stewed

The Edna Pipe Award for the exhibitor winning most points in Baking and Canning - $25.00.

Excludes Culinary Specials. Must enter minimum of 10 entries.

 CULINARY SPECIALS - Section "CS"

(Organizations not eligible to enter specials)

classes

  1. Fall Harvest of Preserved Products. Your choice of 6 sealed jars displayed in a basket decorated in a Harvest Theme. Judged on content and presentation. Jar sizes 250 or 500 ml only. Sponsored by Jackie Rodger.
  2. Cookie Mix in a Jar. Your choice, recipe attached. Judged on content, presentation and creativity of recipe. Sponsored by Laurie Cadwell.
  3. Autumn Bounty, a Basket of Baked Items. Your choice of at least 6 home baked items in a basket decorated with the Harvest theme. To be judged on content and presentation. Sponsored by Laurie Cadwell
  4. Chocolate Cake - Baked from scratch, using no eggs. No icing.  Any size pan may be used. Attach recipe. Judged on taste. Sponsored by Laurie Cadwell
  5. Country Roots - Provide fresh raw produce for a salsa recipe. Display produce on a plate and a jar of the finished product. Recipe to be attached. Judged on content and presentation. Sponsored by Laurie Cadwell