Section 5 – Home produce

PRESERVES (Classes 89 – 93)

• Use clean jars (clear glass and free of commercial markings) with new lids.
• If using wax seals and cellophane instead of lids, they have to fit properly together to create a good seal.
• Don’t use lids and wax discs together.
• No cling film.
• Chutneys (class 93) must have been in the jar for at least 3 months.

BREAD (Classes 70-72)

• Check the weight carefully.
• All bread must be baked on the day before the show i.e.dont bring your bread straight from the oven.

CHEESE SCONES (Class 84)

• Ensure that the scones have a strong cheese flavour!

CAKES IN GENERAL

• Often cakes are either not fully cooked or overcooked. Check your oven temperature if necessary.
• It is important to use the correct size of tin.

VICTORIA SANDWICH

• Should be displayed with a light sprinkling of caster sugar, not icing sugar. Cooling rack marks should not show.
• Cool the cake before adding the jam.
• Flavour is important.

FRUIT CAKE

• Don’t scrape the bowl and put the scrapings on the top.

SWISS ROLL

Use caster sugar on the outside, not granulated.