Pickling Competition

2024 PICKLING COMPETITION

DATE: Wednesday October 23, 2024

TIME: 10:00 AM - 4:00 PM

LOCATION: Royal Ballroom

JUDGES: TBD

Competition Information

Entry Deadline: Monday September 30, 2024

Entry Fees: $6.00 per entry

Exhibit Arrival Time: Tuesday October 15, 2023 to Sunday October 20, 2024. Office hours are 9:00 AM - 6:00 PM, except Saturday and Sunday 10:00 AM - 3:00 PM.

Entry Delivery Address:

Agriculture Show Office, Royal Agricultural Winter Fair
39 Manitoba Drive, (Use Door #33 for drop offs), Exhibition Place
Toronto, ON, M6K 3C3

RULES AND REGULATIONS:

1. Only one entry per exhibitor in Classes 1, 2 and 10 will be allowed. Multiple entries will be allowed, in classes 3-9, 11
   and 12, by one exhibitor providing the main ingredients in each entry differ.
2. Entries must be made via AssistExpo, RAWF’s online entry system. After the entry closing date, the RAWF will
   send the exhibitor a confirmation letter outlining their entries as well as labels for their products. These labels will contain the Section #, class #, and ID# for each entry. Please match your entries with the labels and place these labels on the bottom of the appropriate jars.
3. The exhibitor must send two (2) jars of pickles for each entry. Pickle Exhibits in classes 1,2,3,8 & 10 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. For classes 4,5,6,7 & 11, 2 jars for each entry must be packed in 250mL mason jars. Sealed lids curve downward and do not move when pressed in the centre. By definition all pickle entries will contain lemon juice or vinegar.
   1. For classes 9 & 12:
      1. Pickle entry: (2) jars for each entry. 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.
      2. Relish, Chutney, Chili and /or Salsa entry: (2) jars for each entry. Must be packed in 250mL mason jars Sealed lids curve downward and do not move when pressed in the centre.
4. All entries must be labelled with a full list of ingredients used. Labels are not considered in the judging process.
5. 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.
6. For entries in Class 8, Heritage Pickle: Complete recipes must accompany entries. If the original source 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.
7. ALL exhibits whether shipped (prepaid) or delivered in person must arrive at the RAWF during the drop off days listed above. Please ensure you provide your courier with the office hours above when scheduling your shipment. To avoid breakage, exhibitors are requested to pack exhibits with padding. If you are hand delivering your entries, please call ahead to ensure staff is present. Please ensure your name, exhibitor number and address are on the outside of your shipping box.
8. All exhibits become the property of the RAWF and will not be returned.
9. The judges reserve the right to withhold prizes from any entries deemed unworthy.
10. The decisions of the Judges are final.

Please Note: Entries will be automatically disqualified:

• if a full list of ingredients are not included on the label
• 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.

In order to set exhibitors up for success, The Royal recommends that they visit Bernardin’s How To Guide online: http://www.bernardin.ca/en/beforeyougetstarted.htm

Prize Money and Points

Ribbons to 5th.
*No points for classes 10, 11, and 12 (Youth).

New in 2024, RAWF food competition champions (Honey, Maple, Butter Tarts, Cheese & Butter, Ice Cream, Ready To Eat Meats, Jams, Jellies, and Pickles) will be invited to The Fair for the opportunity to sample and sell their product to the general public - please note this is restricted to producers who use a commercial kitchen to prepare their products. The RAWF Show Office will contact champions with further information on the Showcase.

We look forward to crowning this year's Royal Champions!

Descriptions

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 pro-file 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.

Judging Criteria

*Head space is not included in visual appeal but points will be deducted for incorrect head space as per rule # 3.

Specials