Pickling Competition


2023 PICKLING COMPETITION

PRESENTED BY


DATE: Wednesday October 25, 2023

TIME: 10:00 AM - 4:00 PM

LOCATION: Royal Ballroom

JUDGES: TBD


Competition Information

Entry Deadline: Friday September 29, 2023

Entry Fees: $6.00 per entry

Exhibit Arrival Time: Tuesday October 17, 2023 to Sunday October 22, 2023. Office hours are 9:00 AM - 4:00 PM, except Saturday and Sunday 10:00 AM - 3:00 PM.


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.
        ii. 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. Exhibits must be delivered to: Royal Agricultural Winter Fair, Show Office
    Door #33, Manitoba Drive, Exhibition Place
    Toronto, ON M6K 3C3
    Telephone: (416)-263-3418
  8. 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.
  9. All exhibits become the property of the RAWF and will not be returned.
  10. The judges reserve the right to withhold prizes from any entries deemed unworthy.
  11. 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).

PLACE
1st
2nd
3rd
4th
5th
PRIZE MONEY
$50
$40
$30
-
-
POINTS*
25
15
10
5
3

    GET READY TO GROW!