Baked Goods and Preserved Foods: Adult Division

Guidelines:

1. Individuals 18 and under are not eligible to enter exhibits in the Adult Food Exhibit Division.

2. Baked Goods

Each baked good item in the guidebook has a notation regarding amount or portion to be exhibited. Please refer to these notes in preparing your entry.
With the exception of whole cakes, baked goods must be exhibited on plain white disposable plates, enclosed in plastic bags. Whole cakes must be presented on a cardboard base not to exceed 13 inches square and 12 inches in height, covered in plastic wrap or removable clear plastic dome.

3. Canned Foods

While it is not usually the practice at Highland County Fair, entrants should be aware that canned items could be opened by judges to determine final winner.
All canned foods are to be exhibited in clear American standard quart, pint and a half, pint, or half pint jars, as appropriate for the category. Please review category-level requirements in the guide to ensure you are using the correct size jar and recommended headspace. Jars are required to have a two-piece lid band and lid. Mayonnaise style jars and lids will be disqualified. Jar bands should be clean and free of rust, inside and out.
Labeling – Quart and Pint Jars: Jars should be labeled with Item Name and Date Processed. Use a plain white label no more than 1” X 3” and place on the side of the jar, approximately ½” up from the bottom. Half-Pint jars can use a smaller plain white rectangular or round label with Item Name and Date Processed placed on the bottom of the jar.

4. Vinegars

Minimum jar size for this class is 1 pint. Vinegars may be presented in jars or bottles appropriate for vinegar type; they need not be in canning jars. All lids should be unmarked and rust-free.
Labeling – Quart and Pint Jars: Jars should be labeled with Item Name and Date Processed. Use a plain white label no more than 1” X 3” and place on the side of the jar, approximately ½” up from the bottom. If a slimmer bottle is used, a smaller plain white rectangular or round label with Item Name and Date Processed placed on the bottom of the jar is acceptable.

5. Dried Foods

Any dried food item may be open at the discretion of the judges.
All dried foods are to be exhibited in clear American standard pint and a half, pint, or half pint, as appropriate for the category. Please review category-level requirements in the guide to ensure you are using the correct size jar. Jars are required to have a twopiece lid band and lid, but do NOT need to be sealed. Jar bands should be clean and free of rust, inside and out. Mayonnaise style jars and lids will be disqualified.
Labeling – Pint & a Half and Pint Jars: Jars should be labeled with Item Name and Date Processed. Use a plain white label no more than 1” X 3” and place on the side of the jar, approximately ½” up from the bottom. Half-Pint jars can use a smaller plain white rectangular or round label with Item Name and Date placed on the bottom of the jar.

5. MOST ENTRIES AWARD

An adult with the most Foods Exhibit entries in Dept. D will receive $5.00 in addition to any other prize money awarded. Must have at least 5 entries in Dept. DAdult Food Exhibits to be eligible for award.

6. JUDGES’ CHOICE AWARDS

One “Judge’s Choice” award will be presented in each of the following adult categories: Baked Goods (I-VII); Jams, Jellies, etc. (VIII); Pickles (IX); Vegetables (XI); Fruit (XI); and Dried Food (XII). In addition to the ribbon, winner will receive $5.00 in prize money.

Exhibiting Rules & Regulations

2024 HIGHLAND COUNTY FAIR THEME:

GROWING TRADITIONS TOGETHER DISPLAY

In keeping with the 2024 Fair Theme “Growing Traditions Together”, the Baked Goods and
Preserved Foods Department would like to highlight your family’s heritage of generational
recipes. If you have recipes that have been handed down generation to generation, we encourage
you to honor these traditions by submitting entries based on these family favorites. If you do,
please include with your entry a photo image of or a rewritten family recipe with a few notes on
how this recipe originated and has been kept alive through the years. All entries with family
recipes attached will be judged according to Fair guidelines, and then pulled for a special display
for Fair attendees to see. Please do not include your treasured original recipe pages or cards.

SECTION I: BREADS

Entries in this section are to be displayed on a plain white disposable plate, enclosed in a plastic bag.

1. Biscuits, Baking Powder (4)
2. Biscuits, Gluten-free (specify type) (4)
3. Biscuits, Other not previously listed (specify type) (4)
4. Bread, Artisan (1/2 loaf)
5. Bread, Banana (1/2 loaf)
6. Bread, Corn (1/2 loaf)
7. Bread, Dill (1/2 loaf)
8. Bread, French (1/2 loaf)
9. Bread, Gluten-free (specify type) (1/2 loaf)
10. Bread, Pumpkin (1/2 loaf)
11. Bread, Salt-rising (1/2 loaf)
12. Bread, Sourdough (1/2 loaf)
13. Bread, Sweet Yeast (cinnamon, raisin, etc.) (1/2 loaf)
14. Bread, White Yeast (1/2 loaf)
15. Bread, Whole Wheat Yeast (1/2 loaf)
16. Bread, Zucchini Bread (1/2 loaf)
17. Bread, Other not previously listed (specify type) (1/2 loaf)
18. Coffee Cake, Yeast (1/2 loaf)
19. Muffins, Corn (4)
20. Muffins, Gluten-free (specify type) (4)
21. Muffins, Plain (4)
22. Muffins, Other not previously listed (specify type) (4)