Virginia's Highland County Fair
Virginia's Highland County Fair

Baked Goods and Preserved Foods

ADULT DIVISION (Ages 19 and over)

Chairperson: Margie Fullerton

GUIDELINES FOR ADULT DIVISION

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

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.
  • Muffins and cupcakes should be full-sized portions — no “mini” cupcakes should be submitted for judging.
  • 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 a removable clear plastic dome.

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 the 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″ × 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.

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″ × 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.

Dried Foods

  • Any dried food item may be opened at the discretion of the judges.
  • All dried foods are to be exhibited in clear 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. Jars are required to have a two-piece 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 and a Half and Pint Jars: Jars should be labeled with Item Name and Date Processed. Use a plain white label no more than 1″ × 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.

Best in Show Awards

Two Best in Show awards will be presented in the Adult Division — one for Baked Goods and one for Preserved Foods. In addition to the ribbon, the winner will receive $10.00 in prize money. Two Runner-Up Best in Show awards will also be made in the Adult Division — one for Baked Goods and one for Preserved Foods. In addition to the ribbon, the winner will receive $5.00 in prize money.

Section I: Breads

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

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Biscuits, Baking Powder (3)
  2. Biscuits, Gluten-free (specify type) (3)
  3. Biscuits, Other not previously listed (specify type) (3)
  4. Bread, Artisan (½ loaf)
  5. Bread, Banana (½ loaf)
  6. Bread, Corn (½ loaf)
  7. Bread, Dill (½ loaf)
  8. Bread, Dinner Rolls (4)
  9. Bread, French (½ loaf)
  10. Bread, Gluten-free (specify type) (½ loaf)
  11. Bread, Pumpkin (½ loaf)
  12. Bread, Salt-rising (½ loaf)
  13. Bread, Sourdough (½ loaf)
  14. Bread, Sweet Yeast (cinnamon, raisin, etc.) (½ loaf)
  15. Bread, White Yeast (½ loaf)
  16. Bread, Whole Wheat Yeast (½ loaf)
  17. Bread, Zucchini (½ loaf)
  18. Bread, Other not previously listed (specify type) (½ loaf)
  19. Coffee Cake, Yeast (½ loaf)
  20. Muffins, Corn (3 full size)
  1. Muffins, Gluten-free (specify type) (3 full size)
  2. Muffins, Plain (3 full size)
  3. Muffins, Other not previously listed (specify type) (3 full size)

Section II: Cookies

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

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Brownies (4)
  2. Brownies, Other not previously listed (specify type) (4)
  3. Cookies, Applesauce (4)
  4. Cookies, Bar (4)
  5. Cookies, Chocolate Chip (4)
  6. Cookies, Filled (any kind, specify filling) (4)
  7. Cookies, Ginger (4)
  8. Cookies, Gluten-free (specify type) (4)
  9. Cookies, Ice Box (4)
  10. Cookies, Maple Syrup Flavoring (4)
  11. Cookies, No-Bake (4)
  12. Cookies, Oatmeal (4)
  13. Cookies, Peanut Butter (4)
  14. Cookies, Pumpkin (4)
  15. Cookies, Rolled (4)
  16. Cookies, Snickerdoodle (4)
  17. Cookies, Sugar (4)
  18. Cookies, Other not previously listed (specify type) (4)

Section III: Candy and Fudge

Fudge and candy entries must fit on a plain white disposable plate, enclosed in a plastic bag.

Maple sugar cakes must be entered under Section XI only.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Candy, Dipped (4)
  2. Candy, Mint (4)
  3. Candy, Other not previously listed (specify type) (4)
  4. Fudge, Butterscotch (4)
  5. Fudge, Chocolate (4)
  6. Fudge, Maple Syrup (4)
  7. Fudge, Peanut Butter (4)
  8. Fudge, Other not previously listed (specify type) (4)

Section IV: Cakes

Cake entries in this category require a ¼ portion of the cake, on a plain white disposable plate, enclosed in a plastic bag.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Angel Food, not iced (¼)
  2. Applesauce, not iced (¼)
  3. Fruit, cake using fresh or canned fruit (¼)
  4. Gluten-free (specify type) (¼)
  5. Iced, Burnt Sugar Layer (¼)
  6. Iced, Carrot (¼)
  7. Iced, Chocolate Layer (¼)
  8. Iced, German Chocolate (¼)
  9. Iced, White Layer (¼)
  10. Iced, Yellow Layer (¼)
  11. Maple Syrup, cake flavored with Maple Syrup (¼)
  12. Pound, not iced (¼)
  13. Sponge, not iced (¼)
  14. Other not previously listed (specify type) (¼)

Section V: Decorated Cake, Cupcakes, Cookies

All cakes must be on a cardboard base not to exceed 13 inches square and 12 inches in height, covered in plastic wrap or a removable clear plastic dome. Cakes will be judged on decorating only; artificial forms may be used. Three (3) cupcakes or four (4) cookies should be placed on a plain white disposable plate, enclosed in a plastic bag.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Decorated Cake (Whole Cake) — Cake must have an obvious theme: wedding, birthday, graduation, etc.
  2. Decorated Cookies (4)
  3. Decorated Cupcakes (3 full size)

SECTION VI: FRUIT BUTTERS, JAMS, JELLIES, MARMALADES, AND PRESERVES

Minimum jar size for this section is ½ pint. Recommended headspace for all products in this section is ¼ inch. Jar bands should be clean and free of rust, inside and out.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Butter, Apple
  2. Butter, Peach
  3. Butter, Pear
  4. Butter, Other fruit butter not previously listed (specify type)
  5. Jam, Blackberry
  6. Jam, Blueberry
  7. Jam, Cherry
  8. Jam, Peach
  9. Jam, Pear
  10. Jam, Plum
  11. Jam, Raspberry
  12. Jam, Rhubarb
  13. Jam, Strawberry
  14. Jam, Strawberry Rhubarb
  15. Jam, Other jam not previously listed (specify type)
  16. Jelly, Apple
  17. Jelly, Blackberry
  18. Jelly, Cherry
  19. Jelly, Crab Apple
  20. Jelly, Currant
  1. Jelly, Elderberry
  2. Jelly, Grape
  3. Jelly, Mint
  4. Jelly, Peach
  5. Jelly, Pepper
  6. Jelly, Plum
  7. Jelly, Raspberry
  8. Jelly, Strawberry
  9. Jelly, Sugar-free (any flavor)
  10. Jelly, Other not previously listed (specify type)
  11. Marmalade, Orange
  12. Marmalade, Peach
  13. Marmalade, Other not previously listed (specify type)
  14. Preserves, Cherry
  15. Preserves, Peach
  16. Preserves, Plum
  17. Preserves, Rhubarb
  18. Preserves, Strawberry
  19. Preserves, Tomato
  20. Preserves, Other not previously listed (specify type)

SECTION VII: PICKLES, RELISH AND VINEGAR

Minimum jar size for this class is 1 pint for pickles and vinegars; ½ pint for chutneys and relishes. Vinegars may be presented in jars or bottles appropriate for vinegar type; they need not be in canning jars. Labeling guidelines should be followed that are appropriate to jar or bottle type. Recommended headspace for products in this section is ½ inch. Jar bands should be clean and free of rust, inside and out.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Chutney, Any flavor
  2. Pickle, Apples — Pickled or Spiced
  3. Pickle, Beets
  4. Pickle, Bread and Butter
  5. Pickle, Cauliflower
  6. Pickle, Cinnamon
  7. Pickle, Cucumber, dill
  8. Pickle, Cucumber, sour
  9. Pickle, Cucumber, sweet
  10. Pickle, Dilled Beans
  11. Pickle, Icicle
  12. Pickle, Mixed Vegetables
  13. Pickle, Peaches — Pickled or Spiced
  14. Pickle, Pears — Pickled or Spiced
  15. Pickle, Ramps
  16. Pickle, Squash
  17. Pickle, Sweet Mixed
  18. Pickle, Watermelon Rind
  19. Pickle, Other not previously listed (specify type)
  20. Relish, Beet
  1. Relish, Chow-chow
  2. Relish, Corn
  3. Relish, Cucumber Pickle Relish
  4. Relish, Mixed Vegetable
  5. Relish, Pepper
  6. Relish, Other not previously listed (specify type)
  7. Vinegar, Homemade (specify type)
  8. Vinegar, Infused, Basil
  9. Vinegar, Infused, Fire Cider (specify type)
  10. Vinegar, Infused, Tarragon
  11. Vinegar, Infused, Other not previously listed (specify type)

Section VIII: Canned Meats

Minimum jar size for this class is 1 pint. Recommended headspace for all products in this Section is 1 inch, except as noted on specific classes below. Jar bands should be clean and free of rust, inside and out.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Beef
  2. Chicken (1¼ inch headspace, recommended)
  3. Mincemeat
  4. Pork Sausage
  5. Pork Tenderloin
  6. Ribs and/or Backbones
  7. Seafood
  8. Soup, Meat Mixture
  9. Spaghetti Sauce with Meat
  10. Tallow
  11. Venison
  12. Other not previously listed (specify type)

SECTION IX: CANNED FRUITS, VEGETABLES AND SAUCES

Vegetables containing meat products must be entered under Section VIII. Minimum jar size for this class is 1 pint. Recommended headspace for products in this section is as follows: Fruit (½ inch); Fruit Juice (¼ inch); Fruit Syrup (½ inch); Fruit Pie Filling (1 inch); Fruit Syrup (½ inch). Canned vegetables should have 1 inch headspace, except as noted in specific classes below. Jar bands should be clean and free of rust, inside and out.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Fruit, Applesauce
  2. Fruit, Blackberries
  3. Fruit, Blueberries
  4. Fruit, Cherries
  5. Fruit, Peaches
  6. Fruit, Pears
  7. Fruit, Plums
  8. Fruit, Raspberries
  9. Fruit, Other canned fruit (specify type)
  10. Fruit Juice, Apple
  11. Fruit Juice, Grape
  12. Fruit Juice, Other fruit juice (specify type)
  13. Fruit Pie Filling, Apple
  14. Fruit Pie Filling, Blackberry
  15. Fruit Pie Filling, Cherry
  16. Fruit Pie Filling, Other not previously listed (specify type)
  17. Fruit, Syrup (specify type)
  18. Vegetable, Beets
  19. Vegetable, Black Eye Peas
  20. Vegetable, Carrots
  1. Vegetable, Corn, creamed
  2. Vegetable, Corn, cut off
  3. Vegetable, Green String Beans (fancy pack)
  4. Vegetable, Green String Beans
  5. Vegetable, Lima Beans or Butter Beans
  6. Vegetable, Peas
  7. Vegetable, Sauerkraut
  8. Vegetable, Shelled Beans
  9. Vegetable, Soup Mixture
  10. Vegetable, Squash
  11. Vegetable, Tomatoes, quartered (½ inch headspace)
  12. Vegetable, Tomatoes, whole (½ inch headspace)
  13. Vegetable, Tomatoes, stewed (½ inch headspace)
  14. Vegetable, Tomato Juice (½ inch headspace)
  15. Vegetable, Wax Beans
  16. Vegetable, Other canned vegetable not previously listed (specify type)
  17. Sauce, Chili
  18. Sauce, Ketchup
  19. Sauce, Pizza Sauce
  20. Sauce, Salsa (½ inch headspace)
  1. Sauce, Spaghetti
  2. Sauce, Tomato (½ inch headspace)
  3. Sauce, Other sauce not previously listed (specify type)

Section X: Dried Foods

Enter food in clear, pint or half-pint canning jars with two-part rings and lids. Fill pint or half-pint size jars ¾ full. Jars for dried foods do not need to be vacuum sealed. Judging is based on uniformity in size and shape of neatly cut pieces, color and flavor (should be similar to fresh product), texture, and cleanliness. Jar bands should be clean and free of rust, inside and out.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Fruit, Apples
  2. Fruit, Bananas
  3. Fruit, Blueberries
  4. Fruit, Grapes (raisins)
  5. Fruit, Peaches
  6. Fruit, Pineapple
  7. Fruit, Strawberries
  8. Fruit, Other not previously listed (specify type)*
  9. Herbs, any (specify type)
  10. Leather, Fruit (specify type)
  11. Meat (specify type)
  12. Mushrooms
  13. Vegetables, Onions
  14. Vegetables, Peppers
  15. Vegetables, Pumpkin
  16. Vegetables, Tomatoes
  17. Vegetables, Other not previously listed (specify type)*

* This class is also for flavored items.

Section XI: Maple Products

Syrup should be in clear glass pint or quart jars. Metal ring should be left on to protect the seal. Jar bands should be clean and free of rust, inside and out. Sugar cakes must be on a plain white disposable plate, enclosed in a plastic bag.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Light Amber
  2. Amber
  3. Dark Amber
  4. Sugar Cakes (3)

Section XII: Honey

Jars for this Section may be in a quart or pint canning jar with metal ring and lid, or in a clear glass honey jar, using the size-appropriate labeling method as described under the “Canned Goods” entry requirements.

Prizes: 1st – $3.00; 2nd – $2.00; 3rd – $1.00

Class:

  1. Extracted Liquid Honey (1 jar)
  2. Broken Comb Honey (1 jar)
  3. Section Comb Honey (1 section)