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

Baked Goods and Preserved Foods

YOUTH DIVISION

Senior – 5 to 18 years old

Preschool – 4 years old and under

Chairperson: Margie Fullerton

GUIDELINES FOR YOUTH DIVISION

  1. Preschool exhibits must have been made by youth 4 years old and under with supervision. All exhibits in the Senior Division must have been made by youth between the ages of 5 and 18.  
  2. Section I entries are limited to Preschool exhibits only.  Senior Division entries must be entered in Sections II-XIII.
  3. 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 removable clear plastic dome.Canned Foods.
    1. 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.  
    1. 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.
    2. Dried Foods
      • Any dried food item may be open at the discretion of the judges.
      • All dried foods are to be exhibited in clear 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 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. 
      • 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. 
    1. Best in Show Award: Two Best in Show awards will be presented in the Youth division – 1 for Baked Goods and 1 for Preserved Foods.  In addition to the ribbon, winner will receive $10.00 in prize money.

    SECTION I: COOKIES & CAKES (Preschool Division Only)

    Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

      1. Cake, Decorated Cupcakes (3)
      2. Cake, Made from a mix (1/4)
      3. Cake, Other not previously listed (specify type) (1/4)
      4. Cookies, Bar Cookies (4)
      5. Cookies, Chocolate Chip Cookies (4)
      6. Cookies, Decorated Cookies (4)
      7. Cookies, Decorated Heart-shaped Cookies (4)
      8. Cookies, Drop Cookies (4)
      9. Cookies, No-Bake Cookies (4)
      10. Cookies, Peanut Butter Cookies (4)
      11. Cookies, Sugar Cookies (4)
      12. Cookies, Other not previously listed (specify type) (4)

    SENIOR DIVISION

    SECTION II: BREADS

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

    Class: PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

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

    SECTION III: COOKIES

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

    Class: PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

    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 IV: 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 XII only.

    Class: PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

    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 V: CAKES

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

      Class: PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

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

      SECTION VI: DECORATED CAKE, CUPCAKES, COOKIES

      All cakes must be on cardboard base not to exceed 13 inches square and 12 inches in height, covered in plastic wrap or 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 plastic bag.

       

      A new class – Decorated, Heart-shaped Cookies is introduced this year to celebrate the 2025 Highland County Fair Theme “All Hearts Come Home to Highland”.

      Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

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

       

        SECTION VII: 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.

         

        Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

        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, Current
        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 VIII: 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 is 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.

         

        Class: PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

        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
          1. Pickle, Icicle
          2. Pickle, Mixed Vegetables
          3. Pickle, Peaches – Pickled or Spiced
          4. Pickle, Pears – Pickled or Spiced
          5. Pickle, Ramps
          6. Pickle, Squash
          7. Pickle, Sweet Mixed
          8. Pickle, Watermelon Rind
          9. Pickle, Other not previously listed (specify type)
          10. Relish, Beet
          11. Relish, Chow-chow
          12. Relish, Corn
          13. Relish, Cucumber Pickle Relish
          14. Relish, Mixed Vegetable
          15. Relish, Pepper
          16. Relish, Other not previously listed (specify type)
          17. Vinegar, Homemade (specify type)
          18. Vinegar, Infused, Basil
          19. Vinegar, Infused, Fire Cider (specify type)
          20. Vinegar, Infused, Tarragon
          21. Vinegar, Infused, Other not previously listed (specify type)

          SECTION IX: 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.

          Class: PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

            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. Venison
            11. 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 (1/2 inch); Fruit Juice (1/4 inch); Fruit Syrup (1/2 inch); Fruit Pie Filling (1 inch); Fruit Syrup (1/2 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.

               

              Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

              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, Potatoes, red (diced)
              8. Vegetable, Potatoes, red (whole)
              9. Vegetable, Potatoes, sweet (diced)
              10. Vegetable, Potatoes, white (diced)
              11. Vegetable, Potatoes, white (whole)
              12. Vegetable, Sauerkraut 
              13. Vegetable, Shelled Beans
              14. Vegetable, Soup Mixture
              15. Vegetable, SquashVegetable, Tomatoes, quartered (1/2 inch headspace)
              16. Vegetable, Tomatoes, whole (1/2 inch headspace)
              17. Vegetable, Tomatoes, stewed (1/2 inch headspace)
              18. Vegetable, Tomato Juice (1/2 inch headspace)
              19. Vegetable, Wax Beans
              20. Vegetable, Other canned vegetable not previously listed (specify type)
              21. Sauce, Chili
              22. Sauce, Ketchup
              23. Sauce, Pizza Sauce
              24. Sauce, Salsa (1/2 inch headspace)
              25. Sauce, Spaghetti
              26. Sauce, Tomato (1/2 inch headspace)
              27. 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 3/4 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.

              Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

              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) *This class is also for flavored items
              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.  

               

              Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

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

                SECTION XII. HONEY

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

                 

                Class:  PRIZES: 1st, $3.00; 2nd, $2.00; 3rd, $1.00

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