Division A - Kitchen Arts

CLASS A1 – Baked Goods & Candies

RULES

1. All entries must be the product of the home kitchen.

2. All submissions must have been completed after September ___, 2025. *What day is the judging?

3. Boxed mixes are not to be used.

4. All entries must be exhibited in clear plastic zipper bags on white disposable plates or in clear “clamshell” containers unless otherwise indicated. 

STANDARDS

Breads, Rolls, Biscuits & Muffins ½ loaf bread or ½-dozen rolls/biscuits/muffins. Appearance: looks tender and good, even, golden brown color, good shape. Texture: fine, even grain; small thin cell walls; light for size. Crumb: good color; slightly moist; light and elastic; tender. Flavor: good, well-blended flavor, pleasing. 

Cakes & Cupcakes Whole cake or 3 cupcakes. All cakes and cupcakes must be on a foil-covered cardboard base not to exceed 13” square. Cakes must not exceed 12” in height. Appearance: Level or slightly rounded and uniform in thickness. Texture: light, tender, fine and uniform grain. Crumb: slightly moist. Flavor: good flavor and appropriate to the type of cake. Cheesecake and milk-based frostings are not accepted due to risk of spoilage. CAN WE FIND A REFRIGERATED CASE? 

Pies 1/8 slice or individual. Appearance: crust is golden brown color; uniform, attractive edge free of cracks or breaks. Tenderness: cuts easily and holds shape without crumbling. Texture: flaky, layered crust, crisp, not doughy. Filling: characteristic of its kind. Cream, meringue, and custard pies are not accepted due to risk of spoilage.  CAN WE FIND A REFRIGERATED CASE? 

Cookies 6 cookies per entry. Appearance: uniform size; not over 3 inches in diameter. Texture: thin rolled should be crisp; other, a fine even grain and somewhat moist. Color: delicately browned. Flavor: not too intense.

Candies 6 pieces per entry. Texture: smooth consistency, free of crystals. Flavor: characteristic flavor of candy type. 

CLASS A2: Food Preservation

RULES

1. All entries must be the product of the home kitchen.

2. All items for long-term storage must have been completed after September 15, 2024. 

3. All items for short-term storage ought to have been completed after September 1, 2025.?

Rules for water-bath and pressure-canned items:

1. The USDA Complete Guide to Home Canning (2015) will be the official guide. View online: https://nchfp.uga.edu/resources/entry/about-the-usda-guide-to-home-canning-2015-revision or purchase a printed copy: https://edustore.purdue.edu/aig-539.html 

2. All entries must be in clean, regulation half-pint, pint, or quart canning jars.

1. Soft spreads will be in pint or half-pint jars. 

2. Entries with rusty lids or not in regulation canning jars will not be accepted. 

3. Jars must be sealed with two-piece vacuum caps with the jar ring left on. No zinc or paraffin lids will be accepted. 

4. Jars must be labeled with: 

1. Contents;

2. Type of processing (boiling water or pressure);

3. Length of processing time;

4. Pounds of pressure;

5. Date of preparation.

5. Canned tomatoes should document the addition and amount of lemon juice or citric acid at processing time. 

6. Any jar may be opened at the discretion of the judges. 

Rules for dehydrated and freeze-dried items:

1. All entries must be in clean, regulation half-pint, pint, or quart canning jars or vacuum-sealed bags.

2. Entries with rusty lids or not in regulation canning jars will not be accepted. 

3. Jars must be sealed with two-piece vacuum caps with the jar ring left on. No zinc or paraffin lids will be accepted. 

4. Jars must be labeled with: 

1. Contents;

2. Type of processing (dehydrating or freeze-drying);

3. Date of preparation.

5. Any jar may be opened at the discretion of the judges.

STANDARDS

Canned Goods Appearance: free from defects and blemishes, retains natural color – near to that of standard cooked product; pieces should be uniform in size and packed snugly but allow for circulation of liquids; liquid should cover the product (keeping within head space guidelines) and be clear, free from cloudiness; minimal air bubbles; any entry exhibiting spoilage will be disqualified. No artificial coloring will be allowed. Texture: tender but not overcooked.

Jams, Jellies, Preserves, Marmalades Appearance: pronounced and natural color; cleat; no sign of crystallization; holds shape; should not be syrupy. Note: regular and sugar free will NOT be judged separately. Jam is made from pureed fruit; Jelly is made from fruit juice; Preserves are made from whole fruit; Marmalade contains small pieces of fruit & peel evenly suspended in transparent jelly.

Dried Foods 6 pieces or 4 oz. powder. Appearance: uniform color throughout container with no excessive discoloration, pieces are uniform in size and shape, no ragged edges, pieces are uniformly dried throughout. 

Vinegars Appearance: fruit or herb sprigs are of similar size and shape; color is natural-looking and attractive for serving; liquid should cover all ingredients (keeping within headspace guidelines) and be clear, bright, and free from cloudiness or excess sediment/foreign material. No artificial coloring will be allowed. Canning jars or decorative bottles may be used. 

CLASS A3: Homebrewing

RULES

1. All entries must be the product of the home kitchen.

Rules for Wine:

1. The wine competition is open to persons 21 years or older.

2. Entries are limited to wines produced by amateur winemakers who are current Virginia residents and wines are made from Virginia-grown grapes. An amateur shall be considered based on the following criteria 1) a person who does not work in a professional wine producing capacity (a commercial winery), or 2) a person who is not an owner of a commercial winery. The exception would be persons who own stock in a commercial winery but are not involved in the winemaking process. 

3. If the wine(s) are made by two or more Home Winemakers, awards will only be given to the first name listed on the Entry Form. 

4. One (1) 750 ml bottle (or equivalent, i.e., 2-375 ml) is required for each wine entered. 

5. A varietal wine must consist of a minimum of 75% of that grape, fruit or vegetable. 

6. A varietal blend must state the name of the grapes or fruits used. 

7. A vintage date requires that a minimum of 95% of the grapes or fruit used must come from that stated year. 

8. Please state the residual sugar if known, otherwise state dry or sweet. 

Rules for Beer/Cider/Mead:

1. Brewers must be residents of Virginia and be at least 21 years of age. Beer/Cider/Mead must be made in the home for private non-commercial use. Brews made at the commercial brewery (e.g., nano or micro-brewery) or a Brew-on-Premise are not allowed. 

2. Each entry consists of three (3) 12 oz. bottles or cans for all categories. 

3. NIP bottles (6 – 8 oz.) are acceptable for the strong ale, barleywine and meads entries only. Corked bottles will be allowed for sours, Lambics or aged beers. Beers will be disqualified for entry requirement infractions. These beers will be judged and will receive completed evaluations but will be ineligible for awards or prizes. 

4. Bottles must be clean and carry no labels or other identification, including silk-screened labels. Please blackout all commercial cap designs. 

STANDARDS

Wine Appearance: free from defects and blemishes, retains natural color – near to that of standard cooked product; pieces should be uniform in size and packed snugly but allow for circulation of liquids; liquid should cover the product (keeping within head space guidelines) and be clear, free from cloudiness; minimal air bubbles; any entry exhibiting spoilage will be disqualified. No artificial coloring will be allowed. Texture: tender but not overcooked.