The Homebased Processing and Microprocessing Programs are collectively known as Kentucky’s Cottage Food Law.  The programs are unique to Kentucky in that they are a collaborative effort with the University of Kentucky Cooperative Extension Service, the Department of Agriculture, and the Department for Public Health - Food Safety Branch.  The programs enable Kentucky residents to use their home kitchens to produce a variety of low-risk food products as well as certain acidified and low acid canned foods.  Many farmers take advantage of the programs to increase profits by adding value to their produce. 

Homebased microprocessors are expected to grow a primary ingredient in their products and attend a workshop focused on canning principles. Participants learn to differentiate between low acid and high acid foods and safely can fruits, vegetables and meat using research-based recipes.  Participants also learn basic food safety and sanitation principles.  Workshops are held at extension offices across the state each year between January and May.  This year 28 HBM workshops were offered.  Five workshops were hybrid with both in-person and virtual participants. A total of 230 individuals completed workshops, the largest attendance since the program began in 2003.