The local food movement continues to grow in Kentucky. This can be seen in the steady increase of vendors at farmers markets selling value added foods in addition to homegrown fruits and vegetables. Kentucky’s Homebased Microprocessing Program allows farmers to increase profits by selling items like pickles, salsa, and tomato sauce along with their produce. The homebased microprocessing program is a collaborative effort between UK’s Cooperative Extension Service, the Department of Agriculture, and the Department for Public Health, Food Safety Branch. Farmers who participate in the program can manufacture certain acidified and low acid canned foods in their home kitchen using a boiling water bath canner or a pressure canner. They must grow a primary ingredient in the products they process, attend an educational workshop focused on canning principles, and have all recipes reviewed. 

This year thirty-one workshops were held across the state between January and May. Six workshops were hybrid, offering both in-person and zoom attendance. A total of 193 participants received certificates and ten individuals attended for information only. There are currently 183 homebased microprocessors certified to sell home canned products in Kentucky.  This is a 14% increase from last year.