Just as the local food movement continues to grow and gain speed, the homebased microprocessing program continues to grow as well. The program is a collaborative effort between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture, and the Kentucky Food Safety Branch. The program enables Kentucky farmers to add value to their homegrown fruits and vegetables by water bath canning and pressure canning in their own kitchens. Farmers must grow an ingredient in the canned products and must successfully complete a microprocessing workshop. 

The homebased microprocessing workshop is a videotaped training focused on canning principles. Workshop participants learn to differentiate between low acid and high acid foods and safely can fruits and vegetables using USDA tested recipes. They also learn general food safety and sanitation principles as well. This year 26 homebased microprocessing workshops were held at extension offices across the state. This is an 18% increase from last year. A total of 158 participants completed the five-hour workshop and received certificates. Eleven individuals attended the workshop for informational purposes only. 

Completion of the homebased microprocessing workshop is the first step toward obtaining certification from the KY Food Safety Branch to sell home canned products at farmer’s markets, certified roadside stands, or from the farm. Recipe approval from the University of Kentucky and verification of water source are also required before receiving certification to sell. There are currently 142 homebased microprocessors certified to sell canned goods across the state.  Participation has steadily increased since the program began in 2003.