The Homebased Microprocessing 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 increase farm profits by allowing the production of certain value-added products in their home kitchens.  Participants must grow an ingredient in the products they make and the products must be canned using a water bath canner or a pressure canner.   

Each participant in the program must complete a five hour training workshop 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.  Participants also learn general food safety and sanitation principles.  Training workshops are held at extension offices across the state each year between February and April.  This year 25 homebased microprocessing workshop trainings were offered and 123 participants received certificates.  An additional 15 individuals attended the workshop for informational purposes.  

After completing the training, participants are required to have recipes approved by the University of Kentucky, verify their water source and complete an application to sell products from the KY Food Safety Branch. There are currently 161 homebased microprocessors certified by the Food Safety Branch to sell canned goods in Kentucky. This is a 13% increase from 2018.