Kentucky’s Homebased Microprocessing Program (HBM) is a unique collaboration with the UK Cooperative Extension Service, the Department of Agriculture, and the Department for Public Health - Food Safety Branch.  The program enables Kentucky farmers to increase farm profits by allowing the production of certain acidified and low acid canned foods in their home kitchens.  Participants must grow an ingredient in the products they can and the products must be processed using a boiling water bath canner or a pressure canner.   

Program participants must complete a five-hour training workshop focused on canning principles where they learn to differentiate between low acid and high acid foods and safely can fruits and vegetables using research based 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 22 HBM workshop trainings were offered.  Eight of the workshops were held virtually.  A total of 123 participants received certificates.  An additional 10 individuals attended the workshop for informational purposes.