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Processing of Acidified Foods – Jams, Jellies, Pickles, BBQ and Hot Sauces
May 27, 2025 @ 9:00 am - 4:00 pm
For farms and food business developing value-added products – this training is a must!
Agenda:
- What is an Acid/Acidified Foods?
- Microbiological hazards associated with acidified canned foods
- Importance of pH and water activity
- pH of common fruits and vegetables
- Principles of processing of acidified foods
- Applicable food safety regulations
- Basic aspects of labeling
- How to complete FDA process filings?
Training runs from 9 am to 4 pm.
The training is subsidized through WSDA-SCBG #12 (2022-2025) titled “Educational Tools for the Small and Very Small Value-Added Specialty Crop Growers and Food Processors”.
Trainer: Dr. Girish Ganjyal, WSU Extension Food Processing Specialist
Photo credit: WSU Insider
