{"id":12190,"date":"2025-07-28T15:30:09","date_gmt":"2025-07-28T22:30:09","guid":{"rendered":"https:\/\/extension.wsu.edu\/sanjuan\/?post_type=tribe_events&#038;p=12190"},"modified":"2025-09-02T12:44:36","modified_gmt":"2025-09-02T19:44:36","slug":"processing-acidified-foods-jams-jellies-pickles-bbq-and-hot-sauces","status":"publish","type":"tribe_events","link":"https:\/\/extension.wsu.edu\/sanjuan\/event\/processing-acidified-foods-jams-jellies-pickles-bbq-and-hot-sauces\/","title":{"rendered":"Processing Acidified Foods &#8211; Jams, Jellies, Pickles, BBQ and Hot Sauces"},"content":{"rendered":"<h2><strong>Cancelled due to low enrollment!<\/strong><\/h2>\n<p>This workshop will provide the region\u2019s small and very small-scale food processors with up-to-date information and technical knowledge of the acid\/acidified food product development process for the specialty food industry and how to bring such products to market, targeted to start-up entrepreneurs and food product developers.<\/p>\n<p>Learn:<\/p>\n<ul>\n<li>What is an Acid\/Acidified Foods?<\/li>\n<li>Microbiological hazards associated with acidified canned foods.<\/li>\n<li>Importance of pH and water activity.<\/li>\n<li>pH of common fruits and vegetables.<\/li>\n<li>Principles of processing of acidified foods.<\/li>\n<li>Applicable food safety regulations.<\/li>\n<li>Basic aspects of labelling.<\/li>\n<li>How to complete FDA process filings.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Dr. Girish Ganjyal is the lead instructor.<\/p>\n<p>Materials, refreshments and lunch will be provided.<\/p>\n<p>&nbsp;<\/p>\n<p>Click here to Register:<\/p>\n<p><a href=\"https:\/\/reg.learningstream.com\/reg\/event_page.aspx?ek=0075-0013-65597c1567e2481b86e804841d42385f\">https:\/\/reg.learningstream.com\/reg\/event_page.aspx?ek=0075-0013-65597c1567e2481b86e804841d42385f<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cancelled due to low enrollment! This workshop will provide the region\u2019s small and very small-scale food processors with up-to-date information and technical knowledge of the acid\/acidified food product development process [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":5693,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_wsuwp_accessibility_report":[],"_tribe_events_status":"","_tribe_events_status_reason":""},"tags":[],"tribe_events_cat":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/tribe_events\/12190"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/tribe_events"}],"about":[{"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/types\/tribe_events"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/comments?post=12190"}],"version-history":[{"count":6,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/tribe_events\/12190\/revisions"}],"predecessor-version":[{"id":12443,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/tribe_events\/12190\/revisions\/12443"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/media\/5693"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/media?parent=12190"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/tags?post=12190"},{"taxonomy":"tribe_events_cat","embeddable":true,"href":"https:\/\/extension.wsu.edu\/sanjuan\/wp-json\/wp\/v2\/tribe_events_cat?post=12190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}