This legislation set safety requirements for the sale of home-canned foods at farmers’ markets or community events. Only acid or acidified foods such as pickles, salsas, vegetables or fruit meet the requirements of the pickle bill.
The workshop will address food safety from harvest to process, acid levels of produce and pH testing, operational guidelines for the sale of pickled products in Minnesota, labeling, home processing and equipment, and kitchen sanitation.
The program is sponsored by the Minnesota Fruit and Vegetable Growers Association, University of Minnesota Extension, and the United States Department of Agriculture — Risk Management Agency.
Conducting the workshop will be University of Minnesota Extension educators in food science. Registration fee is $40.
For registration information, visit the Grower’s Association’s website at www.mfvga.org, or call it at 763-434-0400.
Source: Debbie Botzek-Linn, Extension food science educator
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