Geared towards small and very small-scale producers of preserves, sauces, dressings, BBQ and hot sauces, and vinegars.
This workshop will provide the region’s 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.
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?
September 5, 2025
SPK – Gary Weikel Room
6705 Puget Park Drive
Snohomish, WA 98296
September 15, 2025
WSU Pend Oreille
County Extension Newport
227 S Garden Ave
Newport, WA 99156
September 16, 2025
WSU Prosser IAREC
Hamilton Hall
24106 N Bunn Rd
Prosser, WA 99350
September 17, 2025
Columbia County
Fairgrounds – Youth Building
5 N Pine St
Dayton, WA 99328
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