Thinking of added some value-added items to your farmers market offerings like salsa, pickles, or jellies? Some of these qualify as “acidified foods” – products that must be acidified to a pH of 4.6 or less during processing to be considered stable and safe to eat.
In order to sell these items in Maryland, you must complete training; which is usually a 2-day workshop. This November 29, however, there is a special one-day “Understanding Acidified Foods Workshop” being offered by Food Processing & Safety Extension, part of the Department of Nutrition & Food Science at the University of Maryland. This condensed format allows you to complete the training in half the time of a normal course and is being hosted at the Maryland Department of Agriculture [map].
The registration deadline is November 23.
Complete and return this form: Understanding Acidified Foods Workshop to sign up and submit the $200 fee for the course (which includes materials, lunch & refreshments). Contact us if you need assistance covering the fee; there may be scholarship or grant opportunities available.
