Canning 101: Regulations and Process
Thursday, October 17, 2013 from 6:30 PM to 8:30 PM (EDT)
San Francisco, California
London, United Kingdom
Canning 101: Regulations and Procedures
Thursday, Oct. 17, 2013
Many Vermont food processors are making and selling some type of canned foods, particularly “acidified foods.” These are foods that are comprised of ingredients that are less than 90% naturally acid (less than pH 4.6), and the product pH is acidified down to less than 4.6 by vinegar, lemon juice, or other acid. Canned, shelf-stable acidified foods that are sold out of state are required to have a “scheduled process”, and it is recommended for foods sold in state.
This workshop will help clarify state and FDA regulations regarding low acid, acidified, and high acid foods; explain the process of getting a scheduled process; and provide information on filling out the necessary forms for approval.
About the presenter: Connor Gorham is the Production Assistant at the Vermont Food Venture Center, where he has worked with clients to develop over 138 different products. A graduate of the New England Culinary Institute, Connor is also Better Control Certified and a ServSafe Instructor.
There is no charge for this program.
Register at canningthirdthursday.eventbrite.com
When & Where
Center for an Agricultural Economy, home of the Vermont Food Venture Center
The Center for an Agricultural Economy (CAE), located in Hardwick, Vermont, is dedicated to building a regenerative, locally based, healthy food system by engaging the greater Hardwick community through collaboration opportunities, educational outreach and providing infrastructure.
We operate the Vermont Food Venture Center, a multi-use processing facility in Hardwick, VT that provides equipment, technical and business support for specialty food and minimal processing as well as co-packing services.