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Farm to Market – Food Acidification Workshop 2017 Day one

November 10


Most states have adopted “Food Freedom” and “Cottage Food” laws reducing barriers for getting foods like: pickled (acidified) products and fermented foods like; kimchi to local markets. However: it is still very important for people to know, understand and practice food safety.

This conference developed to help you have garden to table-safe vegetables, process vegetables safely and even consider a fruit orchard to augment your operation.

The Wyoming Department of Agriculture Specialty Crops division and the University of Wyoming Laramie County Extension will be hosting a Farm to Market Conference at Laramie County Community College, in Cheyenne, at the Pathfinder building – Leadership room, doors open at 8:00am.



Friday, November 10.


Food Acidification with Dr. Brian Nummer ( Just what are acidified foods? They are; pickles (cucumbers) or pickled vegetables. The variety of products and flavors are limited only by the creativity of the person in the kitchen. However; learn how to do this safely and keep your customers coming back for more. Dr. Nummer will address food-processing, pH, different methods of thermal process, sugar syrups and much more. At the end of this class, you will receive a certificate of completion. This certificate will allow the next step in selling your products at retail establishments. This will also give you the tools to make the safest pickles, relish and jams for direct sales at farmers markets.


Catherine Wissner UW Extension


St. Joseph, MO Select a Country: + Google Map
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