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Applesauce Processing Workshop
October 20, 2015 @ 9:00 am - 4:00 pm
On October 20, participants will learn the basics of Good Manufacturing Practices for canning applesauce in a commercial kitchen, including food-safe handling practices, steam kettle operation, water bath canning and hot-fill canning, and legal labeling requirements. This hands-on workshop will include the Standard Identity for applesauce, proper ph ranges, temperature requirements, and Brix measurements.
The applesauce workshop is 9 – 4. Admission is free, but advance registration is required.