Food processing workshops at Orland Community Center

Oct 13, 2015

ORLAND, MAINE – With generous support from the Hancock County Fund of the Maine Community Foundation, the Bucksport Community Concerns is hosting two food-processing workshops at the Orland Community Center on October 20 and 29.  The purpose of these workshops is to build capacity for food production and food security in Hancock County.

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.

On October 29, the workshop will focus on the production of frozen Butternut Squash puree.  Participants will have a hands-on opportunity to learn Good Manufacturing Practices, food-safe handling procedures, operation of a steam kettle and steam oven, extraction methods, and freezing methods.

The processed products from both workshops will be distributed to over 90 families through the Bucksport food pantry.

“This is a tremendous opportunity to bring locally grown and locally processed nutritious foods to families this winter,” says Marsha Mushrall, Director of the Bucksport food pantry.  “It is a collaborative effort between many parties, including the University of Maine Cooperative Extension, Bucksport Bay Healthy Communities Coalition, the Maine Organic Farmers & Gardener’s Association, Gander Gardens, Healthy Acadia, and Cheryl Wixson’s Kitchen.  Our goal is to develop a prototype business model and Standard Operating Procedures for processing these products that could be used by other communities around the state.”

The workshops run from 9 AM to 4 PM, with a ½ hour break for lunch.  There is no charge for participants, but advance registration is required.  For more information and registration, please contact Cheryl Wixson at 207-367-5003 or [email protected].

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