Program Overview

Farm friendly legislation, House Bill 391, allows Kentucky farmers who grow and harvest produce to process value-added products and sell them from designated farmers markets, certified roadside stands and the processor's farm.  To qualify for this program, the final product must contain a primary or predominant ingredient which is a fruit, vegetable, nut or herb that is grown by the farmer in Kentucky.


Homebased Microprocessors (HBM) are permitted to sell higher-risk, shelf-stable high acid or low acid foods, including: 

  • Pressure canned vegetables
  • Picked fruits and vegetables
  • Tomatoes and tomato products
  • Salsa
  • Barbecue sauce
  • Pepper or herb jellies
  • Herbal vinegars
  • Low- or no-sugar jams and jellies 

Certification Requirements 

    Homebased Microprocessor (HBM)

    1. Attend a Homebased Microprocessor workshop.
      1. View the schedule and register online at the Homebased Processing & Microprocessing site, by email at annhall.norris@uky.edu or by calling 859-257-1812.
      2. Please send $50 registration fee to: 
        Annhall Norris
        121 Funkhouser Building
        University of Kentucky
        Lexington, KY 40506-0054
        Make checks payable to the University of Kentucky.
      3. Pass both tests to succesfully complete the training. 
      4. Photocopy your workshop certificate for your HBM application packet. 
    2. Get recipes approved for ALL products you plan to process. 
      1. Submit each recipe with a $5.00 fee per recipe to:
        Annhall Norris
        121 Funkhouser Building
        University of Kentucky
        Lexington, KY 40506-0054
        Make checks payable to the University of Kentucky.
      2. Make a photocopy of each approved recipe.
      3. Each recipe must have a draft label. Attach to the appropriate approved recipe. 
    3. Complete the Homebased Microprocessor Application and include:
      1. Copy of workshop certificate.
      2. Copy of each approved recipe.
      3. Copy of draft label for each product
      4. $50.00 certification fee.
      5. Sign and date the application. Send to:
        Karen Sloat, KY Food Safety Branch HS1CF
        275 East Main St., Frankfort, KY 40621

    PDF iconStep-by-Step Guide Towards Certification

    PDF iconHBM Labeling Requirements


    Homebased Processors (HBP) guidelines are changing.  Currently, you may produce and sell any of the following lower-risk products: 

    • Dried fruits and vegetables
    • Dried or fresh herbs and nuts
    • Fruit jams, jellies, preserves, and fruit butters
    • Maple syrup and sorghum 
    • Breads, cakes, pies, and cookies that contain a fruit, vegetable, nut, or herb grown by the processor 

    For questions please contact the Kentucky Department for Public Health, Food Safety Branch at 502-564-7181. 


    To learn more, visit Homebased Processing and Microprocessing.

    A collaborative effort between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Public Health, the Kentucky Department of Agriculture and Kentucky Farm Bureau.