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Category 5 of 25 · Hawaii

Canned Goods

Jams, Pickles, Salsas & Preserved Foods

Licensed Facility Required — Dual Path
Licensed facility
Low-acid canning
Cottage eligible
High-acid/pickled
HDOH
Agency
Botulism
Risk

What's Covered / What Needs More

✓ What's Covered

  • High-acid, pH ≤4.2 pickled and fermented plant foods (per Act 195's 2025 expansion) direct-sold under the cottage exemption
  • Traditional jams/jellies (high sugar + acid) under the standard cottage food list
  • Commercially canned low-acid vegetables, meats, or seafood produced in an HDOH-permitted, FDA-registered acidified/low-acid canned food (LACF) facility
  • Salsas and sauces formulated and tested to a validated safe pH, made in a licensed kitchen

✕ Needs More

  • Home-canned low-acid vegetables, meats, fish, or mixed vegetable-meat products sold to the public — botulism risk means these are never cottage-eligible
  • Any acidified or low-acid canned food business must register its process and facility with the FDA (21 CFR 108/113/114) regardless of state cottage law
  • Skipping a validated recipe/pH test on a 'high-acid' pickle you formulated yourself — commercial recipes must be scheduled-process verified
  • Selling without the DOH-approved food-safety course, even for cottage-eligible pickled items

How to Get Compliant

A

Test and classify your product's pH

Only fermented/pickled plant foods verified at pH ≤4.2 qualify for the cottage exemption; anything low-acid (most vegetables, all meat/fish) requires a licensed facility, always.

B

License the facility if low-acid or unverified

Obtain an HDOH food establishment permit and register as an acidified/low-acid canned food processor with the FDA before producing for sale.

C

Label for safety

Cottage-eligible items get the home-kitchen disclaimer + ingredients/allergens; licensed-facility products get full nutrition facts and lot coding tied to your scheduled process.

Quick Reference

Sales ChannelRequirementNotes
Jam/jelly, direct saleFood-safety course + labelCottage exempt
Pickled vegetables, pH ≤4.2, verifiedFood-safety course + labelCottage exempt under Act 195 (2025)
Low-acid canned vegetables/meat/fishHDOH permit + FDA LACF registrationNever cottage-eligible — botulism risk
Salsa (mixed pH)HDOH permit + validated recipeTreat as low-acid unless scientifically tested

Frequently Asked Questions

Can I sell my home-canned green beans at a farmers market?
No. Low-acid canned vegetables are never cottage-eligible in any state, including Hawaii, due to botulism risk — you need a licensed, FDA-registered facility.
Are pickles cottage-eligible in Hawaii?
Yes, as of the August 2025 rule update, pickled/fermented plant foods verified at pH ≤4.2 are allowed under the cottage exemption.
Do I need to register with the FDA even if I only sell in Hawaii?
Yes — FDA's acidified/low-acid canned food registration is federal and applies regardless of whether sales stay in-state.
What about canned fish or poi in a jar?
Canned fish is low-acid and needs a licensed facility; traditional poi (fresh, not canned) can qualify as a homemade food product under its own labeling variant.

Printable Checklist