Canned Goods

Jams, pickles, salsas & home-canned vegetables

Split Path
4.6pH ceiling for cottage-eligible acidified goods
113CFR part governing low-acid canned food
0state license for tested, high-acid recipes
Botulismis the risk driving every rule here

What's Covered  /  What Needs a Different Path

✓ Covered here

  • High-acid, acidified foods (pickles, salsas, tomato sauces) at or below pH 4.6 using a tested recipe
  • Jams and jellies made from a tested, published recipe (see the Preserves guide)
  • Home-Based/Homestead Vendor sale of these items direct to Indiana consumers

✗ Needs a different path

  • Plain canned low-acid vegetables (green beans, corn, plain canned meats)
  • Any canned good made from a non-tested or altered recipe
  • Selling low-acid canned foods without FDA low-acid canned food (LACF) facility registration

Three Steps to Compliance

A

Confirm acidity

Use a tested, published recipe (Purdue Extension or National Center for Home Food Preservation) so your finished product is reliably at or below pH 4.6.

B

Stay in the acidified lane

Sell only acidified/high-acid products under cottage vendor law; route any plain low-acid vegetable or meat product to a licensed, LACF-registered facility instead.

C

Label the risk clearly

Include processing method, recipe source, and the home-produced disclaimer; never deviate from the tested recipe's ratios.

Quick Reference

ItemRuleRegulator
Acidified/high-acid (pH ≤ 4.6)Cottage-eligible with tested recipeIC 16-42-5.3 / 5.4
Low-acid canned vegetables/meatFDA LACF facility registration requiredFDA 21 CFR 113
Recipe sourceTested/published recipe onlyPurdue Extension / NCHFP
LabelingHome-produced disclaimer + process notesISDH

Frequently Asked Questions

Can I can plain green beans and sell them?

Not under cottage law – plain low-acid canned vegetables need a facility registered under the federal low-acid canned food rules because of botulism risk.

What counts as a tested recipe?

One published by a recognized authority such as Purdue Extension or the National Center for Home Food Preservation, followed exactly with no ingredient substitutions.

Is salsa cottage-eligible?

Yes, if it follows a tested acidified recipe that reliably lands at or below pH 4.6.

Do I need a pH meter?

It's strongly recommended to verify your batches match the tested recipe's acidity, especially for salsas and mixed-vegetable pickles.

Printable Checklist

Use only tested, published canning recipes
Verify finished pH is at or below 4.6
Keep low-acid vegetables/meats out of cottage sales
Label with recipe source and processing method
Add the home-produced disclaimer
Sell direct-to-consumer, in-state only