Kentucky · Direct-to-Consumer Compliance
Pickles, salsas and low-acid vegetables need a certified farmer microprocessor
File DFS-251 with water source approval, complete the Food Processing School, and obtain a scheduled process from the processing authority for every recipe.
Use a pressure canner made in 2000 or later with a dial gauge verified yearly, at least 16 quarts and holding 7 quart jars. Use mason jars with two-piece lids.
Send draft labels to the cabinet for review, post your certificate, and sell only at markets, certified roadside stands or your farm.
| Item | Rule | Regulator |
|---|---|---|
| Certification | DFS-251, $50, expires March 31 yearly | CHFS Food Safety Branch |
| Scheduled process | Required per recipe; any recipe change needs new approval | UK / processing authority |
| Canner | At least 16 qt, 7 quart jars, gauge checked yearly, none made before 2000 | CHFS |
| Sales channels | Markets, certified roadside stands, farm; not retail or interstate | CHFS |
Can I can other people's tomatoes?
No. The predominant ingredient must be grown by you.
Can I use a small pressure saucepan?
No. Canners under 16 quarts are prohibited.
How often is school required?
Every 3 years or when you add products.