Mississippi direct-to-consumer compliance, guide 5 of 24

Canned Goods

Pickles and acidified foods can go cottage; pressure-canned low-acid foods cannot.

Cottage Food Eligible
4.6finished pH ceiling for acidified foods
>0.85water activity for acidified foods
Not allowedpressure-canned low-acid foods
24 hoursrecommended wait before pH testing

What is covered

  • Acidified foods (pickled cucumbers, beans, peppers, cabbage) meeting 21 CFR 114
  • Water-bath or hot-fill-hold processed jars
  • Mustard and tested-recipe jams (see Preserves)

Needs a different path

  • Low-acid vegetables, meats or seafood that need pressure canning
  • Fermented products without the extra paperwork, testing and process approval
  • Garlic or fresh herbs in oil

Three compliance steps

  1. A

    Use a tested recipe

    Follow an unaltered, tested recipe from MSU Extension or the National Center for Home Food Preservation. Do not change acid or process time.

  2. B

    Process and test

    Heat treat in a hot water bath or approved hot-fill-hold process. MSU advises testing pH 24 hours after processing and recording it with recipe source, date and batch size.

  3. C

    Label and sell direct

    Use the cottage label with allergens, net weight and disclaimer, then sell face to face within Mississippi only.

Quick reference

ItemRuleRegulator
Acidified foodsAllowed if finished pH is 4.6 or below and water activity above 0.85MSDH / 21 CFR 114
Low-acid canned foodsNot allowed as cottage food; pressure canning needs a license and permitMSDH
Fermented foodsNeed extra paperwork, product testing and process approvalMSDH
RecordsRecommended: pH, recipe source, date, quantity of each batchMSDH / MSU
TrainingStrongly recommended, not required: Acidified Canned Foods courseMSU Extension
LabelStandard cottage label and disclaimerMSDH

Common questions

Can I sell home-canned green beans?

Only if acidified to the federal standard. Plain pressure-canned beans are low-acid and not allowed.

Is pH testing mandatory?

MSU recommends it for each batch, but it is a recommendation rather than a stated requirement.

What about salsa?

Tomato products vary in acidity. Use a tested acidified recipe and confirm the finished pH before selling.

Printable checklist