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

Vinegars

Vinegar is on the cottage food list; flavored versions need care with fresh ingredients.

Cottage Food Eligible
$35,000gross annual sales cap
Listedvinegar on cottage List 1
4.6pH ceiling if you make acidified foods
In persondirect sales only

What is covered

  • Vinegar sold as a cottage food
  • Flavored vinegar made from dried herbs and fruit, labeled with all ingredients
  • Mustard (also on the cottage list)

Needs a different path

  • Vinegar sold online or shipped
  • Vinegar with fresh low-acid add-ins unless you confirm the finished pH
  • Wholesale to stores or restaurants

Three compliance steps

  1. A

    Use acidity you can verify

    Keep the finished product at or below pH 4.6 and note the acidity on your records.

  2. B

    Label fully

    List every ingredient, declare allergens, show net volume, and include the cottage disclaimer.

  3. C

    Sell direct

    Sell face to face in Mississippi under the $35,000 cap.

Quick reference

ItemRuleRegulator
VinegarNamed on cottage List 1MSDH
Flavored vinegarIngredients on label; test pH when using fresh add-insMSDH / MSU
RecordsRecord recipe source, date, quantity, pHMSU Extension
AllergensDeclare any of the eight majorsFDA
Net volumeRequired on labelMSDH / FDA
Where soldHome, market or fair; no online or retailMSDH

Common questions

Can I infuse vinegar with garlic?

Fresh garlic is a low-acid ingredient. Test the finished pH or use dried garlic.

Do I need a lab test?

MSU recommends pH records for acidified products; it is not stated as a requirement.

Can I sell at a local grocery?

No. Cottage foods go directly to the final customer.

Printable checklist