This fact sheet addresses legislation, also known as the “Pickle Bill,” that allows the limited sale of certain home-processed and home-canned foods (M.S. Chapter 28A.15 Subd.10).
What special precautions do I need to take in making home-canned and home-processed food under this exemption?
What types of home-processed and home-canned products are allowed?
What types of home-processed and home-canned products are not allowed?
How much home-processed and home-canned food can I sell?
Where can I sell my home-canned and home-processed food?
Where can’t I sell my home-canned and home-processed food?
The following links provide information on home processing and home canning:
What is pH?
pH is a measurement of acidity or alkalinity using a numerical scale between 1 and 14. A pH value of 1 is most acidic, a pH value of 7 is neutral and values above 7 are referred to as basic or alkaline.
How is pH measured?
What is equilibrium pH?
How do you determine a product’s equilibrium pH?
Who can test for pH?
Examples of pH for different foods
Where can I find pH values for common foods?
Dairy & Food Inspection Division
Minnesota Department of Agriculture (MDA), 625 Robert Street N, St. Paul, MN 55155-2538, firstname.lastname@example.org