Pickle Bill Fact Sheet

2/1/12
Pickle Bill Fact Sheet
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Pickle Bill Fact Sheet
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 homeprocessed food under this exemption?
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ed a d h
Af i f
eai
A ig
aca d
be
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ed f d
ha e a e
H a d acidi .)
aced a he
i
i ib i
H a e f 4.6
e . (See
f a e hich a e :
These canned goods are homemade and not subject to state inspection.
Each f
dc
ai e
be abe ed i h:
Name and address of the person who processed and canned the food.
Date of food processing and canning.
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( eci e) a d he e
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f Ag ic
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H e
a ai ab e he
What types of home-processed and home-canned products are allowed?
Pic e , ege ab e
S ecific e a
e
f i
f
d c
ha may be a
ed:
ee
di ic e ,
a e , a a, a e , che ie , g a e ,
a d a a fe e ed f d
ch a a e a , ic e a d Ki
ege ab e ) a long as the equilibrium pH is 4.6 or less.
, eache , f a ed i ega ,
Chi (a K ea
e f fe e ed
What types of home-processed and home-canned products are not allowed?
.mda.state.mn.us/food/safet /minn-food-code-fact-sheets/pickle-bill.asp
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Pickle Bill Fact Sheet
F
d
ha a e not ic e , ege ab e
F
d
ha ha e a e
i ib i
f i .
H f g ea e ha 4.6.
Fish, pickled eggs, and meat e e if he
S ecific e a
e
fh
e ca
ed a d h
d c' e
e-
ce
i ib i
ed f
H i 4.6
d
e
.
ha a e NOT a
ed
Pea , g ee bea , bee , ee c , ca
e c ha
ce ed b ei he he e f a b i i g a e
ba h b he e f a h e e
ec
e
a
he ea unless the equilibrium pH is 4.6
or less
How much home-processed and home-canned food can I sell?
U
$5,000 e
ea .
Where can I sell my home-canned and home-processed food?
Fa
e
C
a e
i E e
S cia E e
Where can t I sell my home-canned and home-processed food?
C
ig
e
Sh
P i a e c af h
T
he b
f -
i e
e f
fi e e
e ae
O he i e e
Ac
F
ae i e
he h
e
Additional Information
The f
i g i
USDA C
ide i f
e e G ide
ai
H
h
e Ca
e
ce
i ga dh
e ca
i g:
i g (PDF: 275 KB / 23 pages
(http://www.uga.edu/nchfp/publications/publications_usda.html) )
Home Food Preservation (http://extension.usu.edu/htm/publications/by=category/category=319)
Colorado State Food & Nutrition Fact Sheets
(http://www.ext.colostate.edu/pubs/pubs.html#nutr_health)
Home Canning (http://southernfood.about.com/od/canning/Home_Canning.htm)
.mda.state.mn.us/food/safet /minn-food-code-fact-sheets/pickle-bill.asp
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Pickle Bill Fact Sheet
N
Google Search (http://www.google.com/) .
Attachment A
What is pH?
H
1
7
7
14. A H
1
,
H
.
How is pH measured?
E
H
$100.
P
NOT
-
-
.
What is equilibrium pH?
T
H
( . .
F
,
.
H
,
.I
T
)
(
,
H
(
)
.
)
.
How do you determine a product s equilibrium pH?
F
2
:
F
H
F
2
.
:
H
.
Who can test for pH?
T
H
W
,
A
H
.
.
P
Examples of pH for different foods
D
T
D
G
( H 2.6-3.8)
( H 3.7-4.9)
( H 7)
( H 5.3-6.3)
Where can I find pH values for common foods?
U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition web site.
(http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/default.htm)
.mda.state.mn.us/food/safet /minn-food-code-fact-sheets/pickle-bill.asp
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Pickle Bill Fact Sheet
MDA Contact
Dair & Food Inspection Division (/about/divisions/dair food.asp )
651-201-6027
Minnesota Department of Agriculture
625 Robert Street North, St. Paul, Minnesota
55155-2538
.mda.state.mn.us/food/safet /minn-food-code-fact-sheets/pickle-bill.asp
651-201-6000 ~ 1-800-967-2474 ~ TDD: 1-800-627-3529 ~ [email protected] n.us
(mailto:[email protected]) ~ 2011 MDA
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