Delicious pickles and relishes; novel jams and jellies; fermented foods; sauces that add zest to any recipe – all are acid or acidified foods that require special care if packaged and shelf stable.
The Regulations
- Contact a Licensing Specialist (608) 224-4923 or Email: datcpdfslicensing@wi.gov
- Decision Tree: Is my product an ‘acidified low-acid food or beverage?’ (Handout)
- FDA Regulations – Acidified Foods (21 CFR 114)
- Guidelines for Industry – Acidified Foods (FDA, 2010)
- Wisconsin’s ‘Pickle Bill’ – Wisconsin Act 101 (2009) Home-Canned Foods (Learn more…)
- Wisconsin Food Processing Plant Regulations (ATCP70)
- Wisconsin Retail Food Establishment Regulations (ATCP75)
Working with a Processing Authority
- Canning or Bottling in Wisconsin: A Step-by-Step Guide (Learn more…)
- Canning or Bottling: Working with a Processing Authority (Learn more…)
- Contact a Food Testing Laboratory (Wisconsin)
- Find a Processing Authority – National Directory (AFDO)
- National Center for Home Food Preservation (recipes) (University of Georgia)
Processing and Packaging
- Developing a Hot-Fill-Hold Process (Handout)
- Cold-Fill-Hold Processes for Acidic Foods (Handout)
- Standardized Fruit Gels (Handout)
- Understanding GMPs for Sauces and Dressings (Handout)
- W. B. Bottle (packaging experts in Milwaukee, WI) Visit their website
- Food Product Labeling (DATCP)
- Packaged Food Labeling Guidance (DATCP)
- FDA Testing Guidelines for Flexible and Semi-Rigid Containers (Handout)
- Selection of Food Containers: Glass Jars (Handout)
Keeping Records
- Measuring pH of Acid/Acidified Foods (Handout) (Video)
- Recall Plan Template (DATCP) (Link to template)
- Sample Batch Log – Boiling Water or Steam Canning (University of Wisconsin)
- Sample Batch Log – Hot Fill Hold (University of Wisconsin)
FDA Filing & Supporting Documents
- FDA Food Canning Establishment Registration (Form 2541)
- FDA Filing for Scheduled Processes (Online)
- Research Support
- Food Facility Registration (FDA, renewed every 2 years)