Canning & Sampling Information

In order to be able to sell canned foods at farmers markets in Greene County, you must complete the following three steps. If wholesaling your product, you may be subject to state inspections.

Attend a Better Processors School
This class is offered by the University Missouri on its main Columbia campus. Registration, course information and contact information is available online. Another option is an online course offered by University of California-Davis. The approximate cost of the course is $400.

Have Your Recipe Approved by an FDA Process Authority
A list of process authorities can be found here. The cost of this process may vary depending upon the FDA process authority used. You will likely need to send a sample of your product, along with a recipe and procedures, to these authorities for approval.

Use an Approved and Inspected Kitchen
Once you have attended the Better Processors School and had your recipe approved from an FDA process authority, you must find an approved inspected kitchen in which to prepare your food. If you are selling your canned foods at the farmers market, to the end consumer, then you will need to obtain a permit from the health department just like any other food establishment.

Canned foods that this process applies to include, but are not limited to:
  • Watermelon jelly
  • Canned pressure cooked vegetables
  • Salsas
  • Pickles
  • Giardiniera
  • Pickled peppers
  • Pickled beets
  • Pickled green beans
  • Pickled okra
  • Pickled green tomatoes
  • Pickled relish
  • Garlic and oil mixtures
  • BBQ sauce
  • Foods that have had any type of acid added to reduce the pH (such as vinegar, citric acid, ascorbic acid, lemon juice, or lime juice)

No Sugar Added Jams or Jellies
If you wish to prepare "no sugar added" jams or jellies, you must have the pH of your product tested at an approved lab. The results of the test and recipe must then be submitted to our office for further guidance as to what additional requirements will apply to prepare this product. You may submit your test results via fax to (417) 864-1466, or you may submit your PDF results via email to our office. Please call (417) 864-1017 to obtain the email address of the inspector who works with your market.

Pepper Jams or Jellies
If you wish to prepare pepper jams or jellies, you must have the water activity of your product tested at an approved lab. The results of the test and recipe must then be submitted to our office for further guidance as to what additional requirements will apply to prepare this product. You may submit your test results via fax to (417) 864-1466, or you may submit your PDF results via email to our office. Please call (417) 864-1017 to obtain the email address of the inspector who works with your market.

Water Activity and pH testing
WBA Analytical Laboratories
3609 Johnson Rd.
Springdale, AR 72762
(479) 290-5062
info@wbalabs.com
www.wbalabs.com

Whitbeck Laboratories, Inc.
1000 Backus
Springdale, AR 72764
(479) 756-1270
reports@whitbecklabs.com

(Water activity test range from $25-$30 and pH test run approximately $10)