What if you're bottling, not canning and sealing the jars (pressure
sealing)?

Or could someone throw me a url?

Thanks!


On Mon, 10 Nov 2003 16:31:42 -0500, Bob Pastorio >
wrote:

>Frogleg wrote:
>
>> On Mon, 10 Nov 2003 14:47:02 -0500, Some Dude > wrote:
>>
>>
>>>Also a little off topic- Can you sell food (salsa/hot sauce) without
>>>the FDA being involved? Or do you just have to adhere to the FDA's
>>>requirements? I'm not talking tons of it..just small batches.
>>
>> Your local (state) health dept. may be able to give guidelines. Rules
>> vary. E.g., in Virginia, you can sell baked goods and jams with a
>> simple $1 permit from the health dept., but canned veg and gutted fish
>> require 'approved' facilities for prep. The FDA doesn't come into it
>> unless, perhaps, you're selling across state lines. I only researched
>> farmers' market regs for my state. Look up regs before you start. One
>> little old lady in the neighborhood got dinged for selling the
>> occasional cake for parties.
>
>FDA can now get into it in Virginia if you're canning any foods. I
>don't sell interstate, but my vinegars, oils, chocolates, fruit juice
>curds and other things have been collected, scrutinized, lab-tested,
>measured and (I suspect) enjoyed by gray-suited FDA folks back at
>their offices. Even things considered safe are looked at. Anything
>canned or pickled has to be produced in an inspected facility.
>
>Quantity doesn't matter for FDA approval. It does have implications
>for labeling.
>
>Local health departments work under different rules. The Virginia
>Department of Agriculture and Consumer Services (VDACS) folks who
>inspected my farmers' market products (a few Shenandoah Valley
>markets) were a bit more based in some reality than the FDA guys.
>
>Pastorio

Cheers,
-sd
http://www.zoom.sh