Cottage Food Q& A

A: This would be allowed if the final product meets the definition of non potentially hazardous. Be sure to wash fruit first and dry well. Fresh fruit will spoil within a few days so refrigerate for quality. 

A: Ryan Pesch, Extension community economics educator, developed a Pricing your Cottage Food Product spreadsheet .

A: Yes. Research shows a link between dish cloths, towels and foodborne illness. Researchers from the University of Arizona collected and analyzed 82 home dish towels and cultured them for pathogens. 89% of the dish towels had fecal coliforms on them. E.coli contaminated 25.6% of the towels. To prevent cross-contamination, air-dry dishes and equipment and use single use towels to dry your hands.

 A: Use the date that you actually make the blend together, as that is the date the cottage food is actually produced.

A: Yes. You need to test and verify that each batch of your acidified food product qualifies as a non-potentially hazardous food with a pH of ≤4.6. Test one jar/batch 24 hours after canning with a pH meter. The pH must be 4.6 or below. Document results.

A: No. Cheesecake is considered a potentially hazardous food and is not an allowed cottage food. There is not enough sugar in most cheesecake recipes to make it shelf stable even if it is baked. Eggs and creamcheeese have a low acidity level and high moisture content. When baked cheesecake is left at room temperature, conditions are ripe for bacteria to multiply and cause foodborne illness.

A: There is no approval process built into the cottage food law. Cottage food producers are responsible for making and selling safe non-potentially hazardous food.

A: Wilton , a manufacturer of meringue powder, gives a ratio of 3 tablespoons of meringue powder to 4 cups sifted powder sugar.