Massachusetts
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Talk with others about the cottage food industry in Massachusetts
Low pH Chutneys
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David Crabill 2 years, 8 months ago.
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My Chutney is 41% fruit, 26% sugar and 21% vinegar. Would this be allowed to be made in the home kitchen
I’m not familiar enough with the standard of definition for jams and jellies to verify whether your product would be allowed, but if you’d like to dig through the legalese to determine whether your product would be allowed, here it is: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=150
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