Utah
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pH Testing
This topic contains 4 replies, has 1 voice, and was last updated by 
David Crabill 10 years, 1 month ago.
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Alex TikalskyAre the pickles or other canned foods pH tested? If so what is the process? Are the tests done by an inspector or does the homemaker mail in pH tests?
I really have no idea if Utah requires lab testing for certain items, but they probably do on these kind of items. You should get in touch with Rebecca Nielsen, who is the cottage food coordinator for UT — her number is 801-538-7152.
Alex TikalskyThank you!
Rebecca NielsenWe do require pH and Aw testing for canned goods. The reason is that only “formulated acid” foods (pH less than 4.6 AND less than 10% of ingredients are non-acidic) can be produced without needing federal registration. Producers of acidified and low acid canned goods must register with FDA, so they cannot be in a cottage food establishment (as that would violate FDA regulations). Pickles are considered an acidified food, so we do not permit them in cottage food establishments in Utah.
Rebecca, in that case I assume that relish and sauerkraut are also never allowed? Are there any other non-refrigerated, non-meat items that are always prohibited?
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