Emily Hicks

Thanks for the response and that’s good to know, though it is possible to make salsa in a way that is non-potentially hazardous. It sounds like the dept is generally staying away from salsas at this time, which are known (along with other canned vegetables) to be one of the most risky cottage foods.

John, you may be able to can the salsa under Wyoming’s cottage food law, assuming that your salsa has a pH of 4.6 or below. You would need to check with the ag dept (Dean – 307-777-6587 or Linda – 307-777-6592) to see if they would allow salsa in general, or if your product needs to be tested. You wouldn’t be able to sell the salsa uncanned.

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