Regulations for Selling Safe Canned Foods in Missouri Fact Sheet

Editor's note
The following abstract describes a publication that is intended for distribution as a downloadable PDF. Please see the link to the PDF file on this page.

CoverLonda Nwadike,
Kansas State University/University of Missouri Extension
Food Safety Specialist

This publication answers frequently asked questions for selling safe canned foods such as pickles, jams, jellies or salsas. It includes information on the regulatory requirements for selling these foods, as well as the scientific reasoning behind these regulations. Information on how to obtain necessary training and process review is also included.


  • Food processors
  • Regulations
  • Canned foods
  • pH
  • Botulism
  • Acid food
  • Low acid food


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