banning them outright. Your homemade pickle is legal if it meets strict acidity rules and labeling for limited sales.
Pickle Bill Rules
Home-canned pickles, fruits, or vegetables must have a pH of 4.6 or lower to prevent botulism, verified by meter or lab testing. Sales cap at $5,000 annually, only at farmers’ markets, community events, or roadside stands in Wisconsin—no online, wholesale, or out-of-state.
Labeling Requirements
Products need labels with preparer’s name/address, canning date, ingredients list, and “This product was made in a private home not subject to state licensing or inspection”. A point-of-sale sign states “These canned goods are homemade and not subject to state inspection”.
Limits and Updates
Excludes low-acid foods, meats, or non-fruit/veggie items; no shared kitchens allowed. As of 2026, registration is gone, but rules persist for unlicensed retail. Commercial production requires full DATCP licensing.
