Vermont food safety bill maintains $10K exemption for small-scale food processors

The House Agriculture Committee meeting held on May 14, 2025, in Vermont focused on regulations surrounding home canning and food processing. A significant discussion point was the prohibition of canning low-acid or acidified food products under the current cottage food laws. This restriction means that individuals cannot produce these types of canned goods at home without proper licensing.

Committee members explored whether there is a separate category for canned products and the thresholds for commercial production. It was clarified that individuals wishing to produce canned goods must operate from a licensed commercial facility, similar to existing regulations for commercial food processors in New York. The current exemption allowing small-scale producers to generate up to $10,000 in revenue without a license remains unchanged. This means that those producing small batches of items like pickles can continue to do so without incurring licensing fees, provided they file the necessary exemption forms with the health department.

The meeting also highlighted the importance of food safety in home canning. Producers are encouraged to use validated recipes from recognized sources, such as the National Center for Home Food Preservation, or to have their unique recipes evaluated by a process authority to ensure safety. The cost for such evaluations typically ranges from $150 to $190.

The committee acknowledged the existing landscape of food manufacturing regulations in Vermont, emphasizing the need to maintain support for small-scale producers while ensuring public safety. Overall, the discussions underscored the balance between encouraging local food production and adhering to safety standards. The committee plans to continue reviewing these regulations to ensure they meet the needs of both producers and consumers.