Can I serve fresh-squeezed orange juice as a cottage food?

In short, no. Fresh-squeezed orange juice is not permitted under the Minnesota Cottage Food Exemption law.

According to the law, only beverages that do not require refrigeration for food safety and meet either a pH level of 4.6 or lower or a water activity level of 0.85 or lower are allowed. Approved options include dry drink mixes and liquid beverages that have been pasteurized (heat-treated) or fermented and canned or bottled.

Drink mixes

Examples include hot cocoa, chai tea and herbal teas. These products must have a water activity at or below 0.85. For safety and quality, always prepare drink mixes in a clean, sanitized workspace and package them in food-grade packaging. 

Liquids

Liquids can be processed in a few different ways, depending on the ingredients used. However, all beverages should be bottled or canned in clean and sanitized containers using a sanitizer designed for food-contact surfaces. You may also sanitize glass jars and bottles by boiling them in water for about 11 minutes.

Once opened, the beverages should be refrigerated. While not required, including “Refrigerate after opening” on the label helps consumers.

Pasteurization is required for all liquid beverages, except for fermented products. Pasteurization involves using heat to inactivate microorganisms that cause foodborne illnesses and to extend a product’s shelf life.

The specific temperature and duration required for pasteurization vary depending on the type of food being processed. However, general guidelines recommend holding the product at the target temperature for 2 to 10 minutes. 

• pH range 3.50 or less: Minimum temperature175°F
• pH range 3.50 - 4.00: Minimum temperature 185°F
• pH range 4.00 - 4.30: Minimum temperature 190°F
• pH range 4.30 - 4.50: Minimum temperature 210°F

To determine the appropriate time and temperature for your specific product, it’s important to conduct research and consult with a local processing authority.

Canned beverages

When canning beverages, you must either use naturally high-acid ingredients or acidified low-acid ingredients.

• High-acid ingredients include oranges, lemons and grapes. The final product must either have a water activity of 0.85 or below or a pH of 4.6 or below.
• Low-acid ingredients include tomatoes, specific varieties of elderberry, and carrots. These must be acidified by adding citric acid, lemon juice or vinegar. The acidifying ingredients must bring the equilibrium pH to 4.6 or lower.

Bottled beverages

You may use hot-fill hold and cold-fill hold methods for bottling. However, these processes require a lower pH than the cottage food law requires. Additionally, both methods require a product with a smooth consistency and without chunks. These methods are generally suitable for beverages like shrubs or fire cider.

Fermented beverages

Fermented beverages like kombucha may be sold refrigerated, but only to maintain quality through slow fermentation, not for food safety purposes. Kombucha must be fully fermented and have a final pH of 4.6 or lower.