Cottage foods are an important part of Minnesota agriculture. With more than 10,000 registered cottage food producers in the state, this micro-producer industry is thriving thanks to small-scale, home-based food businesses that rely on community support.
Adhering to Minnesota Cottage Food Law, which differs from the licensing requirements of food establishments, prevents foodborne illness and keeps producers in business. Extension offers food safety training programs with best practices for safe food preparation, sanitation, storage, labeling, handling and sampling topics.
Ask the experts
Minnesota cottage foods producers and farmers market managers are invited every month to attend a virtual Cottage Foods Safety Hour to hear a short presentation and then ask Extension educators questions.
Submit questions in advance by emailing [email protected].
Confident food entrepreneurs
In 2025, more than 350 participants registered for Extension’s 2025 Tier 2, which is required for producers grossing $7,665 to $78,000 in sales.
Participants in Extension’s course showed improvements in both awareness and confidence across key food safety topics after completing the course, says Autumn Stoll, Extension food safety educator, who received more than 200 complete survey responses from participants.
“When asked about their confidence in safe food-handling practices, 90% reported feeling extremely confident after the course — an increase from only 48% prior to the training,” Stoll says. “We’re excited to see that participants were happy with how the course helped them better understand cottage foods best practices.”
Participants in 2025 gave the course positive reviews for being well-structured and easy to follow. One reported: “This course really helped me understand cottage food better, especially the parts I’m struggling with.”
Though the Tier 2 training from Extension is a self-paced online course, in-person offerings will likely become a regular part of the program, as they allow participants to practice testing pH and other food safety methods. Another participant recommended the course for producers who want to level up their operations: “It was very useful. I should have done this before I was a Tier 2 baker. It would have been useful knowledge to have as my business expanded.”
Cottage foods, yea or nay?
Yea (allowed)
- High-acid jams and jellies
- Acidified vegetables (pickles)
- Baked goods
- Dried fruits and vegetables
- Bottled sauces
- Fermented foods
Nay (not allowed to be sold as cottage foods)
- Cheesecake
- Fresh-cut fruits and vegetables
- Cooked pasta
- Fresh-squeezed juice
- Meat products (such as beef jerky)
- Non-acidified canned vegetables (such as canned green beans)
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