MSU Extension Safe Food & Water

As the seasons change, farms and gardens all across the state are yielding fresh produce. But safety is key when it comes to preserving — and selling — your food.

For many participants, Michigan State University Extension’s food safety and preservation programs, specifically Cottage Food Law and Preserving MI Harvest, have become invaluable resources. These programs not only provide the knowledge needed to safely preserve food at home, but they can also open doors for small-scale entrepreneurs looking to turn some of their homemade goods into profitable ventures.

“Food preservation is more than just a way to save money, increase food supply, enjoy local foods or reduce waste,” said Laurie Messing, MSU Extension food safety educator. “It can be about connecting with food systems and our community. Our programs provide the tools and knowledge to do that safely and successfully.”

Turning passion into profit

For aspiring food entrepreneurs, MSU Extension’s Cottage Food Law program can be a lifeline. Under a 2010 law, Michigan residents can legally produce and sell some foods from their home kitchens without needing access to a licensed commercial kitchen. But the law can be difficult to understand, as many homemade goods are covered while others aren’t.

MSU Extension’s Cottage Food Law classes guide participants through the intricacies of the Cottage Food Law, ensuring that they understand which foods can be legally sold and how to label their products accurately. The program also offers practical tips on starting a home-based food business, from safety standards to marketing strategies.

The success of MSU Extension’s Cottage Food Law training has been undeniable, with 98% of participants reporting that they better understood how to run a successful cottage food business after taking the class. Feedback from participants has also been overwhelmingly positive.

 “Thank you so much,” said one participant. “I learned so much in the class and really enjoyed it.”

Another highlighted the value of how accessible the classes were, stating, “I found the class very informative, and I really appreciate that it was available for free, so thank you.”

In partnership with the MSU Product Center and the Michigan Department of Agriculture and Rural Development, MSU Extension offered 16 online Cottage Food Law training programs last year, attracting almost 1,500 participants.

Preserving harvests, all year long

Offered weekly via Zoom, Preserving MI Harvest is taught by MSU Extension food safety educators who cover a wide array of food preservation techniques, including water bath canning, pressure canning, blanching and freezing, and dehydrating.

To ensure the safety and quality of preserved foods, MSU Extension food safety educators emphasize the importance of using current, research-based methods and recipes to ensure safety and quality.

“Knowing that all canning recipes are not created equal and may not be safe helped me understand the importance of following a recipe,” said one participant.

Topics for Preserving MI Harvest are often seasonal, covering everything from tomatoes and salsa in the fall, preserving soup safely in the winter to celebrating African American cuisine for Juneteenth.

Other popular topics have included a class on preserving venison during hunting season, making garnishes and mixers for drinks, and how to safely make food gifts during the holiday season.

“There are so many aspects to food preservation, and we want to make sure our classes reflect the variety and opportunities to preserve so many wonderful, great tasting products,” said Messing.

Participation in Preserving MI Harvest has been strong, continuing to grow in popularity. In 2023, MSU Extension held 149 in-person and online classes, reaching 3,226 participants. Already through August of 2024, Preserving MI Harvest has had 137 classes, reaching 2,059 participants.

Participants in Preserving MI Harvest have consistently praised the classes for helping them feel more confident in preserving and canning food— whether canning tomatoes, freezing berries, or drying herbs.

“I am well experienced with home food preservation, but I don't know it all,” said one participant. “[MSU Extension] makes research and science-based information non-threatening, logical, safe, and high quality.”

“The ability to ask questions is essential,” said another participant. “These sessions, and [MSU Extension’s] food safety hotline, have hugely improved my preserving confidence.”

As the popularity of home food preservation continues to grow, MSU Extension’s programs offer the guidance you need, whether you’re looking to preserve your own harvest or start a small food business. Visit MSU Extension’s Safe Food & Water website or Food Preservation website for more information.