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Selling canned soup in Louisiana

Sources last read Oct 24, 2026

What Louisiana's own pages say about making canned soup at home, each line linked, and the path to a store when you want one to stock it.

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A sketch of Canned soup in its jar.
General information, not advice. This is written for small food makers and cites its sources, but it is not legal, regulatory or food-safety advice, and it cannot account for your product, your state or your facility. Rules change and thresholds are adjusted yearly. Confirm anything you are about to act on with your state agency, a Process Authority, or the FDA.

Can I make canned soup at home in Louisiana?

Louisiana's own pages, as ShelfStep read them on October 24, 2026, do not name canned soup or foods like it, so this page cannot tell you whether a home kitchen in Louisiana may make it. Ask the Louisiana Department of Health before you make it at home to sell. What the state allows and leaves out in general is on the Louisiana page.

What rules does canned soup come under beyond Louisiana's?

Outside a home kitchen, ShelfStep's plan reads canned soup as a low-acid canned food. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawLow-acid canned (21 CFR 113): retort / thermal process.21 CFR 113

What the rules behind it say, in their own words, with the page and the day ShelfStep read each. ShelfStep does not decide which of them apply to your product.

Source to check: the rules behind ShelfStep's plan for canned soup
  • A low-acid canned food processor's FDA registration and process filing21 CFR 108.35(c) says:“(1) Registration. A commercial processor when first engaging in the manufacture, processing, or packing of thermally processed low-acid foods in hermetically sealed containers in any State, as defined in section 201(a)(1) of the act, shall, not later than 10 days after first so engaging, register with the Food and Drug Administration on Form FDA 2541 (food canning establishment registration) ... (2) Process filing. A commercial processor engaged in the thermal processing of low-acid foods packaged in hermetically sealed containers shall, not later than 60 days after registration and prior to the packing of a new product, provide the Food and Drug Administration information as to the scheduled processes”21 CFR 108.35(c) · Read Oct 8, 2026
  • The thermal processing systems of 21 CFR 11321 CFR 113.40 says:“(a) Equipment and procedures for pressure processing in steam in still retorts ... (g) Aseptic processing and packaging systems ... (h) Equipment and procedures for flame sterilizers”21 CFR 113.40 · Read Oct 8, 2026
  • Who sets a low-acid canned food's scheduled process21 CFR 113.83 says:“Scheduled processes for low-acid foods shall be established by qualified persons having expert knowledge of thermal processing requirements for low-acid foods in hermetically sealed containers and having adequate facilities for making such determinations.”21 CFR 113.83 · Read Oct 8, 2026
Source to check: FDA food facility registration
  • FDA's definition of a food facility21 CFR 1.227 says:“Facility means any establishment, structure, or structures under one ownership at one general physical location, or, in the case of a mobile facility, traveling to multiple locations, that manufactures/processes, packs, or holds food for consumption in the United States. ... The private residence of an individual is not a facility.”21 CFR 1.227 · Read Oct 8, 2026

Where may food made at home be sold in Louisiana?

  • Louisiana, the date Act 801 took effect: a yearly sales ceilingLouisiana State Legislature, HB403 (2026 Regular Session) says:“06/08 H Effective date: 08/01/2026. 06/08 H Signed by the Governor. Becomes Act No. 801.”Louisiana State Legislature, HB403 (2026 Regular Session) · Read Oct 24, 2026
  • Louisiana's Low-Risk Foods (R.S. 40:4.9) rules: a yearly sales ceilingLouisiana State Legislature, House Summary of Senate Amendments, HB 403 (2026 Regular Session) says:“1. Changes gross annual sales limit for producers of low-risk, homemade foods from $30,000 to $100,000. ... Proposed law increases the gross annual sales limit for this exemption from $30,000 to $100,000, after which a producer would no longer qualify for the exemption.”Louisiana State Legislature, House Summary of Senate Amendments, HB 403 (2026 Regular Session) · Read Oct 24, 2026
  • Louisiana's Low-Risk Foods (R.S. 40:4.9) rules: where it may be soldLouisiana State Legislature, RS 40:4.9 says:“C. No individual who prepares breads, cakes, cookies, or pies in the home for sale to the public pursuant to this Section shall sell such foods to any retail business or individual for resale.”Louisiana State Legislature, RS 40:4.9 · Read Oct 24, 2026

What does Louisiana say a home-made label must carry?

  • Louisiana's Low-Risk Foods (R.S. 40:4.9) rules: the home-made labelLouisiana State Legislature, RS 40:4.9 says:“D.(1)(a) Except as provided in Subparagraph (b) of this Paragraph, any individual who prepares low-risk foods in the home for sale, as authorized by this Section, shall affix to any such food offered for sale a label which clearly indicates that the food was not produced in a licensed or regulated facility.”Louisiana State Legislature, RS 40:4.9 · Read Oct 24, 2026
  • Louisiana's Low-Risk Foods (R.S. 40:4.9) rules: the home-made labelLouisiana State Legislature, RS 40:4.9 says:“(b) The food labeling requirement in Subparagraph (a) of this Paragraph shall not apply to raw honey offered for sale if the honey is not pasteurized, filtered, or otherwise processed in such a way as to remove natural pollen contained in the honey.”Louisiana State Legislature, RS 40:4.9 · Read Oct 24, 2026

How do I get canned soup into a store in Louisiana?

  • Louisiana's Low-Risk Foods (R.S. 40:4.9) rules: what applies beyond the home-kitchen rulesLDH, Basic Requirements for Prospective Food Manufacturers, Processors, Packers and Repackers (revised 7/12/17) says:“Permits: No person shall operate a facility engaged in the manufacturing, processing, packing or holding of food products within Louisiana without a valid permit to operate issued by the State Health Officer through the Food & Drug Unit of the Office of Public Health. Permits to Operate expire annually on June 30.”LDH, Basic Requirements for Prospective Food Manufacturers, Processors, Packers and Repackers (revised 7/12/17) · Read Oct 24, 2026
  • Louisiana's Low-Risk Foods (R.S. 40:4.9) rules: what applies beyond the home-kitchen rulesLDH, Basic Requirements for Prospective Food Manufacturers, Processors, Packers and Repackers (revised 7/12/17) says:“PRODUCT / LABEL REGISTRATION: As required by the State Food, Drug and Cosmetic Law, each manufacturer, processor, packer or private-label distributor of processed foods in package form must register each separate and distinct product annually.”LDH, Basic Requirements for Prospective Food Manufacturers, Processors, Packers and Repackers (revised 7/12/17) · Read Oct 24, 2026

From there, ShelfStep's standard plan for a low-acid canned food has 18 steps. The first 6 help you find out where and how canned soup can be made at all, so they come first:

  1. 1.

    Write the recipe down with exact amounts

    Cost, price, nutrition and the label are all worked out from this. Write it in the units you actually use; ShelfStep converts for the label. What matters is that someone else could make the same batch from what is written.

  2. 2.

    Decide how it is kept: on a shelf, in the fridge or frozen

    The planned storage helps the reviewer assess the process, shelf life and packaging.

    In the plan: It decides which rules you follow.

  3. 3.

    Find out where you are allowed to make it for sale

    This finds out whether the state’s rules allow making this in a home kitchen or point to a commercial one — and that changes the cost and the timeline of everything after it. It is much cheaper to find out now than after buying packaging.

    In the plan: Your state's home-kitchen rules, in its own words. Whether they cover your product is for your state's agency to say.

  4. 4.

    Have the pH and water activity of a finished batch measured

    These measurements give your reviewer information about the batch; they do not establish safety or storage conditions on their own.

    In the plan: The two numbers the acidified-food rules name. Measured on the finished product, once it has settled.

  5. 5.

    Get a Process Authority's letter on how it is made safe

    Ask a qualified reviewer which process and storage conditions your product needs. This is where you ask someone qualified, a Process Authority, to put in writing how the product is made safe. Buyers, insurers and inspectors may ask for that document, and it cannot be obtained after the fact for product you have already sold.

    In the plan: Needs the pH first. Their letter sets out the process they ask you to hold to, and the storage line for your label.

  6. 6.

    Look into FDA registration

    Registration is how FDA knows your facility exists; the plan is what an inspector or a buyer’s audit asks to see. Both are far easier to do now than during either.

    In the plan: Look into registration with FDA. Any filing your Process Authority letter names belongs here too.

Every step, with its reason and what it typically costs, is on the canned soup page:

1. Write the recipe down with exact amounts2. Decide how it is kept: on a shelf, in the fridge or frozen3. Find out where you are allowed to make it for sale4. Have the pH and water activity of a finished batch measured5. Get a Process Authority's letter on how it is made safe6. Look into FDA registration7. Choose the container and what seals it8. Shortlist three co-packers or commercial kitchens9. Work out what one batch, and one unit, costs to make10. Set up lot codes and a recall plan11. Make a first full-size batch12. Get barcodes13. Draft the label with everything it has to say14. Set the wholesale and shelf price from the cost15. Sell it at a market before you scale16. Get product liability insurance17. Make the one-page sheet a buyer reads18. Name your first three stores

Where do I go from here?

How to sell canned soup to storesEvery step, its reason and its typical costSelling food made at home in LouisianaAll of Louisiana's lines, what you may make, register and outgrow
Does my sauce or salsa need a scheduled process?5 min readHow do I find and choose a co-packer?5 min readDo I need to register with the FDA to sell my food product?4 min read

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The rules check runs the same deterministic engine ShelfStep uses inside the app, on your answers, and quotes the sentences each rule rests on, with their links and the day ShelfStep read them. It does not decide which apply. It is free, needs no account and uses no AI. A ShelfStep workspace then keeps your plan, your records and the dates, free for one product.

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Something here out of date, or a state we should write up next? Email hello@shelfstep.com.