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Selling dried fruit in New Hampshire

Sources last read Oct 24, 2026

What New Hampshire's own pages say about making dried fruit 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 Dried fruit in its pouch.
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 dried fruit at home in New Hampshire?

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

What rules does dried fruit come under beyond New Hampshire's?

Outside a home kitchen, ShelfStep's plan reads dried fruit as a baked good, snack or dry mix. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawBaked goods, snacks, dry mixes: cottage-food vs commercial-kitchen decision, allergen labeling, shelf-life.USA.gov, state health departments

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 dried fruit
  • Acidified foods: the definition and its exclusions21 CFR 114.3(b) says:“(b) Acidified foods means low-acid foods to which acid(s) or acid food(s) are added; these foods include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, puddings, peppers, tropical fruits, and fish, singly or in any combination. They have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below. ... Carbonated beverages, jams, jellies, preserves, acid foods (including such foods as standardized and nonstandardized food dressings and condiment sauces) that contain small amounts of low-acid food(s) and have a resultant finished equilibrium pH that does not significantly differ from that of the predominant acid or acid food, and foods that are stored, distributed, and retailed under refrigeration are excluded from the coverage of this part.”21 CFR 114.3(b) · 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 New Hampshire?

  • New Hampshire, homestead food operations without a license: where it may be soldRSA 143-A:12, Homestead Food License Required says:“II. Homestead food operations selling food, excluding potentially hazardous food, from the homestead residence, at the owner's own farm stand, at farmers' markets, or at retail food stores are exempt from licensure and departmental inspection under this subdivision, except that the department may inspect when the department has reason to suspect an imminent health hazard as defined in RSA 143-A:3, IV-b.”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026

What does New Hampshire say a home-made label must carry?

  • New Hampshire, homestead food operations without a license: the home-made labelRSA 143-A:12, Homestead Food License Required says:“(c)(1) Products made by homestead food operations exempt from licensure shall also be clearly labeled with the following statement: "This product is exempt from New Hampshire licensing and inspection."”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026
  • New Hampshire, licensed homestead food operations: the home-made labelRSA 143-A:12, Homestead Food License Required says:“(2) Products made by nonexempt homestead food operations shall also be clearly labeled with the following statement: "This product is made in a residential food production area licensed by the New Hampshire Department of Health and Human Services."”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026
  • New Hampshire's Homestead Food Operation rules: the home-made labelRSA 143-A:12, Homestead Food License Required says:“V. (a) All homestead food products sold in packages from the home or farm stand of a homestead food operation shall have one of the following individual labels on each package containing the following information: (1) Name, physical or e-mail address, and phone number of the homestead food operation; name of the homestead food product; the ingredients of the homestead product, in descending order of predominance by weight; and allergy information.”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026
  • New Hampshire's Homestead Food Operation rules: the home-made labelRSA 143-A:12, Homestead Food License Required says:“(2) Name, physical or e-mail address, and phone number of the homestead food operation; name of the homestead food product; allergy information as established in rules; and a QR code or website where the ingredients of the homestead product, in descending order of predominance by weight, are listed and must be accompanied by a physical sign at the display location where the ingredients of the homestead product, in descending order of predominance by weight are listed.”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026
  • New Hampshire's Homestead Food Operation rules: the home-made labelRSA 143-A:12, Homestead Food License Required says:“(b) All homestead food products sold in packages from farmers' markets or to restaurants or other retail food establishments, over the Internet, by mail order, or to wholesalers, brokers, or other food distributors who will resell the homestead product shall have individual labels on each package containing the following information: name, physical or e-mail address, and phone number of the homestead food operation; name of the homestead food product; the ingredients of the homestead product, in descending order of predominance by weight; and allergy information.”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026

How do I get dried fruit into a store in New Hampshire?

  • New Hampshire's Homestead Food Operation rules: what applies beyond the home-kitchen rulesRSA 143-A:12, Homestead Food License Required says:“III. Homestead food operations that wish to sell food products, excluding potentially hazardous food, to restaurants or other retail food establishments, over the Internet, by mail order, or to wholesalers, brokers, or other food distributors who will resell the homestead product shall be licensed under RSA 143-A:13.”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026
  • New Hampshire, freeze-dried homestead foods: what applies beyond the home-kitchen rulesRSA 143-A:12, Homestead Food License Required says:“IV. Homestead food operations processing and selling freeze dried foods, from the homestead residence, at the owner's own farm stand, at farmers' markets, or at retail food stores shall be licensed under RSA 143-A:4. For the purposes of this section, freeze dried foods means fruits, vegetables, and commercially prepared dairy products.”RSA 143-A:12, Homestead Food License Required · Read Oct 24, 2026

From there, ShelfStep's standard plan for a baked good, snack or dry mix has 18 steps. The first 6 help you find out where and how dried fruit 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.

    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.

  6. 6.

    Choose the container and what seals it

    The container decides the label size, how many fit a case, what shipping costs, and whether the process authority’s answer still holds. Changing it later re-opens all four.

    In the plan: How it will be packed, what will seal it and what one will cost. Not sure yet is an answer.

Every step, with its reason and what it typically costs, is on the dried fruit 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. Look into FDA registration6. Choose the container and what seals it7. Shortlist three co-packers or commercial kitchens8. Work out what one batch, and one unit, costs to make9. Set up lot codes and a recall plan10. Make a first full-size batch11. Find out how long it keeps12. 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 dried fruit to storesEvery step, its reason and its typical costSelling food made at home in New HampshireAll of New Hampshire's lines, what you may make, register and outgrow
Can I sell food made in my home kitchen?5 min readDoes my label need a Nutrition Facts panel?4 min readHow do I work out my shelf life and best-by date?4 min read

Check the rules for yours, then keep it

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.