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Selling juice in Wisconsin

Sources last read Oct 24, 2026

What Wisconsin's own pages say about making juice 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 Juice in its bottle.
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 juice at home in Wisconsin?

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

What rules does juice come under beyond Wisconsin's?

Outside a home kitchen, ShelfStep's plan reads juice as a beverage. The plan's own line for it, a default and not a law:

ShelfStep’s plan default, not a lawBeverages: their own FDA rules (juice HACCP, etc.).21 CFR 120.1

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 juice
  • Juice and the juice HACCP rule21 CFR 120.1(a) says:“(a) Any juice sold as such or used as an ingredient in beverages shall be processed in accordance with the requirements of this part.”21 CFR 120.1(a) · Read Oct 8, 2026
  • Juice HACCP and retail establishments21 CFR 120.3(j) and (l) says:“(2) For purposes of this part, processing does not include: (i) Harvesting, picking, or transporting raw agricultural ingredients of juice products, without otherwise engaging in processing; and (ii) The operation of a retail establishment. ... (l) Retail establishment is an operation that provides juice directly to the consumers and does not include an establishment that sells or distributes juice to other business entities as well as directly to consumers.”21 CFR 120.3(j) and (l) · 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 Wisconsin?

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

  • Wisconsin, home-canned foods: the home-made labelWis. Stat. § 97.29(2)(b)2., Food processing plants (home-canned foods) says:“d. The person displays a sign at the place of sale stating: “These canned goods are homemade and not subject to state inspection.””Wis. Stat. § 97.29(2)(b)2., Food processing plants (home-canned foods) · Read Oct 24, 2026
  • Wisconsin, home-canned foods: the home-made labelWis. Stat. § 97.29(2)(b)2., Food processing plants (home-canned foods) says:“e. Each container of food product that is sold is labeled with the name and address of the person who prepared and canned the food product, the date on which the food product was canned, the statement “This product was made in a private home not subject to state licensing or inspection.”, and a list of ingredients in descending order of prominence.”Wis. Stat. § 97.29(2)(b)2., Food processing plants (home-canned foods) · Read Oct 24, 2026
  • Wisconsin, home-canned foods: the home-made labelWisconsin Department of Agriculture, Trade and Consumer Protection, Home-Canned Foods says:“All ingredients in descending order of prominence, including the common name for any ingredient that originates from milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans or sesame as these are ingredients that can cause severe allergic reactions in some people, who must be able to recognize when they are present.”Wisconsin Department of Agriculture, Trade and Consumer Protection, Home-Canned Foods · Read Oct 24, 2026

How do I get juice into a store in Wisconsin?

  • Wisconsin, home-canned foods: what applies beyond the home-kitchen rulesWisconsin Department of Agriculture, Trade and Consumer Protection, Home-Canned Foods says:“Please note that this is a narrow exception to the law; most foods sold in Wisconsin must be produced in a licensed facility.”Wisconsin Department of Agriculture, Trade and Consumer Protection, Home-Canned Foods · Read Oct 24, 2026
  • Wisconsin, homemade baked goods: what applies beyond the home-kitchen rulesWisconsin Department of Agriculture, Trade and Consumer Protection, Licenses and Homemade Baked Goods says:“Any business producing potentially hazardous baked goods must be licensed. ... A business that is wholesaling baked goods must be licensed.”Wisconsin Department of Agriculture, Trade and Consumer Protection, Licenses and Homemade Baked Goods · Read Oct 24, 2026
  • Wisconsin, homemade baked goods: what applies beyond the home-kitchen rulesWisconsin Department of Agriculture, Trade and Consumer Protection, Licenses and Homemade Baked Goods says:“The court's orders apply only to people producing baked goods in their homes. All commercial kitchen baking businesses must follow the Wisconsin Administrative Code requirements of ATCP 70 ( Wholesale Food Manufacturing ), or ATCP 75 ( Retail Food Establishments ) and its Appendix ( Wisconsin Food Code ). Commercial kitchens must ensure that all food businesses using their facilities are appropriately licensed.”Wisconsin Department of Agriculture, Trade and Consumer Protection, Licenses and Homemade Baked Goods · Read Oct 24, 2026

From there, ShelfStep's standard plan for a beverage has 19 steps. The first 6 help you find out where and how juice 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 juice 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. Find out how long it keeps13. Get barcodes14. Draft the label with everything it has to say15. Set the wholesale and shelf price from the cost16. Sell it at a market before you scale17. Get product liability insurance18. Make the one-page sheet a buyer reads19. Name your first three stores

Where do I go from here?

How to sell juice to storesEvery step, its reason and its typical costSelling food made at home in WisconsinAll of Wisconsin's lines, what you may make, register and outgrow
How do I find and choose a co-packer?5 min readHow do I work out my shelf life and best-by date?4 min readDo I need to register with the FDA to sell my food product?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.