As far as I know, in my area anyway, no license needed for raw produce. The state(WI) backed off on canned goods. Basically as long as its heavy sugar(jams, jellies, maple syrup), or acidic(pickles, sauerkraut, salsa, pickled produce(no meat or eggs- those need license/ certified kitchen/ inspect),); and properly sealed, no license/ inspection/ certified kitchen is needed. Canned goods must be marked though with: ingredients, your address, and "This product is made in a home kitchen and not subject to state license and inspection" (or something along those lines)
Raw meat (got animal butchered at licensed plant) a permit might be need by county, (Ex. Manitowoc Co you need one but Sheboygan Co(just south) you don't). Know someone that goes to market across county lines just to sell her lamb meat. The state also backed off on eggs, as long as marked with date packed and date within I believe 30 days. And they are washed and kept at a certain temperature range, no permit. Heard this right from the state rep. that wrote the bill.
A seller permit may be required after so many dollars worth a year. Not sure on liability.
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Today's Featured Article - 12-Volt Conversions for 4-Cylinder Ford 2000 & 4000 Tractors - by Tommy Duvall. After two summers of having to park my old 1964 model 4000 gas 4 cyl. on a hill just in case the 6 volt system, for whatever reason, would not crank her, I decided to try the 12 volt conversion. After some research of convert or not, I decided to go ahead, the main reason being that this tractor was a working tractor, not a show tractor (yet). I did keep everything I replaced for the day I do want to restore her to showroom condition.
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