Fresh produce can be cooked or blanched in the school foodservice facility, frozen, and then reheated for use in school meals. However, canning of low acid foods is not permitted. Canning of acidified food (i.e. pickled beets, chow chow, etc.) is only allowed if done under inspection by the Pennsylvania Department of Agriculture. If vacuum-packaging is being considered, a procedure and HACCP plan must first be approved. If you are considering canning or vacuum packaging, you must contact the Pennsylvania Department of Agriculture, Division of Food Safety prior to beginning that process.