Fruit/Vegetable Preserving

Footnote

This classification applies to the preserving or canning of fruits or vegetables, including but not limited to oranges, apples, peaches, cherries, blackberries, strawberries, plums, prunes, figs, tomatoes and beans. This classification also applies to the production of jams, jellies, applesauce, tomato sauce or tomato paste.

The processing of "ready-to-eat" fruits or vegetables that are packaged as "ready-to-eat" or "pre-washed" and sold for immediate consumption without need for further peeling, trimming, washing or cooking shall be classified as 2123, Fruit or Vegetable Processing – fresh – ready-to-eat.

The processing or canning of olives shall be classified as 2111(2), Olive Handling.

The curing or pickling of vegetables or fruits shall be classified as 2111(3), Fruit or Vegetable Pickling.

Frozen fruit or vegetable processing shall be classified as 2117, Fruit or Vegetable Processing — frozen.

The drying of fruit or vegetables shall be classified as 2102, Fruit or Vegetable Evaporation or Dehydrating.

The manufacture of nonalcoholic juice or juice concentrates from fruit, vegetables, nuts or seeds shall be classified as 2116, Juice or Juice Concentrate Mfg.

Growing or harvesting, including field packing, of crops shall be assigned to the applicable Farms Industry Group classification.