This group covers jams, jellies, pickles, fruit butters, marmalades, sauerkraut, chutneys, and other types of preserves.
I have a question about selling pickles at my local farmers market on the Big Island – after looking at the food that’s prohibited ( sauerkraut, kimchi, pickles?!) What are the most current (2021 ) allowed foods and if pickles are not included why not? I use a 5% vinegar which is the recommended strength even for commercial manufacturing
As far as I know, the rules for Hawaii haven’t changed recently. The reason many states don’t allow canned foods is due to botulism concerns, which could potentially be deadly. Canned foods, when properly prepared, are perfectly safe, but their concern is that a home cook might not properly prepare them. I’m not saying that I agree with the…[Read more]
Hey everyone! I am new to this sight. I live in South Carolina and from what I have read I can’t make any of these to sell in this state. But I am just starting to make jams and jelly> I am gonna start making me some syrup tomorrow from scuppernong and muscadines. The directions seemed a bit confusing ,, Is it a hard process??
Eli, jams and jellies sold under the cottage food law need to adhere to CFR 21 — this requirement is listed in the law itself and cannot be overridden by a health dept. So the short answer is no, what you are doing is not legal. You need to use a commercial kitchen to produce low-sugar jams. http://forrager.com/faq/#commercial
I just checked out CFR 21 again, and although that is usually pretty confusing to me, it does look pretty clear that a blackberry jam needs a 47/55 ratio. Also, this seems correct to me… jams and jellies typically need more sugar than fruit.
In the case of the CFO jams you’ve seen in the market, that’s likely a mistake by the producer. In the…[Read more]
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