Jams, Jellies, & Preserves
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This group covers jams, jellies, pickles, fruit butters, marmalades, sauerkraut, chutneys, and other types of preserves.
Christina posted an update in the group Jams, Jellies, & Preserves 2 months ago
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
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Christina joined the group Jams, Jellies, & Preserves 2 months ago
ashley renee joined the group Jams, Jellies, & Preserves 3 years ago
Janet M Barnes posted an update in the group Jams, Jellies, & Preserves 3 years, 7 months ago
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??
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Janet M Barnes joined the group Jams, Jellies, & Preserves 3 years, 7 months ago
David Crabill replied to the topic Fruit syrup in the forum Jams, Jellies, & Preserves 3 years, 8 months ago
No. It refers to things like maple syrup and sorghum syrup.
Alicia Gey-Sankuer joined the group Jams, Jellies, & Preserves 3 years, 11 months ago
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David Crabill replied to the topic Jam ingredients and labelling in the forum Jams, Jellies, & Preserves 3 years, 12 months ago
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
Terri Langford Martin joined the group Jams, Jellies, & Preserves 4 years, 1 month ago
Share Weber joined the group Jams, Jellies, & Preserves 4 years, 2 months ago
Alicia joined the group Jams, Jellies, & Preserves 4 years, 3 months ago
Peggy Candela Pettis joined the group Jams, Jellies, & Preserves 4 years, 7 months ago
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David replied to the topic Jam ingredients and labelling in the forum Jams, Jellies, & Preserves 4 years, 11 months ago
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]
Katie joined the group Jams, Jellies, & Preserves 4 years, 11 months ago
Michelle Freese joined the group Jams, Jellies, & Preserves 4 years, 11 months ago
Thomas Hackney joined the group Jams, Jellies, & Preserves 5 years, 3 months ago
Jim Belliveau joined the group Jams, Jellies, & Preserves 5 years, 3 months ago
Colin McGee joined the group Jams, Jellies, & Preserves 5 years, 3 months ago
Starr Family Farms joined the group Jams, Jellies, & Preserves 5 years, 5 months ago
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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]