Christina
@farmgirl
active 3 years, 10 months ago
Erica Johnson replied to the topic Cookie bill and preserves and pickles in the forum Canned Goods 2 years, 4 months ago
What’s your opinion about canned food? I mean which canned food do you like most and which company do you think provides the best-canned food?
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Erica Johnson joined the group Canned Goods 2 years, 4 months ago
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Angela Hunter joined the group Canned Goods 2 years, 4 months ago
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ervinjason5 joined the group Canned Goods 2 years, 6 months ago
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Nicole Wayland joined the group Canned Goods 2 years, 6 months ago
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Stephanie Long posted an update in the group Canned Goods 2 years, 7 months ago
Hey group. I have a question. Sorry if you have answered this before, but I am not sure how to search this yet. Here is my question. Can we sell canned syrups to restaurants? What are the requirements to do so?
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Stephanie Long joined the group Canned Goods 2 years, 7 months ago
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Lisa joined the group Canned Goods 2 years, 8 months ago
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Maddy Morrissey joined the group Canned Goods 2 years, 9 months ago
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STEVEN DILWORTH posted an update in the group Jams, Jellies, & Preserves 3 years, 4 months ago
How’s everyone-) First time caller… Allow myself to introduce, uhhh myself. Steven Dilworth I live in Portland, Or 47 Airforce Vet that spent 14 years as a civilian contractor title being Combat Firefighter/Rescue. 9 yrs Afghanistan 3yrs Iraq North Africa PORTLAND “also a war zone lol” with covid being covid I’ve been stuck state side in which I w…[Read more]
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STEVEN DILWORTH joined the group Canned Goods 3 years, 4 months ago
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Virginia joined the group Canned Goods 3 years, 7 months ago
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Christina posted an update in the group Jams, Jellies, & Preserves 3 years, 10 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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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]
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Christina joined the group Canned Goods 3 years, 10 months ago
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ashley renee joined the group Canned Goods 6 years, 8 months ago
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Janet M Barnes posted an update in the group Jams, Jellies, & Preserves 7 years, 3 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 Canned Goods 7 years, 3 months ago
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David Crabill replied to the topic Fruit syrup in the forum Jams, Jellies, & Preserves 7 years, 4 months ago
No. It refers to things like maple syrup and sorghum syrup.
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Alicia Gey-Sankuer joined the group Canned Goods 7 years, 7 months ago
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David Crabill replied to the topic Jam ingredients and labelling in the forum Jams, Jellies, & Preserves 7 years, 7 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
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I can see that you are asking this for Arkansas. Arkansas does not allow any homemade food items to be sold in (or to) restaurants. You’d need to use a commercial kitchen.