Musee de Venoge

I can’t say that I’ve researched it, but I suspect that many of those laws (I live in CA, so I’ve seen the effects of some of them) would only apply to producers of a certain size.

On top of that, I find that many cottage food producers choose to use the environmentally-friendly packaging regardless, to give their products a higher perceived…[Read more]

Baking is an age-old practice that has been an integral part of human civilization for centuries. The history of baking can be traced back to the ancient civilizations of Egypt, Greece, and Rome, where bread and other baked goods were an essential part of daily life. Over time, baking techniques and ingredients have evolved, but the importance of…[Read more]

As Davide mentioned: Definitely nothing with garlic in oil unless properly acidified, due to the risk of botulism.

THIS and https://extension.psu.edu/how-to-safely-make-infused-oils have instructions for the acidification, but you should check your own state’s requirements, just in case.

In most states, that would not be allowed since cut potatoes are perishable foods, whether raw or cooked.

However, in your state of Illinois, this is allowed! The main caveat is that you cannot ship them… you can only sell them directly to customers. I suggest reading through the notes in Illinois’ food section to better understand what is and…[Read more]