Topic
3 published pieces tagged preserves.
You can probably make twenty things well. A market needs three or four you can make every week, that hold up on a folding table, that your state allows, and that nobody else in the tent row is already selling. Here is a set of filters for getting from twenty to four.
· 11 min read
Five pounds of market apples, a slow cooker, and an overnight simmer. This version skips the canner on purpose, so the jars go in the refrigerator or freezer, and the notes explain why that is not a step you can add back later.
· 5 min read
A cottage food exemption skips the inspection, not the science. Here is what an inspector would look at in your kitchen if one ever came: hands, household traffic, allergens, temperature, water activity and pH, cleaning versus sanitizing, and the training some states require.
· 11 min read
