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Index
Part-1
How to Make Jam, Jelly & Pickles
Introduction
Steps You Need to Take to Get Started
Necessary Canning Supplies
Water Bath Canner
Pressure Canner/Cooker
Canning Rack
Jars
Jar Lifter
Magnetic Lid Lifter
Wide Mouthed Canning Funnel
Pectin
Jelly Strainer
Food Mill
Types of Canners
Boiling Water Canners
10 Steps to Using Boiling Water Canners
Pressure Canners
8 Steps to Using Pressure Canners
Sterilizing Jars
Checking Seals and Dealing with Issues
Reprocessing
Storing Canned Goods
What to Do with Spoiled Food
8 Unsafe Canning Methods
Open Kettle Canning
Steam Canning
Micro-Dome Food Preserver
Solar Canning
Oven Canning
Microwave Processing
Dishwasher Processing
Aspirin/Salicylic Acid
Canning Tips
The Actual Jelly/Jam/Syrup Making Process
Four Essential Ingredients for Jams, Jellies & Syrup Making
Making Jellies, Syrups, and Jams
Difference between Jam & Jelly
Pectin
Pectin Concentrations in Fruit
Testing for Pectin
How Much Pectin to Use
Converting from Liquid to Dry Pectin
Types of Pectin
Gelling Problems
Jam Too Stiff or Lumpy
Runny Jam
Fixing Jam/Jelly Batches
Fruit Picking Tip Chart
Fruit Storage Tip Chart
Common Fruit pH Number Chart
Fruit Yield Chart
Pickling
Selecting Ingredients
Reduced Salt Content Pickles
Firming Agents
Preventing Spoilage
Choosing Cucumbers
Low-Temperature Pasteurization Treatment
Part- 2
The Business
9 Steps to taking your Homemade Food Business to the Next Level
Business Structure
Sole Proprietor
Partnership
Corporation (Inc. or Ltd.)
S Corporation
Limited Liability Company (LLC)
How and Where to Sell your Products
Online
Offline
Selling Products to Gift Shops
Research Potential Stores
Choosing Consignment or Wholesale
Have a Proposal
Pitch Your Proposal
Go To Trade Shows
Selling Wholesale
Pricing Your Products
Marketing & Promoting your New Business
Marketing Tips for Retail Stores
Packaging
Shelf Life
Wholesale Marketing
Retail Marketing
Marketing Tips for Local Markets
Flavors
Stay Small
Part – 3
Legal & Safety Requirements
Legal Requirements
Federal Food and Drug Administration (FDA) Regulations
State and Local Laws
Business Licensing
Business Insurance
Legal Advice
Meeting the Legal Requirements
Local Health Department Issues
Use a Commercial Kitchen for Food Preparation
Food Safety Training
Approved Recipes and Procedures
Food Safety Procedures Plan, Critical Control Points, and Standard Operating Procedures
Register with the State Health Authority
Federal Approvals
Cottage Food Laws
What Is the Cottage Food Law
Why the Laws Exist
What and Where You Can Sell
Labeling Requirements
What to Include
Special Labeling Requirements
Food and Workplace Safety
Basic Sanitation and Safety
Where to Get Food
Selection, Storage, and Preparation of Ingredients
Shelf Life of Ingredients
Use of Frozen Foods
Workplace Preparation
Product Tracking
Hand Washing
Last Words
Glossary
Recipes
Pectin Recipe
Apple Jelly Recipe
Cherry Jam Recipe
Cherry Jelly Recipe
Fig Jelly Recipe
Peach and Nectarine Recipe
Pear Recipe
Bread and Butter Pickle Recipe
Fresh Pack Dill Pickles Recipe
Sweet Gherkin Pickles Recipe
Quick Sweet Pickles Recipe
Reduced Sodium Sliced Sweet Pickles Recipe
Pickled Bread and Butter Zucchini Recipe
Pickled Asparagus Recipe
Pickled Carrots Recipe
Pickled Figs Recipe
About the Author
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