Jam, Jelly and Pickle Making Business Startup · How to Grow a Million Dollar Success From Home! by Parker, Samantha -- Read -- Imperial Library of Trantor

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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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