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| Source: http://www.thriftyfun.com/tf250832.tip.html |
Jelly Making as a BusinessLynne Feedback About This Post:Jelly adviceWe made some concord grape jelly and it didn't set. I think there were maybe about 2 cups too much liquid for the amount of pectin we put in. Does anyone know whether we can re-heat it and add more pectin? Or do I have to settle with 10 jars of grape syrup? Many thanks! Post By Jenna (Guest Post) RE: Jelly Making as a Businessi am thinking of starting a jelly making business. I have no idea on where to start from, i need some help. Post By sara (Guest Post) RE: Jelly Making as a BusinessDoes anyone know how I can go about getting my kitchen certified and what the requirements are? I would really appreciate any advice. Also, I have a stationary company if anyone would like a discount on business cards and such. Please email me at slystx @ aol.com (remove spaces) Post By Stephanie (Guest Post) RE: Jelly Making as a BusinessThank you, I have been looking for some help with starting a small jelly making business. Just the 2 feed backs I read has helped me with vital information. Post By karen fry (Guest Post) RE: Jelly Making as a Business
Here's some information for Washington State, what state are you in? Post by ThriftyFun RE: Jelly Making as a BusinessMost states require you to have a certified kitchen to sell home canned foods. Contact your local county extension office to have them come and certify your kitchen. Post By Marti (Guest Post) |
| Source: http://www.thriftyfun.com/tf250832.tip.html |
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