Jelly Making as a Business

By Jenna (Guest Post)

We 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!

By sara (Guest Post)

i am thinking of starting a jelly making business. I have no idea on where to start from, i need some help.

By Stephanie (Guest Post)

Does 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)

By karen fry (Guest Post)

Thank 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.

By

ThriftyFun

Here's some information for Washington State, what state are you in?

SELLING HOMEMADE JAMS & JELLIES

Home prepared fruit-based jams and jellies may be sold by the producer directly to the public at places like farmers' markets, holiday bazaars, your own premises or business, or on the premises where the product is made.

The following information will guide you through the requirements for preparing, testing and labeling these products for sale to the public.  Our Jam & Jelly Flowsheet will also help you understand the process.

Read more...
http://www.clallam.net/EnvHealth/html/fd_homemade.htm

By Marti (Guest Post)

Most 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.