Cottage Food Industry (Article #5): JAM! That’s Good!

As promised, we will be looking at the cottage food industry. In the past, regulations made it next to impossible to produce food items for sale to the general public, unless those food items were produced in a certified commercial kitchen. However, in the past few years several states now allow individuals to produce and sell food items made in unlicensed home kitchens, but that doesn’t mean there are no rules or regulations regarding the production of these goods. For example, in Florida, the law allows individuals to use their unlicensed home kitchens to produce for sale certain foods that present a low risk of foodborne illness. This makes products like jams and jellies ideal for the cottage food operator, but before launching a jam and jelly operation, it is imperative to understand how to properly process and preserve these food items, as well as any other food items you might consider selling. Jams and jellies are a favorite of mine, especially after winning two Grand Champion awards at the county fair in Indiana. Check out these award winning recipes in the File Share section of our website. So, what do future jam and jelly entrepreneurs need to know?

According to The All New Ball Book of Canning and Preserving, the most important factor in determining which canning method must be used to safely preserve foods for storage at room temperature is acidity—the pH level of the food (or recipe). Foods having naturally high levels of acid, or those with a sufficient amount of acid added to decrease the pH level to 4.6 or lower, may be processed in a boiling-water canner. Foods and recipes having very little natural acid (pH higher than 4.6), such as vegetables, must be processed in a pressure canner to ensure a high enough temperature is reached to kill harmful bacteria. The most common types of foodborne illnesses are caused from bacteria, molds, and yeast.

Bacteria are not easily destroyed by heat; in fact, certain bacteria actually thrive at temperatures that destroy molds and yeasts and will continue to survive in the absence of oxygen within a moist environment—exactly the conditions inside a sealed jar of food. Toxin-producing spores of both the bacterium Clostridium botulinum and staph bacteria must be destroyed by heating food in a sealed jar to 240°F (116°C). This high temperature can only be reached using a pressure canner, since the steam it creates can achieve temperatures hotter than the boiling water in a water bath canner.

Although some mold is relatively harmless, certain molds can produce mycotoxins that are lethal. Yeasts can also make foods inedible. Foods of low pH are largely protected from bacterial growth; however, molds and yeasts are ever-present and, if left untreated, continue to grow. That said, they are easily destroyed when exposed to high temperatures (between 140° and 190°F/60°C and 88°C). Since boiling-water canners heat food to 212°F (100°C), high-acid foods can safely be preserved using this method.

The traditional production of jams and jellies using real fruit and sugar that contain no additives or preservatives, as opposed to factory-produced products, provides the unique character and flavor sought by today’s consumer. Time-honored traditions in canning fruits for jams and jellies are reminiscent of yesteryear and remind consumers of grandma’s homemade apple butter, or spiced peaches. This is a taste that cannot be found in today’s “super centers.” A Roper survey states, “3 in 10 Americans say they are always looking for new and unusual flavors.” The increased interest in food, an appreciation by many consumers for craft-produced products, and the potential revenue-generating opportunities have led to more opportunities in the cottage food industry. Next article, CANDY!!!!!

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