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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Small Jam Making Business
I am just getting started making my own jam - I have had it co-packed
by New Canaan Farms the last few years. Any input on making large quantities of jam would be helpful. They have a big steam kettle, but I will need to work in a commercial kitchen on a gas stove. Understand a refractometer will be helpful. Any other suggestions regarding equipment, pectin, etc.. would be greatly appreciated. |
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Small Jam Making Business
In article
>, acoustic kitchen > wrote: > I am just getting started making my own jam - I have had it co-packed > by New Canaan Farms the last few years. Any input on making large > quantities of jam would be helpful. They have a big steam kettle, but > I will need to work in a commercial kitchen on a gas stove. > Understand a refractometer will be helpful. Any other suggestions > regarding equipment, pectin, etc.. would be greatly appreciated. You might (or might not) find information or pointers to information on sci.bio.food-science. -- -Barb, Mother Superior, HOSSSPoJ Notes about our meals in Tuscany have been posted to http://www.jamlady.eboard.com; 10-16-2007 |
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