[Market-farming] commercial kitchen advice?

Tom & Melanie limerock at thirdplanet.net
Wed Nov 14 13:02:55 EST 2012


Don’t know about NY, but in Ohio you may do ‘some’ canning in your home.   Clueless as to dehydrating.  http://www.agri.ohio.gov/divs/FoodSafety/docs/CottageFoodOperation-factsheet.pdf

How about renting the local church, Eagles, Amvets, American Legion kitchen?  

Tom
Limerock Orchards


From: Road's End Farm 
Sent: Wednesday, November 14, 2012 12:20 PM
To: Market Farming 
Subject: [Market-farming] commercial kitchen advice?

Hi -- 

Has anyone on this list ever started a commercial kitchen according to New York State (or similar) standards? If so, could you tell me what materials you used, and how much did it cost?

I'm looking at possibly dehydrating or canning excess produce, and can't sell such items legally here without a commercial kitchen. I would almost certainly have to put up a new building. Money is definitely a factor.

Thanks --


-- Rivka; Finger Lakes NY, Zone 6A now I think
Fresh-market organic produce, small scale









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