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- From: "Tom & Melanie" <limerock AT thirdplanet.net>
- To: "Market Farming" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] commercial kitchen advice?
- Date: Wed, 14 Nov 2012 13:02:55 -0500
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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-
[Market-farming] commercial kitchen advice?,
Road's End Farm, 11/14/2012
-
Re: [Market-farming] commercial kitchen advice?,
Tom & Melanie, 11/14/2012
- Re: [Market-farming] commercial kitchen advice?, Lucy Owsley, 11/15/2012
- Re: [Market-farming] commercial kitchen advice?, Carla Maness, 11/15/2012
-
Re: [Market-farming] commercial kitchen advice?,
Jackie Jameson, 11/15/2012
- Re: [Market-farming] commercial kitchen advice?, Jackie Jameson, 11/15/2012
- <Possible follow-up(s)>
-
Re: [Market-farming] commercial kitchen advice?,
KAKerby, 11/15/2012
- Re: [Market-farming] commercial kitchen advice?, Wiediger, Alison, 11/15/2012
-
Re: [Market-farming] commercial kitchen advice?,
Tom & Melanie, 11/14/2012
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