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Food news from the UC Division of Agriculture and Natural Resources
Produce at the market
Comments:
by Richard H. Molinar
on July 18, 2014 at 9:39 AM
I guess I'll have to read the law in more detail. Everything looked reasonable until I read "Cutting fruit and laying it in the sun to dry, for example, is not permitted. For jams and jellies, the law stipulates sugar-to-fruit ratios that require more sugar than fruit."  
 
Is sun-dried not allowed at all? I know of quite a few farmers sun drying fruit and one large church gleanings group sulfuring and drying huge quantities. And what about raisins. And the sugar ratio - wouldn't it expend on the brix readings of the particular fruit?  
 
Leave it to the government to complicate things.
by Karen Giovannini
on July 28, 2014 at 12:24 PM
Hi Richard,  
Unfortunately, ALL processing must be done in the residence home kitchen, so no sun drying allowed for this law. Drying must be accomplished with a dehydrating appliance in the kitchen.  
Here is a link to FDA's requirements about jams and jellies:  
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?CFRPart=150  
Agreed, this is very restrictive. If you have further questions, you can direct them to Shermain Hardesty shermain@primal.ucdavis.edu  
I did create a CFO fact sheet for Sonoma County and you may find it useful: http://ucanr.edu/sites/CESonomaAgOmbuds/Cottage_Food_Bill/
 
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