Florida Cottage Food Laws allow for the sale of jams made in your home kitchen. I have been making jams based on recipes, but have been adjusting them for taste and texture. My question is how can I be sure I am within safe pH levels when customizing my recipes? Also, is shelf life affected by pH levels? For example could I use my own custom recipes and simply recommend a sooner use by date? Or if the pH levels are too high to begin with, is the shelf life irrelevant?
Florida Cottage Food Laws allow for the sale of jams made in your home kitchen. I have been making jams based on recipes, but have been adjusting them for taste and texture. My question is how can I be sure I am within safe pH levels when customizing my recipes? Also, is shelf life affected by pH levels? For example could I use my own custom recipes and simply recommend a sooner use by date? Or if the pH levels are too high to begin with, is the shelf life irrelevant?