Kathryn (Kat) Crawley owner and maker at Turkey Foot Farm in Cataldo, Idaho, has some tips on getting started with Farm to Table products.
First, Kat says, “Do your homework; research the internet. Talk to people who are already doing it. Get pricing on all the ingredients you will be using in your value-added products. Contact your local health department to make sure that you have all of your licensure in order. Get your re-seller’s permit and, if necessary, get a business license so that you can purchase your products tax-free.
“Determine where you are going to sell your products because that will affect how they are to be prepared. If you have recipes that you are looking to create, create them. Then have your friends, family, and other acquaintances sample your products – a family member or a friend is going to be honest. Be prepared for constructive criticism; it will save you a lot of heartache and having a table full of products that don’t sell.
“Keep track of all your ingredients, prep time, and any other items as this will help you to determine pricing so that your products are competitive with like products. Don’t shortchange yourself. You have to be happy with what you charge and if it is good, you will have repeat customers.”
And Kat’s final piece of advice: “Once you have in mind what you would like to prepare, start small. And if you plan to sell at a farmer’s market, use products grown by other farmer’s market vendors as well as your own. Support your community in achieving success for all. This creates community cohesion. It is all about creating an environment where everyone is part of the bigger picture. Just remember, for some, growing the items is their forte while there are others who can take what is grown and turn it into something that everyone can enjoy. To approach it from that viewpoint is a civil thing to do, and, besides, it is just good karma!”
At Pomona's, we say: If you want to make jam or jelly to sell, consider Pomona’s Universal Pectin. Besides giving you the ability to make healthier, lower sugar products, Pomona’s is available to jam manufacturers at wholesale prices, starting with a 1 pound bag that can make up to 320 half-pint jars of jam. Pomona’s jells reliably and keeps indefinitely – so you have nothing to lose by trying it. Visit the Wholesale page of the Pomona’s website or call 413-772-6816.
Lois
I am making strawberry jam and would like to use Erythritol as the sweetener. Will this pectin work with the Erythritol, and what ratio should I use??
Shelby Collings
Hello Lois,
Thanks so much for reaching out! You can use Erythritol as a sweetener with our pectin. We are not sure what the conversion on your product is, you will have to read the directions on your sweetener and use a small amount to begin, you can always add more once your pectin is dissolved into your fruit mixture.
Happy jamming!