Cottage Food Q& A

A 1:2 ratio of sample-to-deionized water--distilled or reversed osmosis--can be used to create a slurry to test the pH of products like pickles.  Purée the sample with the deionized water to create a smooth paste. Thin the paste, if needed. According to the Daily Brine , the sample may be diluted with up to 10x its weight with deionized water without affecting the pH level (e.g. 50 ml sample diluted with 500 ml water). 

A: A batch is each mixture. For pickles, as an example, each pot of brine is considered a batch. Let’s say, you make a brine and add the brine to 9 pints of cucumbers. You seal the jar and process them in a boiling water canner for 15 minutes. This is one batch. Of the 9 pints, you would test the pH of 1 jar, 24 hours after canning it. 

A:  Dehydrated or freeze dried fruit is an allowed topping on cake or cupcakes  if the final product meets the definition of non potentially hazardous. Do not rehydrate the fruit. Once topped, keep the final product in an airtight container to keep fruit from rehydrating, as this can change the water activity of the product.

A: Decorating with zest from citrus fruits is allowed because of the natural acid. Be sure to scrub the fruit with a produce brush under running water and dry with a paper towel before zesting.