Shut Down

There are times I forget where I am because I float around so much (work and unemployment find me everywhere but home in Houston lately), and this was one of them.  The majority of states have some sort of cottage food law, but the one I'm in isn't one of them, although it's working its way through a committee of sorts.

Anyway, someone asked me the other day at a show if I was incorporated; I said no.  Well, that got me thinking that I needed to investigate this state's rule as I thought I was in a cottage food law state (Texas is, where I'd normally be selling when I'm home).  Sorry, but the state I'm hanging out in isn't one, so while here, I decided it was best to shut down the whole thing until I'm back in Texas, or in another cottage food law friendly state.  I also shut down my Etsy and Facebook operations as well.  It's a bit of a blow, but I understand - and I can wait.

The thing that bothers me is the person who asked me this question was the person who recruited me for the show, and then her successor also gave the green light.  Although I diligently asked all the right questions, somehow neither found it important to ask if I was incorporated because this state isn't friendly to cottage food laws.  It seems table selling space was more important than the law; the woman who asked is licensed, so she should've known better and should've rejected my show application that fully disclosed what I make.  

Although it's bothersome, it only serves to make me all that more determined to "boogie back to Texas", or build the new home along the NC/TN border as fast as I can - all states with cottage food laws.

On the plus side, I have plenty of jams and jellies to give away to family, friends, and business associates for Christmas.

C'est la vie.... "If my God is for me, who can be against me?"   :)

"Big Bertha" is being retired

"Big Bertha" is my large 21 quart granite enamel water bath canner I purchased last year, and she's seen A LOT of work over the two summer and fall periods I've had her in service.  She's done her bid for "king and country", and has easily canned around one thousand jars worth of delicious food.


She's only 10 1/2 "dog years" old, but the ole girl is starting to look rough.  I've decided I really want to invest in a stainless steel pot that will last much longer, so I'm going to let "Bertha" live out the rest of her useful life as a planter for my hot pepper plants to make it through the winter indoors.

In the meantime, I'll look for her better quality replacement, "Bessie", and her more versatile cousin, "Ethel", the pressure canner.  The best price I've seen for this pressure cooker was on ebay, but Amazon has free shipping on orders over $25.00, so I might be purchasing from there as the shipping can run around $35-$45 on this beast.

My Can Runneth Over!

 
This space is temporarily doing multiple duty, but when it's finished, it will become a 10'x18' dedicated walk in pantry with lots of shelf space and under the stairs storage.  I'm envisioning a floor to ceiling dehydrating cabinet and wine rack.  I have yet to see in my mind's eye the new setup for the mason jars, but it's outgrown the bountiful load of pickles, peach and apple pie fillings, peach and nectarine halves, salsas, tomato and barbeque sauces, and jams and jellies galore!

It looks like it's in total disarray, but don't be fooled.  The jars on the floor are only there while I finish taking inventory, and considering the jars are on average four deep, that's NO small task.  The floor "stash" will be properly boxed up tomorrow as that's the last of the work.

What do I do with all this food???  I sell some through my Etsy store (I pack it and Fred ships it for me when I'm away), some I give away to friends and neighbors through goodie boxes, then Fred gives some to his family, friends, and people who he deals with (doctors, hair dresser), some become Christmas presents, and we eat some.  It really feels good to know when I'm out on the road or back in TX, he can eat well from all the seasonal canning I've done at his house.

This year I've added new flavors to the jam and jelly mix, and these are some that I can think of off the the top of my head:
Peach bourbon jelly
Rose petal jam
Rose petal and white wine jelly
Apple mint jelly
Apple lavender jelly
Peach Jalapeno jam
Strawberry and white wine jelly
Peach and vanilla bean jam
Peach and vanilla bean jelly
Peach and nectarine jelly
Strawberry and balsamic vinegar jam

I think I've hung up "Big Bessie", the 21 quart canner, for the season.  There are still jam, jelly, and marmalade flavors I want to try making, but it won't happen this season.

Happy Eats!