- Kombucha Information and Resources (U.S. Alcohol and Tobacco Tax and Trade Bureau
- Making Cider Vinegar at Home (Ohio State University) (PDF 132 KB)
- Vinegar Making (Mississippi State University) (PDF 725 KB)
- Vinegar Fermentation (Loiusiana State University, Grad Student Thesis) (PDF 2.6 MB)
- Eggs: Producing and Selling Eggs in Marin County (UCCE Marin) (PDF 849 KB)
- UC Davis Honey and Pollination Center
- pH and Acids in Honey (National Honey Board) (PDF 66 KB)
- Honey - California Cottage Foods (UCANR) (PDF 918 KB)
- Honey - Definition, Types, Uses, etc. (UCCE Cottage Foods) (PDF 810 KB)
Jams, Jellies, and Preserves
Understanding the science behind jams, jellies and preserves is important to achieving a stable, safe, and appropriately firm product. This section has links to regulations pertaining to the production of this category of foods as well as to articles on the science behind making a high-quality jam or jelly.
Title 21 PART 150--Fruit Butters, Jellies, Preserves, and Related Products (FDA)
The is the U.S. standard of identity for fruit butters, jellies, preserves, and related products. Title 21 of the Code of Federal Regulations Section 150.
- Fruit Butters, Jam, Jelly and other Fruit Preserves (UCCE Central Sierra) (PDF 76 KB)
- Fruit Butters, Jams, Jellies & Preserves Information Page (UCCE) (PDF 900 KB)
- Fruit Jellies - Food Processing for Enterpreneurs (Univ of Nebraska-Lincoln Extension) (PDF 632 KB)
- Jams and Jellies - Imports CPG Section 550.500 (FDA)
- Manufacture of Low Sugar/No Sugar Jams and Jellies (see p.1) (Cornell University) (378 KB)
- The Science & Technology of Making Preserves (see p. 4)
(Venture Newsletter, Cornell University New York State Agriculture Experiment Station) (PDF 378 KB)
- Manufacturing Jams, Jellies and Preserves (North Carolina State University Department of Food Science) (PDF 11 KB)
Meat and Poultry
- Livestock Slaughter and Meat Processing Requirements in California (UCCE Marin County) (PDF 99 KB)
- Selling Meat and Meat Products (UCANR) (PDF 178KB)
- Selling Locally Grown Meat in Sonoma County (UCCE Sonoma)
- UC Davis Olive Center
- Olive Oil: Microbiological Food Safety (Palumbo & Harris, UC Davis) (PDF 202 KB)
Refrigerated foods are not regulated to the same extent as canned food products. Scheduled processes do not need to be filed and the product doesn’t need to be submitted for pH testing. There are however, specific labeling issues for these foods.
- Refrigerated Foods: Some Rules for Processing (North Carolina State University, Department of Food Science) (PDF 26 KB)
- Extended Shelf Life Refrigerated Foods (IFT Expert Panel on Food Safety & Nutrition) (PDF 90 KB)
- Labeling of Foods that Need Refrigeration by Consumers (FDA Federal Register) Guidance 62FR8248 February 24, 1997.
- Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance Contains Nonbinding Recommendations. February 2008
- Water: Article on FDA Bottled Water Regulations (PDF 83 KB)