This publication provides food entrepreneurs with a basic overview of various food preservation techniques, including refrigeration, drying, pasteurization, thermal processing, and acidifying, including fermentation. It also includes information about registering food processes and processing facilities prior to starting production. 5 pages. Color.
Other titles in the Purdue Extension Food Entrepreneurship Series:
FS-14-W, Organic Foods
FS-16-W, Regulations for Indiana Food Processing
FS-17-W, Using an Approved Kitchen to Prepare Food for Sale
FS-18-W, Using a Home Kitchen to Prepare Food for Sale
Katherine Clayton, Deidre Bush, Kevin Keener