storing fruit before canning
I grow a lot of different and unusual fruit. I want to eventually sell these sorts of plants to other gardeners. I think it would help me sell the plants if I had a way to let people taste the fruit (what does it taste like? being the most popular question) but the season for the fruit and the season for optimum planting are way different. Is there an acceptable way to store the fruit and then having the jams and jellies made in a commercial kitchen? My state won't permit me to make anything at home because I have pets and I know there are incubator kitchens nearby and I also know a few people that have certified kitchens at their homes or business. But while I read all the rules and regulations, all the info is on taking fresh produce through the process. During harvest season I'm a bit busy and there is no way to know when the fruit will be at peak flavor before hand, so there's no way I can pre-book time at the incubator kitchen (which is also busiest during harvest season). I would rather freeze everything and then have the cooking done in the off season, but that involves storing the fruit which isn't mentioned in the rules. I would prefer to store everything here at my house in a separate chest freezer. Does anybody know if this is done?