All our jams and juices are made in our non-state licensed kitchen. Ben and Natalie are registered MN Cottage Food Producers and good food safety practices are in place, both at the farm level and in our kitchen. We use a lot of stainless steel equipment, wash hands frequently, and use hydrogen peroxide as a sanitizer. Our fruits are low pH, so they are at much less risk for contamination. We use a low sugar recipe which is about 60% is fruit and 40% sugar.