Jelly

Quantitiy: 6c=0.375gal=3pt=48floz=6x8oz(half-pint)=1.4l $ 3- 5 Cheap (grape-strawberry)

4-15  National Brand (plain grape to all-fruit strawberry)

20+ Premium ($3+/8oz)

Supplies 4x(1 Standard Home Batch, 6c=0.375gal=3pt=48floz=6x8oz(half-pint)=1.4l) $10 Fruit 4x(5 lb @ <50c/lb, in season) 20 Sugar 4x(4.5 lb @ $1/lb)

5 Pectin   4x(1.75oz @ $20/8pk or $4.89/8oz)(can eliminate)
4 Jar Lids 4x(6 @ &1.70/12)

<1? Fuel — $40 (4 batches; assuming cheap fruit in-season)

Equipment $<1? Depreciation on: Stove or Burners, Jelly Pot(s) w/spigot, Steam Extractor (Mehu Liisa), canner <2 Jars and Bands 4*(6 @ $8/12, /reuse 10 times) — $<3

Labor (for 4 batches) 1 hr Administration (pick or buy fruit, sell and ship, etc.) 1 Sterilize Jars and Extract Juice (1.5 gal juice from 10l/???lb fruit) 1 Cook in 2 or 4 pots and can it. (May need to steam-process filled jars.) 1 Clean Up

4 hr

$40 @$10/hr

This is a case of needing to pipeline the job; do say four batches almost simultaneously.

1lb fruit → 1cup? juice → 6cup jelly

A full 10l Mehu-liisa holds ?? lb fruit and yields 1.5gal juice in xxx hr, enough for 4 batches –crush the grapes first to reduce time to ??? hr

The juice starts out strong and gets progressively weaker as the extraction proceeds. Wait until it is all extracted into one container for consistent jelly. Insulate the juice container so it heats to boiling quicker.

Can double batch size with a good jelly pot and strong burner.

Should jars be steam-processed before and after filling, only sterlized before, or just processed after filling?