Posted by sam sears, cec on April 16, 19101 at 17:44:18 :
In Reply to: Canning Baked Beans and Bottling BBQ Sce posted by Interested on April 15, 19101 at 22:44:39 :
: I looking for advice regarding bottling our BBQ sauce and canning our baked beans. Does anyone have any pros and cons or maybe which direction we should move in? I would appreciate any advice you could give.
I have some experience in this area, I for a couple of years had a line of salad dressings on the market (from our catering company), first I would have to assume that a baked bean product would have meat, of some kind, in the recipe, which would then fall under the perview of the USDA, in addition to the FDA which is charged with safety of canned/bottled/or otherwise adulterated foods for resale to the public....this is a very sticky area, in that you would need a locally approved facility, approved by usda & fda OR you can take your recipe (s) to a bulk food producer, that packs, cans, ect foods for a number of small vendors, then you need to market & broker your food to retail outlets, which is difficult at best......packaging & labeling is also regulated, if you go over $500,000 in sales, I finally got out of it, there are very slim margins in retail food, and it is VERY difficult to get your products in large volume outlets, which is where you need it to make any potential profit....in my dressing line we figured we needed to move 20,000 units before profitability of any substance....so after a couple of years, gave it up....by the way I have about 300 cs 12.7 oz glass wine type bottles/lids/gold foil seals for sale, cheap.,............good luck....sam sears, cec