Does anyone make and market their own sauce. We are working on getting this done. Are considering all our canning options. Would love feedback.
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ok here goes but dont quote,
my wife has been selling our sauce to people she works with. we use the water bath canning method even though our sauces are high acid items and are safe to can without drawing a vaccuum.
we saw i very nice rig at NBBQA convention in atlanta and i dont think it could take over 8 lineal feet of room but i failed to get the peoples name. maybe if you contacted the NBBBQA they could give you their names.
ps this method is working well, i had to make make 4 gallons saturday. she is selling in 8 ounces mason jars so the per gallon price is $24.00/gallon but she gets $3.00/8 ounce jar
ps friends tell friends and it takes awhile but if your sauce is good it takes off
my wife has been selling our sauce to people she works with. we use the water bath canning method even though our sauces are high acid items and are safe to can without drawing a vaccuum.
we saw i very nice rig at NBBQA convention in atlanta and i dont think it could take over 8 lineal feet of room but i failed to get the peoples name. maybe if you contacted the NBBBQA they could give you their names.
ps this method is working well, i had to make make 4 gallons saturday. she is selling in 8 ounces mason jars so the per gallon price is $24.00/gallon but she gets $3.00/8 ounce jar
ps friends tell friends and it takes awhile but if your sauce is good it takes off
Thanks, that is what we plan to do. Did you have to list all your ingredients on the labels. We have to here but I think all states are different.