Want to bottle and sell a marinade/sauce [closed]

Want to bottle and sell a marinade/sauce [closed] - Table with various goods in shop

I have a marinade recipe I want to sell to local small stores but I don’t know the logistics of how to make the product last with shelf life and I’ve read about oils causing botulism. I’m not sure where to find this information or how to go about it .

food-safety


Best Answer

Check the colleges near you as they may have a food incubator program. There are several in Louisiana both affiliated with colleges and privately owned. They have programs to teach you the basics, professors to help answer questions, staff to help take your recipe from small batch to larger quantities, and commercial kitchens for rent.

You can also contact the Department of Health. they were quite helpful when I was starting my company, especially with label reviews.

If you are planning on making an acidified product, you should look into a Better Process Control course. These are offered at some universities (some have online options) and are a requirement of most food incubators. Hope this helps.



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How do you preserve a sauce to sell it?

The first thing you'll need to do is choose sauce bottles. While bottles with interesting angles add visual appeal, we suggest using round-walled bottles. Round-walled bottles provide fewer areas for your sauce to clump up and dry out. You'll also need to decide between plastic and glass bottles.

How do you preserve a sauce in a bottle?

Fill the jars or bottles. Leave as little head space as possible, however make sure that the sauce does not touch the brim of the jar or bottle. Seal the jars tightly with the lids. Place the jars or bottles at least two inches apart in a pot of 220 degree Fahrenheit boiling water for approximately ten minutes.

How do you make a bottle marinade?

Put a bottle rack into the pot so your bottles don't touch the bottom. Then, use a funnel to fill your bottles and tap the sides to get rid of air bubbles. Finish bottling your sauces by sealing the bottles, putting the lids on, and boiling them in water for 20 minutes.

How do you make a shelf stable sauce?

pH for Shelf Stable Hot Sauce Ideally, a pH measurement of 3.4 creates a sufficiently acidic environment to prevent bacteria from growing. To achieve this balance, use citrus fruits like lemons or limes, or a high-quality vinegar.


How to Bottle and Sell Your Own BBQ Sauce



More answers regarding want to bottle and sell a marinade/sauce [closed]

Answer 2

From what I understand it's all about how acid/salty, low water is the food (Shelf stable acid preserved foods and Food Processing for Entrepreneurs Series)

It is also about how the food is packaged, you need to have a sterile environment (as sterile as possible); hot packaging, pasteurization,...

I suggest looking at local regulations for commercial kitchen.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Rachel Claire, Sarah Chai, Ragga Muffin, Kampus Production

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