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bottling dressings...

post #1 of 3
10/6/09 at 5:55pm
Thread Starter 
Just wondering if someone can help me out with this, I feel like I have been endlessly searching for information on this, and I can never seem to find it.

When you have a home made dressing with fresh ingredients, and no preservatives, is there a way to bottle it so it lasts a little longer, and so that someone can make it through most of the bottle before it goes bad?

I have been told I should bottle my dressings, but that is the only thing stopping me from trying to sell them in farmers markets, craft shows etc.

thanks for all your advice in advance. Maybe you can put some of my questions to rest.

:beer:
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post #2 of 3
10/7/09 at 1:18am
We addressed this issue not long ago on this forum. You need to work with what is called a co-packer. This is not something you can do from your home kitchen unless you want a law suit and the health department after you. Some processes make a product shelf stable, some are stable with refrigeration. How it works is you locate a co-packer. You give them your recipe and they produce and package it. They sell it back to you at an agreed upon (contract) price. They will want you to commit to a certain amount before they will even consider working with you. It varies, but let's say they want you to guantee purchase of 200 quarts. If you agree, they will make 200 quarts which you are obligated to buy. They may charge you $1.50 per quart, which means you owe them $300. You pick up your product and sell it at the farmer's market or local grocery stores. The marketing is up to you. If you sell your product for $3.00 per quart, you double your money minus real expenses such as your time and gas. Some people think it's too much bother, others that were willing to devote their time to marketing have made a good living this way. It's pretty much up to you.
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post #3 of 3
10/7/09 at 1:20am
We addressed this issue not long ago on this forum. You need to work with what is called a co-packer. This is not something you can do from your home kitchen unless you want a law suit and the health department after you. Some processes make a product shelf stable, some are stable with refrigeration. How it works is you locate a co-packer. You give them your recipe and they produce and package it with your label. They sell it back to you at an agreed upon (contract) price. They will want you to commit to a certain amount before they will even consider working with you. It varies, but let's say they want you to guantee purchase of 200 quarts. If you agree, they will make 200 quarts which you are obligated to buy. They may charge you $1.50 per quart, which means you owe them $300. You pick up your product and sell it at the farmer's market or local grocery stores. The marketing is up to you. If you sell your product for $3.00 per quart, you double your money minus real expenses such as your time and gas. Some people think it's too much bother, others that were willing to devote their time to marketing have made a good living this way. It's pretty much up to you.
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