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I thought I would pass along some information for People in Ontario.  I found the OMAFRA website, and you can have ebooks mailed to you on CD for free (within Ontario), about manufacturing and recall practices. At the bottom of this webpage is a link to ServiceOntario where you can put the...

BrooksideSuperHots - We will be making traditional Laotian(South-East Asia) sauces and pastes. They are pepper based, and fruit based. I will message you the website URL once we are up and running.   Thank you for taking an interest! :P

Why inject it when brining is so much easier? Especially brisket. While I like rubs, brining will help with the dryness.    In my experience, I need to add 2-3x the amount of spices to the water (that is called for in the recipe), but the salt and sugar remain the same.    You do need to let it...

:welcome: from Canada!

:welcome:  from Canada!

Thank you, everyone.   :P

Thank you, SL. In Ontario, only commercial kitchen staff are required to have a food handlers certificate. Actually only one person on premises legally needs to have it, but some insurance agencies require everyone in the kitchen to have it. Insurance agencies want all servers to have "smart...

A link on how long lemons last: http://www.eatbydate.com/fruits/fresh/how-long-do-lemons-last/ An explanation about how the sugar content and enzymes cause the spoiling. Autolysis is prevented in leafy greens by blanching. So, cooking it would break down the enzymes. Nothing you can do about...

This is only tangentially related to your question, but Middle Eastern countries ferment their lemons to make them "shelf stable" Morocco is well known for preserved lemons. I know people ferment mash before making sauces. Maybe this would be useful...

Thank you, Pepper North. One more set of questions, if selling only in province, and producing in a commercial kitchen, is there any other certification I need other than the food handler certification? Do we need to get anything equivalent to a canning licence or have our process reviewed by...

I have called 1-800-O-Canada, and had gotten to the point where I thought I knew what I had to do, and then I read the post by Pepper North where they say they needed to have their label approved. That threw me for a loop. Approved by who? Are there regulations I have not read about? I want to...

Thank you for the info Salsa Lady. It always helps to know how other people are set up so you have ideas of how to negotiate. I was more throwing out a potential roadblock (SWAT analysis) for TopSmoke to think about. I used to work in restaurants and was a GM. The amount of time you might be...

Just a thought.   How many hours in a row can you rent? For example, if you need 6 hours to produce your sauce, and they can only give you 4 hour chunks of time, then it might not be a good deal.   I mention this because I read in one post that someone was spending 2 days per week, 10-12 hours...

Hello,    I have spent the past week reading through these forums, and I still have a few questions about starting a sauce company in Ontario, Canada. (I noticed a few businesses from Ottawa, London, and Missasauga in here).   I have a commercial kitchen and insurance ready to work with each...

:welcome: from Canada! 

:welcome: from Canada! 

:welcome: from Canada!

:welcome: from Ontario, Canada!

Hello,    I am from Toronto, Ontario, and I am looking forward to participating with all the chili heads in this forum. I have been  creeping reading a lot over the past week, and I have learned so much already. Thank you.    I am in the process of starting a sauce company, with my...