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Canning in mass

I have a question about canning salsa in mass production sizes? We are starting to produce more and more and was looking for a mass solution. If anyone has experience in this area I would really appreciate any feedback you might have. Thanks.
 
Hi Salinas!  :welcome:
 
Are you asking about canning in larger sized jars or canning more regular size jars?
 
 
For most sauce producers, looking into co-packers is the most economical and quick solution for keeping up with production.  Your state inspector probably knows some co-packing facilities in your area.  Or start asking around at farmer markets.  Look for locally made products and read their labels.  If it says something like "Packed For..." that's a good indication a co-packer did the processing.  Contact the product company and see who they used.
 
Good Luck!
 
salsalady   
 
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