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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.
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.