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5 gallon or small min copacker? How to get a

How would I go about getting 5 gallons of sauce made and filled? 5 gallons = 120 5 ounce woozies. 120 is plenty for a first batch to give away or taste test or sell. Everyone I check online only does 50 gallon pots minimum! What other choices do I have? Surely everyone who is just starting out doesnt order 50 gallons worth (1,200 bottles) for their first batch!???
 
I wanted a professional to do it so there is no chance of bacteria or a problem with that. I can boil the bottles and hot fill with my turkey baster or spoon and funnel, but am always concerned about the bottle being unfrigerated for several weeks or months until someone opens it. Unless you think the safety record of home hot filling is totally fine?
 
salsalady said:
Do you have your recipe dialed in yet? Or is this still practice?



Check out http://thehotpepper.com/topic/29501-making-hot-sauce-101/

And...
http://thehotpepper.com/topic/66094-starting-a-food-business-101/

These should answer most of your questions and help you get started.

Get a pH meter, make lots of test batches at home, give away (don't sell!!)...Then see where you are at with the sauce.

Good luck and have fun!
Salsalady
 
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