Little Rich
MemberGot rid of the matchlight.
I have been perfecting my recipe for a long time, and I've also been figuring out the process of safely getting it into bottles and onto store shelves. A lot of people are curious about the process and I am planning to post all of the steps I will have gone through when it's done. But before I can go further I'm up against an issue, and I have a question for the board . . .
I have contacted multiple copackers and shared kitchens, all of whom say (in effect), "we'd love to help you but we're slammed right now, and we don't anticipate that we'll be available until after the first of the year".
If I strike out with the copacking and shared kitchen options, is it viable to use another facility? I've heard that larger churches and similar community facilities have kitchens that can be used for bottling, but 1) I don't know this firsthand, and 2) I'm not 100% certain of the requirements to use one. If I'm not mistaken, I can submit a request to use a specific facility to the GA Dept. of Agriculture and they'll inspect it. I *think* this is required and that a county health department inspection is not sufficient. Do any of you know if this is a realistic option? I realize it's a lot more work but my project is in its infancy, so I'm hoping to bottle some sauce & get it in people's hands while I figure out how to bottle larger batches if and when the need arises.
Any help y'all can offer would be much appreciated!
I have contacted multiple copackers and shared kitchens, all of whom say (in effect), "we'd love to help you but we're slammed right now, and we don't anticipate that we'll be available until after the first of the year".
If I strike out with the copacking and shared kitchen options, is it viable to use another facility? I've heard that larger churches and similar community facilities have kitchens that can be used for bottling, but 1) I don't know this firsthand, and 2) I'm not 100% certain of the requirements to use one. If I'm not mistaken, I can submit a request to use a specific facility to the GA Dept. of Agriculture and they'll inspect it. I *think* this is required and that a county health department inspection is not sufficient. Do any of you know if this is a realistic option? I realize it's a lot more work but my project is in its infancy, so I'm hoping to bottle some sauce & get it in people's hands while I figure out how to bottle larger batches if and when the need arises.
Any help y'all can offer would be much appreciated!