Cottage Food Pizza Sauce

[Tripper]

Hello - I am a Cottage Food Kitchen and sell my par-baked Pizza Crusts at Farmers Markets. I would aso like to sell pint jars of my Pizza Sauce but they have regulations that you need to 'can' your sauces which involves a heating process.

I never cook my sauce. The first time it is heated is when it is in the oven. I've heated it prior to baking and the flavor is not the same.

Does anyone know of a way to package my sauce, either in jars or sealed bags, that might satisfy these regulations?

The way I look at it, the paste I start with was heated before being put into a #10 can, right? Doesn't that count for anything?

I appreciate any comments or feedback.....

Thanks - Tripper

[foreplease]

There is no safe or probably legal way short of having it commercially packed. Back up a step in the process and imagine if the place you get your canned tomato products did not properly seal them. Would it be safe for you to consume, much less resell? Then, if it sits around a couple weeks, even at refrigerator temperatures, and you add fresh garlic, onion, or anything else it would not take long for things to fester terribly and dangerously.


Freezing might be your easiest way out but I highly doubt you could be approved without adhering to a strict process involving additional equipment.

[TXCraig1]

Canning is about food safety - not cooking - though the two may be accomplished simultaneously. Though very rare, the most serious potential threat is botulism which can be fatal. Tomato products are a potential high-risk food because the pH is in the grey area. If the pH of your sauce isn't less than 4.5, you need to PRESSURE can it to be safe. And safe means doing it right in a controlled process.

An alternative might be to sell it as a refrigerated product that's not shelf-stable and must be kept refrigerated even if not opened.

I'd encourage you to get some professional food safety training. Comments like "the way I look at it, the paste I start with was heated before being put into a #10 can, right? Doesn't that count for anything?" suggest that you don't understand even the basics of food safety. IMO, it would be irresponsible (and potentially criminally negligent) for you to sell potentially dangerous products to the public if you don't.

[Tripper]

I ended the sentence with a 'question mark', meaning help me, and all you come back with is 'you're ignorant'....sheese, thanks for the post.

[foreplease]

It's a good first step in helping anyone to try to keep them from hurting anyone else, or themselves. Craig's post was worded better than mine but we were both trying to be helpful.

[TXCraig1]

I ended the sentence with a 'question mark', meaning help me, and all you come back with is 'you're ignorant'....sheese, thanks for the post.

It came across like you weren't taking food safety seriously.

[nickyr]

Maybe you can sell a make your own sauce kit? A can of crushed tomatoes or purée plus a bag of your special mixed spices? (I'm just making stuff up, no clue what your recipe is and you might need to modify it for this)

[Pizza_Not_War]

Can't recall ever seeing a raw packaged sauce in the store.

[texmex]

The only raw packaged tomato type "sauce" I have ever seen is pico de gallo salsa. It can be found in the refrigerated section of your grocery store and has a short window of time as viable before expiration.  Shelf stable, it is not.

[Andrew t]

A spice blend is a good idea. You could scale the size to fit 28oz can of tomato.

You could resell 28oz cans of tomato to go with it or recomend a brand(s).

I'm pretty up to speed on California's Cottage Food regs, which are fairly simular to the other states I've seen. You'll never get a sauce through. If your area is pursuing MEHKO regulation you could do it with that. Here in CA it's county by county (and mine ahs not adopted).

Another bigger but possible option would be to look at co-packing a sauce. Depending on where you live and how much you can sell it's totally possible to find a packer willing to brand a custom product. In Califronia there are lots of small to midsized copacker that work with farms and small brands. It's not cheap but if you can move a premium product in volume it would be viable.

I would reach out to the county/state farm department or university commnity ag program. They often have resources for farmers to create value added products.

good luck

Andrew

[pizzard]

Hello - I am a Cottage Food Kitchen and sell my par-baked Pizza Crusts at Farmers Markets. I would aso like to sell pint jars of my Pizza Sauce but they have regulations that you need to 'can' your sauces which involves a heating process.

I never cook my sauce. The first time it is heated is when it is in the oven. I've heated it prior to baking and the flavor is not the same.

Does anyone know of a way to package my sauce, either in jars or sealed bags, that might satisfy these regulations?

The way I look at it, the paste I start with was heated before being put into a #10 can, right? Doesn't that count for anything?

I appreciate any comments or feedback.....

Thanks - Tripper

What is the location of your Farmer's Market? The one I go to in the Los Angeles area has a vendor that sells tomato sauce and fresh pasta. It is not canned, but sold in a plastic deli container...same with hummus, dips, salsa etc at many of the other booths. Probably depends on local code, but perhaps speak with other vendors to confirm or assist with a solution.