Re: [CH] Salsa

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Tommy:

Depends on where you leave as to who you should turn for help.

First thing to know is that to bottle, you need to have an acidified
foods cert. from the USDA Better Process Control School (or be able to
avoid it by having your product certified by a lab or land-grant college
as being non-acidified).  Cert. cost me about a grand, incl. boarding
and travel costs.

There may be some co-packers in your state who can help you.  Where do
you live?

--
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!

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