|
Post by deb59 on Mar 12, 2009 15:17:53 GMT -5
i like giving homemade chocolate sauce to my friends and family. i decided that i want to start selling it. i've been using spare empty jars around my kitchen for gifts, but realized i'm going to need to find a jar supplier if i am going to sell it. the last few days i've been scouring the internet looking for sources and i think i may have found somewhere: www.specialtybottle.com/index.asp?PageAction=Custom&ID=30 i was having trouble deciding on a size and shape so the rep i spoke with was nice enough to send me a few samples. i think i'm leaning towards the oval hexagon jars. the jars should be here in the next couple days but, i don't do much online ordering and was wondering if anyone had any experience with them?
|
|
|
Post by kellymon on Mar 13, 2009 14:07:25 GMT -5
Hi deb59, I have twice used the website you are asking about to buy the small screw top tins for the cacao lip balm we make for gifting. They had the best prices I found, quick ship, easy ordering and a great selection. So no complaints from me Do make sure to use the shipping calculator they offer before you finalize your purchase, the rates can vary quite a bit. Now a few questions for you about your sauce.... Is this shelf stable? Or does it require refrigeration? How are you canning it, like jelly in a hot water bath, or? Because that will also affect your choice of jars. Hope this helps, sounds like a great idea once you work out the details. robert
|
|
|
Post by kellymon on Mar 13, 2009 14:19:52 GMT -5
Deb59, Uh.... I don't want to be a wet blanket but you might want to re-consider selling canned chocolate sauce...... I did a little quick search and it is considered a low acid product, unlike pickles or jam which are considered high acid. A high acid product may be water bath canned, but low acid requires a pressure cooker to reach the temperature needed to kill botulism spores and such. And to can low acid for sale requires a special low acid license and that isn't easy to get, especially for a small home operation. I don't want to sound negative, but these are some concerns you may want to explore. Here is a link I found on canning chocolate sauce at home: www.uga.edu/nchfp/publications/nchfp/factsheets/choc_sauce.htmlrobert
|
|
|
Post by Brad on Mar 13, 2009 19:20:10 GMT -5
Make sure your sugar content is over 75% and you should be fine.
|
|
|
Post by kellymon on Mar 13, 2009 21:01:28 GMT -5
Hi Brad, I expect that you are correct, a very high sugar content such as you mention should put it into the high acid/water bath canning catagory, much like the fruit jams I mentioned. I'm a little curious though, if the sugar is 75% and the water content is high enough to allow it to be a sauce, what would the cacao % be? 5%? And would the cacao butter need to be un-naturally low in order in order to avoid seperation? Does such a sauce need to be just sugar, water and cacao solids? Just wondering..... robert
|
|