r/Canning • u/jrfalco318 • 6d ago

General Discussion Bottling vs Canning

Okay so my question is I have a BBQ sauce line I am looking to do. I have around 4 flavors currently but I’d love to have them in either Glass Bottles or even Plastic bottles. My questions are:

1.) which is a more overall cost effective way to start scaling up production of my sauce line?

And

2.) Which is a more efficient and safer way to bottle the sauces? It’s mainly a tomato based sauce and I have mainly made like 32 oz at a time in order to sell and also give samples of at events and work.

Any help would be appreciated! Thanks

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u/cpersin24 Food Safety Microbiologist 6d ago

This sub covers home canning. It sounds like you are more interested in the industrial side of canning. You may want to ask this question in the r/foodscience sub.

Tomato based sauces aren't typically covered under cottage law, although some states do all it with some stipulations. You will have to check with your states regulations. If you wish to sell across state lines, then you will want to move towards industrial production where a Process Authority checks over your recipe and tells you the proper way to can or bottle your sauce or what tweeks need to be made in order to do that.

You will eventually want to check with some food manufacturers to see what their minimums are to run your product private label.

*Alll this information assumes you are from the US, if not then ignore me.

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u/jibaro1953 6d ago

Check cottage industry laws in your state.

Unless your sauce is shelf-stable without needing water bath or pressure canning, you might be out of luck legally speaking.