Small-Batch Jarred Preserves

Shoppers at farmers' markets and craft fairs, local grocers and gift shops, cafés, and online customers buying gift sets, especially in the autumn and holiday season.

You sell jars at retail price at markets and online, or at a lower wholesale price to shops. Margins improve when you buy produce in season, in bulk, from nearby farms.

• Following tested recipes and food safety steps carefully
• Cooking and batch planning
• Selling face to face and building a brand

• Vegetables and other low-acid foods can carry a serious botulism risk if they are not made acidic enough or processed correctly. Do not sell pickles, relishes or vegetable-based sauces until the recipe and process have been validated by a food safety expert or recognised lab, and ask your health unit what proof they need
• Food premises approval and permits differ by province and municipality, and Quebec has its own rules
• Selling across provincial borders may need a federal licence from the CFIA, and labelling rules such as bilingual labels and nutrition facts may apply
• Commercial general liability and product liability insurance, which markets and shops often ask for
• Seasonal supply and storage space, since harvest comes in a rush and winter markets are quieter

Estimates for this idea are typically around $2,000 to $9,000 to start, depending on your kitchen rental, jars, labels and ingredients. The idea suggests starting with naturally acidic products such as fruit jams and jellies.

Estimates suggest monthly revenue of typically around $800 to $4,000, depending on your markets, shop customers and online sales. That is revenue, not profit. Harvest comes in a rush and winter markets are quieter, so plan for seasonality.

Low-acid foods can carry a serious botulism risk. Check that pickles, relishes or vegetable sauces have a validated recipe and process, and ask your health unit what proof it needs. Also check food premises approval, CFIA licensing, labelling and insurance.