Small custom canning facility

Local farms with surplus produce, small food brands, farm stands, restaurants and shops buying local preserved goods.

Per-batch or per-jar processing fees for contract work, plus margin on your own branded products. Seasonal harvests can mean busy and quiet periods.

• Food production and process control
• Food safety record keeping
• Equipment maintenance
• Managing customers and scheduling

• Facility licensing, plan review, zoning and inspections vary by state and county, so check early
• Low-acid canned foods usually have strict federal and state rules, including process authority review and trained supervisors. Check with the FDA and your state
• Equipment such as retorts, boilers and sealers can be expensive, so consider buying used or starting with a limited product range such as acidified foods and jams
• Build-out of a compliant space (washable surfaces, drainage, ventilation, utilities) can add significantly to equipment costs, so get quotes before committing
• General liability, product liability and workers' compensation insurance once you hire
• A recall or contamination problem can be serious, so keep good batch records and a recall plan

Estimates suggest startup costs typically around $75,000 to $300,000, depending on equipment, the build-out of a compliant space and your product range. Consider buying used equipment or starting with acidified foods and jams, and get quotes first.

Monthly revenue is typically around $4,000 to $20,000 as an estimate, depending on contract volume, product range and pricing. Plan on at least about 25 hours a week to run production and manage customers.

Check facility licensing, plan review, zoning and inspections with your state and county early. Low-acid canned foods usually have strict federal and state rules, so check with the FDA and your state. Also check insurance and keep a recall plan.