Small-Batch pickles, salsa and sauces

Local grocers, specialty food shops, restaurants, farm stands, market shoppers and online customers.

Wholesale sales to shops at a lower price per jar, plus higher-priced direct sales at markets and online. Profit depends on batch size and how well you control ingredient costs.

• Recipe development and consistent batches
• Food safety discipline
• Pitching to store buyers
• Costing and pricing

• Acidified and low-acid foods have stricter safety rules, and some need a scheduled process from a qualified expert. Check with your state health or agriculture department and the FDA
• Check whether you need a food manufacturer license or permit, a food handler or manager certificate, and FDA food facility registration
• Product liability insurance and general liability insurance, which stores often require
• Nutrition and allergen labeling rules, and sales tax registration with your state
• Kitchen rental costs add up, so work out your cost per batch before pricing

Startup costs are typically around $3,000 to $15,000 as an estimate, depending on ingredients, packaging, insurance and kitchen rental. Kitchen rental costs add up, so work out your cost per batch before pricing.

Monthly revenue is typically around $1,500 to $8,000 as an estimate, depending on batch volume, how many stores and restaurants you supply, and your prices. Plan on at least about 15 hours a week of work.

Check with your state health or agriculture department and the FDA. Things to check include acidified and low-acid food rules, any food manufacturer license, a food handler certificate, FDA facility registration, labeling and allergen rules, and sales tax registration.