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Canning and making Red Gravy through cottage food act

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    I would like to sell my red gravy through the cottage food act in Louisiana and can not find any info and am getting some conflicting answers. I am not starting with whole tomatoes. My base is tomato pure that already has citric acid in it for a stabilizer. I then add some onion and garlic along with dried and fresh spices. I will be pressure canning the results.

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