Skip to main content

Louisiana

Canning and making Red Gravy through cottage food act

This topic contains 0 replies, has 1 voice, and was last updated by  GARY MESSINA 2 months, 2 weeks ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #49151 Reply

    GARY MESSINA

    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.

Viewing 1 post (of 1 total)
Reply To: Canning and making Red Gravy through cottage food act
Your information: