posted on Jan, 7 2008 @ 01:03 PM
Well, after doing some research into it, like Anxietydisorder said, I'll need to get a pressure canner, and it looks like I need to pressurize it at
10.5 lbs for 100min in order to ensure all the germs are dead. On the bright side, it appears that I can use jars, so long as they are the proper
sort, and jars offer a more attractive package. My chili takes about 8 hours to prepare, cook, and simmer.
However, like Whaaa mentioned, there's those pesky FDA, state, county, city, etc. regulations, licenses, etc, that I'll have to pass muster on in
order to sell it in stores...I think.
My plan is to sell it at the local Farmer's Markets, and possibly the local meat markets as well. Unfortunately, I have to consider now that:
For a 16oz, I probably couldn't charge more than $3, as it includes beans, and Wolf charges about $2.08 for a 15oz can. Even though I consider Wolf
chili to be a step above dog vomit, I doubt I could convince a customer to pay much more than that. The fact I'm offering one additional ounce, and a
glass jar and a homemade recipe is pretty much the only way most will even be able to justify spending that much.
I reckon I could probably get around a dozen 16oz jars worth out of one batch of chili, so assuming I could sell all jars in every batch, that's $36
Now, for a dozen 16oz jars with lids, it's roughly $12.
For all the ingrediants, it probably averages out to around $8.
$16/batch profit... which isn't too bad until you consider:
A humble 7 quart pressure cooker will cost about $50.
Taking into effect it'd take two 110-minute loads, that's an additional 3 hours and 40 minutes, round up to 4 hours for load, unload, jarring,
etc... Unless I spend another $50 for an additional cooker, or spend $200 or so for a reliable large capacity cooker.
Best case scenario, I have made $1.60/hr, worst case I make about $1.33/hr. Let's assume I opt to spend more money at the offset, and go with a
higher profit margin per hour, and to conserve space and electricity, I go for a $200 large capacity cooker.
A business license will cost me $25 as well, and I can probably count on additional costs of around $50 for ink cartridges, labels, and gas to drive
to the various local meat markets and farmer's markets.
Without even taking food licensing fees, business taxes, food inspection services, nutritional analysis, etc, My startup cost of $275 will take 172
batches (not cans) worth of chili to just break even.
Again, not even counting those extra costs, it would take an additional 63 batches (not cans) just to make my first $100.
It's simply not a profitable enough enterprise to do on a small scale. I'll either have to sell the recipe, or wait until I'm rich enough to buy a