More like $4 to $6 is the going rate at farmers' markets and in the rack off to the side in so many small businesses here. (At gourmet stores, the price for slightly more commercial small-batch preserves, in lug-lid containers etc., is even higher.)

Good luck working something out, and spend the money in good health!

Zabby

Figure out your expenses for a production run and decide on an hourly rate for your work. Then divide the total cost of the run by the number of jars and see if you can afford to sell them. If so, fine. If not, keep them for your own use.

Jim

I make alot of Jelly and Pickled Jalapenos. I charge 4-4.50 a half pint. Add up your costs and SHOP AROUND, also don't assume that a 25 pound bag of sugar is cheaper. I found that sometime it is and sometimes the store is running a sale on 5 pound bags and I can save lots of $$$ which gives me more profit.

You won't get really rich doing it, unless you get bigger, but it feels really good to be selling a nice product. I am trying to move to building a certified kitchen and sell my jellies to a much larger market and possibly online. I know I have good product. If I do this, then I will have to raise my prices to cover my added expenses.

Final word, GO FOR IT!

Jay

Just a thought, you will surely will have to replace the jars, lids and rings for next year. I noted new shipments in stores are anywhere from 1.25 to 1.50 per case higher

Also, don't short yourself on the produce if you grow it yourself. I know I couldn't afford to make my red raspberry jelly if I didn't grow my own raspberries. A quart of red raspberries were selling for 7.00 this yearhere. I use 4 quarts to make my 100% juice, that will give me 6 1/2 pints.
That's 4.66 worth of juice if I had to buy the little beauties.

Most people will not pay a lot, unless you have them 'hooked' on a favorite. Then you can almost name your own price.

As mentioned, make sure you cover not only the cost of the product and supplies (which will have to be replaced at a higher cost next year) but the cost of your labor and the utilities. After all, you're using water, electricity or gas to process and I wouldn't be surprised if those bills go up during canning season.

Be careful not to charge too little because it's a friend you're doing it for. Whatever you charge will establish a precedent. Friends-of-friends may want some jars too and they'll expect to pay what the original buyer paid.

Carol

I could be barking up the wrong tree here...

I don't think the FDA permits selling of home canned goods. there are rules and regulations that need to be adhered to for commercial sale, there are quality controls for health reasons, as well as remediation if you get sued because someone gets sick.

Any sale of goods for monies could be considered commercial sale.

Best if you stick to the old barter system for home canned goods.

I'm with ristau on this one. Sorry, but been there and tried that! ;) Gifting/trading is one thing, selling is quite another. Liability is incurred and a whole new can of worms opens up with insurance, local, state, and federal regulations, certified kitchen requirements, inspections, labeling requirements, etc.

If you have a local farmer's market talk to some of the vendors there first and make sure selling your home canned goods is something you really want to get into.

Just some thoughts to consider. ;)

Dave

There's a lot of wisdom in those posts, especially in Carol's.

Jim

There's definitely merit in checking out the regulations for your particular state. Some states are very libertarian in their regulations for home purveyors of jams, jellies, other low-risk high-acid products as long as the volume is quite low.

Others, of course, regulate home businesses or any home-based sales very strictly.

Carol

Every state has their own set of rules for home canned sales.
In Pa, they DO allow a home canning operation in the house, with certain excepts, such as NO pets of any kind, and other rules, water testing blah blah.

My commercial kitchen had licenses from the USDA and Pennsylvania Department of Agriculture, the only time I had dealings with the FDA was when I was using preservatives in the prepared salads and baked beans.
Sold wholesale only for that operation to Acme Stores and wholesale provision suppliers.
Retail sales,(aka: JohnQPublic) you have to get a sales tax license and collect the state tax.

Your State Department of Agriculture will be more than happy to answer your questions.

I hope you didn't can BBQ and spaghetti sauces in 1/2 gallon jars.

Carol

1/2 galllon jars are not suitable for home canning, except for maybe a big jar of full strength vinegar pickles. I use them only for my half sours and they are not heat processed, just placed in the fridge.

2-quart jars are approved for high-acid juices like apple juice, but I would be concerned about the liability of canning and selling anything else because they are not approved for other product and there are no tested processing times.

Carol

Yes, it is legal to sell home canned goods such as jams n jellies. It's a cottage business. You can't sell everywhere but you can go to farmers markets, festivals. Each state has different requirements. Check it out

Make sure you add in the cost of jars,lids and rings. 2 years ago, someone asked me to make 2 cases of pickled items. promised to return the jars. The only jars i got off of him, was a few mayo jars that he had apple pie booze