applesauce--from home kitchen to factory production

jgikegamiOctober 10, 2013

Hello everyone. I live in Japan in an apple growing region. When my husband and I were looking for a new line of business, we decided to make applesauce. I've devoured most of what is available online about making and canning applesauce--and have tested it-- in my home kitchen, but cannot find much that can be applied to commercial production. Up to now, the applesauce that I've made in small batches in my kitchen has been delicious every time. One of my main questions is: how will mass production affect the taste and what other factors do I need to think about and control. Especially those of you who have worked in the industrial sector, if there is anything, and I mean ANYTHING, that you can share, I'm all ears. Or, if you can direct me to a good source of information, I'd welcome that, too. I originally posted in the "fruits" forum but someone suggested I post here, too.

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balloonflower(5b Denver CO, HZ 5-6, Sunset 2b)

Are you adding anything in addition to apples? Such as water, cider, lemon juice, other acid or fruit fresh type product?

I would think your local regulations regarding commercial canning and sales would impact factors that you would need to control between switching from home or small scale canning to a commercial operation. Also, just out of curiosity, what do you can in and how? Jars, cans, ...?

    Bookmark   October 10, 2013 at 6:57PM
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We had a vendor at the farmers market do exactly what you are planning. He had to take his recipe to a professional canning company and have them make his recipe and then he marketed the product. His was in glass jars, but not with the 2-piece lids that most of us use.

    Bookmark   October 10, 2013 at 8:07PM
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We want to keep our applesauce as natural as possible so we will be adding only vitamin c or lemon juice, and plan to can in single serving plastic cups. Our production process has been approved by the health department.
I guess just like anything else we won't know what we're up against until we actually start production. I just thought someone might have some manufacturing experience that they'd be willing to share. Thank you to all who responded.

    Bookmark   October 11, 2013 at 6:43PM
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I never done the manufacturing process but have found that spices don't always need doubled for a double batch, and so on. Kinda taste thing.

    Bookmark   October 12, 2013 at 12:06PM
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balloonflower(5b Denver CO, HZ 5-6, Sunset 2b)

I think since you're using straight fruit, the flavor will be more affected by the quality of apples. I would imagine that there is some room for scorching, which would be disastrous in a large batch affecting flavor.

I wish you luck and hope everything works out. It sounds like you've done lots of research into avoiding issues from the beginning.

    Bookmark   October 12, 2013 at 5:32PM
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