Sauce and condiment pilot plant in Virginia
Makes sauces and marinades, jams and preserves, salsas and pickled and fermented vegetables. Runs hot fill, kettle cooking and acidified foods, packing into glass jars. Offers pilot and small runs, recipe scale-up, label and regulatory help and ingredient sourcing. Takes first-time brands.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 3 processes stated in all.
Packaging
1format stated
Minimum order
Published4-hour minimum to book co-packing services
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Where
- VirginiaBy state only. We introduce you to the plant by email.
- Process
- Hot fillKettle cookingAcidified foods (21 CFR 114)
- Packaging
- Glass jars
- Products
- Sauces and marinadesJams and preservesSalsasPickled and fermented vegetablesSoups and brothsSyrups and honeyDressingsCondiments
- Minimum order
- 4-hour minimum to book co-packing servicesClose paraphrase of what the plant states. Confirm it on the call; minimums change.
- Size
- Not stated in their published information
- Food safety certification
- Not stated in their published informationNo GFSI scheme found on their site; not proof they lack one.
- Other certifications
- Not stated in their published information
- Regulatory scope
- FDA acidified foods. The plant says it makes acidified foods under 21 CFR 114, the rule for most shelf-stable sauces, salsas and pickles.
- Equipment
- steam-jacketed kettles: one 20 gallon, one 30 gallon, four 40 gallon, one 60 gallon
- metered filler
- two pulper/juicers
- blancher
- produce washer
- three apple corer/choppers
- Robot Coupe R401B, CL50 Ultra E and CL55 food processors
- Buffalo chopper and floor mixer
- two retorts
- Primera AP362 label applicator
- two pH meters
- walk-in cooler and two walk-in freezers
- Batch size or capacity
- Steam-jacketed kettles from 20 to 60 gallons; stock glass jars in 5 oz, 9 oz and 12 oz
- Services
- Pilot and small runsRecipe scale-upLabeling and regulatoryIngredient sourcingPackaging sourcingProcess authority helpCold storageTolling (you supply materials)Private label catalog
- Works with
- Startups and first runsEmerging brands
- Type of company
- Co-packerCommercial kitchen
How we checked
Verified 2026-10-02 from the plant's published information (6 pages checked).
Their own published information states these capabilities clearly.
We list what this plant runs, not who it is, and we do not publish its contact details. Request an introduction and we contact the plant for you.
Listed under
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Before you call
- Hot fill vs cold fillThe pH, temperatures and holds behind the two most common sauce and drink fills.Lesson
- Low-acid canned foods and acidified foods: the pH 4.6 lineWhat makes a food low-acid or acidified, and what each one requires of your co-packer.Lesson
- Co-packer minimum order quantities by categoryPublished minimums by category, and how to compare gallons, cases and pounds.Lesson