Virginia Food Works
Farmville, VA
Nonprofit that runs commercial co-packing and production rental at the VDACS-inspected Prince Edward County Cannery and Commercial Kitchen in Farmville, Virginia, serving farmers and small food entrepreneurs. Its staff make shelf-stable acid and acidified foods such as sauces, salsas, jams, pickles, relishes and syrups, mostly by the hot fill and hold method in glass jars, from client recipes or a set of pre-approved recipes.
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
- Plant locations
- Farmville, VA
- 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.
- 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
- Also states
- Hot fill and hold of shelf-stable acid and acidified foods in glass jars with plastisol-lined metal lids
- Pre-approved recipes including applesauce, apple butter, jams and jellies, pepper jelly, salsas, pasta and pizza sauce, tomato soup, fruit syrups, peaches in syrup, pickles, relishes, dilly beans and hot sauce
- pH testing and batch coding
- Fresh, dried and frozen packaged foods considered case by case
- Pre-designed label templates
- Type of company
- Co-packerCommercial kitchen
How we checked
Verified 2026-10-02 from the manufacturer's published information (6 pages checked).
Their own published information states these capabilities clearly.
We do not publish this plant's contact details. Request an introduction and we contact the plant for you.
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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