The Homegrown Vendor Blog

How to sell homemade chili: the legal route for beef vs meatless chili, a dry chili kit, cooling a thick pot on the FDA clock, pints and quarts, and a game-day order week.

A week-by-week plan for selling soup from home: your legal route, two or three soups that freeze well, quart containers, an order cutoff, a cook day and a cold pickup.

Sell pottery from home step by step: firing a mug costs $0.77 to $4.80 depending on kiln or studio, how to price from a cost floor, photos, and porch pickup.

How long vinegar, fermented and fresh homemade hot sauce lasts, why USDA has no homemade number, what date goes on the bottle, and how far ahead to make a season's worth.

How long fresh, canned and frozen homemade salsa lasts, why the sources disagree, how long it can sit at a market, and how to date and sell salsa while it is fresh.

How long homemade jerky lasts on the shelf, in the fridge and frozen, why the official numbers disagree, and how to store, date and sell jerky so every bag is fresh.

Homemade granola tastes best for about 2 weeks at room temperature in a sealed bag. Here is why the nuts set the clock, and how to bake, bag and sell every batch fresh.

How long homemade cupcakes last on the counter, in the fridge and in the freezer, which frostings and fillings need cold storage, and how to bake, box and label a dozen for selling.

A working plan for selling tortillas from home: dough per dozen, a production day, keeping them soft, a weekly order schedule, where to sell and the fees on a $20 order.