We make our own caramel . . it is one of the items we have become well known for, and our customers constantly beg us to jar it and sell it.
We WANT to, but it seems complicated . . . or is it?
I have read that you can't heat seal (the typical in house canning process for jams, etc) caramel because using this method, for certain products will in fact induce bacteria. We also can't afford to have it "canned" at a professional canning plant either.
What we want to do, is simply pour the hot caramel into jars and let it cool. Then put the lid on it, with a shrink seal. Understanding that this does not preserve the life of the caramel.
We want to add a 'Keep Refrigerated" notation on the label and put a short expiration date. . . like 3 or 4 weeks. This will help prevent customers from keeping it in the fridge for years and wondering why it went bad lol.
Anyway . . I am having a hard time finding information about this. Do we break any FDA guide lines by selling it in a jar but not actually 'canning' it? Are we ok to do this?