My company S&S brand still bottles our BBQ sauces by hand. We thought it would be fun to show you what it takes to make our product with a step by step break down. The entire process takes a couple weeks. So here it is....
Monday - Sarah checks current inventory and makes a shopping list of ingredients and supplies we need. She emails orders in for jars and organic ketchup.
Wednesday - Sarah drives to the east bay and picks up jars.
Thursday - Sarah drives down to the peninsula and picks up organic ketchup.
Saturday - Sarah picks up the rest of the ingredients needed at Restaurant depot in San Francisco. Spencer preps all of the chopped fresh garlic and ginger needed.
Sunday - Bottling day.
10am - Spencer and Sarah load up jars and ingredients and bring them over to their commissary kitchen.
11 am - Spencer starts sanitizing pots, cooking and bottling utensils and jars. He also sets up trash and recycle bins, cutting boards and turns on ovens. Sarah sets up a work station and starts making the BBQ sauces.
12:30 pm - Sauces are made and now need to simmer until they come up to proper temperature. While thats happening we have our "union" break.
1:30 pm - Our bottling crew arrives and we start bottling sauce. There are two teams of two people. One ladles hot sauce into the jars, the other wipes down the jars and screws on plastisol lids. The lids heat up from the hot sauce and create a tight seal. The jars of sauce get placed upside down (which sanitizes the lid) back into their boxes and the boxes get labeled.
2:30 pm - The bottling crew helps load up boxes of sauce. Sarah cleans the kitchen, takes inventory of leftover ingredients and puts them away. Spencer does dishes and takes out trash & recycling.
3 pm - Sauces get put away to cool overnight. Over the next week they will be labeled, dated and shrink banded. And then they are ready to sell!
S&S brand BBQ sauces are available for purchase at www.sandsbrand.com