Frequently asked questions.
Does Terroir in a Jar buy produce from farms?
No, we do not buy your produce directly. What we do is turn your excess produce into value-added products and then sell them back to you at distribution wholesale prices. This allows you to recuperate the cost of potentially wasted fruits, vegetables, flowers & herbs by adding another revenue stream. Think of us as a way to double down on your work. By investing just a little more to turn it into a value-added product, you can sell the flavor of your farm on the open market for up to a 100% profit!
How much profit can I expect from turning my produce into preserves with Terroir in a Jar?
Our price structure allows you to be able to mark up the price 90 to 100% just like a store and get maximum profit potential.
Does Terroir in a Jar offer labelling services?
We currently don’t offer in-house labeling. However, we do provide guidelines for sizing and federal requirements when it comes to making your own. We also can support you by recommending a great local graphic designer and printer, through which our partners receive a 20% discount.
How quickly can I expect my value added product after my produce is delivered?
Typical processing time is 5-10 business days, depending on the volume of produce we’re working with and timeline of the farm. For projects between the months of August and January (the busiest period of the year), be sure to reach out well ahead of your desired delivery date as processing times can take a bit longer. We’re always happy to coordinate with you on the products you need produced, and a delivery schedule that fits your needs!
Does Terroir in a Jar do bone broths, pickling, or shelf stable salsas?
While we are not currently able to support the creation of broths, shelf-stable salsas, or pickled products due to volume/space/time restrictions, we do plan on further developing our recipe line in the near future. Our goal is to mindfully grow our offering with safety and quality at the forefront. We’ve received lots of requests from farm partners who would like to see products like this, and we’re listening!
Are the products produced by Terroir in a Jar legal for public sales?
We currently have over 100 state-approved recipes for turning your produce into value-added products. You’ll receive documentation with these products that allows you to legally sell on the open market. For more details, see the complete list on our product page.
It’s important to note that if you’re selling your products direct-to-market (CSA boxes, farmer’s markets, private events, online etc,) all you need is a copy of our ‘Food Processor’s Registration,’ which we provide. However, if your farm wants to sell into retail (Amazon, Whole Foods etc.), we have the capability to provide the documentation to lawfully satisfy the requirements of state and federal bodies for a small fee..
Can we develop a new or unique recipe with my produce?
Yes! Our goal is to present the unique terroir of your farm’s produce, and developing unique recipes that showcase this flavor is a great way to do this. As a state-certified kitchen, we are able to create new recipes when time and season allows. Since this requires additional time, labor, ingredients, and creativity, the turnaround for your product might be a bit longer. Fees for developing a new recipe are charged case-by-case. If you’d like to reserve the recipe solely for your value-added product, we’re also glad to do so.
Can Terroir in a Jar work with herbs or flowers?
Yes! We can use herbs and edible flowers to develop any of our products – shrubs, jellies, jams etc. – or to incorporate into other value-added products. Some suggestions include:
Rose petals
Fresh mint
Lavender
Rosemary
Teas like Earl Grey or Chamomile
Honeysuckles
Geraniums
Salvia i.e. lipstick plant
The possibilities are endless and only limited by your imagination!
Does Terroir in a Jar offer pickup and delivery?
We do our best to come to you and provide door-to-door service, although it’s not always possible during the busy season (September - December). The team always enjoys visiting farms and directly transporting the produce “from farm to kitchen” when they can. If you require pickup or delivery for your products, please specify this during our initial consultation.
What experience/knowledge does Terroir in a Jar bring to the table when it comes to creating preserves?
The owner of Terroir in a Jar, Tabitha Stroup, lives in the heart of the Pajaro Valley. She is a 25-year Cordon Bleu trained chef who has been professionally preserving since 2011. Having over a decade’s worth of experience catering and creating menus at local farm-to-table dinners, Tabitha has a unique flair for combining exotic flavors to present a unique tasting experience. Having honed her skills working with farmers and their produce through her first company, Friend in Cheeses Jam Co, Tabitha has an intuitive understanding of the way flavors can evolve as she guides them from farm to jar. Her innovative way of turning fruits & vegetables into value-added products has allowed Terroir in a Jar’s offering to grow and expand every year.
Can the value-added products I receive be sold beyond farmer’s markets and CSA (retail outlets such as Amazon & Whole Foods)?
Yes! Terroir in a Jar is a state-certified kitchen that meets all regulatory requirements for preserving and jarring. We have over 100 state-registered ‘S Letter’ recipes to choose from and provide you with all the necessary documentation for your products to be sold in the open market – at grocery stores, boutiques, Good Eggs™, Amazon etc. S Letters deem food products to be shelf stable, PH-balanced, and lawful to be sold throughout the 50 states and outlying territories.
You can also commission a custom recipe and have an S Letter assigned for an additional fee and processing time. We also offer the option to purchase exclusive rights to your recipes once developed. Note that state labs – the bureaucracies that they are – can take up to 4-6 weeks to process the documentation.
Is Terroir in a Jar a ‘Green’ business?
Yes, we are proud to say that we are the first kitchen in the state of California to be Green Certified!. The jars we use to package your products are made from 100% recycled glass, and the lids are lined with a plant-based plastisol. Our building’s power consumption is extremely low, we only use non-toxic cleaning agents in our processing area, and we keep trash and food waste to an absolute minimum. We even donate the silage from your used produce to local livestock farms!
Are products developed by Terroir in a Jar certified organic?
Although we have the ability to produce certifiable organic products, it is your responsibility to certify them before bringing to market. We can provide the necessary records to be able to do so under your farm when you opt to use all organic ingredients.
Alternatively, state law allows you to apply labels stating that your product was “made with organic ingredients” without being officially certified. It’s important to note that all of our conventional (non-organic) ingredients are non-GMO, and locally sourced when possible (such as our Big Sur sea salt),
Note: There is no such thing as organic pectin as it is not manufactured anywhere in the world. However we do work with a local pectin producer – Pacific Pectin in the Sierra Foothills.
Does Terroir in a Jar use organic ingredients when preserving my fruits & vegetables?
When you work with us, you can specify whether or not you’d like to keep your value-added product 100% organic. Although the majority of the ingredients used in our kitchen are both organic and locally sourced, we give you the option of using organic sugar, or non-GMO conventional sugar, depending on your budget and target market.
Does Terroir in a Jar offer discounts for high volumes of product?
On a per-client basis, we do offer discounts for bulk processing of your produce. Please specify projected volume during your inquiry, and we can discuss potential ways of working with your budget.
Why does my value-added product need a Lot #?
A lot number tracks your product in the open market, and is used in the event of a recall affecting any of the items that were used in its creation. From the sugar, to the glass jar, to the liner in the lids, a recall is always a (remote) possibility that is beyond our control. But we take all the necessary precautions to keep you and your customers safe. (GMP also known as = Good Manufacturing Practices are important to us).
Is there an expiration date to my value-added products?
Per state regulations, all of our products officially offer 2 years of shelf stability. With a product that is properly cared for (with the instructions provided), the actual shelf stability could reach well beyond that; because we don’t use preservatives, color consistency can change over time. We provide with the lot number your product’s expiration date, which needs to be printed on your labels.
What’s the difference between a jam, jelly, marmalade…etc?
Jams contain the fruit/vegetable used to make it. The pulp & seeds
Jellies are made from the juice of the fruit
Marmalades are based on citrus fruits with their rinds
Shrubs are fermented concoctions of fruit juice, sugar and vinegar – they provide probiotic benefits along with a sweet flavor profile and a vinegar bite that’s great for mixing with any beverage. Great spritzer or cocktail ingredient to give a bright refreshing bite.
Culinary vinegars are flavored with fruits and vegetables to add an extra dimension to anything you use with them – great for sauces and salad dressings!
Syrups are…you know, they’re syrups.
Any other questions, feel free to contact us to learn more!
What safety regulations does Terroir in a Jar abide by ?
We are fully insured for up to a $2mil. umbrella liability to protect ourselves and our customers. We also follow the Good Manufacturing Practices (GMP) as outlined by the Federal government. We sterilize all of our equipment and glass in a commercial-grade sterilizer that is calibrated every 30 days. We keep temperature records of our freezer/refrigerator production logs. The chain of custody of ingredients is thoroughly documented and recorded under GMP guidelines. All staff, – down to the dishwasher – has a Food Handler’s certificate from the state. Education & preservation is an ongoing process with staff and owners. We also implement a HAACP plan in our certified Green kitchen, and follow all state and federal guidelines for non-acidified preserved foods including but not limited to:
Jams
Fruit paste
Jelly
Marmalade
Syrups
Shrubs
Hot sauces
Culinary vinegars
Bloody Mary mixes
Margarita mixes.
