Why don't you just sell your honey at a price which includes the cost of the jar so you can buy new jars and not have to handle the used jars. I find washing and especially getting the labels off of the jars a real pain. Something I'd rather not do.I would like to sell my honey for enough that I could give 3.00 back on each returned jar.
I would double check that. I'm not doubting that you are not required to have a approved food prep facility for less than 500 gallons.I am in Il so I can help... your not requred anything special until you exceded 500 gallons. after that you need an state approved food prep location for extraction/bottleing.
To most of the community that values "raw food" (not just honey), 108 seems to be the magic number. There is no legal definition of "raw", so you can use it to describe honey that has been heated to 200...but if your target market wants "raw" according to the under 108 number, selling them raw honey that has been heated to 110 won't really work (assuming you are open and honest).heating it to 110 or so does absolutly no harm... no different than a hot day. and it claifies and bottles a LOT better. Its still also considered raw honey.
Ok I looked it up...interesting wording:nope.... And I think that the 500 gallons was intened to be 500lbs, but not going to point it out... and we sell to several stores.....
Next year some areas are going to require a "food preparer permit" to sell at farmers markets and such... not sure how thats going to effect us yet