I volunteer for two different organizations: one a community garden, one a gleaning organization that collects unused fruit (mainly citrus, some persimmon and avocado) and distributes it to local food pantries. Both organizations are trying to utilize community fruit to make value-added products like salsa or jam. I am a Food Scientist and work in the food processing industry, but unfortunately I've seen that companies don't want to deal with a few hundred pounds of fruit from someone's yard, as good as the intentions are. Does anyone have any brianstorms that can help me out? I was thinking about using an inspected kitchen to make small batches of these things, but I'm not sure if it would be legal to sell it without all the nutritional data and what not, and I'm concerned about the slight risk of botulism with canning. Any thoughts? Thank you!!