*UPDATE AT THE BOTTOM*

So I've worked in food service most of my adult life. Even when I wasn't, I always cooked for my friends in my kitchen. I have so many wonderful memories from the old duplex that I used to live in...mostly cooking in the kitchen with various friends sitting on the barstools across the counter from me. I miss that.

I learned so many things in that home and I'm grateful for the time I had to spend there. I'm also grateful to no longer be there.

My point behind this is, I have learned and continuously used my knowledge of food holding temperatures, food storage, and food prep safety for decades now. I took a food handler safety certification class recently and got 100% on the final test on the first try. Probably because of the amount of repetition I've had, but either way, I know all of the basics.

I have less experience with shelf life of items that I am preparing, and the rules and regulations regarding canned prepared foods. That is why I am meeting with someone who is! One of my mother's friends is a food preservation safety advisor (I'm not sure her EXACT title, but it's something along those lines) for Larimer County. So I'm grateful to have someone like this in my corner. Tonight I'll go meet with her and learn all of the logistics of my chili crisp and if my method of making it is even okay for selling! (Don't worry, I'm like 94% sure it is)

I'm praying and hoping for a good report and that the process of making my chili crisp for distribution will be much easier than I am currently anticipating.

Even if it isn't, I'm committed now!

I'll update this post when I get home.

*UPDATE*

Well, I got a lot of good information. To say that the way it is prepared is one of the most important things about food, would be an understatement. I have a lot of learning to do and came away with two highlights: the way that I am making it is theoretically right but I need to get it tested to ensure safety, and anything worth having is worth being patient.

My next move will be contacting the right people for product testing so I can get some sort of stamp of approval so that I can safely sell my product. I just really don't want to get anyone sick. It's actually one of my biggest fears, I don't know what I would do if something I made harmed someone. That is why I'm taking this so seriously!

Pending acceptance, I will be taking a class to become a Master Food Safety Advisor on food science at CSU. This class and certification will open more doors for me and give me the opportunity to expand on the things I offer due to learning about preserving so many more ingredients!

All of your prayers and optimism are so appreciated. I need them now, friends.

Stay Crispy,

Kara