John Polk wrote:
Unfortunately, most areas have rules/regs on cooked/packaged foods. Usually need to be done in a Health Department inspected kitchen. Some areas are lax, while others seem to be enforced by the Gestapo. Check into it before you can up 300 pints of jam. They do make some well appreciated Christmas gifts though.
What about selling at a farmers market type place?
Preserve enough for your own use, and sell as many as possible fresh, then process when they start to get old. I'm under the impression that fruit leather is all the rage now, however the berries might be too juicy and require mixing with a pulpier fruit or some other thickener. Drying or freezing(easiest method) are simple and then you don't need to dump in buckets of sugar to make the extra sweet jam some people like.
I would try to harvest by laying down a tarp and shaking the bushes. Printing cheesy labels can't hurt, and you could also sell mixed baskets.
With the wild blackberries here, I've found picking takes some time and attention that maybe commercial, pruned blackberry fields wouldn't require. If you can pick fast enough to sell some surplus, go for it. The Rubus' here are a little too bitter for fresh eating I'd say, but they make a very, very good wine.
...I'm under the impression that fruit leather is all the rage now, however the berries might be too juicy and require mixing with a pulpier fruit or some other thickener. ...