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Well I don't know about homemade cooking but in catering I think you go for a 120% mark-up, so if the cost of your ingredients for one jar comes to 1 dollar, you charge 2 dollars and 10 cents for it to cover the cost of the time it took to make it, the electricity you used to cook it and then a tiny margin of profit. 120% sounds extortionate but when you work it all out you'd be surprised.

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Q: How do you calculate how to charge for homemade pickle relish?
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