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The Ralphster --- where do you get barcodes for your labels?

That's interesting. I'm just starting out marketing my fresh salsa and was wondering what date to put on it. I've had the same experience that you've had with fermenting after a long period of time. I'm really excited about this since I've had the same reaction to mine as you've had to yours...

Thanks. I appreciate the hot welcomes! I'm looking forward to learning more about what I love and love doing.

Thanks. How did you determine the shelf life/pull date of your salsa? I'll contact Rutgers about the sauce.

I'm making a pineapple-based sauce with various peppers. I've added water and vinegar but it's still a bit thick. I could add additional water, but don't want to lose a lot of flavor. Suggestions?

Tried this today, but with white vinegar. I probably added too much... Other than that, I toned it down a bit and it still hurts.

I'm looking to have my salsa and hot sauces lab tested for water activity, shelf life and pH.  Some questions:   Hot Sauces   Do I need to have my hot sauces tested in a lab or can I use a pH meter? If I can use a pH meter how will I know the shelf life? Can I use that reading when submitting...

If I'm looking to sell my sauces, can I rely on the pH reading using these meters or should I have it tested in a lab (receiving a report)?  My thinking is that I can use one of these methods while testing recipes and then send a sample off for lab testing.  Is that the best way?   Also, do we...

Hi everyone.  I've been making sauces and salsas for quite some time now and am just starting to branch out into making it a business.  I'm going to have a bunch of questions (already posted one) about equipment, etc., so bear with me.  I know I'll get great info here.  I hope I'll be able to...

Thank you, both, for the info.  I wasn't sure about the pH level allowing me to bottle the sauce w/o having the BWB.  I  ll have the sauces tested and then I'll know how to proceed.   Thanks for the bottling tips, as well.

I'm looking to bottle hot sauce and want to follow the correct "canning" procedures of BWB but the lids for my woozy bottles can't be used in boiling water baths.  What alternative lids do I have?   Also, is there a tool that's available to fill the bottles (other than my funnel, which is...