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LOL - we've had the Salsa's now for a few months. It has been tweak a little bit since the batch submitted, but not much at all. There are a few more suprises coming - if I can get some more time! Congrats to all!

You need to be under 4.6ph - you want to be under 4.2 though

http://www.nysaes.cornell.edu/necfe/pubs/pdf/FactSheets/FS_AcidifiedFoods.pdf

http://www.nysaes.cornell.edu/necfe/pubs/pdf/FactSheets/FS_AcidifiedFoods.pdf

Low PH prohbits te growth of botchulism.....

Inhibition of Clostridium botulinurn Type E in Model Acidified Food Systems The potential for growth and toxigenesis of a mixture of three strains of C. botulinum type E in model food systems at pH levels of 4.600 and 4.200 was investigated. Whole shrimp, shrimp puree, tomato puree, and tomato...

WELCOME!

Welcome from the Secret FKS Test Kitchen

As long as your salsa has a low enough PH, and you are using lids with the plastisol lining, you can hot pack salsa as well..... Now i'm far from a biggie in the industry, but do know a lot of manufacturers, and no one that I know uses a pressure cooker. Just my 2c....

You are correct sir.... Heat to 190-195degF for 15 minutes. Hot Fill the woozies, invert, repeat.... I leave them inverted until I am done bottling then flip them over. MAKE SURE THE CAPS HAVE A PLASTISOL LINER (the little white thing). IF not, then the bottels will not seal at all. Also...

Welcome from the Casa Huvason Stronghold....

LOL - This Yankee (OK Met lol) uses beans! :lol: I always had problems following the rules.

I always put beans in my chili!!!! Sounds good.... (except for that meat... just give good ole Turkey :onfire: ) Maybe my invitation is coming today - lol

Nice job, and nice PH!

? You can definitely get to 190degF without a pressure cooker.... The period of time that you "cook" the sauce vs PH are mutually exclusive. You need to cook the sauce for 15minutes at 190degF AND you need to ensure that the PH is below 4.2 (preferrably in the 3.6 range)

LOL - That's a good deal! Good luck with the sauce. And if you need a taste tester.......

Hmm... i've never measured it, but I thought that standard store vinegar (5% acidity) is around a ph of 2.4

Good to hear. I would not feel comfortable knowing things are OK without it :cool:

YOu need to get your self a PH meter. Your suace must have a PH lower than 4.2, preferrably 3.7 or lower. With the proper PH, the bottles will last months in the fridge.

15 minutes at 190deg F. BUT.... your should still get a PH meter. The cooking of the sauce will kill any nasties that may be in there now. The low PH will ensure the product last when opened. Of course, you must "can" properly as well