After perusing the forum, I feel comfortable with most parts of my problem but uncomfortable with the biggest. My sauce uses mayo, sriracha, rice vinegar, and lemon juice. However, it also contains a small amount of sesame oil (3 TBSP per 8QT).
I am dying to bottle and sell this as its our most popular sauce. However, what are my options regarding the fill methods? Heating the sauce to 190 will ruin the integrity of the sauce. I can sanitize the bottles and everything, but I just dont know what to do about shelf stabilizing the sauce. If I have to sell refrigerated in the beginning, thats okay. Would just love some guidance. Cheers!
I am dying to bottle and sell this as its our most popular sauce. However, what are my options regarding the fill methods? Heating the sauce to 190 will ruin the integrity of the sauce. I can sanitize the bottles and everything, but I just dont know what to do about shelf stabilizing the sauce. If I have to sell refrigerated in the beginning, thats okay. Would just love some guidance. Cheers!