The sauce I currently make has 4 ingredients 2 types of peppers salt and vinegar. I age the sauce for a couple years before bottling. All equipment and bottles and tops are sanitized in a no rinse sanitizer. The PH is around 3.2 when finished. Is this safe to not hot fill/hold? I’ve never cooked any of the sauce before.
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food-safety Hot sauce safety
- Thread starter rfarr94
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