Hey All,
I have been reading through older posts and I can't seem to find where the actual regulations are for bottling cooked hot sauce. My ph levels are good, process temps 212. I just can't find where it says how to properly bottle sauce ( I found HWB and pressure canning). What I'm reading is get temps up fill and flip. Is there a website somewhere with those regulations? I am calling my local health inspector next week if I can't find it.
Joe
I have been reading through older posts and I can't seem to find where the actual regulations are for bottling cooked hot sauce. My ph levels are good, process temps 212. I just can't find where it says how to properly bottle sauce ( I found HWB and pressure canning). What I'm reading is get temps up fill and flip. Is there a website somewhere with those regulations? I am calling my local health inspector next week if I can't find it.
Joe
