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Storage

Canning or bottling? Hello, i was hoping someone can help. I have a hot sauce that contains ranch dressing and butter among many other ingredients. My ph level is 4.1 and im trying to determine a shelf life and if it needs refrigerated. I do not cook the sauce it is all raw ingredients. Should i do hot water bath or pressure can? Everyone says cant with butter or ranch but what if ph is below 4.6
 
pH at 4.1 is too high for acidified food safety (non cooled shelf storage).  Especially since it's not cooked you are going to need to refrigerate it in any commercial setting (read: retail sales).  
 
Pressure canning will alleviate concerns on the pH, but will also very likely change the flavor profile of your sauce.  Pressure can a few jars and do some taste testing - it might work out for you.
 
Good luck, and welcome to THP Higheye!! 
 
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