This is my first post, and to be honest, I learned a lot here, so many tips, so many info, so many things to get things going!!!.. this is a great community!!..
Now, to the topic!!..
In several posts, people talk about "boiling the sauce" or in other words, reaching at least 190F/90C in order to do a safely bottling.
My actual recipe (that I'm trying to commercialize) does not include this part, instead I cook everything for 45 minutes at 385 F/ 196 C and then comes the blending and mixing process.
Once I'm done and the consistency of the sauce it's correct, I get the sauce into the sterilized glass bottles (Boiled in Water) and close them (caps are sterilized too). The sauce could be at temperature of 100 F/ 37 C to 122 F / 50 C approx.
I know that the sauce boiling is for safety precautions when bottling, but, is it necessary after the long cooking time of the natural ingredients?
**I'm saying boiling to called as the process, not as the actual boiling boiling..
Thanks in advanced!!..