If you are going to sell "legally" your process authority will help you make sure your recipe is safe. I say go for it. Why give up so easily when you haven't even seen if it is possible?
All you have to do is keep your homemade creations refrigerated until you know if this is possible commercially. Whip up the sauce you are talking about and find out.
Totally agree. I wasn't trying to scare you out of the idea, TV_LI_111. Like Edmick said, I'd just be cautious trying to bottle it (especially for SALE) before your P.A. let's you know if it's safe or not, that's all.
Boss is giving you good advice; run the recipe through the PA, and see what kind of feedback you get. Worst case scenario, you're out a little bit of money for having them test it. On the other hand, it could work out just fine, and that sauce could be a homerun, and you end up making you millions
You're not gonna know unless you try
I guess my main point is: not enough hobbyists do enough homework on basic food/canning safety. "I saw it on the internet" doesn't mean it's safe (I'm not implying you're saying that!). People think they can just tweak recipes left and right... then the 'tweaked' recipe gets tweaked.... then THAT recipe gets tweaked, and so on. Next thing you know, the recipe has been 'tweaked' into a slice of f**king meatloaf, jammed into a woozy bottle, and people are trying to HFH the f**king thing
Edited by MikeUSMC, 14 September 2018 - 08:28 AM.
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)