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Bottling an uncooked Commercial Hot Sauce


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#1 Uncooked

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Posted 08 July 2019 - 06:05 PM

Hello Everybody. I am from Texas and I have a pretty simple question (Maybe) that for some reason I have yet to find.

If I make an uncooked vinegar based (approx. 60%) Hot Sauce (it does have fresh peppers, garlic, etc.) NO sugar, small amount of Olive Oil and final ph is 3.0 or below, would I be able to bottle it without cooking in the eyes of the Health Department?

Any feedback or experience would be greatly appreciated.

Any questions you might need in order to answer, please let me know.
Thank You.

Edited by Uncooked, 08 July 2019 - 06:36 PM.


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#2 salsalady

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Posted 08 July 2019 - 09:09 PM

Inspectors probably won't like the olive oil in it.  Without that and at 60% vinegar, it's basically a pickled product and it's 'likely' that it could be cold packed.  The bottles would not have a vacuum seal, but it's a question the inspector to answer. 

 

Usually, it is your State Dept of Ag that licenses food processors.  You can give them a call for a quick answer.

 

Good Luck!

salsalady


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#3 Uncooked

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Posted 08 July 2019 - 11:17 PM

Salsalady,

Thank You for taking the time in answering my question. You are correct, here in Texas the person in charge is from Texas A&M University.

I have seen a couple of competitors and at least they do not have vacuum seal. Is that a way of knowing if it was heat filled? No Hurry. Again, Thank You.

#4 Sawyer

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Posted 09 July 2019 - 07:33 AM

This site is likely relevant to your interests:

https://www.dshs.tex...ufacturers.aspx

Edit: This one, too:

https://www.fda.gov/...t-food-business

Edited by Sawyer, 09 July 2019 - 07:49 AM.

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#5 Uncooked

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Posted 09 July 2019 - 09:15 AM

Sawyer,

Thank You so much. Greatly appreciated.

#6 salsalady

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Posted 09 July 2019 - 09:45 PM

I've seen a couple of competitors and at least they do not have vacuum seal. Is that a way of knowing if it was heat filled? No Hurry. Again, Thank You.


Vacuum seal is more the pfffft that happens when the cap is opened. If you are not paying attention, it may not be heard. It does not mean a pull off inner seal or the shrink band on the outside.

The Making Hot Sauce 101 sticky explains things pretty well for bottling heated sauces. For your uncooked sauce, it will definitely need approval from your licensing person. Call them...its their job to help folks navigate the process.

Good luck and stick with it. Thousands of people have gone it....

SL
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#7 Uncooked

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Posted 09 July 2019 - 10:05 PM

SalsaLady,

 

I spoke with a Food Lab where I am supposed to send my samples as well as the state (Texas A&M).  They informed me that it might pass given the low ph of the sauce.  It may not need to be cooked. I will send and see the results. Again truly appreciate your help on this.

 

Will inform when I get results.



#8 salsalady

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Posted 09 July 2019 - 11:05 PM

Right on...and yes please post what the results are. We are always looking for more in the information, and there are so many unique situations.
SL
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