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