Maybe this doesn't belong in "legal", but whatever.
I have a question about bottling/jarring for the sauces. My PH levels are good, I sanitize my bottles and lids. My wife seems to think I should be "canning" the sauces, bringing them to a boil and then pouring into the wozzy bottles and capping them. Is this overkill? It's a giant pain in the ass. I have a couple sauces that don't require cooking, so sometimes they burn with the sugar content at the bottom.
Thanks for any instight!
Need the Heat
I have a question about bottling/jarring for the sauces. My PH levels are good, I sanitize my bottles and lids. My wife seems to think I should be "canning" the sauces, bringing them to a boil and then pouring into the wozzy bottles and capping them. Is this overkill? It's a giant pain in the ass. I have a couple sauces that don't require cooking, so sometimes they burn with the sugar content at the bottom.
Thanks for any instight!
Need the Heat