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  1. R

    food-safety Hot sauce safety

    The sauce I currently make has 4 ingredients 2 types of peppers salt and vinegar. I age the sauce for a couple years before bottling. All equipment and bottles and tops are sanitized in a no rinse sanitizer. The PH is around 3.2 when finished. Is this safe to not hot fill/hold? I’ve never cooked...
  2. R

    hot-sauce Hot sauce safety

    The sauce I currently make has 4 ingredients 2 types of peppers salt and vinegar. I age the sauce for a couple years before bottling. All equipment and bottles and tops are sanitized in a no rinse sanitizer. The PH is around 3.2 when finished. Is this safe to not hot fill/hold? I’ve never cooked...
  3. R

    Welcome post

    Hello, I’m just outside of Richmond Virginia and have been making small batch sauces for about 5 years now
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