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I appreciate your reply. It probably isnt worth it, but thats just how I am. I dont want to waste it. I had it a few hours ago and I am feeling fine. We will see how I feel during my next BM I guess. Thank you for your responsible answer

I am known by friends and family as the family goat I am referred to this name because i hate letting food go to waste. I will eat scraps and leftovers all the time. I think Ill try it when I get home, as I am almost out of the other bottles.

I properly cleaned sanitized and sterilized everything that came into contact w/ the sauce and hot fill/held. I just left one out on this other batch and was wondering if it could go bad in those 36 hours

So I made another batch 36 hours ago, and left one of the 4 bottles out for those hours and forgot about it until now. Just tested the pH and it is 4.6. Should I toss? How serious is should I take this? Ive left food out before and eaten and have been fine. I put in the fridge immediate after...

Ive seen some talk about classes to take for preservation , bottling etc. Could someone list off all the classes that are needed to become a hot sauce company?

Not wanting to sell to the general public ^ *

That statement was about how I USED to make hotsauce, before I took it seriously. I followed everything by the books when I made the last two batches. It would only be for friends and family. Im not wanting to sell. Eventually, after more practice and experience.

Yeah, I have no idea. I am fairly new to this. I should probably buy a more expensive pH reader honestly. Ive been making hot sauce for about a year (small batches and had zero knowledge about food safety) but never took it this seriously until now. But I blended the sauce as much as possible w/...

Salsa lady, you are always on top of your shit. thank you so much. To get a more accurate pH reading, would I need to wait, say , 24 hours before testing? If so, how would the safest way to store the sauce u til the 24 hours are up? Also, is the 4.5 pH sauce okay to sell to some of my friends...

Yeah, the cut off is 4.6 but most everybody recommends 4.0 or below due to inaccuracy of the reader. Thanks for the reply and your kind words about the sauce , fam

Forgot the pic lol

so I finished a big batch last night. I sanitized everything in star San and air dried. then I chopped cooked and blended the ingredients, got the ph down to 3.5, simmered at 190 for 15 minutes, then I hot filled/hold for 5 minutes. After that I placed back in the upright position over...

When hot filling, after I invert and leave for 3 minutes do I leave the bottles in the fridge or out just in the kitchen ?

Thank you salsa lady, and everyone else. Another quick question I didnt see an answer to: you state in the Hot Sauce 101 That when you cook the sauce before you put it in the woozy bottles, it needs to cook for 10 minutes at a full rolling boil. Ive seen other people say not to cook at a full...

Thank you! So as long as I follow the steps listed and have the right PH , I shouldnt have to worry about any food borne pathogens?

Okay, so I would need to: clean, rinse, sanitize, make the sauce, heat sauce to 180-190 for 10 minutes, fill, invert , then let sit?

Hi. I am new here and I dont really know where to post this , but: I was wondering what each and every step is in the bottling process to ensure my hot sauce is safe. Sanitizing, pasteurization , hot bottle fill/ hold, do I do all three? Is there more, less? If so, how do I do them exactly...