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I'm making a pineapple-based sauce with various peppers. I've added water and vinegar but it's still a bit thick. I could add additional water, but don't want to lose a lot of flavor. Suggestions?

I'm looking to have my salsa and hot sauces lab tested for water activity, shelf life and pH.  Some questions:   Hot Sauces   Do I need to have my hot sauces tested in a lab or can I use a pH meter? If I can use a pH meter how will I know the shelf life? Can I use that reading when submitting...

Hi everyone.  I've been making sauces and salsas for quite some time now and am just starting to branch out into making it a business.  I'm going to have a bunch of questions (already posted one) about equipment, etc., so bear with me.  I know I'll get great info here.  I hope I'll be able to...

I'm looking to bottle hot sauce and want to follow the correct "canning" procedures of BWB but the lids for my woozy bottles can't be used in boiling water baths.  What alternative lids do I have?   Also, is there a tool that's available to fill the bottles (other than my funnel, which is...