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I think people are reading too far into my question Not necessarily thinking about using it myself, more just curious about it. I usually use citric, ascorbic, or fumaric acid for acidification.

Hey all,   I've noticed that many large commercial sauces list sodium benzoate as an ingredient (usually the last one) for preservation.    Does anyone in the group have any experience with utilizing sodium benzoate as a preservation ingredient?    If you do, can you share how you integrate it...

Hello everyone.    Name's Andy. Live in NYC, originally from CO.    Lifelong spicy foods addict with a huge (and still growing) hot sauce collection obsessed with finding the very best heat out there!    Looking to learn from the community.