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  Yes I inverted for 5 min at around 190-192F, is it not common to see condensation and water droplets inside? 

Hey y'all!   I have tried the hot fill/hold method for my sauce and since I am filling the sauce into the bottle while it is still hot, I notice that when I seal with a cap, there is some condensation (water droplets) that is created at the top. Does this pose as a safety risk? Just wondering if...

Hi everyone!   I have been carefully reading the pinned post "Making Hot Sauce 101" which suggests that hot fill/hold method is the most common method for hot sauce makers. This method definitely appeals to me the most however upon googling further about the hot filling method, I see articles...

Hi everyone! I am from Canada (hope to meet some other Canadians on here!) and am a newbie sauce maker :)    Great to meet everyone!