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production-facilities Cold filling hot sauce in facility with no cannery license?
The exact question here does regard cold filling below 3.0 pH. No, I do not particularly trust the PA that I have been speaking with. I am familiar with the previously stated companies ingredients and that there are no preservatives in use. The question as I posed before is: What other safety... -
production-facilities Cold filling hot sauce in facility with no cannery license?
Thank you for the response! I agree with you about their ingredients and the balance in flavors. However, I am more curious about what their process is. Hot fill, or cold fill. Being that they are in PET squeeze bottles, I am guessing cold fill. And, that makes me curious how? Information on... -
production-facilities Cold filling hot sauce in facility with no cannery license?
Jumping back into this thread with some additional curiosity. I spoke with a PA today about doing a cold fill process. He mentioned if the pH was below 3.0, we could do it. Therefore allowing us to fill into PET without a hot fill process. Being a real stickler for playing it safe, this still... -
What's up hot heads, MisoHeat is in the house!
Happy to join this community to share knowledge, and hopefully gain some fun tidbits as well! If you haven't heard of MisoHeat Chili Paste, check us out!