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I’m trying to sell my salsa. Is there any other way to jar salsa to allow it to last longer other than canning or hotfill? Can I use a screw top lid as long as my ph is under 4.6? I’m new to this and thought I saw a local seller use just a fingertip tight lid on his jars. How to companies sell...

I like 1,000,000 scovilles or higher kinda stuff 🙂