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Totally trying to be safe, just trying to be as efficient as possible. Will keep at it!

The sauces I'm talking about I wouldn't normally cook, so I just wanted to get some expert opinion. Was easier when I had a bottling machine, but now that piece of shit broke so I'm back to using the silicone funnel. Sucks when it's hot.

Business (flea markets, porch pickup) Refridgerate after opening.

Maybe this doesn't belong in "legal", but whatever. I have a question about bottling/jarring for the sauces. My PH levels are good, I sanitize my bottles and lids. My wife seems to think I should be "canning" the sauces, bringing them to a boil and then pouring into the wozzy bottles and...

Thanks for the input, I tend to find things a lot more difficult to source here in Canada, maybe it's the little brother syndrome. We pay a lot more in taxes, shipping sucks, regulations are brutal (try opening a food truck), and ya, half the year the weather sucks too.

Like many, I've been making various sauces for years. Covid hit, working from home, I decided to start selling. It's gone pretty well, really ramped up in the month before Christmas. Now I'm taking time to adjust and maybe take next steps. I've encountered many hurdles, blew a bunch of cash...

great to hear! Thanks for the quick responses guys!

how long you figure in the water bath? I'm pretty new to canning and all the reading I've done on it kinda scares me re: botulism, etc.

Has anyone done this with a hot water bath as opposed to pressure canning? I don't have one, or a ph tester.

Thanks SRBII, I'm going to try this tomorrow. I don't have a ph tester, is this recipe ok to shelf once in the woozies?

funny I just made my first sauce yesterday and it was this recipe. Then I found this site for more and look what I find. Like you I reduced some of the ingredients based on suggestions at allrecipes.com. Did you forget the paprika though? Mine turned out quite a bit more red. This was a hit though!