Hi Guys,
Long time lurker, just recent made an account and have only posted very few times-great community here though.
To stat, I make a sauce to which I add some mayo after the sauce has cooked and cooled. It’s more of a condiment as it’s a little thicker than a straight sauce. The mayo is homemade and used eggs (both yoke and whites) and oil in addition to a few other ingredients. Once the sauce cools, I add the mayo to the sauce mix once more and bottle.
I understand how bottling/canning has to take place above a certain temp, as I make maple syrup during the season and we run into this issue...but that’s for another time.
Our sauce has gained popularity locally, and we are looking to expand as many here are (we have already done trade marking, bottles, labels, insurance)...all that fun stuff-but still have much more to go. Our only problem lies in bottling officially. We have previously used sauce we had made (using the same recipe) up to six month later without ever having any problems; still smells/tastes great...and of course no one ever gets sick.
Here's where our question lies. I know cold-bottling questions have been answered here but nothing seems to answer my problems. How would we bottle in this situation, we cannot reheat with the mayo as it would get funky prior to bottling, as the eggs would cook inside the sauce. It’s also a myth that mayo has to stay cold, as many studies have indicated that room temperature is fine to store mayo.
The base part of our recipe is vinegar based and the ph is low enough to not have any problems bottling. We are currently looking into a few companies to get our FDA testing and shelf life stability done, but don’t want to spend the money and go any further if we will be rejected right away...
Hope this was coherent enough as I have a million things regarding this running through my head. Thanks for the help!
Long time lurker, just recent made an account and have only posted very few times-great community here though.
To stat, I make a sauce to which I add some mayo after the sauce has cooked and cooled. It’s more of a condiment as it’s a little thicker than a straight sauce. The mayo is homemade and used eggs (both yoke and whites) and oil in addition to a few other ingredients. Once the sauce cools, I add the mayo to the sauce mix once more and bottle.
I understand how bottling/canning has to take place above a certain temp, as I make maple syrup during the season and we run into this issue...but that’s for another time.
Our sauce has gained popularity locally, and we are looking to expand as many here are (we have already done trade marking, bottles, labels, insurance)...all that fun stuff-but still have much more to go. Our only problem lies in bottling officially. We have previously used sauce we had made (using the same recipe) up to six month later without ever having any problems; still smells/tastes great...and of course no one ever gets sick.
Here's where our question lies. I know cold-bottling questions have been answered here but nothing seems to answer my problems. How would we bottle in this situation, we cannot reheat with the mayo as it would get funky prior to bottling, as the eggs would cook inside the sauce. It’s also a myth that mayo has to stay cold, as many studies have indicated that room temperature is fine to store mayo.
The base part of our recipe is vinegar based and the ph is low enough to not have any problems bottling. We are currently looking into a few companies to get our FDA testing and shelf life stability done, but don’t want to spend the money and go any further if we will be rejected right away...
Hope this was coherent enough as I have a million things regarding this running through my head. Thanks for the help!
