Hey all,
I'm new here but not new to hot stuff. I come here seeking answers to questions I thought I knew. My sauce is Serrano based and I'm looking into going legit. Indiana cottage food law states a product (my sauce) can be produced in a home kitchen if the pH is 4.6 or lower. This does not apply to "acidifed" foods. My sauce has some vinegar in it, which supposedly makes it acidifed, but the county Health Dept official said something along the lines of "if the pH is too high, can you just alter it to make it more acidic? "
So, I'm confused. I thought I knew what acidifed meant but her comment makes me wonder.
Any help clarifying would be greatly appreciated!
I'm new here but not new to hot stuff. I come here seeking answers to questions I thought I knew. My sauce is Serrano based and I'm looking into going legit. Indiana cottage food law states a product (my sauce) can be produced in a home kitchen if the pH is 4.6 or lower. This does not apply to "acidifed" foods. My sauce has some vinegar in it, which supposedly makes it acidifed, but the county Health Dept official said something along the lines of "if the pH is too high, can you just alter it to make it more acidic? "
So, I'm confused. I thought I knew what acidifed meant but her comment makes me wonder.
Any help clarifying would be greatly appreciated!