EMN1-SS said:Just to make sure I understand the most basic outline...
So if I'm making a sauce, as long as it is <4.0 pH, the equipment has been cleaned/sterilized properly, and it is bottled properly (likely with HFH in my case), it should be safe for shelf storage?
RocketMan said:He needs to know the link to the Black Bean and Corn Salsa SL
Sorry I'm a year late replying to that....but here's the recipe!
Just thinking about this a couple weeks ago, time to make another batch!
salsalady said:Making and Bottling Hot Sauce 101 for Beginners