Thank you so much. Aside from strict adherence to my PA letter is there anything else I should be watching for that would indicate incorrect bottling?The other thing to check is to make sure it's being bottled correctly.
you mentioned the neck space not being a true vacuum and that being normal but I'm confused by this last comment. Can it be that I still have a hermetic seal without a true vacuum?The hot fill process should create a hermetic seal. If not, air could get you mentioned the neck space not being a true vacuum and that being normal but I'm confused by this last comment. Can it be that I still have a hermetic seal without a true vacuum?
Ahh I gotcha. Yes I'm using hot fill hold methodHot-fill-hold creates an air tight space via a hermetic seal.
Canning in a water bath (with canning lids) creates a vacuum as the air is pushed out.
The difference is air tight means no air can pass in our out and vacuum means no air is present. With hot-fill-hold there can be slight oxidation since air is present, even though it is air tight.
Here is a bottle from this weekends batch that shows the level when cool.When the bottles are cool, where is the level of the sauce? I dont think that has anything to do with oxidation, just might shed some light on processing temps and if the bottles arent securely sealed.
How accurate is your heat source when bottling?
What are the basic ingredients? Like they would be listed on the label.
I have a white sauce made with pears, garlic, vinegar, onion, other stuff, and even with a low pH ( i think around 3.4) it turns grey after a few months.
PS- thanks Pookie and MarFar.
Thanks. I've always thought guar gum and xantham gum are equally good in terms of binders and thickening agents. No?Ah this is the high oil content sauce, I remember your older posts. I'm not up on bottling for sauce with oil so I hope others can chime in. What I do know is you might want a proper emulsifier like xanthan gum. But bottling and safety, I would rely on experts and that is not me. Oil, botulism, all that.