i have a certin idea about its like. i know the sauce must be heated all the way through but i'm not sure about the tempture and i know the ph must be bellow 4.7. but can someone give me a good step by step process of how to go about doing it?
Check out my response to Chuck Hell's Question about bottling, 'cept you can get away with !85-190F. Plus, I've changed from drum and drum pump to drum and ball valve. Huge time saver.
