Recent content by rfarr94

The sauce I currently make has 4 ingredients 2 types of peppers salt and vinegar. I age the sauce for a couple years before bottling. All equipment and bottles and tops are sanitized in a no rinse sanitizer. The PH is around 3.2 when finished. Is this safe to not hot fill/hold? I’ve never cooked...

The sauce I currently make has 4 ingredients 2 types of peppers salt and vinegar. I age the sauce for a couple years before bottling. All equipment and bottles and tops are sanitized in a no rinse sanitizer. The PH is around 3.2 when finished. Is this safe to not hot fill/hold? I’ve never cooked...

Hello, I’m just outside of Richmond Virginia and have been making small batch sauces for about 5 years now