OK, so I made another batch of sauce, you guys were kind of giving me a hard time about the last batch of sauce I made since I was selling it to people, so this batch I just used vinegar instead of vinegar and water like with the previous one, I tested the PH and it seems to be between 3 & 4, before I bottled the sauce I heated it until it was almost boiling and kept it like that for 10 minutes, then I bottled it and flipped the bottles over like one of you told me to, like with the previous batch, I used a healthy amount of salt and added some sodium benzoate, so in your guys’s opinion is my sauce shelf stable?
by bigpuzino
4 Comments
Not sure you need sodium benzoate. The only way to tell if your sauce is shelf stable is to get it pH tested at a lab as the home tests are not all that reliable.
What kind of peppers?
Your sauce is most definitely shelf stable. And was shelf stable before the sodium benzoate. As long as you sterilized the bottles and lids and took the necessary cleanliness precautions.
wow i think i remember your earlier post, wasn’t that only like a week ago?? amazed at the turnaround and clear intent to improve and be serious! you must have a good recipe there! 🙂