[CH] Re: need advice

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Hi Robert.  I don't know if this will help but when the agriculture
department issued our license to bottle sauces the only thing that they
require here in Florida is to make sure you bring the temperature up to
at least 165 degrees before bottling.  We bring ours to 180 to make
doubly sure they are safe.  Anyone out there that is bottling do the PH
thing?  We've been in business almost three years and haven't had a
problem.  I would be really curious about other bottlers and their
methods.

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