Re: [CH] Bottling salsa

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All:

Shelf life is a determination of the acidity of the product.  Vinegar,
lime juice, or lemon juice are common acidulants.

Products are considered "shelf stable" if they have a pH below 4.6,
though it's better to aim lower.

Acidified products should be bottled hot, at a temperature no lower than
165 degrees.  Hot bottling forms a hermetic seal, and the best way to
ensure a proper seal is to invert the bottle once it is sealed.
Hermetic seals are a little vacuum in the bottle, and do not require hot
water bathing.

The only way to check product acidity is with a pH meter.  Cole-Parmer
has a nice one for around $110.

If you have additional questions, I'll try to dig through my course work
(USDA-certified "acidified foods" course) to answer them.  We had to
take this course to FDA-certify our hot sauce manufacturing facility
(sigh).
--
Robert Farr
(540) 668-7160
Check out http://www.chileman.com
for ALL Natural Hot Sauce!

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