Re: [CH] Chile-Heads Digest V6 #213
fragrantgarden (fragrantgarden@fastlink.com.au)
Sun, 23 Jul 2000 14:47:54 +1100
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
!One of the easiest ways of preserving chillies is in sweet Sherry.
It avoids alot of the potential health problems in home bottling
Mad King Michael