Re: [CH] Salsa

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Acidified foods pH below 4.6.  If bottled hot on a sliding scale from
185 - 200 degrees (depending on the acidity), these foods prevent the
botulin toxin from growing.  The more acidic, the lower the heat
(required by Federal law) at which the sauce, salsa, etc. has to be
bottled.

For more on acidified foods, see http://www.cfsan.fda.gov

--
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!

• Next message: Steve Rueffer: "[CH] Chilehead (Rueffer) baby delivered this evening! Next visit the open fields!"
• Previous message: Jack and Toni: "Re: [CH] Wanted - Singapore Noodle Recipe - with chilies :)"
• Maybe in reply to: Blaze: "[CH] Salsa"