Re: [CH] Scorned Woman et al
jim@wildpepper.com
Tue, 15 Aug 2006 18:19:46 -0500
1) In general- no. It's just to keep the lawyers happy and to slow
oxidative bronwing. That said, I can't speak for all sauces- just the
few hundred I'm familiar with.
2) See #1 :-) There are really only two things that go wrong with most
commercial sauces- fizzies & fuzzies. Fizzies, meaning there's active
fermentation going on again (not likely) and fuzzies, meaning mold
(which can happen).
Most commercial sauces have a pH low enough to keep them safe against
most anything and have enough non-preservative perservatives (vinegar &
citrus juice) that they're shelf stable for ages.
As part of my own unofficial shelf life studies (as opposed to the
official ones done for me by Purdue univ) I've my original bottle of
Original Finishing Sauce, opened, room temp, and after TEN years, is
still fine.
Give it the milk test- it still works :-)
-Jim C
Mild to Wild(R)
http://www.StepUpForCharity.org