Re: [CH] autoclavable hot sauce bottles?
Jim (jim@wildpepper.com)
Sun, 28 Jun 2009 19:20:14 -0400
> Re: Wow.... I'm surprised. I would have thought that this group,
> more than
> any, would insist on sterilization of hot sauces (vs. trusting a
> guess of
> the sauce's pH and well-sanitized bottles---I sanitize mine with
> Iodophor, btw---to do the job).
Ummm.... it ain't a 'guess' as to the pH. We check, and recheck. And
yes- most *everyone* in this group depends on the combination of pH
and hot fill to do the sterilization. It's been effective for a
hundred years or so and for several thousand manufacturers ;-) With a
pH of 3.1 and a bottling temp in excess of 185F, there isn't anything
that's going to go wrong. At WORST (as opposed to wurst ;-) you're
likely to have some stray fermentation. That's immediately known when
you go to open the bottle & get 'champagne'. Anybody out there know
of a single case of someone poisoned by hot sauce? Anyone? Anyone?
-Jim C
http://www.StepUpforCharity.org