Re: [CH] autoclavable hot sauce bottles?
shoestring_louise@yahoo.com
Mon, 29 Jun 2009 00:24:37 +0000
If memory serves, upstate New York, umm 2006 or maybe it was 2007, hot sauce company made 6 people sick. Also, one of the first Fiery Foods Shows in Albuqurque, guy tasting hot sauce dropped dead from a heart attack, but I don't think the last guy is quite what you meant. :D
Tina
------Original Message------
From: Jim Campbell
Sender: owner-chile-heads@globalgarden.com
To: Jim Graham
Cc: chile Heads
ReplyTo: Jim Campbell
Subject: Re: [CH] autoclavable hot sauce bottles?
Sent: Jun 28, 2009 7:20 PM
> 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
Sent wirelessly from my BlackBerry device on the Bell network.
Envoyé sans fil par mon terminal mobile BlackBerry sur le réseau de Bell.