Robert Farr wrote: > > Good morning. > > I'm looking to add several salsas to my hot sauce line, and wonder what > I need to do to make them shelf stable. > > Any idea how the big boys (Pace, et al) do this?? Chemicals... lotsa chemicals - sadly, that's not a joke. Just a USDA and FDA fact of life. ENJOY!!! -- Uncle Dirty Dave's Kitchens Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider