what makes a recipe unsafe to can?

Boutique Tomatoes · May 15, 2012

I do use a PH meter when I'm working out new sauce and salsa recipes, as the common hot sauces that mostly taste like vinegar are far from my favorite. I want a sauce that tastes like the pepper first and foremost.

Ultimately if you're doing something for sale you have to get the recipe and the entire cooking/testing/bottling process approved by a 'process authority'. When I took the commercial acidified food processors course I asked about a 'rule book' and was told there would never be one because the research and therefore the rules are constantly changing.

The worry about changing ingredients for things canned in a BWB is that it may change the PH, using a meter alleviates that concern.

May 15, 2012	#16
Boutique Tomatoes Tomatovillian™ Join Date: Feb 2011 Location: Northeast Wisconsin, Zone 5a Posts: 1,109	I do use a PH meter when I'm working out new sauce and salsa recipes, as the common hot sauces that mostly taste like vinegar are far from my favorite. I want a sauce that tastes like the pepper first and foremost. Ultimately if you're doing something for sale you have to get the recipe and the entire cooking/testing/bottling process approved by a 'process authority'. When I took the commercial acidified food processors course I asked about a 'rule book' and was told there would never be one because the research and therefore the rules are constantly changing. The worry about changing ingredients for things canned in a BWB is that it may change the PH, using a meter alleviates that concern.