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I recently was talking to Big B BBQ, a local cannery about bottling my sauce for me. I told him I was concerned about giving my sauce to friends and then they get food poisoning because I didn't can it right. They told me that if my sauce has a PH level lower than 4.0 then I was fine. Also, they said I didn't have to water bath them as well. So, just bring sauce to a boil, pour sauce in sanitary bottle with 1/2: head space, put the lid on and invert bottle. Should be good for a year.
So I bought a PH meter and tested my sauce and it's 3.57. So my question is this; does this sound right? No water bath?
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