> There may be a reason why all the same types of "product" have a sour or
> bitter taste to them.
Youre probably correct, it's to lower the pH, the way they have done
it makes it inedible in my opinion.

I suspect they dont pressure cook as well, I've been in discussion
with a company that specialises in microbiological analysis, and the
feedback from them is that the more systems i put in place to prevent
the growth of spores the better.

I should have a report back within a few days, will be better placed
to see if what I'm doing is successful then.

>
> Home canning (which is the focus of this group, as well as other types
> of home preserving) is very different from commercial endeavors for profit.

Not that much different, the underlying science is the same, the way a
commercial operator processes the food is also ** in a lot of cases**
very similar to home canning, bigger machinery, and automated of
course, but the underlying principles are very much the same.

I'm willing to be corrected though .

One possibility I am exploring, thats not available to the home
canner, is high pressure cooking, this will be ideal for my sauce,
unfortunatley at the moment the equipment is far too expensive for me
to purchase, but I will be exploring the possibility in the near
future. http://en.wikipedia.org/wiki/High_pr...d_preservation
for anyone who is interested.



>
> B/