wrote:
> > 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.

The best commercial hot sauce I've found, to date, is Amazon's Very Hot
Habanero sauce. It lasts quite well after being opened and kept at room
temperature. I can't stand Tabasco® sauce (except in a Bloody Mary)! The
best are the homemade Thai hot sauces by my wife, Jun. Hot, tasty, all
different. They don't have to last long, because they don't! ;-)

> I suspect they don't 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 hope the prevention isn't sporadic. ;-D

> 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, that's 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.

Very interesting.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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