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Unread 05-12-2005, 04:39 PM   #20
spicewine
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Greg : Make sure your sauce is at or below a 4.5 PH and it will be shelf stable (does not need to be refrigerated) If it's not you can add an acid (vinegar ect) and balance added tartness with sugar to get back to the original taste. I make sure that all of my sauces are below 4.5 to avoid a possible liability from a spoiled sauce. Bacteria cannot grow in a 4.5 or below environment.
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