Re: PING Edrina

On Feb 2, 4:28 pm, "The Joneses" <famjo...@xxxxxxxxxx> wrote:
<chillisa...@xxxxxxxxxxxxxx> wrote in message

news:307ca1e3-9f97-40db-85b3-bdbb303f48a9@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

(clipped a bit)

Well, try just a small amount, spread very thinly

: I'll always try something!

:Let's get the preserving aspect down tho.

OK, thats what i had planned, a pH meter is about to be ordered, and
IF the pH level needs adjusting, it will be. There shouldnt be any
problem though as one of the ingredients (tomatoes) already has citric
acid added.

I use canned chopped tomatoes, I'm not sure if the same thing exists
on the American market, it's the type of tomatoes you would expect to
find on a "Full English Breakfast" (I'll explain what that is if you'd

: I was speaking of the fresh tomatoes being so mild, fer sure. I googled
the breakfast up, and except for the blood pudding, looks remarkably what we
enjoy from time to time.  We'd probably put the mushrooms *in* the eggs, and
not generally serve tomatoes, but out here where I live, beans and tomatoes
are commonly served at breakfast.
:Canned 'maters of all types are popular over here. I believe that their pH
is lower than fresh and probably pretty stable. Got no evidence of same, but
the tomato canner might on their website. Sometimes I actually prefer them,
as in the winter when they only have some kinda alien round red things at
the fresh markets. Tomatoids.

but actually vacuum sealing jars is.  I have
also contacted a number of different "food testing labs" for advice, I
will use the most helpful to determine shelf life, nutritional value
etc.

That's the deal - it's not just the seal that determines keepability. The
bwb (or pressure canner) heats the food up to kill bacteria that is just
everywhere unless you have a food processing plant with gauges and stuff all
over. And when the jars/lids cool off, they create the vacuum seal that
keeps the food uncontaminated. It's a handshake sort of deal, you need both.
The lower pH allows for less processing in the bwb and is not a good place
for ugly food bacteria to live. Another item not mentioned, but probably not
needed for you, is that the density of the product may make a difference in
safety. I believe that most salsa-like products will be okay. Anything dense
like pumpkin or peanut butter needs special equipment.

Whilst researching this problem, I've discovered that the biggest
hurdle is actually figuring out the correct text to enter into a
search engine.  "vacuum capping" helped me out a lot. Seems like the
big companies inject steam into the top of the jar just before the cap/
lid is put on (they dont call them that either, they call them
"closures").

:And, like we mentioned in that other thread, regular commercial plants have
product control from one end to the other, and what works for them is
probably way too expensive for you at this stage of the game.

:Good luck with your business and I hope we've helped a bit.
Edrena

Yes, helped a lot thanks.

There's just been so much to do, but things are progressing niceley
now.

A batch is planned for next week, and that will be going to be
microbiologically tested, and have it's pH confirmed (I've measured it
myself and it read 4.6, I would like it lower than that, and will be
asking advice on here on how to lower the pH level without altering
the taste of the sauce).

Four tests are required over a four week period, at elevated
temperatures, this will help to determine a shelf life.

Once that's completed, I can move on to having labels printed, and
selling the first few jars.

By the way, I have been carrying out some experiments on how to seal
jars using the lids with safety buttons.

The procedure will be written up in a HACCP document for the business,
I'd like to share that part of the process with you (if you'd like),
it might help you to successfully use the lids yourself.

Re the product control, it wont be very expensive at all, thats what
HACCP is all about, that coupled with a strict recipie, being
meticulously clean (my current business received 5 stars for
cleanliness at our last inspection, the highest possible, and we had
NOT prepared any different than normal for the visit), and making
certain the temperatures are correct, and the pH levels are correct
and we will have little to worry about.

I do have one further question, this is regarding items like jar
tongs, jar fillers, and pressure canners, those cannot be purchased
(to my knowledge) this side of the pond, we do have pressure cookers,
but these are not the same size as the ones used in the U.S. Does
anyone know of a company that woule be prepared to ship to the UK ?,
and can anyone recommend a particular piece of equipment ?.

.

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