Hi Robert. I don't know if this will help but when the agriculture department issued our license to bottle sauces the only thing that they require here in Florida is to make sure you bring the temperature up to at least 165 degrees before bottling. We bring ours to 180 to make doubly sure they are safe. Anyone out there that is bottling do the PH thing? We've been in business almost three years and haven't had a problem. I would be really curious about other bottlers and their methods.