Re: [CH] SWEET, SWEET, HABANERO WINE

Robert Farr (rbfarr@erols.com)
Mon, 04 Mar 2002 11:38:36 -0500

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BTW, the only reason ANY company has to add a preservative - like Sodium
Benzoate - to their hot sauce to halt fermentation is this:

1.  They bottled below 165 degrees, and didn't sterilize their bottles.

2.  They're not an acidified food

I'm at a loss why companies do this.  Makes no business sense at all!

--
Robert Farr
(540) 668-7160
Check out http://www.thechileman.com
for Hot Sauces, Salsas, Mustards & More!

Next message: Sandy Olson: "[CH] Sorry for the intrustion"
Previous message: Gary Bellinger: "Re: [CH] THANK YOU"
Maybe in reply to: Fred Morris: "[CH] SWEET, SWEET, HABANERO WINE"
Next in thread: jim@wildpepper.com: "Re: [CH] SWEET, SWEET, HABANERO WINE"