Originally Posted by Michael in FtW
1) You would need to have a food chemist analyze your recipe to determine the pH and the proper processing time.
Aren't there little strips you can buy somewhere to determine the pH of a sample of your product? Does anyone know a good source for these?
Just looked this up online:
"In foods that are acid (pH 4.6 or lower) the microorganism that causes botulism cannot grow. Therefore it is safe to use a boiling water bath canner."
Otherwise, you'll have to use a pressure canner.
If you're thinking of doing this for commercial sale, you might want to invest in a pH meter, available from scientific equipment suppliers for anywhere from $100 to $1000. (I found a cool website that discusses this, but I don't think I'm allowed to post links yet.)