Grand Scale can probably attest to this as well. Living not to far away.
Kountry Kettle Kitchen in Lancaster. PA uses the tried and true hot water bath canning process. They do everything jams, jellies (habenero jelly, yum) , relishes and BBQ sauces in large tanks of simmering water.
The sauces don't have any preservatives either. Probably have enough salt and vinegar to keep most microbes at bay at least long enough to be used up.
Keep your sanity dkirn. It's gotta let up sometime.
Last edited by YardBurner
on Thu Apr 01, 2004 3:06 pm, edited 1 time in total.