Behind the Label — The Hidden Work in Certifying a Sauce as Shelf-Stable

Making hot sauce is fun. Making safe, shelf-stable hot sauce? That’s science, documentation, and compliance.

To sell our sauces beyond the farmer’s market or fridge, we have to prove—by law—that they won’t spoil, ferment uncontrollably, or harm anyone. That means getting certified by a recognized Process Authority and complying with strict FDA and WSDA regulations.

Here’s what that involves:

• Recording detailed data on pH, time, temperature, and salinity.
• Submitting recipes, batch logs, and test data.
• Adjusting acid levels, salt content, or process steps to meet FDA/WSDA guidelines.
• Passing reviews under Better Process Control School (BPCS) standards.
• Ensuring that every sauce maintains a pH below 4.6 to prevent the growth of harmful bacteria.

Every ingredient must be accounted for. Every bottle must meet time-temperature-acidity targets. Even the closures (lids and seals) matter—they’re part of what protects the product during shelf life.

The process doesn’t stop after approval. We monitor each batch, log our data, and revisit our process with every new flavor drop. Any change in ingredients, quantities, or prep steps requires documentation and, often, re-certification. There are no shortcuts.

So when you see “shelf-stable” on our label, know that it represents months of care, precision, and behind-the-scenes hustle. It’s love, science, and trust all made the cut.