While the pH of it is comforting somewhat, pH testing of products is no longer held to be accurate. There are just too many variables that cannot be controlled and can lead to false readings. Freezing should be safe - many cooking recipes can be made and frozen very safely., They just can't be canned and shelf stored safely. I assumed from the info that we were still talking about that same original batch and other than freezing and fridge storage once thawed it is too late to save it any other way. I thought it would be good to go if it was hot processed while that was still possible but the time, as I said, was just a guess. But now there are more variables added. And even without them there is always the caveat that unless you used an approved recipe, there is risk. We each choose the level we are comfortable with. Personally I am very conservative. it has let me and my family can 50+ years now and survive. ;) But few here will recommend sharing unapproved recipes with others unless it is frozen and dated for expiration and safe storage. The bubbles should be able to be skimmed as one would in jam/jelly if it is cooked long and hard boiled enough. They will collect on the top and can be skimmed off for a clearer end product. The metal utensils rule is because anything except quality stainless steel (most kitchen knives aren't as they have aluminum alloys in them) will react with the hot product causing discoloration and possible contamination. Thus the recommendation for plastic. As to comparing with other recipes to determine safety. Even those who do this for a living (Linda Lou) will tell you that isn't safe. She consults with Dr. Elizabeth Andress at NCHFP on such issues. There are too many risks. Sure, highly experienced caners can eyeball a recipe and make some suggestions for making it safer (like using bottled lime and lemon juice instead of fresh) but no one here will guarantee safety and inexperienced caners just can't do that with any safely. Many try. We get lots of posts about "can I can this, it is soooo good?" that quickly get told, no, sorry. ;) So since the BWB processing time is merely a guess, the best and safest way to go is make the sauce using measured ingredients, bottled juices, try to get as much air bubbles out of it as possible and forget canning it. Freeze it. Best I can offer. ;) Dave

Actually, apricots are high acid and can be preserved in a boiling water bath. The important issue is the ratio of vinegar to habaneros because the habaneros are the only low acid ingredient. I should think 2 cups of vinegar to 15 habanero peppers should be more than sufficient, unless they are very large peppers. I assume the habaneros are finely chopped. Any idea of how that works into cups? Petro

Oban 14? That's "special sauce" all right!

Hi guys, I am just starting to get into planting things. (Im 32.. never planted anything in my life) I cannot believe I didn't think of joining a forum in the first place! This is my first time growing anything and I kinda went a bit overboard on equipment, I'm using an Electric Sky light. The tent is typically around 60-80 degrees with 50% humidity (from bot to top roughly) I couldn't find 8/10/10 fertilizer so I just used 10/10/10 (on October 28'th) and have been watering once a day when I turn on the light for roughly 8 hours. I'm curious if that is a good schedule for them. Symptoms : Curling leaves LOTS OF BUGS (not sure why.. room is pretty clean and away from animals) Slight yellowing Dead looking spots (RARE) Cures I have tried : Vinegar + Dish soap Sticky Strips for Bugs (WORKS GREAT! However a hassle to handle) Peroxide + Water after churning top soil (I'm afraid of harming the plant?) Less Water Concerns : Virus Virus Virus, I keep reading about viruses and it is scurry! Under watering Over watering Harming plants with Peroxide Please let me know how these plants look to you and anything that I could be doing better with the information given would be great!