Hi-

I am curious how much vinegar one should put into salsa/hot sauce to
keep it safe as well as preserved longer. I don't want to put much in
because I do not like that taste. But I'd prefer that it doesn't need
to be refrigerated. Is there a ratio of some sort?

Also a little off topic- Can you sell food (salsa/hot sauce) without
the FDA being involved? Or do you just have to adhere to the FDA's
requirements? I'm not talking tons of it..just small batches.

Thanks!

Cheers,
-sd
http://www.zoom.sh