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I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was advised the acidity level was too low and the only way I could make the sauce in a way that it was shelf stable was if I used a retort or sold it as a frozen product. Neither of these are options I can consider at this time.

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I'm having trouble picturing the product; is it a proper hot sauce like tabasco, or some kind of spicy tomato sauce, or...? – Yamikuronue Dec 9 '13 at 19:54
You should consult with your university extension, or hire a professional food scientist specializing in preservation and bottling. You will have many regulatory hoops to jump through that we can not help you with here. – SAJ14SAJ Dec 9 '13 at 19:56
You've asked a hard question. 20% alcohol is usually enough to keep things sterile, but that's neither a palatable nor an economic option. Best take SAJ14SAJ's advice. – Wayfaring Stranger Dec 10 '13 at 14:07

Low acid products must be pressure canned. Products intended for sale must be canned in FDA registered facilities and typically inspected by a state regulator. Many areas still have community canneries with some being FDA registered and state inspected where you can prepare your product with equipment that is well suited to the task. These community canneries have staff on hand who can teach you how to use the equipment and offer pointers while helping you adhere to any applicable regulations. The best way to locate nearby community canneries is to contact your local county extension office or university agricultural extension / food science program.

Edited to add an example of a community cannery:

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While you can add things to your product to make it shelf stable, most of them are either going to be prohibitive to use at a small level or they will significantly change your sauce. For instance, industrial preservatives like calcium proprionate can be used as a preservative in some meat preparations, but the usage level is usually around .1-.4%, which would be very hard to deal with in small batches.

Other preservatives would either increase the acidity or decrease the water activity of your product. These would be things like vinegar, citric acid, salt, sugar, grain dextrins, etc, all of which would change the flavor of your sauce.

An aseptic packaging product (such as Tetra Pak) might work, but if you can't consider freezing, that might be out of your reach too.

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