Processed or Unprocessed

[MarTex]

Pardon me if this is a dumb question. Why do most commercial, in the grocery store BBQ sauces, have plastic screw-off lids as opposed to metal lug or CT lids with a safety button indicating it was processed. Is it because the pH level indicates such a high level of acidity thus allowing the sauce to be bottled WITHOUT BEING PROCESSED by either the hot water bath method or a pressure canner? I realize that the plastic lid containers can remain on the grocery store shelf and/or your pantry for quite a long period of time but, once opened the container must be refrigerated.

 

[Fueling Around]

Good question.
My GUESS is that the bottling process has pasteurized the sauce and bottle making it shelf stable.
Once you open the sauce and introduce air (oxygen) it must be refrigerated to slow aging AKA oxidation.

 

[chef jimmyj]

Pasteurized Sauce and Sterile Bottles. High Acidity, with Sugar and Salt that bind up the water bacteria needs. And typically some Preservative in the sauce...JJ