How long will it keep?

How long does homemade jam, hot sauce or salsa keep? Two numbers decide most of it: the pH and the water activity of the finished product, and then whether it is filled hot and kept cold. Give what you have — “don’t know” is an answer — and ShelfStep reads them the way its pH step does: where your numbers sit against the ones the rules name, the rules quoted in their own words, and which lab number would change the read. It does not classify your product: a Process Authority does.